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Aug 15, 2009 17:41:19 GMT -5
Post by cakegirl62 on Aug 15, 2009 17:41:19 GMT -5
RHUBARB DESSERT
4 c. rhubarb, cut 1 c. sugar 1 pkg. dry strawberry or other red gelatin 1 Jiffy white cake mix (small one) 1/2 c. water 1/3 c. melted butter
Spread rhubarb over bottom of 9x13 cake pan. Sprinkle the sugar over the rhubarb, then add the dry gelatin over the sugar. Sprinkle the Jiffy cake mix over this. Over all, pour the 1/2 cup water and drizzle the melted butter over the dessert. Bake at 350 degrees for 1 hour.
Spoon out and serve. Garnish with Cool Whip or ice cream.
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Jul 20, 2010 7:41:44 GMT -5
Post by cakegirl62 on Jul 20, 2010 7:41:44 GMT -5
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Jul 20, 2010 7:42:33 GMT -5
Post by cakegirl62 on Jul 20, 2010 7:42:33 GMT -5
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Jan 17, 2011 18:47:39 GMT -5
Post by cakegirl62 on Jan 17, 2011 18:47:39 GMT -5
Hummingbird Cake Recipe Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper. Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely. In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans. To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set. Serves 10 - 12 people. Hummingbird Cake Recipe: 1 cup (110 grams) pecans, toasted and finely chopped 3 cups (390 grams) all-purpose flour 2 cups (400 grams) granulated white sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 3 large eggs, lightly beaten 3/4 cup (180 ml) safflower, corn, or canola oil 1 1/2 teaspoons pure vanilla extract 1 - 8 ounce (227 grams) can crushed pineapple, do not drain 2 cups mashed ripe bananas (3-4 medium sized bananas) Pecan Cream Cheese Frosting: 1/4 cup (57 grams) unsalted butter, room temperature 8 ounces (227 grams) cream cheese, room temperature 1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted 1 teaspoon (4 grams) pure vanilla extract 1/2 cup (55 grams) finely chopped pecans Garnish: (Optional) pecan halves
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Jan 20, 2011 21:05:30 GMT -5
Post by cakegirl62 on Jan 20, 2011 21:05:30 GMT -5
Easy Tasty Pizza dough recipe
Ingredients
2 tbsp quick rise dry yeast
1 cup of lukewarm water
2 tbsp. of olive oil
1 tbsp. of honey
2 1/2 cup of flour
1/2 tsp. of garlic powder (no salt)
1/2 tsp. Italian seasoning (no salt)-- i used Penzeys Pasta Sprinkle
Directions
Mix yeast in water in a large glass bowl. Set aside for five minutes or until it bubbles. Add other ingredients. Mix well and then knead on a floured board for 5-8 minutes. Form the dough into a ball.
Put the bowl of dough a lightly oiled bowl. Cover with a tea towel and then set aside in a warm spot for about an hour.
After rising, take the dough and then deflate it by punching it. Put the dough on the floured surface again and then roll into a ball. Let it rest for 20 minutes, set aside. Afterwards, take the dough back to the floured board and roll it again. You can store the dough in the freezer for future use or take half of it and then roll into a pizza dough. Cook the pizza with toppings in a preheated oven at 450 degrees F for 10 to 12 minutes.
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Jan 21, 2011 13:43:54 GMT -5
Post by cakegirl62 on Jan 21, 2011 13:43:54 GMT -5
Diabetic Sunshine Orange Cake
Yield: Makes 12 servings
Ingredients
* 1/3 cup margarine * 1/4 cup brown sugar replacement (Sugar Twin Brown) * 1 teaspoon sugar replacement (Splenda or Sugar Twin) * 1 large egg * 1-1/4 cups all-purpose flour * 2 teaspoons baking powder * 1/2 teaspoon baking soda * 3/4 teaspoon ground cinnamon * 1/3 cup raisins, or finely chopped fresh apple * 1 teaspoon grated orange zest (peel) * 2/3 cup unsweetened orange juice
Directions
1. Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking spray. 2. In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary. 3. In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture. 4. Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
Nutritional Information (Per Serving) Calories: 120 Protein: 2 g Sodium: 150 mg Cholesterol: 25 mg Fat: 6 g Carbohydrates: 15 g Exchanges: 1 Bread/Starch, 1 Fat
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Jan 23, 2011 23:55:43 GMT -5
Post by cakegirl62 on Jan 23, 2011 23:55:43 GMT -5
SHRIMP FRA DIABLO Read more about it at www.cooks.com/recContent Copyright © 2011 Cooks.com - All rights reserved. 1 tsp. olive oil 1/4 c. minced onion 4 cloves garlic, crushed 2 chili peppers, split & seeded 1/2 c. tomato paste 1/2 c. lemon juice 1/2 c. red wine vinegar 1 c. water 1 tbsp. low sodium soy sauce 1/8 tsp. cayenne pepper 1 1/2 tsp. minced fresh basil 1 3/4 lb. shrimp, peeled & cleaned Dash of hot pepper sauce Heat the oil in a large skillet. Add the onions, garlic and peppers; saute for 5 minutes. Add tomato paste, lemon juice, vinegar, water, soy sauce, hot pepper sauce, and cayenne. Simmer, uncovered for 10 minutes. Cool to room temperature. Stir in basil. Brush the shrimp with the sauce. Broil the shrimp, about 4" away from the heat, 4 to 5 minutes on each side, basting often. Serve with remaining sauce. Serves 6, 179 calories, 3 g of fat.
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Jan 24, 2011 0:03:31 GMT -5
Post by cakegirl62 on Jan 24, 2011 0:03:31 GMT -5
Simple Shrimp Fra Diablo
I like this dish because it is easy and you usually have enough sauce left over to freeze for another meal. Then, the next time you want Shrimp Fra Diablo, you are halfway there! If you are tight on freezer space, freeze the sauce in a plastic bag! If you want a fancier presentation for company, substitute farfalle (bows) for the spaghetti. You might also want to buy a hunk of parmesan and grate it fresh at the table. As for pasta, Barilla really does make the pasta that is easiest to cook. You can basically count on the 11 minutes cooking time on the box. Total cooking/preparation time: 60 minutes.
INGREDIENTS
* 5 cloves of garlic, peeled and sliced * 1 tablespoon olive oil * 1/2 cup red wine (we cook with Gallo Hearty Burgundy) * 2-28oz cans Redpack crushed tomatoes * dried oregano to taste ( 2-3 shakes/pinches to start) * black pepper to taste * red pepper flakes to taste (1 shake/pinch for mild, 2 for hotter etc.) * 16 medium shrimp, cleaned and peeled * 1/2 pound spaghetti (this depends on how hungry you are) * parmesan to sprinkle on finished dish
Shrimp
This is basically your simple marinara sauce with a kick. To make the sauce, heat the olive oil in a large sauce pot. Add the garlic, being careful not to burn it. When garlic starts to turn golden, add the crushed tomatoes, oregano, black pepper, red wine, and red pepper flakes. This should simmer for about 1 hour. If you use a brand of tomatoes that makes the sauce too thin, add a can of tomato paste early in the cooking stage. If you wait too long to add the paste, the taste may over power your sauce. Taste for seasoning about halfway through the cooking time. If you want the sauce hotter, add more red pepper flakes but be careful because this adds heat quickly. If the sauce looks too thick, add a little water (or wine if you like but not too much or the sauce will start tasting winey.) When the sauce is almost done, cook the pasta according to package directions. When the pasta is almost ready, take some of the Fra Diablo sauce and put it into a separate frying pan on medium heat. Add the shrimp to this frying pan, cooking until shrimp turn pink. I suggest this separate frying pan because it is easier to watch the shrimp cook and avoid overcooking. Drain pasta, add sauce and shrimp. Sprinkle with parmesan. Serve with green salad and Italian bread. Serves 2.
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Jan 26, 2011 19:03:45 GMT -5
Post by cakegirl62 on Jan 26, 2011 19:03:45 GMT -5
Ravioli Recipes The dough and filling recipes that follow will make approximately 24 ravioli that are 3-inches in diameter.
Quick and Easy Egg Pasta Dough (Makes about 1 pound)
2-1/4 cups all-purpose flour 3 eggs 3/4 teaspoon salt 1 tablespoon olive oil 1 to 3 tablespoon lukewarm water
Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients. Add the water,1 tablespoon at a time, just until dough starts to come together. Avoid adding too much water or the dough will be too sticky to roll. It may still look dry but can be gathered into a ball. Gather the dough into a ball and place on a floured surface. Knead lightly, just until the dough is smooth. Divide in half and keep one-half covered while you work with the other.
Quick and Easy Ravioli Dough (Plain) 2 cups all-purpose flour 1 teaspoon salt 2 tablespoons unsalted butter 1/2 cup boiling water
Put the flour and salt in a food processor. Add the butter and pulse until the flour has the texture of rough cornmeal. With the machine running, slowly add the water. Gather the dough into a ball and place on a floured surface. Knead lightly, just until the dough is smooth. Divide in half and keep one-half covered while you work with the other.
To Form the Ravioli: Dough may be rolled out with a rolling pin or pasta machine
Method 1: On a well floured surface, roll out the dough to 1/8-inch thickness. Using a 3-inch round cutter cut out dough rounds. Using a tablespoon, place mounds of filling on 1/2 of the dough rounds. Place an unfilled round on top of the filling and press the edges of the dough together firmly between thumb and forefinger. Moisten edges with a little water if they are not sealing properly. Place rounds on a surface that has been dusted with cornmeal. Cover with a towel or plastic wrap. Repeat procedure with the remaining half of dough.
Method 2: Roll out the dough to 1/8-inch thickness into strips about 4 inches wide. Using a tablespoon, place mounds of filling 1-1/2 to 2-inches apart down the center of the dough. Brush a little water across the top and bottom of the strip and between the mounds of filling. Place another 4-inch wide strip of dough over the top. Press the dough down around the mounds of filling to seal. Cut the ravioli into rounds or squares using a ravioli cutter, pastry cutter, or a knife.
Completed ravioli can be refrigerated for a few hours before cooking. They can also be frozen by placing them on a cookie sheet and freezing until firm and then storing in a plastic bag for 2-3 months. Cook ravioli in salted water until they rise to the top, 3-4 minutes for fresh ravioli or 9-10 minutes for frozen. CHEESE RAVIOLI FILLING 1 (8 ounce.) container ricotta cheese 4 ounce mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 1 egg 1/2 tablespoon parsley, chopped Pinch of nutmeg Salt and pepper
Combine ingredients in a bowl. Fill rounds of ravioli dough. Serve with your favorite sauce.
SPINACH RAVIOLI FILLING Use the recipe for cheese ravioli. Omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has been thawed and squeezed dry.
MEAT RAVIOLI FILLING *Combine any 2 meats to equal 1/2 pound (pork and chicken, beef and ham, pork and veal, chicken and mortadella, chicken and prosciutto)
1/2 pound meat diced * 1 tablespoon butter 1-1/2 tablespoons onion, finely chopped Salt and pepper 1/2 cup ricotta cheese 1/3 cup Parmesan cheese 1 egg yolk Pinch of nutmeg
Sauté onion in butter over medium heat 1-2 minutes. Add meat and cook until meat loses its raw red or pink color. Transfer to a food processor and pulse a few times to chop. Don't allow it to puree. Put mixture in a bowl and add remaining ingredients. Combine well and fill ravioli.
CRABMEAT RAVIOLI FILLING 1/2 shallot, chopped 1 garlic clove, chopped 1 tablespoon olive oil 1 tablespoon butter 1 (6 ounce) can lump crabmeat 1 tablespoon fresh basil, chopped 2-3 tablespoons goat cheese Salt and pepper
Sauté shallot and garlic in butter and olive oil. 1-2 minutes. Add crabmeat and basil. Stir to combine. Remove from heat. Stir in goat cheese and salt and pepper to taste. Fill ravioli.
ARTICHOKE RAVIOLI FILLING 8 ounces frozen or canned artichoke hearts, finely chopped 1 cup ricotta cheese 4 ounces mozzarella cheese, shredded 1/2 cup Parmesan cheese, grated 1/4 cup asiago cheese, grated 3 tablespoons fresh basil, chopped 2 garlic cloves, minced 2 tablespoons parsley 1 egg
Combine all of the ingredients in a bowl and fill ravioli.
CHICKEN RAVIOLI FILLING 2 tablespoons butter 1 stalk celery, finely chopped 1 carrot, finely chopped 1 small onion, finely chopped 8 ounces boneless chicken breast, cubed 2 tablespoons Marsala wine 1 egg yolk 1/4 cup Parmesan cheese, grated Salt and pepper
Sauté celery, carrot, and onion in butter about 3 minutes. Add chicken and sauté 3-4 minutes, until chicken starts to brown. Add Marsala wine and cook additional 2 minutes. Remove from heat. Put chicken mixture in a food processor and pulse to chop. Add egg yolk, cheese, salt and pepper. Fill ravioli.
EGGPLANT RAVIOLI FILLING 3 tablespoons olive oil 1 garlic clove, minced 1 small eggplant, diced 2 teaspoons dried basil or oregano 1/2 cup ricotta cheese 3 tablespoons asiago cheese, grated 1 egg yolk Salt and pepper
Sauté garlic in olive oil over low heat about 2 minutes. Add eggplant and dried herb, cover and cook 10 minutes. Remove from heat, cool, and pulse in food processor to chop finely. Add remaining ingredients and fill ravioli.
POTATO AND GARLIC RAVIOLI FILLING 2 tablespoons olive oil 2 tablespoons butter 1 small onion, finely chopped 2 cups potatoes, cubed and cooked 4-5 garlic cloves, cut in half 1/2 cup milk 1/2 cup ricotta cheese 1/4 cup Parmesan cheese 1 egg Salt and pepper
Sauté onion in olive oil and butter over low heat 2-3 minutes. In another small saucepan, heat the garlic cloves in milk over low heat about 15 minutes. Put cooked potatoes in a bowl, pour onion mixture and garlic with milk over them. Mash well. Add remaining ingredients and fill ravioli.
MUSHROOM RAVIOLI FILLING 3 tablespoons butter 1/2 cup onion, chopped 1 garlic clove, minced 2 cups mushrooms, chopped 1/4 cup prosciutto, chopped 4 tablespoons Parmesan cheese, grated 2 ounces mozzarella cheese, shredded 1 egg Salt and pepper
Saute onion and garlic in butter 2-3 minutes. Add mushrooms and sauté until brown and most of the liquid has evaporated. Add prosciutto and cook 1 more minute just to heat through. Remove from heat and add remaining ingredients. Fill ravioli.
PEAR AND PECORINO RAVIOLI
Pear and pecorino ravioli have a very delicate texture and flavor. Serve them with melted butter and lots of black pepper. Pass additional grated pecorino cheese for sprinkling on top.
8 ounces firm ripe pear 8 ounces pecorino Romano, shredded 1-1/2 tablespoons cream cheese
Peel and core the pear. Shred it on the large holes of a box grater. Combine the pear with the pecorino and cream cheese. Fill ravioli.
POTATO, LEEK, AND BACON RAVIOLI
Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned slightly with chicken broth.
12 ounces Yukon Gold potatoes (about 3 small potatoes) 2 tablespoons olive oil 5 ounces bacon, coarsely chopped 2 medium leeks, finely chopped (about 1-1/2 cups) Salt and pepper 1/2 cup grated Parmesan cheese
Peel and cube the potatoes. Cook in boiling water until cooked through. Drain and mash the potatoes with a fork. Set aside.
Heat the oil and bacon in a skillet over medium heat. Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp. Add the leeks and cook another 3 minutes until the leeks are wilted. Add the bacon and leek mixture to the potatoes. Season with salt and pepper Add the grated Parmesan cheese and stir to combine all the ingredients.
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Jan 26, 2011 21:32:30 GMT -5
Post by Hazel on Jan 26, 2011 21:32:30 GMT -5
Why are putting these on ''test'' post?
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Jan 27, 2011 14:27:55 GMT -5
Post by cakegirl62 on Jan 27, 2011 14:27:55 GMT -5
havent tried them all yet, don't want to post in recipes till tried and true
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Jan 28, 2011 21:01:10 GMT -5
Post by Hazel on Jan 28, 2011 21:01:10 GMT -5
makes sense...
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Jan 30, 2011 13:57:47 GMT -5
Post by cakegirl62 on Jan 30, 2011 13:57:47 GMT -5
if you're getting married we've got the Ultimate Wedding Checklist to help you stay on track while planning your wedding.
12 months before wedding -imagine ideal wedding -think about a date -gather ideas and keep a folder -commit to a health and beauty routine -go ring shopping
9 months before wedding - visit several reception sites - confirm reception site - choose your bridal party - decide on wedding colors - start a preliminary guest list - select a caterer - try on dresses - order a dress as soon as you find one you love - think about flowers - consider hiring a wedding planner -start looking for bands or d.j.s
6-9 months before wedding - confirm ceremony location - select someone to officiate at your wedding - incorporate a family custom or tradition - decide on bridesmaid dresses - create a wedding website - create a wedding day timeline - check out limousine companies - think about where you'll honeymoon - hire a photographer and videographer - start working on invitation wording and select invitations.
3-6 months before wedding - shop for and buy wedding bands - decide where to buy or rent tuxedos - order wedding cake - decide who will make toasts - do necessary paperwork - make beauty appointments - make deposits on any wedding rentals - find out when your wedding dress will be arriving and arrange fittings. - make appointment for a trial hairdo for your wedding - talk to maid of honor or family about any pre-wedding parties. - send out invitations 8-12 weeks before the wedding
Right before your wedding - brides - practice walking in your wedding shoes - grooms – get a wedding haircut - shop & pack for honeymoon - arrange for someone to drop-off guest book & pen at reception site - finalize your wedding vows - confirm wedding night and honeymoon reservations - ask some to meet vendors on your wedding day and have checks ready to pay them.
Your wedding day - take a moment to thank your parents & tell them you love them - after the wedding set aside a private moment with your new spouse to exchange gifts & share a kiss with your sweetheart.
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Mar 5, 2011 15:13:40 GMT -5
Post by cakegirl62 on Mar 5, 2011 15:13:40 GMT -5
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Mar 21, 2011 18:52:19 GMT -5
Post by cakegirl62 on Mar 21, 2011 18:52:19 GMT -5
Don't spend your life with someone you can live with...Spend it with someone you can't live without!
Keeping this for the right time
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Jul 22, 2011 19:01:46 GMT -5
Post by cakegirl62 on Jul 22, 2011 19:01:46 GMT -5
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Jul 22, 2011 19:03:46 GMT -5
Post by cakegirl62 on Jul 22, 2011 19:03:46 GMT -5
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Mar 13, 2013 20:54:13 GMT -5
Post by cakegirl62 on Mar 13, 2013 20:54:13 GMT -5
Cauliflower Crust Hawaiian Pizza
Yield: One 9 to 12-inch pizza (feeds 2 to 3 people)
Prep Time: 25 min
Cook Time: 18 min Ingredients:
CRUST: 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower) 1 large egg 1 cup finely shredded mozzarella cheese (or try another kind!) 1 teaspoon dried oregano 1/2 teaspoon dried minced garlic (or fresh garlic) 1/2 teaspoon onion salt
TOPPINGS: 1/2 cup tomato-basil marinara sauce (or pizza sauce) 1/2 cup finely shredded mozzarella cheese 3 slices Canadian bacon, cut into strips 1/2 cup pineapple tidbits Directions:
1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.
2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately. Tips:
From Eat, Drink, Smile (tip from Beth): For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.
*Other topping ideas: Marinara or pizza sauce with your favorite toppings Pesto with thin sliced tomato and fresh mozzarella Alfredo with sausage, mushrooms, Provolone & Asiago cheese Barbecue sauce with shredded chicken, green onions and smoked gouda *This pizza is best served on a plate with a fork. Nutritional Information per serving FOR THE WHOLE PIZZA- per slice: Serving size: 1 slice Calories per serving: 151 Fat per serving: 7.2g Saturated Fat per serving: 4.1g Sugar per serving: 3g Fiber per serving: 2.2g Protein per serving: 12.6g Cholesterol per serving: 53mg Carbohydrates per serving: 9.2g
WW POINTS per serving: Points Plus Program: 4 Old Points Program: 3
Nutritional info per serving for JUST THE CRUST- per slice (if you want to do your own toppings): Serving Size: 1 slice (pizza cut into 6 slices) Calories 84, Fat 4.3g, Sat Fat 2.6g, Cholesterol 40.8mg, Sodium 166mg, Carbohydrates 4.6g, Fiber 1.9g, Sugar 0g, Protein 7.1g WW Points Plus: 2 Old Points Program: 2
Source: RecipeGirl.com (inspired by and adapted from Eat, Drink Smile)
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