1 cup mayonaise
1 1/2 tbsp sweet pickle relish
1 tbsp minced onion
1 tbsp lemon juice
salt and pepper to taste
Mix mayonaise, sweet pickle relish, and minced onion. Add salt and pepper to taste. Fold in the lemon juice.
Place in a sealed container and refrigerate at least one hour before serving. This tartar sauce can be stored for up to three days in the refrigerator. 2 lbs ground turkey
1 pkg onion soup mix
1/4 cup of Heinz 57 Sauce
2 eggs
2 tbsp milk
1 tbsp garlic powder
1 pkg snack cracker crumbs
salt and pepper to taste
In a large bowl, beat the eggs and milk. Add the turkey, soup mix, Heinz 57 Sauce, snack cracker crumbs, and seasonings. Mix well.
In a large casserole dish, pat the meat mixture into a loaf. Bake, uncovered, in a 375 degree oven for 50-60 minutes or until center is cooked thoroughly.
Makes approximately 16 servings. 1/2 pound bacon
1 large head cabbage
1 cup chopped onion
1 tsp garlic salt
1 tsp red pepper flakes
1/3 cup of water
salt and pepper to taste
Fry the bacon until crispy in large frying pan. Pour off most of the grease.
Crumble the bacon into the pan. Add onion.
Chop the cabbage into pieces removing the hard center. Add the cabbage to the pan containing the bacon and onion. Add the seasoning and 1/3 cup of water.
Cook covered over medium heat for 5 minutes. Stir then continue cooking until desired tenderness. 1 (9") baked pie shell
2/3 C sugar
1/4 C cornstarch
1/2 tsp. salt
3 C milk
4 egg yolks, slightly beaten
2 tbsp butter, softened
2 tsp vanilla extract
1 C coconut
1 C sweetened whip cream
Bake pie shell; cool.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk, then egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter, vanilla and 3/4 cup coconut. Pour into pie shell.
Press plastic wrap onto filling. Refrigerate for at least 2 hours, but not longer than 48 hours.
Top with whipped cream and sprinkle balance of coconut on top. (I toast the coconunt for the topping. Place it on a cookie sheet and stick it in the oven for a bit. Check it frequently until it's browned.) 4 ounces Baker's German's sweet chocolate
1/3 cup milk
1 tablespoon sugar
1 small package (3 ounces) cream cheese, softened
8 ounces Cool Whip, thawed
1 prepared 8- or 9-inch chocolate cookie crumb or graham cracker crust
In a saucepan, combine chocolate with 2 tablespoons of the milk; heat over low heat, stirring, until chocolate is melted. Beat sugar into the cream cheese; add remaining milk and the chocolate mixture. Beat until smooth. Fold whipped topping into the chocolate mixture until blended.
Spoon filling into crust then freeze until firm. Garnish with additional whipped topping and cookie crumbs or chocolate curls.
Take out of freezer and let stand at room temperature for about an hour before serving. Store in freezer. 1/4 cup mayonnaise
2 teaspoons minced jalapenos, slices
2 teaspoons juice, from minced jalepenos
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 dash salt
mix all together, chill 1 hour and dip away! 1 cup (2 sticks) butter or margarine, softened
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped walnuts, optional (I like pecans instead)
-----------------
Preheat oven to 350° F. Grease a 13 x 9-inch baking pan.
Beat butter in a large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.
Combine 1 cup chocolate chips and sweetened condensed milk in a small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
Stir nuts (if used) and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.
3 cups sifted flour
1½ tsp. baking powder
1½ tsp. baking soda
3/4 cup butter
1½ cups sugar
3 eggs
2 tsp. vanilla extract
1½ cups Sour Cream (I like Breakstone's)
1½ cups chocolate chips (flour them so they don't sink)
Preheat oven to 375°. Grease and flour a tube pan.
In a bowl, mix together the flour, baking powder and baking soda.
In another bowl, cream together the butter and sugar. Add eggs and vanilla.
In increments, add the flour mixture, alternating with the sour cream and ending with the flour, mixing until everything is blended. Gently fold in chocolate chips. Pour into prepared pan.
Bake for 45 minutes or until it tests done with a toothpick inserted in center. It's ok if it still has some particles sticking to the toothpick as long as it's not wet particles. 16 oz uncooked fettucine (if you can find whole wheat, even better)
1 1/2 cups fat-free half and half cream
8 oz reduced fat cream cheese, cubed
1 1/2 cups shredded Parmesan cheese
1 teaspoon salt, optional
1 teaspon ground white pepper
Cook fettucine according to package directions. Meanwhile in a saucepan combine the half and half and the cream cheese. Cook on medium heat until thickened and bubbly, stirring occasionally. Stir in the Parmesan cheese until smooth. Stir in the salt, if desired, and the pepper. Drain fettucine, toss with sauce. Serves 8.
***
This recipe comes from the current issue of the magazine Cooking for Two and I've adapted it to be cooked on the stovetop instead of in the microwave, be lighter, and to make 8 servings. The original recipe was for a single serving. It is easy to cut in half if need be. I posted this on my blog, but Donna told me I should come over and post it here, too.
1 serving equals:
368 calories
11 grams of fat (6 grams saturated fat)
28 mg cholesterol
404 mg sodium
49 g carboyhydrates
2 g fiber
18 g protein. 1-1/2 cups granulated sugar
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. Baking Powder
1/2 tsp. baking soda
1 cup Sour Cream (preferrably Breakstones)
1 cup chopped Pecans
1/3 cup firmly packed brown sugar
1-1/2 tsp. ground cinnamon
Preheat oven to 350°. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.
Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely. For the steak:
2 pounds tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 clove garlic, minced
1 serrano chile, diced
Kosher salt and freshly ground black pepper
For the enchiladas:
5 (7-ounce) cans tomatillo sauce
1 1/2 cups tomato sauce
1 pound pepper Jack cheese, grated
3 (15 1/2-ounce) cans black beans
1 (7-ounce) can diced chiles
2 dozen flour tortillas
You will need 2 (9 by 13-inch) baking pans
One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
Make the enchiladas:
Preheat oven to 350 degrees F.
Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
Heat the black beans in another saucepan.
Combine some of the sauce, black beans, cheese, steak, and diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
Cover the pans with foil and bake for 15 minutes. Serve immediately. 2 cans of diced rotell
2 cans of chili beans
2 cans of diced tomatoes
2 cans of corn
1 onion
1 packet of Taco seasoning
1 packet of Ranch Dressing Seasoning
1 pound of hamburger meat
Brown meat. Dice onion. Mix all ingrediants in soup pot and bring to boil. Simmer for about 15 minutes.
1 WW point per cup. Very tasty. 6 oz cooked shredded chicken
1 can fat-free refried pinto beans
1 cup salsa
4 oz shredded low-fat cheddar cheese
Shredded lettuce to taste
Tabasco to taste
4 tbsp low-fat sour cream
Pre-heat the oven to 350.
Mist an 8 x 8 with oil and spread beans evenly within the dish. Then layer with chicken, salsa and cheese. Bake for 20 minutes or until heated all the way through.
Cut into 4 slices and plate.
Top each portion with shredded lettuce, Tabasco and 1 tbsp sour cream.
Serves 4 (4 WW points each) 1/3 cup flour
1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds chicken
1 beaten egg
2 tablespoons water
1/2 cup grated parmesan cheese
1/2 cup crushed cornflakes
1/4 cup butter
Preheat oven to 375F.
Mix flour, salt and pepper; coat chicken. Stir water into egg. Dip chicken in egg; coat with combined cheese and corn flakes.
Place chicken in 13x9x2-inch baking dish; drizzle with butter. Bake 1 hour or until chicken is cooked thoroughly. Serve immediately.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 6
(I use bread crumbs with this - it creates a very crunchy coating that's very similar to "real" fried chicken). 5-6 Large Baking Potatoes
3oz Cream Cheese, softened
1/2 Cup good Parmesan, grated
1/2 Cup Cheddar Cheese
2TBSP Sour Cream
1 Egg beaten
1/4 Cup Onion, diced
1TBSP Chives
1 Clove Garlic
3TBSP Butter +1TBSP for frying
2 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
Splash Olive Oil
Bake potatoes at 400° for 1-1½ hours until tender. Cool just enough to handle.
Saute onion, garlic and chive in 1TBSP butter and the olive oil just until translucent. Cool.
Melt butter, cream cheese and sour cream over low heat. Beat with wire whisk. Mixture will appear mildly curdled.
Beat egg and set aside.
Combine parmesan and cheddar in a small bowl and set aside.
Cut a thin slice from the top of potatoes and scoop out potato into a large bowl leaving an 1/4 inch of potato in each skin. Save skins.
Add onion mixture, salt, pepper, paprika, 3 TBSP butter and a splash of the cream cheese mixture to potatoes. Beat with an electric mixer adding egg and cream cheese mixture alternately until a good thick consistency is achieved. Add one half of the cheese and continue mixing until fully incorporated.
Place skins on a cookie sheet. Scoop or pipe potato mixture back into skins and top with remaining cheese. Bake about 30-35 minutes or until just golden and heated all the way through.
Editor's Note: If you like you can also add green onion or bacon bits to this recipe either in the potato mixture or as a topping.
This recipe can be made several days ahead and can also be frozen. To freeze, place unwrapped in freezer until potato is firm and THEN wrap with plastic wrap and place in a freezer bag. To cook, thaw first and bake as above.
1 1/2 tbsp sweet pickle relish
1 tbsp minced onion
1 tbsp lemon juice
salt and pepper to taste
Mix mayonaise, sweet pickle relish, and minced onion. Add salt and pepper to taste. Fold in the lemon juice.
Place in a sealed container and refrigerate at least one hour before serving. This tartar sauce can be stored for up to three days in the refrigerator. 2 lbs ground turkey
1 pkg onion soup mix
1/4 cup of Heinz 57 Sauce
2 eggs
2 tbsp milk
1 tbsp garlic powder
1 pkg snack cracker crumbs
salt and pepper to taste
In a large bowl, beat the eggs and milk. Add the turkey, soup mix, Heinz 57 Sauce, snack cracker crumbs, and seasonings. Mix well.
In a large casserole dish, pat the meat mixture into a loaf. Bake, uncovered, in a 375 degree oven for 50-60 minutes or until center is cooked thoroughly.
Makes approximately 16 servings. 1/2 pound bacon
1 large head cabbage
1 cup chopped onion
1 tsp garlic salt
1 tsp red pepper flakes
1/3 cup of water
salt and pepper to taste
Fry the bacon until crispy in large frying pan. Pour off most of the grease.
Crumble the bacon into the pan. Add onion.
Chop the cabbage into pieces removing the hard center. Add the cabbage to the pan containing the bacon and onion. Add the seasoning and 1/3 cup of water.
Cook covered over medium heat for 5 minutes. Stir then continue cooking until desired tenderness. 1 (9") baked pie shell
2/3 C sugar
1/4 C cornstarch
1/2 tsp. salt
3 C milk
4 egg yolks, slightly beaten
2 tbsp butter, softened
2 tsp vanilla extract
1 C coconut
1 C sweetened whip cream
Bake pie shell; cool.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk, then egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter, vanilla and 3/4 cup coconut. Pour into pie shell.
Press plastic wrap onto filling. Refrigerate for at least 2 hours, but not longer than 48 hours.
Top with whipped cream and sprinkle balance of coconut on top. (I toast the coconunt for the topping. Place it on a cookie sheet and stick it in the oven for a bit. Check it frequently until it's browned.) 4 ounces Baker's German's sweet chocolate
1/3 cup milk
1 tablespoon sugar
1 small package (3 ounces) cream cheese, softened
8 ounces Cool Whip, thawed
1 prepared 8- or 9-inch chocolate cookie crumb or graham cracker crust
In a saucepan, combine chocolate with 2 tablespoons of the milk; heat over low heat, stirring, until chocolate is melted. Beat sugar into the cream cheese; add remaining milk and the chocolate mixture. Beat until smooth. Fold whipped topping into the chocolate mixture until blended.
Spoon filling into crust then freeze until firm. Garnish with additional whipped topping and cookie crumbs or chocolate curls.
Take out of freezer and let stand at room temperature for about an hour before serving. Store in freezer. 1/4 cup mayonnaise
2 teaspoons minced jalapenos, slices
2 teaspoons juice, from minced jalepenos
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 dash salt
mix all together, chill 1 hour and dip away! 1 cup (2 sticks) butter or margarine, softened
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped walnuts, optional (I like pecans instead)
-----------------
Preheat oven to 350° F. Grease a 13 x 9-inch baking pan.
Beat butter in a large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.
Combine 1 cup chocolate chips and sweetened condensed milk in a small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
Stir nuts (if used) and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.
3 cups sifted flour
1½ tsp. baking powder
1½ tsp. baking soda
3/4 cup butter
1½ cups sugar
3 eggs
2 tsp. vanilla extract
1½ cups Sour Cream (I like Breakstone's)
1½ cups chocolate chips (flour them so they don't sink)
Preheat oven to 375°. Grease and flour a tube pan.
In a bowl, mix together the flour, baking powder and baking soda.
In another bowl, cream together the butter and sugar. Add eggs and vanilla.
In increments, add the flour mixture, alternating with the sour cream and ending with the flour, mixing until everything is blended. Gently fold in chocolate chips. Pour into prepared pan.
Bake for 45 minutes or until it tests done with a toothpick inserted in center. It's ok if it still has some particles sticking to the toothpick as long as it's not wet particles. 16 oz uncooked fettucine (if you can find whole wheat, even better)
1 1/2 cups fat-free half and half cream
8 oz reduced fat cream cheese, cubed
1 1/2 cups shredded Parmesan cheese
1 teaspoon salt, optional
1 teaspon ground white pepper
Cook fettucine according to package directions. Meanwhile in a saucepan combine the half and half and the cream cheese. Cook on medium heat until thickened and bubbly, stirring occasionally. Stir in the Parmesan cheese until smooth. Stir in the salt, if desired, and the pepper. Drain fettucine, toss with sauce. Serves 8.
***
This recipe comes from the current issue of the magazine Cooking for Two and I've adapted it to be cooked on the stovetop instead of in the microwave, be lighter, and to make 8 servings. The original recipe was for a single serving. It is easy to cut in half if need be. I posted this on my blog, but Donna told me I should come over and post it here, too.
1 serving equals:
368 calories
11 grams of fat (6 grams saturated fat)
28 mg cholesterol
404 mg sodium
49 g carboyhydrates
2 g fiber
18 g protein. 1-1/2 cups granulated sugar
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. Baking Powder
1/2 tsp. baking soda
1 cup Sour Cream (preferrably Breakstones)
1 cup chopped Pecans
1/3 cup firmly packed brown sugar
1-1/2 tsp. ground cinnamon
Preheat oven to 350°. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.
Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely. For the steak:
2 pounds tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 clove garlic, minced
1 serrano chile, diced
Kosher salt and freshly ground black pepper
For the enchiladas:
5 (7-ounce) cans tomatillo sauce
1 1/2 cups tomato sauce
1 pound pepper Jack cheese, grated
3 (15 1/2-ounce) cans black beans
1 (7-ounce) can diced chiles
2 dozen flour tortillas
You will need 2 (9 by 13-inch) baking pans
One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
Make the enchiladas:
Preheat oven to 350 degrees F.
Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
Heat the black beans in another saucepan.
Combine some of the sauce, black beans, cheese, steak, and diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
Cover the pans with foil and bake for 15 minutes. Serve immediately. 2 cans of diced rotell
2 cans of chili beans
2 cans of diced tomatoes
2 cans of corn
1 onion
1 packet of Taco seasoning
1 packet of Ranch Dressing Seasoning
1 pound of hamburger meat
Brown meat. Dice onion. Mix all ingrediants in soup pot and bring to boil. Simmer for about 15 minutes.
1 WW point per cup. Very tasty. 6 oz cooked shredded chicken
1 can fat-free refried pinto beans
1 cup salsa
4 oz shredded low-fat cheddar cheese
Shredded lettuce to taste
Tabasco to taste
4 tbsp low-fat sour cream
Pre-heat the oven to 350.
Mist an 8 x 8 with oil and spread beans evenly within the dish. Then layer with chicken, salsa and cheese. Bake for 20 minutes or until heated all the way through.
Cut into 4 slices and plate.
Top each portion with shredded lettuce, Tabasco and 1 tbsp sour cream.
Serves 4 (4 WW points each) 1/3 cup flour
1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds chicken
1 beaten egg
2 tablespoons water
1/2 cup grated parmesan cheese
1/2 cup crushed cornflakes
1/4 cup butter
Preheat oven to 375F.
Mix flour, salt and pepper; coat chicken. Stir water into egg. Dip chicken in egg; coat with combined cheese and corn flakes.
Place chicken in 13x9x2-inch baking dish; drizzle with butter. Bake 1 hour or until chicken is cooked thoroughly. Serve immediately.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 6
(I use bread crumbs with this - it creates a very crunchy coating that's very similar to "real" fried chicken). 5-6 Large Baking Potatoes
3oz Cream Cheese, softened
1/2 Cup good Parmesan, grated
1/2 Cup Cheddar Cheese
2TBSP Sour Cream
1 Egg beaten
1/4 Cup Onion, diced
1TBSP Chives
1 Clove Garlic
3TBSP Butter +1TBSP for frying
2 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
Splash Olive Oil
Bake potatoes at 400° for 1-1½ hours until tender. Cool just enough to handle.
Saute onion, garlic and chive in 1TBSP butter and the olive oil just until translucent. Cool.
Melt butter, cream cheese and sour cream over low heat. Beat with wire whisk. Mixture will appear mildly curdled.
Beat egg and set aside.
Combine parmesan and cheddar in a small bowl and set aside.
Cut a thin slice from the top of potatoes and scoop out potato into a large bowl leaving an 1/4 inch of potato in each skin. Save skins.
Add onion mixture, salt, pepper, paprika, 3 TBSP butter and a splash of the cream cheese mixture to potatoes. Beat with an electric mixer adding egg and cream cheese mixture alternately until a good thick consistency is achieved. Add one half of the cheese and continue mixing until fully incorporated.
Place skins on a cookie sheet. Scoop or pipe potato mixture back into skins and top with remaining cheese. Bake about 30-35 minutes or until just golden and heated all the way through.
Editor's Note: If you like you can also add green onion or bacon bits to this recipe either in the potato mixture or as a topping.
This recipe can be made several days ahead and can also be frozen. To freeze, place unwrapped in freezer until potato is firm and THEN wrap with plastic wrap and place in a freezer bag. To cook, thaw first and bake as above.
A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
~X. Marcel Boulestin
Info:
◊ A Little Bit About Us
◊ Email Donna
◊ Email Mike
Members:
Home ◊
Login
Members: 0 ◊ Guests: 14
◊ Contributers: Log In Here
Categories
View All Recipes
Most recent entries
- Pork and pozole stew
- Pork & chile stew
- Pork & chile stew
- Corned Beef Tacos
- Nutella chocolate chip cookes
- Hooray for the Messrs T
- Curried chicken stew
- Welcome to the family
- Mr Choppy, we hardly knew ye
- Andouille Sausage pobrecitos
- Rotini with tuna and mustard
- Sriracha-soy roasted chicken thighs and vegetables
- Stuffed Zucchini
- Sriracha Fried rice with Spam
- Harira
Monthly Archives
Contributers
Sites we love
- Joy Of Baking
- DeliciousDeliciousDelicious!
- Butter Sugar Flour
- Recipe Girl
- Sweet Treats
- Recipe Blog Directory
Site Statistics
This page has been viewed 499260 times
Page rendered in 0.1386 seconds
Total Entries: 246
Total Comments: 212
Total Trackbacks: 0
Most Recent Entry: 01/22/2012 11:51 am
Most Recent Comment on: 10/12/2011 09:11 pm
Total Members: 13
Total Logged in members: 0
Total guests: 14
Total anonymous users: 0
Most Recent Visitor on: 02/07/2012 10:34 am
The most visitors ever was 272 on 03/05/2007 01:39 pm
Sign up now and enter
promo code LBOR at
checkout to receive 15%
off of your hosting order!
bacon bake beans black boil cheese bowl beat butter caesar caramels chicken chips chocolate chopped cooked cool cranberry clams cream cupcake cake iced dip donna
dill
dressing
egg
fish
greek
fried
hot
italian
Irresistable
irish
kirsch
light
rice
rum
mike
mozzarella
mousse
mushrooms
pancakes
onion
pepperoni
potato
pie
pasta
polish
peppers
pudding pecans
red
ribs
quiche
sauce
sausage
salad
spinach
soup
spaghetti
strawberry
steak thai tuna
orange
thighs
white
vegetable
created at TagCrowd.com