tag:blogger.com,1999:blog-12347524764706428332024-03-19T11:31:03.190-07:00My RecipesJust About Delicious RecipesGardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comBlogger403125tag:blogger.com,1999:blog-1234752476470642833.post-81673007621777851142014-07-10T10:23:00.000-07:002014-07-29T08:55:25.299-07:00Curried Chicken Appetizer Bites<div class="separator" style="clear: both; text-align: center;">
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<br />
How To Make Curried Chicken Appetizer Bites<br />
<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
1 Cup finely chopped cooked chicken<br />
½ Cup finely chopped red apples<br />
¼ Cup raisins<br />
1 Stalk celery, finely chopped<br />
1 Green onion, thinly sliced<br />
⅓ cup MIRACLE WHIP® Dressing<br />
1 -½ Tsp. curry powder<br />
32 Belgian endive leaves (about 4 heads)<br />
3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream<br />
<br />
<b><span style="font-size: large;">Directions:</span></b><br />
Combine first 7 ingredients.<br />
Spoon onto endive leaves.<br />
Top with sour cream.<br />
Curried Chicken Pita Bites:<br />
Prepare as directed, substituting 16 mini pitas, cut in half, for the endive leaves and filling each pita with 1 Tbsp. chicken mixture. Top with sour cream.<br />
Make Ahead:<br />
Prepare recipe as directed, but do not top with sour cream. Arrange in single layer on platter. Refrigerate up to 2 hours. Top with sour cream just before serving.<br />
Substitite:<br />
Serve with your favorite NABISCO Crackers instead of the endive leaves.<br />
<br />Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-79491493334030222452014-07-10T10:21:00.003-07:002014-07-10T10:21:26.577-07:00Egg Salad Sandwich Recipe for Your Flat-Belly Diet<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Make your egg salad sandwiches flat-belly friendly by replacing the mayonnaise with Greek yogurt. In this egg salad recipe for a flat-belly diet, gets the classic seasonings of dill, celery, and green onion — but a little lemon juice adds a some unexpected tang. Try serving egg salad over a bowl of lettuce greens. This sandwich pairs well with fresh berries as a side.<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
6 eggs<br />
1/3 cup Greek yogurt<br />
1/2 teaspoon lemon juice<br />
Pinch of pepper<br />
1/4 cup green onion, thinly sliced<br />
1 celery stalk, thinly sliced<br />
1 tablespoon fresh dill, chopped<br />
8 large lettuce leaves<br />
8 slices whole-wheat bread<br />
<br />
<br />
<b><span style="font-size: large;">Directions</span></b><br />
In a medium pot, place the eggs and fill with water. Bring the water to a boil over high heat.<br />
Continue boiling for 5 minutes.<br />
Turn off the heat and cover, allowing the eggs to rest for 5 minutes.<br />
Pour off the water, and cover the eggs with ice for 5 minutes.<br />
Peel the eggs and place them in a medium bowl.<br />
Smash the eggs with a fork and stir in the yogurt until a chunky paste forms.<br />
Mix in the lemon juice and pepper to taste.<br />
Stir in the onion, celery, and dill until incorporated.<br />
Toast the bread, and serve the egg salad on the 2 slices of bread with 2 leaves of lettuce each.<br />
<br />
<b>Per serving: </b>Calories 262 (From Fat 85); Fat 9g (Saturated 3g); Cholesterol 317mg; Sodium 388mg; Carbohydrate 25g (Dietary Fiber 4g); Protein 19g.Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-59517881098577142072014-07-04T07:32:00.000-07:002014-07-04T07:32:09.138-07:00Black Bean Quinoa Bowl with Cilantro Honey Lime Vinaigrette<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Black Bean Quinoa Bowl with Cilantro Honey Lime Vinaigrette<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
Black Bean Quinoa Bowl<br />
2 teaspoons non-gmo canola oil<br />
¼ cup diced red onion<br />
1 cup quinoa<br />
¼ teaspoon salt<br />
1 (15-ounce) can black beans, rinsed and drained<br />
¼ red onion, cut into thin slices<br />
½ red bell pepper, cut into thin slices<br />
½ yellow bell pepper, cut into thin slices<br />
Cilantro, for garnish<br />
Cilantro Lime Vinaigrette, recipe follows<br />
Optional toppings: sliced avocado, feta (if not vegan), crushed tortilla chips<br />
Cilantro Lime Vinaigrette<br />
½ cup cilantro<br />
2 tablespoons plus 1 teaspoon honey (or agave, for vegan option)<br />
1 teaspoon apple cider vinegar<br />
1 lime, juiced (about 1½ tbsp) and zested<br />
2 tablespoons non-gmo canola oil<br />
¼ teaspoon salt (or more to taste)<br />
<br />
<b><span style="font-size: large;">Instructions</span></b><br />
Heat 2 tsp of canola oil in a saucepan over medium heat. Add the chopped red onion and cook until starting to soften, 2-3 minutes. Pour in the dry quinoa and toast, stirring frequently, for 3-5 minutes. Add 2 cups water and salt, bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes, until the water is absorbed. Set aside.<br />
Toss together the cooked quinoa with the black beans, thinly-sliced red onion, red bell pepper, and yellow bell peppers in a bowl.<br />
To make the vinaigrette, combine all ingredients in a blender and blend until completely smooth. Taste and adjust salt to your liking.<br />
Pour the vinaigrette over the quinoa and toss well. Serve with corn tortilla chips, sliced avocado, and feta (if not vegan). Can be eaten hot or cold.Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-68000886497114088252014-07-04T07:30:00.003-07:002014-07-04T07:30:17.827-07:00The Best Stromboli Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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The Best Stromboli Recipe<br />
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<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
<b>DOUGH:</b><br />
1 tsp active dry yeast<br />
1 Tbsp sugar<br />
¾ cup warm water<br />
1 tsp salt<br />
½ Tbsp olive oil<br />
3 cups all-purpose flour<br />
<br />
<b>FILLINGS/TOPPINGS:</b><br />
⅓ lb. salami<br />
6 slices provolone cheese<br />
½ cup banana pepper slices<br />
2 Tbsp olive oil<br />
1 tsp Italian seasoning blend<br />
<br />
<b><span style="font-size: large;">Instructions</span></b><br />
<ul>
<li>Combine the warm water, yeast, and sugar, and stir until dissolved. Let that sit for about five minutes or until it becomes frothy on top. After five minutes, stir in the olive oil and salt. Pour the yeast mixture into a large bowl and add one cup of flour. Stir until smooth.</li>
<li>Continue to add flour, a half cup at a time, until you can no longer stir it with a spoon. At that point turn the dough out onto a floured surface and knead for about five minutes, adding more flour as you go. Knead in flour until the dough is soft, but no longer sticky. You should use roughly 2.25 to 3 cups of flour total. Form the dough into a ball, place it back in the bowl, loosely cover it with plastic, and let it rise for 1-1.5 hours, or until double in size.</li>
<li>Once the dough is double in size, take it out of the bowl and place it on a floured surface again. Pat the dough down into a rough rectangular shape and then gently stretch and coax the dough into a larger 12×18 inch rectangle. Stretching the dough rather than rolling it with a rolling pin will give you a fluffier end product.</li>
<li>Arrange your toppings over the dough. Roll the dough up so that it forms an 18 inch log. Place the rolled dough on a baking sheet and brush with the remaining 2 tablespoons of olive oil. Sprinkle the Italian seasoning over top. Allow the stromboli to rise for about an hour.</li>
<li>Preheat the oven to 400 degrees. Bake the stromboli for 25 minutes or until golden brown on top. Slice the stromboli into 12 pieces, about 1.5 inches each.</li>
</ul>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-16718926565552766922014-06-11T06:42:00.000-07:002014-06-11T06:42:18.322-07:00Three Cheese Chicken Alfredo Bake<div class="separator" style="clear: both; text-align: center;">
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CHICKEN AND PASTA ARE A GREAT COMBINATION, BOTH ARE QUICK AND EASY TO COOK AND WORK WITH A VARIETY OF FLAVORS AND SAUCES.<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
1 (16 ounce) box Penne pasta noodles<br />
2 (10 ounce) containers Alfredo sauce<br />
1 cup sour cream<br />
1 (15 ounce) container Ricotta cheese<br />
2 cloves of garlic, minced<br />
2 cups cooked, diced chicken<br />
1/4 cup grated Parmesan cheese<br />
2 teaspoons dried Parsley<br />
1 teaspoon Italian seasoning<br />
2 cups shredded Mozzarella cheese<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMQH4beVnFril9zrmoimnfCYzZZLKNisadNMkLaijT1dD2gNmPS8SXPib6sazeFr3VAmhVKvsXVsgTOSyYnZxSS8BeVKN8Yx48EQnH1I4pWLg2efq6JZCRnSWJ-AQf3Qyyr-SGfSb-Vg/s1600/Three+Cheese+Chicken+Alfredo+Bake.jpg" /></div>
<br />
<span style="font-size: large;"><b>Instructions :</b></span><br />
Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9x13 baking dish. Sprinkle the top evenly with the mozzarella cheese.<br />
Bake at 350 degrees F. for 30 minutes, or until hot and bubbly. EnjoyGardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-32886851787993444302014-06-11T06:24:00.000-07:002014-06-11T06:24:47.502-07:00Peaches and Cream Crumble Bars<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">How To Make Peaches and Cream Crumble Bars</span></b><br />
<div>
<b><span style="font-size: large;"><br /></span></b></div>
<div>
<b><span style="font-size: large;">Ingredients :</span></b></div>
<div>
<b><br /></b></div>
<div>
<b>FOR THE SHORTBREAD: </b></div>
<div>
sticks Unsalted Butter, </div>
<div>
Cut Into Small Chunks</div>
<div>
¼ cups Brown Sugar </div>
<div>
½ teaspoons Kosher Salt </div>
<div>
2 cups Flour </div>
<div>
<br /></div>
<div>
<b>FOR THE FILLING: </b></div>
<div>
1 Tablespoon Butter </div>
<div>
½ cups Peach Jam </div>
<div>
3 Large Peaches, Pitted And Thinly Sliced </div>
<div>
12 ounces, weight Cream Cheese, Softened </div>
<div>
¼ cups Sour Cream </div>
<div>
½ cups Sugar </div>
<div>
1 Tablespoon Flour </div>
<div>
2 Eggs </div>
<div>
1 teaspoon Vanilla </div>
<div>
<br /></div>
<div>
<b>FOR THE CRUMB TOPPING: </b></div>
<div>
1 cup Flour </div>
<div>
¼ cups Sugar </div>
<div>
¼ cups Brown Sugar </div>
<div>
½ teaspoons Ginger</div>
<div>
1 teaspoon Cinnamon </div>
<div>
¼ teaspoons Salt </div>
<div>
1 stick Unsalted Butter, melted </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
Full instructions at : <b><a href="http://tastykitchen.com/blog/2012/09/peaches-and-cream-crumble-bars/" target="_blank">tastykitchen.com</a></b></div>
Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-7601231735687549602014-06-06T15:13:00.005-07:002014-06-06T15:19:29.439-07:00Lightened Up Chicken Enchiladas<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Lightened Up Chicken Enchiladas<br />
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<b><span style="font-size: large;">Ingredients :</span></b><br />
2 Tablespoons Olive Oil<br />
1 whole Small Onion, Diced Small<br />
½ whole (red, Green Or Orange) Bell Pepper, Diced Small<br />
2 cloves Fresh Garlic, Peeled And Minced<br />
¼ cups All-purpose Flour<br />
1 teaspoon Cumin<br />
1 Tablespoon Minced Chipotle Peppers In Adobo Sauce<br />
1-½ cup Low Sodium Chicken Broth<br />
¼ cups Water<br />
1 Tablespoon Adobo Sauce (optional)<br />
¾ teaspoons Kosher Salt<br />
? teaspoons Black Pepper, More Or Less To Taste<br />
2 whole Grilled Chicken Breasts, Shredded In A Large Bowl<br />
8 whole Whole-wheat Tortillas<br />
½ cups Grated Muenster Cheese<br />
Your Favorite Enchilada Toppings, For Serving: Salsa, Sour Cream, Chopped Fresh Cilantro, Etc<br />
<br />
Full instructions at : <a href="http://tastykitchen.com/blog/2012/10/lightened-up-chicken-enchiladas/" target="_blank">tastykitchen.com</a>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-512274070179351182014-06-03T05:23:00.004-07:002014-06-03T05:23:55.038-07:00Creamy Pasta Verde with Garlic Brown Butter Breadcrumbs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Creamy Pasta Verde with Garlic Brown Butter Breadcrumbs<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
1/2 pound whole wheat linguine<br />
3 tablespoons olive oil<br />
1 cup broccoli, chopped<br />
10 asparagus spears, ends removed and cut into thirds<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
1/2 teaspoon red pepper flakes<br />
2 leeks, trimmed, cleaned and thinly sliced<br />
2 garlic cloves, minced<br />
6 ounces fresh spinach<br />
1/2 bunch of kale leaves, torn from the steam<br />
1/2 cup edamame<br />
1 ripe avocado<br />
1 (8-ounce) contained mascarpone cheese<br />
2/3 cup freshly grated parmigiano reggiano cheese + more for topping<br />
breadcrumbs<br />
2 tablespoons unsalted butter<br />
1 garlic clove, minced or pressed<br />
1/3 cup seasoned panko bread crumbs<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Full instructions at : <a href="http://www.howsweeteats.com/2013/01/creamy-pasta-verde-with-garlic-brown-butter-breadcrumbs/" target="_blank">howsweeteats.com</a><br />
<br />Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-38141792511637437042014-06-03T05:00:00.000-07:002014-06-03T05:00:23.950-07:00How To Make Rigatoni Pasta Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Rigatoni Pasta Pie<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
1 tablespoon extra-virgin olive oil<br />
1 pound ground turkey<br />
3 cloves garlic, minced<br />
1 pinch crushed red pepper flakes<br />
1 pinch coarse salt and freshly ground pepper<br />
1 (28 ounce) can Muir Glen organic whole peeled tomatoes, crushed with your hands<br />
1 pound rigatoni pasta<br />
1 cup freshly grated parmesan cheese<br />
2 cups shredded mozzarella<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Full instructions at : <a href="http://www.tablespoon.com/recipes/rigatoni-pasta-pie/c4541dd0-7213-462a-8839-f72500903452" target="_blank">tablespoon.com</a>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-30080727603229160582014-06-02T09:58:00.002-07:002014-06-02T09:58:19.406-07:00PB Salted Caramel Icebox Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make PB Salted Caramel Icebox Cake<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
2 2 (6-count) boxes Nature Valley Peanut Butter Soft-Baked Oatmeal Squares<br />
1 tub frozen whipped cream, thawed<br />
1 tablespoon unsweetened cocoa powder<br />
1 jar caramel sauce (typically found in the ice cream toppings aisle)<br />
2 teaspoon coarse sea salt<br />
1 jar hot fudge sauce, or 1/2 cup melted chocolate<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Full instructions at : <a href="http://www.tablespoon.com/recipes/peanut-butter-salted-caramel-icebox-cake/045dd547-85c4-41d0-b039-e4070353a69d" target="_blank">tablespoon.com</a>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-27516668854533590412014-06-02T09:10:00.000-07:002014-06-02T09:10:03.491-07:00Bacon Egg and Biscuit Cups<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Bacon Egg and Biscuit Cups<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
15 eggs, scrambled<br />
salt and pepper<br />
½ pack of ham, diced<br />
one pack chopped spinach, defrosted<br />
biscuit dough<br />
30 slices bacon<br />
shredded cheddar cheese<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4L8ajysO12fGjh47F7fVgjOIMUvNWM7dX37HmhMzE4cHFuyP_K-Wj5FMS-H0OSUYL_nlF3Jydk6NqAqx1cTdoExP9ml4rNPmNndqiuuN2V4kV8Y54MM9KWm29ABy1gsb6gydQc3jeYQ/s2100/Bacon-Egg-and-Biscuit-Cups.jpg" /></div>
<br />
Full instructions at : <a href="http://kareninthekitchen.wordpress.com/2011/11/02/bacon-egg-and-biscuit-cups-the-breakfast-of-champions/" target="_blank">kareninthekitchen</a><br />
<br />Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-74746497293854254592014-06-01T08:35:00.003-07:002014-06-01T08:35:35.696-07:00Tomato, Roasted Pepper and Arugula Pasta<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Tomato, Roasted Pepper and Arugula Pasta<br />
<br />
<b><span style="font-size: large;">Ingredients : </span></b><br />
8 ounces, weight Pasta<br />
2 teaspoons Olive Oil, Divided<br />
1 whole Shallot, Minced<br />
1 clove Garlic, Minced<br />
1 cup Grape Tomatoes, Halved<br />
½ cups Roasted Red Peppers, Chopped<br />
¼ cups Fresh Basil, Chopped, Divided<br />
1 teaspoon Smoked Paprika<br />
½ teaspoons Crushed Red Pepper Flakes<br />
½ teaspoons Salt<br />
¼ teaspoons Black Pepper<br />
2 cups Fresh Arugula<br />
2 ounces, weight Fresh Mozzarella Cheese, Diced<br />
¼ cups Parmesan Cheese<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsIlKymeHXhBD-ODr6xyuOr_HZwXSznUQ0BFWHQL5qZh3RAQ9em9PzdGnLb133YaE6upeA8vmpQcgZz5_0-j0ZQbX7LYbFXg1cPFje4yQDyqG_NeczzuNtw2hsXrQs5yTwNaei7DoT_o/s1600/Tomato-Roasted-Pepper-and-Arugula-Pasta.jpg" /></div>
<br />
Full instructions at : <a href="http://tastykitchen.com/blog/2012/08/tomato-roasted-pepper-and-arugula-pasta/" target="_blank">tastykitchen.com</a><br />
<br />Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-2926928055932257412014-06-01T08:19:00.003-07:002014-06-01T08:19:51.995-07:00How To Make Melon Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Melon Salad<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
¼ whole Watermelon, Cubed<br />
1 whole Cantaloupe, Cubed<br />
½ whole Honeydew Melon, Cubed<br />
FOR THE DRESSING:<br />
? cups Orange Juice (about 1/2 An Orange)<br />
¼ cups Lime Juice (about 1 Lime)<br />
2 Tablespoons Chopped Fresh Mint<br />
2 teaspoons Grated Fresh Ginger<br />
1 teaspoon Honey<br />
? teaspoons Salt<br />
<br />
<b><span style="font-size: large;">Instructions :</span></b><br />
Place melon in a really large bowl—the one you take to potlucks. Whisk dressing ingredients together and pour over melon. Mix well and taste. If the dressing is too strong, add more melon.<br />
Notes:<br />
1. You might not want to do this too far ahead as the dressing extracts a lot of moisture from the melon. You’ll have a lot of liquid at the bottom of the bowl in a few hours, but pour it into a glass and save it. It’s delicious added to a smoothie or enjoyed as is!<br />
2. Feel free to mix and match any melon (or other fruit) for the salad. Grapes or fresh pineapple chunks would be good additions! I wouldn’t add anything that breaks down quickly, like berries.<br />
<br />
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<br />
Recipe from : <a href="http://tastykitchen.com/blog/2012/08/melon-salad/" target="_blank">tastykitchen.com</a>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-78925787339314795802014-05-28T04:44:00.001-07:002014-05-28T04:44:29.102-07:00Crispy Chicken Tortilla Rollups<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Crispy Chicken Tortilla Rollups<br />
<div>
<br /></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients</span></b></div>
<div>
<br /></div>
<div>
<b>Filling:</b></div>
<div>
12 ounces shredded cooked chicken</div>
<div>
½ cup jack cheese</div>
<div>
½ cup cheddar cheese</div>
<div>
½ cup corn kernels</div>
<div>
1-2 sliced green onions</div>
<div>
2 grated or minced garlic cloves</div>
<div>
⅓ cup salsa</div>
<div>
1 tsp. cumin</div>
<div>
juice of half a lime</div>
<div>
1 tsp. salt</div>
<div>
finely diced seeded Serrano pepper</div>
<div>
1 container Chobani 0% Greek yogurt.</div>
<div>
<br /></div>
<div>
<b>Garlic oil:</b></div>
<div>
⅓ cup canola oil</div>
<div>
2 grated garlic clove</div>
<div>
Topping Seasoning:</div>
<div>
Salt</div>
<div>
Dried Cilantro</div>
<div>
Chipotle Chile Powder</div>
<div>
Avocado Cream:</div>
<div>
1 Large ripe avocado, mashed until creamy</div>
<div>
1 container Chobani 0% Greek yogurt</div>
<div>
Juice of half a lime</div>
<div>
½ tsp. salt</div>
<div>
½ tsp. chipotle chile powder</div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Np-7pILG1q1Hp9aKDHZvODjIToTMXWq6DAXXDUegIQ0c0men1DQXWu_T_9fkZVfthnD3lZL4zJHPBuomLXDrt-bERgKguv0Y9pW74D16DADSSzB6fb5j4fIdJsAUdlCvB52yII-88lY/s1600/Crispy-Chicken-Tortilla-Rollups.jpg" /></div>
<div>
<br /></div>
<div>
Full instructions at : <a href="http://recipeswhenimaway.wordpress.com/2012/09/27/crispy-chicken-tortilla-rollups-weekend-gourmet/" target="_blank">recipeswhenimaway</a></div>
<div>
<br /></div>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-30586631889921751602014-05-23T06:00:00.000-07:002014-05-23T06:00:59.871-07:00Frozen swiss cake roll ice cream sandwich cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Frozen swiss cake roll ice cream sandwich cake<br />
<div>
<br /></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients :</span></b></div>
<div>
Four 3.5-oz. ice cream sandwiches</div>
<div>
Half of a 10.6-oz. container of frozen chocolate frosting</div>
<div>
Eight Swiss Cake Rolls</div>
<div>
Half of a 10.6-oz. container of frozen chocolate frosting</div>
<div>
Four 3.5-oz. ice cream sandwiches</div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwVcahHi7rbL1Uml4Y3MIaGC5VIvozt2SJQ4EtFI9yFyc66k8CwYxhGr0vyMh_eLfNGC7nXx1aTcJpntj9O06-Za-C9f5m03uIg-svbs2Qy3dn4LzO4A5v3BBrohS3sGdew613x5G2YU/s2200/Frozen-swiss-cake-roll-ice-cream-sandwich-cake.jpg" /></div>
<div>
<br /></div>
<div>
Full instructions at : <a href="http://www.pipandebby.com/pip-ebby/2013/6/11/frozen-swiss-cake-roll-ice-cream-sandwich-cake.html" target="_blank">pipandebby.com</a></div>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-72448884470628333252014-05-21T06:34:00.004-07:002014-05-21T06:34:59.750-07:00Butternut and Black Bean Enchilada Skillet<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Butternut and Black Bean Enchilada Skillet<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
2 teaspoons Olive Oil<br />
1 Medium Yellow Onion, Diced<br />
3 cloves Garlic, Minced<br />
½ Jalapeno, Seeded And Diced<br />
3 cups 1/2 Inch Diced, Peeled Butternut Squash<br />
1 teaspoon Cumin<br />
1 teaspoon Chili Powder<br />
Salt And Pepper To Season<br />
1 can (15 Ounce) Can Black Beans, Rinsed And Drained<br />
8 Yellow Corn Tortillas (taco Size), Cut Into Thick Strips<br />
1 can (15 Ounce Can) Red Enchilada Sauce<br />
1 cup Reduced-fat Colby Jack Or Mexican Cheese, Divided<br />
Cilantro And Low Fat Sour Cream, For Serving<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhsbLx3_IXDk9YpI0D66t2ZK5_WJ3KUskwwjri87ROxgjjiBZZRc81JTitxyCeKHFi_X__74bXLWjYBlx0OofC7kBEH_VKwJYHBhZmHTPeGD2tdKP8-WW7dohbjDdQ5dTrHQqm9M2XPo/s9000/Butternut-and-Black-Bean-Enchilada-Skillet.jpg" /></div>
<br />
Full instructions at : <a href="http://tastykitchen.com/blog/2013/02/butternut-and-black-bean-enchilada-skillet/" target="_blank">tastykitchen.com</a>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-92195045932661384432014-05-21T05:39:00.003-07:002014-05-21T05:39:36.799-07:00Thai Turkey Burgers<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Thai Turkey Burgers<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
1 pound 94% lean ground turkey<br />
2 green onions, thinly sliced<br />
1/4 cup shredded carrots, chopped<br />
1/4 teaspoon salt<br />
1/4 teaspoon pepper<br />
4 whole wheat buns, toasted<br />
thai sauce<br />
1/2 cup sweet chili sauce<br />
1/4 cup rice vinegar<br />
1/4 cup lite canned coconut milk<br />
3 tablespoons brown sugar<br />
2 garlic cloves, pressed or finely minced<br />
1 tablespoon creamy peanut butter<br />
1 teaspoon-sized knob of ginger, grated<br />
1 lime, juiced<br />
1/2 tablespoon soy sauce<br />
slaw<br />
2 cups chopped napa cabbage<br />
3/4 cup shredded carrots<br />
1/2 cup fresh cilantro, chopped<br />
1/2 cup chopped peanuts<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Full instructions at : <a href="http://www.howsweeteats.com/2013/01/thai-turkey-burgers/" target="_blank">www.howsweeteats.com</a><br />
<br />Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-71136346902498067582014-05-20T05:41:00.001-07:002014-05-20T05:41:09.573-07:00Irish Coffee Sundae<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Irish Coffee Sundae<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
1 Pint vanilla ice cream<br />
4 Ounces Irish whiskey<br />
WHISKEY WHIPPED CREAM<br />
1/2 Cup heavy whipping cream<br />
1 Teaspoon vanilla extract<br />
1 Tablespoon sugar<br />
1 Tablespoon Irish whiskey<br />
8 Drops green food coloring (optional)<br />
COFFEE SYRUP<br />
1 1/2 Cups strong coffee<br />
3/4 Cups sugar<br />
1 Teaspoon corn starch<br />
Fresh mint for garnish<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Read full instructions at : <a href="http://www.tablespoon.com/recipes/irish-coffee-sundae/a39b4416-6649-4ac5-b29e-4e11048264c1" target="_blank">tablespoon.com</a><br />
<br />Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-27560684540223247952014-05-17T14:42:00.001-07:002014-05-17T14:42:11.635-07:00How To Make Sweet and Spicy Shrimp<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Sweet and Spicy Shrimp<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
6 Tablespoons Molasses<br />
6 Tablespoons Orange Marmalade<br />
6 Tablespoons Lime Juice<br />
2 Tablespoons Honey<br />
1 Tablespoon Garlic, Minced<br />
1 Tablespoon Red Pepper Or Cayenne Pepper (start With 1 Teaspoon And Work Your Way Up According To Your Taste)<br />
2 pounds Large Or Extra Large Raw Shrimp, Shell And Tails Removed<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Read full instructions at : <a href="http://tastykitchen.com/blog/2012/08/sweet-and-spicy-shrimp/" target="_blank">tastykitchen.com</a><br />
<br />Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-77609952113193384032014-05-17T12:59:00.004-07:002014-05-17T12:59:48.002-07:00How To Make Baked Egg Boats<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Baked Egg Boats<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
1 (13.2 oz) Pillsbury Simply Rustic French Bread, sliced in half, crosswise<br />
2 slices bacon<br />
3 large eggs<br />
2 Tbs. heavy cream<br />
1/2 cup shredded white cheddar cheese<br />
2 scallions, finely sliced<br />
1 pinch coarse salt and freshly ground pepper<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Full instructions at : <a href="http://www.tablespoon.com/recipes/baked-egg-boats-for-two/94eea00a-2f79-40a8-9c4b-1e0cf2d7b873" target="_blank">tablespoon.com</a><br />
<br />Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-19243377439162164072014-05-16T09:08:00.002-07:002014-05-16T09:11:47.117-07:00How To Make Baked Potato Nachos<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Baked Potato Nachos<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
8 medium to large yukon gold potatoes<br />
3 tablespoons olive oil<br />
salt & pepper<br />
<br />
<b><span style="font-size: large;">Instructions :</span></b><br />
Preheat oven to 450 degrees. Wash potatoes, peel off any bad parts, and slice into wedges (however thick of thin you would like). Toss with olive oil and sprinkle with salt and pepper. Lay on a non-stick baking sheet and bake for 45 minutes, flipping once. Remove potatoes and top with whatever toppings you would like. Stick back in the oven to melt cheese.<br />
Toppings: black beans, refried beans, cheese, sour cream, greek yogurt, salsa, green chilis, avocado, enchilada sauce, jalepenos, chicken, shrimp, guacamole.<br />
Now for some Super Bowl recipes, to quench your requests!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Recipe from : <a href="http://www.howsweeteats.com/2011/02/baked-potato-nachos-25-super-bowl-recipes/" target="_blank">howsweeteats.com</a><br />
<br />Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-62516652275058434032014-05-15T11:22:00.000-07:002014-05-15T11:22:38.819-07:00Frosty Mexican Bulldog Margarita<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Frosty Mexican Bulldog Margarita<br />
<div>
<br /></div>
<div>
<div>
<b><span style="font-size: large;">Ingredients :</span></b></div>
<div>
5 cups of ice, more depending on desired thickness</div>
<div>
1 cup tequiila</div>
<div>
1/2 cup grand mariner</div>
<div>
5 limes</div>
<div>
1 orange</div>
<div>
1 cup simple syrup</div>
<div>
6 bottles of Corona, ice cold</div>
<div>
1/3 cup coarse salt</div>
<div>
More limes for garnish</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Instructions :</span></b></div>
<div>
Place limes and the orange–which should be at room temperature–on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don’t want to break them open, do it semi-gently. They’ll feel like a sem-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.</div>
<div>
Juice the limes and the orange in a large measuring cup, then add in the tequila, grand marnier, and simple syrup. Mix together.</div>
<div>
Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.</div>
<div>
Add a heaping cup of ice to the blender and just enough of the margarita mixture that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.</div>
<div>
Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.</div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
Recipes from : <a href="http://cookingstoned.tv/recipe/frosty-mexican-bulldog-margarita/" target="_blank">cookingstoned.tv</a></div>
<div>
<br /></div>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-58507248000171787992014-05-15T10:49:00.003-07:002014-05-15T10:49:40.299-07:00Apple Cider Sangria<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Apple Cider Sangria<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
1 bottle (standard size) of pinot grigio<br />
2 1/2 cups fresh apple cider<br />
1 cup club soda<br />
1/2 cup ginger brandy<br />
3 honey crisp apples, chopped<br />
3 pears, chopped<br />
<br />
<b><span style="font-size: large;">Instructions :</span></b><br />
Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Recipes from : <a href="http://www.howsweeteats.com/2012/10/apple-cider-sangria/" target="_blank">howsweeteats.com</a>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-75670765364269935972014-05-15T09:59:00.002-07:002014-05-15T09:59:44.654-07:00Shamrock Cake Shooters<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Shamrock Cake Shooters<br />
<br />
<b><span style="font-size: large;">Ingredients :</span></b><br />
1 cup vanilla pudding<br />
1 teaspoon peppermint extract (or more to taste)<br />
green food coloring<br />
6 Fiber One Chocolate Fudge Brownie Bars, crumbled<br />
green and gold sprinkles<br />
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<b><span style="font-size: large;">Instructions :</span></b><br />
Whisk together the vanilla pudding and peppermint extract until combined, adding more or less extract to taste. Whisk in green food coloring until your desired shade is achieved.<br />
In small shot glasses, layer about 1 teaspoon of the crumbled brownies, then 1 teaspoon pudding. Repeat. Top with sprinkles.<br />
Serve immediately, or refrigerate in a covered container for up to 3 days.<br />
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Recipe from : <a href="http://www.tablespoon.com/recipes/shamrock-cake-shooters/ec529e38-eced-4deb-8366-2f58b0f9758f" target="_blank">tablespoon.com</a>Gardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.comtag:blogger.com,1999:blog-1234752476470642833.post-79393565782739025462014-05-14T07:09:00.002-07:002014-05-14T07:09:15.940-07:00Buffalo Chicken French Breads<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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How To Make Buffalo Chicken French Breads<br />
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<b><span style="font-size: large;">Ingredients :</span></b><br />
1 loaf of french bread, cut in half<br />
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces<br />
2 tablespoons olive oil<br />
1/4 teaspoon salt<br />
1/4 teaspoon pepper<br />
2 garlic cloves, minced<br />
2/3 cup buffalo wing sauce + extra for drizzling<br />
1 tablespoon unsalted butter<br />
3 tablespoons ranch dressing<br />
12 ounces fontina cheese, freshly grated<br />
6 ounces crumbled gorgonzola cheese<br />
4 green onions, thinly sliced<br />
1 bunch of cilantro, chopped<br />
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<b><span style="font-size: large;">Instructions :</span></b><br />
Place an oven rack in the middle of the over and heat your broiler to the high setting. Place the french bread, cut-side up, on a baking sheet and set in the oven for 2 minutes, then rotate and broil 2 minutes more, just until slightly golden. Remove and let cool.<br />
Heat a large skillet over medium-high heat and add olive oil. Toss chicken with salt and pepper, then add to the skillet and cook until browned on all sides, about 10-12 minutes. Once cooked through, add garlic and stir for 30 seconds, then add in buffalo wing sauce and butter. Stir to toss and coat.<br />
Brush 1 1/2 tablespoons (or more if desired) of ranch dressing onto each cut side of french bread. Top with 2-3 tablespoons each of buffalo wing sauce, then cover equally with a light sprinkling of fontina. Add the chicken, spooning out all of the sauce in the skillet. Cover with remaining fontina and gorgonzola. Broil on high (on the same center rack) for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. You must watch closely because all broilers differ! It may take your oven 3-4 minutes or closer to 8. Just cook until the cheese is melted and slightly golden and the bread is somewhat crunchy.<br />
Remove and top with another drizzle of bGardenerhttp://www.blogger.com/profile/11262825078474349106noreply@blogger.com