because what is life without good food?

Breads

Pumpkin Swirl Bread with Pumpkin Maple Mascarpone

Pumpkin Cinnamon Swirl Bread with Pumpkin Maple Mascarpone Spread

My daughter, her friend and I went up to my friend’s lake house this weekend for a “girls” weekend. I wanted to bring along some fun “girly” things to eat, so I made up some chocolate mascarpone spread so we could make chocolate strawberry bruschetta, and while I was at it, I made a pumpkin maple spread too. But then I needed something to put the pumpkin spread on, so, despite the fact that it was a crazy busy day, on a total whim I started up some dough in my bread machine to make pumpkin cinnamon swirl bread. I wasn’t really sure that I would be home long enough on Saturday to bake it before we left, but somehow I managed it. And I was SO glad I did. This bread, with the pumpkin mascarpone spread is pure bliss to eat. You can just close your eyes and lose yourself in the lovely taste of it. My friend said she felt like she could just keep eating it till she exploded. I told her I wasn’t going to share that on my blog, but now here I am sharing it LOL. The young teenage girls loved it too.

We had such a fun weekend. We went for a LONG walk along the lake, then we had tea and hot chocolate and a lovely dinner … I made the salad, my daughter’s friend made cajun chicken pasta, my friend made green beans and we had rotisserie chicken and chicken sausages too, then we listened to funky music and my friend and I had wine and chatted while the girls danced their hearts out in the living room.

My friend who has three boys and has rarely (if ever?) had a girls weekend, wanted to take some of the bread home to her boys. I couldn’t let her have it ALL (my daughter wanted some!), but I did give her the smaller loaf to take home  … so the boys could try it too. I think she loved the girls weekend, but I could also tell she felt a little lost without her boys. I was craving some male energy too. Girls’ weekends are great, but … well, we need our boys, too. However, I do have to tell you my daughter and I were awfully tempted to buy this lakefront house we saw, move to the lake and leave our “city” life behind.

Yeah, that’s not going to happen. It is tempting, though …

Pumpkin Cinnamon Swirl Bread with Pumpkin Maple Mascarpone Spread

Pumpkin Cinnamon Swirl Bread

Adapted from King Arthur Flour. If you don’t have a bread machine or bread attachment for your mixer, see King Arthur Flour for traditional bread-making instructions.

  • 1 package (1 tablespoon) active dry yeast
  • 3/4 cup milk
  • 1 large egg
  • 3/4 cup puréed pumpkin
  • 1 tablespoons vegetable oil
  • 2 1/4 cups bread flour
  • 1 1/4 cups unbleached white whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon nutmeg
  • To make the swirl: Cooking spray (or melted butter) + cinnamon sugar

Directions:

  1. Dump all the ingredients except for the “Swirl” ingredients into your bread machine and set it on the dough setting.
  2. When the dough is ready, roll it out into a rectangle, spray with cooking spray, then sprinkle with cinnamon sugar and roll it up. (I rolled it up lengthwise, and the dough was long enough to make one loaf pan plus a smaller loaf.)
  3. Spray your loaf pans with cooking spray and carefully transfer the dough into them, tucking under the ends to form a nice loaf shape. Spray the loaves with cooking spray, cover with a clean towel and set in a warm place to rise.
  4. When the dough has risen to a big, puffy state (roughly double the size), bake at 375 F. for about 30 minutes or until the loaves are a deep golden brown on top and the loaves sound hollow inside when you thump them.
  5. Let the bread sit for about 5 – 10 minutes, then slice and serve with Pumpkin Maple Mascarpone Cream.

Pumpkin Maple Mascarpone Cream

  • 3 oz. light cream cheese
  • 1/4 cup mascarpone cheese
  • 1/4 cup pumpkin puree
  • 1 1/2 Tablespoons maple syrup
  • 3/4 – 1 teaspoon pumpkin pie spice (if you don’t have any on hand, here’s a quick recipe to make your own)
  • 1/2 teaspoon real vanilla extract

Let the cream cheese warm up a bit at room temperature, then in a small mixing bowl, mix the cream cheese with the rest of the ingredients until it’s all smooth and very well mixed. You can use a spoon or a mixer does the job quickly and gets the spread all nice and fluffy. Store in an airtight container in the fridge.

Pumpkin Swirl Bread with Pumpkin Maple Mascarpone Spread

This recipe was shared at Scrumptious Sunday, Melt in your Mouth MondayTotally Tasty TuesdayTuesday Talent ShowTasty TuesdayWonderful Food WednesdayNewlyweds Recipe LinkyShow & Share Wednesday, Cast Party Wednesday , Full Plate Thursday and All my Bloggy Friends.


Italian Zucchini Asiago Whole Wheat Flatbread

Italian Zucchini Asiago Whole Wheat Flatbread

It’s finally cooled off enough here to BAKE (yay! happy dance!) and I decided I needed to make some flatbread. My son loves flatbread … he came upstairs just after I took these flatbreads out of the oven and decided he was going to have flatbread and a fruit smoothie for dinner. I panicked a little because that boy has a BIG appetite and he could easily polish off just about all the flatbread in one sitting, but he only ate 3 of them! Whew! There were still plenty left for the photo shoot.

I’m participating in an A-Z health challenge on my facebook page and today is the letter I. A was Avocado, B was Basil, C was Cilantro, D was Dill. E was Eggs. F was Flax. G was Garlic. I was scratching my head for the letter I … how many healthy things can you think of that start with the letter I? All I could think of was Ice Cream, and even though I have several healthy ice cream recipes, it didn’t seem like a very good choice, so I asked my kids who are both wonderful at brainstorming. My daughter suggested Italian Seasoning and that led me to think: Italian food! There are lots of health benefits to eating Italian food. You should see all the wonderful Italian recipes on my facebook page today! (If you happen to miss it or want to see some of the other recipes that were shared, I’m pinning all of the recipes to my A-Z Health Challenge Pinterest Board.)

This flatbread might not be “traditional” Italian cuisine, but it does have lots of the wonderful healthy things that Italians use in their cooking: whole grains, olive oil, lots of herbs (via the Italian Seasoning!) and the wonderful flavor of Asiago cheese. And hey, what’s a good Italian meal without bread? This flatbread is a wonderful base for a pizza, or serve it as the bread with your meal with some olive oil for dipping. Oh they go wonderfully with hummus too! … or you can just eat them plain, hot out of the oven, like my son. If you have any leftover flatbreads, put them in a bag and freeze them for quick meals (add sauce, cheese, and toppings and you have instant pizza!)

Italian Zucchini Asiago Whole Wheat Flatbread

Italian Zucchini Asiago Whole Wheat Flatbread

Inspired by this recipe from Red Star Yeast. I just saw that recipe and thought it was such a cool idea to put zucchini in a yeast bread!

  • 1 cup whole wheat flour
  • 2 cups bread flour
  • 1/2 cup finely shredded zucchini
  • 2 – 3 Tablespoons shredded asiago cheese
  • 2/3 cup plain nonfat yogurt
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 2 1/2 teaspoons yeast
  • 2 teaspoons sugar
  • 1/3 – 2/3 cup water (or other liquid)

Directions:

  1. Put all the ingredients in the bread machine (or the bread attachment to a KitchenAid … that works too!), using 1/3 cup of water to start. Set the machine on the dough setting and watch it as it starts mixing: add water as needed until it forms a nice ball of dough. I had to use the full 2/3 cup on mine.
  2. When the dough is done, take it out and cut the dough into equal-sized pieces for the desired number of flatbreads. I made 12 mini-flatbreads, but you can make 2 large rounds for pizza or 6 for individual pizzas if you prefer.
  3. Dusting the dough with cornmeal to keep it from sticking, shape the dough into discs with your hands, cover and let rest for 5 minutes or so, then stretch the dough further with your hands or use a rolling pin to roll the flatbreads to about 1/4 inch thick (adding more cornmeal as needed to keep it from sticking).
  4. Cover with a towel and let rise in a warm place till your breads are the desired thickness, then bake at 425 for about 10 – 15 minutes or until golden brown. I like to cook my flatbreads on a pizza stone to get them nice and crisp on the bottom, but you can bake them on a cookie sheet if you don’t have a pizza stone.

Italian Zucchini Asiago Whole Wheat Flatbread

This recipe was shared at Tastetastic Thursday, Thursday’s Treasures, Fit & Fabulous Fridays, and Weekend Potluck.


Silvia’s Italian Focaccia

Silvia's Italian Focaccia

Last night Silvia’s Cucina shared a beautiful authentic Italian focaccia and it made me soooo hungry for focaccia that I went in the kitchen and made it right away. I already had focaccia on my mind after Sherron’s amazing caramelized onion & garlic focaccia and was dying for some good homemade bread after our travels. I was tempted to add some caramelized onions or tomato or cheese or something, but it was late and I thought perhaps I had just enough time before bed to make a simple focaccia.

I’m very glad I did. A slice of focaccia and a glass of wine was the perfect end to my day, and now I have a whole pan of delicious homemade focaccia to make sandwiches and things with!

Silvia says this recipe is from her brother, a professional Chef who made Focaccia daily when he worked at “Il Genovese” , in Milan in the late 90′s. I cheated and used my bread machine to mix up and knead the dough, though, so I’m not sure that mine has the same texture as hers did.  I did the glaze wrong as well, forgot the water and added some Italian seasoning & granulated garlic, so I’m guessing the top is quite a bit softer than hers. Make sure you pop over and look at her recipe if you want a more authentic Italian focaccia.

Silvia's Italian Focaccia

Silvia’s Italian Focaccia

  • 1 tablespoon of dried yeast
  • 3/4 cup water (I had to add a little extra water because the dough wasn’t sticking together properly)
  • 1 teaspoon of honey
  • 2 cups bread flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons of extra-virgin olive oil
  • 1 teaspoon salt
  • For the glaze : 2 tablespoons of extra-virgin olive oil , 1 teaspoon Italian seasoning, 1/4 teaspoon granulated garlic.
  • For the top: chia seeds (or other seeds … optional … I just thought it would be fun to dust my bread with chia seeds)

Put all the ingredients except the glaze into a bread machine and put it on the dough setting. I was in a rush and only let the machine go for about 45 minutes, then I took the dough out, rolled it, folded it (as Silvia did), and stretched it to fit my 13 x 9 x2 inch pan. I turned the oven on the lowest setting (170 F), then shut off the oven, covered the pan and set it in the oven to rise. In about 30 minutes I checked it and it had puffed up quite nicely, so I poked it all over with my finger and then drizzled it with the glaze, then covered it again and set it in the oven for about 15 minutes to puff up a little more.

I sprinkled it with some chia seeds and baked it at 390 F for about 20 minutes, until it was a nice golden brown.

Silvia's Italian Focaccia

This recipe was shared at Weekend Potluck and Cast Party Wednesday.


Caramelized Onion & Garlic Foccaccia

{guest post from Simply Gourmet Photography}

Caramelized Onion & Garlic Foccaccia

Hello everyone! I’m off on vacation … so today Sherron from Simply Gourmet Photography has volunteered to “blog-sit” on Sumptuous Spoonfuls. Sherron is an incredibly talented photographer and an amazing cook (as I’m guessing you can tell from the photo …). Sherron has inspired me in so many ways. Her dark chocolate peanut butter granola  was one of my favorite posts … but now I think I have a new favorite. This gorgeous foccaccia.

Take it away, Sherron!

~~~~~~~

I am so excited to be sharing my recipe for focaccia bread with Sumptuous Spoonfuls.  Ann is wonderful and she has always been so supportive of my blog and photography.

It will be one year in June when I started my blog, Simply Gourmet Photography.  I have been taking pictures for a long time and just happened to be asked to work with some amazing companies as a food photographer.  I recently moved to MD and was needing a change, so I started the blog with the hope that new opportunities would come my way and they have.  I am now a writer for one of our local magazines and I enjoy it very much.  I still get to take pictures, develop recipes and write.

One thing that I love about Ann’s recipes is that they are fresh.  I love her salads the most!  She has inspired me on more than one occasion to create a fun salad and dressing.  What better accompaniment to a salad than a fresh loaf of bread.

I love bread and I make bread a lot for my family.  I have the easy one hour recipes and then I have the all day, double rise, let sit over night recipes.  I enjoy them all. I love the way the dough feels in my hands after it has risen, so soft and airy.  I find the process of making bread creative.  There are so many types of breads, toppings, flours and styles. You could never get bored with making bread.

This recipe for focaccia has been made numerous times for my family.  I especially like to make it for sandwiches and big parties.  It makes two loaves and the options for toppings are endless.  This flavor of the caramelized onion and grilled garlic is my favorite.  I will make this focaccia and use the bread for French Dips.  It holds up great for a sandwich and the onion/garlic combination compliments the beef well.

I look forward to hearing how you have enjoyed it.

Caramelized Onion & Garlic Foccaccia

Caramelized Onion and Garlic Focaccia

Makes 2 loaves

To make the caramelized onions you will need:

1 large red onion, sliced
1 T. of Extra Virgin Olive Oil
Splash of red wine

In a large sauté pan, add oil.  Add the sliced onion and cook over medium heat.  The onions will start to turn a light brown and then gradually become darker.  If you need to add a bit more oil go ahead.  You don’t want them to get dry.  When the onions are dark brown, add your splash of red wine.  This step is optional but it does add a deep rich flavor to the onion.  Continue cooking until the onions are dark, not burnt.  The process takes about 25 minutes depending on how many onions you have.  If you only use half of the
onion, the cook time may be shorter.

To make the grilled garlic:

1-2 bulbs of garlic
1/3 cup of olive oil

Cut the ends off of each garlic bulb.  Brush the ends with the olive oil. On your BBQ, set your grill to 350 and grill the garlic until browned on both sides. This can also be done in your oven, but you will miss the grill flavor. They should be done at around 15 minutes.  I try to do a bunch at this time and then store the extra’s in the fridge.  When they are cooked, I remove the cloves and smash into a small bowl with 4 T. of olive oil, this will be used on the focaccia bread.

To make the loaves of focaccia:

2 cups of warm water
1 teaspoon of sugar
2 1/2 teaspoons of yeast
1 1/2 teaspoons of salt
4-5 cups of flour, start with the smallest amount and add as needed
5 T. of olive oil

Toppings for focaccia:

coarse salt
pepper
fresh herbs or dried (optional)
Parmesan cheese (optional)
olive oil
grilled garlic (recipe above)
caramelized onions (recipe above)

Prepare the yeast by adding the water, yeast and sugar to a small bowl.  Set aside for 5 minutes until it starts to bubble.  If your yeast does not create a foam/bubbly top then you may need to start over.

In your Kitchen Aid mixer with the paddle, add the salt, 3 cups of flour and 2 T. of olive oil.  Start to mix together and add yeast mixture.  Mix well. Let rest 10 minutes.

Change from the paddle to your bread hook.  On medium speed, add a 1/4 cup of flour at a time until the dough forms a ball and no longer sticks to the bottom of the bowl.  Because my humidity is so high I usually end up adding more than 5 cups-just add it in 1/4 cup increments and you won’t add too much.

Knead in your mixer for 7 minutes. Move dough to an oiled glass bowl and let rise until double.

When the dough has doubled, turn onto a floured surface and knead for one minute.  Cut dough in half.

Preheat your oven to 400.

Prepare your cookie sheet.  Spray or oil the sheet then sprinkle some cornmeal across the cookie sheet.

The two focaccia loaves should fit side by side on your cookie sheet.  With your hands pull and push the dough into a small rectangle to fit on half of the cookie sheet.  Leave an inch in between the two loaves.  It will be uneven, this is okay.  It should look like little hills and valleys over the top of each loaf.

Take a pastry brush and brush the olive oil and grilled garlic over the top of both loaves.  It will pool and look like a lot, this is okay as it all cooks into the focaccia.  Let sit for 15 minutes.

Next, add the caramelized onions.

The final step is adding your herbs and coarse salt.  I used dried herbs in this recipe.  I sometimes use fresh and I love that too.  I usually use an Italian spice blend or you can use oregano, rosemary, basil and thyme.

Bake the loaves for 20 minutes.  The focaccia bread should be golden brown. We slice ours into 1 inch chunks.

I will often serve the focaccia with a dipping mixture of: extra virgin olive oil, parmesan cheese, Italian herbs and salt.  My guests love it!

Caramelized Onion & Garlic Foccaccia

Take a moment to go like Sherron on facebook or Pinterest. You’ll be glad you did!


Crunchy’s Cornbread on the Grill

Crunchy's Cornbread on the Grill

It was terribly windy yesterday, but my daughter wanted chicken cooked on the grill, and how could I possibly say no to that? We don’t get many evenings when we can stay home and grill. I asked her what she wanted with her chicken and gave her a couple options. When I mentioned the cornbread, that won hands down.

I’ve been wanting to try cornbread on the grill ever since A Little Bit Crunchy A Little Bit Rock & Roll posted her recipe for it. My nickname for her is “Crunchy”. It’s kind of like pizza on the grill … it’s a little unexpected, something you might not think about grilling. I really love trying those sorts of things.

Crunchy's Cornbread on the Grill

(Ooops! My foot’s in the picture … shh! don’t tell anyone … maybe they won’t notice … )

Crunchy’s Cornbread on the Grill

Recipe from A Little Bit Crunchy A Little Bit Rock & Roll

  • 3/4 cup whole wheat flour
  • 1/2 cup bread flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • A sprinkle of nutmeg (1/8 teaspoon-ish … I didn’t measure, just sprinkled some on)
  • A dash of cinnamon (1/2 teaspoon or so … again, didn’t measure)
  • A teaspoon or two of honey (it was sitting there on the counter, so just drizzled a bit in, for fun … probably about a teaspoon)
  • A slosh of vanilla (I tried to pour in just a teaspoon, but my hand lost control and I over-did the vanilla. Ooops. I would recommend about a teaspoon … not as much as I used. It was still tasty, but a little too vanilla-ish.)
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • 2 tablespoons butter

Directions:

  1. Fire up your grill and push the coals over to make a “hot” area and a “cooler” area. Set your 10-inch cast iron skillet on the grill so it will get good and hot while you mix up the batter.
  2. Mix up all the dry ingredients, then add the wet ingredients except for the butter and stir to mix everything into a smooth batter.
  3. Put the 2 tablespoons butter in the cast iron skillet and set it back on the grill to melt. Once the butter has melted, put your oven mitt on your hand, take the skillet and swirl around the butter to coat the bottom of the pan, then pour most of the butter into your batter bowl and stir it into the batter, setting the cast iron skillet back on the grill. Pour the batter into the skillet, cover and let cook for 15 to 20 minutes, turning once.
  4. Now it was terribly windy, right? So my grill didn’t get that hot. The chicken was taking FOREVER to cook … the asparagus was just lukewarm.  The cornbread cooked up okay, except the middle part wasn’t getting done. So I cheated a little and stuck the cornbread in my oven at 350 to finish. It only took about 5 minutes for it to finish in the oven and it still had that lovely smoky grilled taste. And while the cornbread was cooking in the oven, the chicken and asparagus finished up nicely too. If you get your grill nice and hot, you probably won’t need to cheat and use the oven …

My girl and I both loved the cornbread. She had a big wedge of it and polished it right off … along with her chicken, and ran off to play with her cat in the yard, leaving me on the patio with her big plate of crumbs for company.

Crunchy's Cornbread on the Grill

This recipe was shared at Thursday’s Treasures.


Baked Strawberry Walnut Quinoa Bites

Baked Strawberry Quinoa Walnut Bites

I’ve been intrigued with the idea of baking with quinoa for a while now, so when I stumbled across this pretty muffin recipe from Poor Girl Eats Well, I really wanted to try it. They turned out a little differently what I expected, though, which is why I’m not calling them muffins. When I think of muffins, I think of something light, moist and cakey. These are not light and cakey. They are more dense, with a little crunch from the walnuts. I had my friend try them and she said they tasted like those fruit bars that you buy.

Anyway, they do have a lovely sweet vanilla taste, with juicy berries … and the quinoa adds a lot of fiber and protein, so that makes these little bites a really good breakfast … or a great snack to keep you going … especially before or after a workout.

Baked Strawberry Quinoa Walnut Bites

Baked Strawberry Walnut Quinoa Bites

Recipe from Poor Girl Eats Well. I made 6 larger “muffins” and about 20 mini-muffin-sized bites.

Ingredients

  • 1/2 c firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 2 Tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 medium overripe bananas, mashed
  • 1 1/3 cups whole wheat flour (or quinoa flour, if you can find it)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cooked quinoa
  • 1 cup chopped fresh strawberries (I actually used part strawberries, part blueberries)
  • 1/2 cup toasted walnuts, loosely chopped
  • several strawberries, thinly sliced (for the top)

Directions
1.  Preheat the oven to 375°.  Spray a muffin or mini-muffin tin with cooking spray or use muffin liners.  In a large bowl, combine the brown sugar, butter, eggs, bananas & vanilla.  Mix in the dry ingredients, stirring together until everything is well blended.

2.  Add the quinoa and mix well.  Fold the chopped strawberries (and/or blueberries) into the batter.  Divide the batter among the prepared muffin cups.  Place one strawberry slice on top of each lil bite, and bake for about 25-30 minutes, until a toothpick inserted into the center comes out clean.

3.  Remove from oven and cool for a couple of minutes.  Remove the bites from the pan and cool on a rack for about 10 minutes. Store any leftovers in the fridge.

Baked Strawberry Quinoa Walnut Bites

This recipe was shared at Everyday Mom’s Meals and Trick or Treat Tuesdays.


Maple Ginger Fruit Crostini with Basil

Maple Ginger Fruit Crostini with Fresh Basil

It’s a dreary, wet morning in South Dakota. Everything is very green and growing fast … I need to get out and pull weeds and tend my little garden. And I have some MORE grocery shopping to do … but first, I think we need a little color to brighten the day.  Just looking at these little toasts makes me happy.

This is a little fruit crostini I whipped up last week for a snack. I was very pleased with it overall, but I have to be honest with you, I didn’t like the french bread as the base for this little toast. I think it would be much better on blueberry bagels or maybe some sugar cookies or snickerdoodles? Something that goes better with the juicy fruit. But I do have to say the maple, ginger, and basil in the cream cheese is oooh so good. The fruit mixture is just perfect with the sweet creamy cheese. You could toss on some toasted nuts as well. I think that would be nice. I’m not sure why I left off the nuts … ah well, you get the idea.

If you are serving this at a party or get together (they’d be marvelous for a brunch, don’t you think?), rather than making them all up like this, you could also serve the bagels with the cream cheese and bowl of fruit on the side and let the guests do the work of putting them together. But if you’re making them for a big crowd, you’ll need to double or triple the recipe …

Maple Ginger Fruit Crostini with Fresh Basil

Maple Ginger Fruit Crostini with Basil

  • 3 Tablespoons maple syrup
  • 3 teaspoons fresh ginger, grated
  • 1 Tablespoon fresh basil, chopped
  • 3 oz. light cream cheese
  • Blueberry bagels (or other fruity bagels), sliced & toasted (or sugar cookies or snickerdoodles … just please, don’t use French Bread like I did …)
  • 3 cups mixed fruit, chopped into little pieces (I used honeydew melon, blueberries, pineapple, and strawberries)
  • A few fresh basil leaves, for garnish
  • Toasted nuts, if you like. I think walnuts or pecans would be nice on these …

Mix the maple syrup, ginger and basil together. Take 2 Tablespoons of the syrup mixture and mix it in with the cream cheese. Mix the rest in with the fruit.

Toast the bagels, spread with the sweet ginger basil cream cheese, and top with fruit. (If you’re using cookies, I suppose there’s no need for toasting …)  Garnish with fresh basil leaves and a few toasted nuts (if you’ve decided you want nuts).

Maple Ginger Fruit Crostini with Fresh Basil

P.S. You might notice I added a watermark to my images … I will be doing that from now on, just because, well, they are my images and I work hard on them. I really love it when people share my pictures and recipes, but I don’t like it when people post my words and/or pictures as if they had taken / written them. If you like my photos or recipes, please share, but just mention that it’s from  Sumptuous Spoonfuls and give me a link back to my blog, okay? Thanks for understanding …

This recipe was shared at Everyday Mom’s MealsScrumptious SundaysWeekend Potluck, Moosewood Monday, Tuesday Talent Show and Totally Tasty Tuesdays.


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