Girls Night and two great new recipes!

Last week, I decided that I was in major need of a Girls Night! Not actually going out, but just hanging out at our house, eating food, playing games, and just have an overall gab-fest.

On Friday, 6 of my friends came over, and it was just what everyone needed! And we didn't even play games, or watch a movie! We just sat around a table and talked for about 5 hours! It was such a fun night, and I appreciate those girls so much.

I also tried a few new recipes on them, and they were a hit! I hope you like them too!

Enchilada Chicken Soup
(I found this in a taste of home magazine)

1 can (11 oz.) condensed fiesta nacho cheese soup, undiluted
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
2-2/3 c. milk
1 can (10 oz.) chunk white chicken, drained
1 can (10 oz.) enchilada sauce
1 can (4 oz.) chopped green chilies
Sour cream

In a large saucepan, combine the soups, milk, chicken, enchilada sauce, and chilies. Cook until heated through. Serve with a dollop(?) of sour cream on top. Mmmmmmmm good!

Sandra Lee's Cranberry Punch Pizzazz
(Food Network Magazine)

8 cardamom pods (didn't know what these were, so I didn't use them)
4 4-inch cinnamon sticks, broken
12 whole cloves
1 can (11.5 oz.) frozen cranberry juice concentrate
4 c. Merlot, or other red wine
1/3 c. honey
cranberries and orange slices, for garnish

Cut 6-inch square from a double thickness of cotton cheesecloth to make a spice bag. Pinch the cardamom pods to break. Center the cardamom, cinnamon, and cloves on the cheesecloth, bring up the corners and tie closed with a clean kitchen string.

In a 3-1/2 to 6 qt. slow cooker, mix the cranberry juice concentrate with water according to the directions on the can. Stir in the wine and honey; add the spice bag.

Cover and cook on low 4-6 hours or on high 2 to 2-1/2 hours. Remove and discard the spice bag. Ladle punch into glasses and garnish with cranberries and orange slices.

So good!!! Like I said, I didn't know what cardamom pods were, so I didn't use them, but they certainly were not missed! Everyone loved this, and thought it tasted like Wassail. It was a great warm drink to warm everyone up on a cold winter night!

It's What's Cookin' Thursday...on Friday

I didn't have time to post this yesterday, because my day went like this...

9:30 Left for our church to meet with two other youth sponsors. Our goal: organize!

11:45 Left the church, ran through Taco Bell with Addison

12:15 Addison laid down for a nap

12:30 Our builder's handyman came over to fix a few things...neverending.

2:00 Picked Ethan up at school, had to wake Addison up from her nap (not fun)

3:25 Took the kids to Addison's first Two Cute Ballet class, didn't go so well.

4:20 Returned home

5:00 Dropped Jadyn off at her Tap class, then took the other kids home.

5:45 Picked Jadyn up

6:00 Dinner in shifts, but it was YUMMY!

6:30 Left to help my friend Crystal clean her new house that they are moving into this weekend.

8:30 returned home to watch Grey's Anatomy premier...Thank goodness for DVR!!!


Italian Beef Sandwiches

2-3 lb. roast (whatever size fits your family)
32 oz. beef broth
1 Tbsp. Italian Seasoning
1 Tbsp. Minced Garlic
Salt or Garlic Salt to taste
1 Jar of Pepperoncini

Place roast in a crockpot with beef broth, Italian seasoning, and garlic. Cook on low overnight. In the morning, add de-stemmed pepperoncini (as many as you like), and juice from the jar of Pepperoncini (as much as you like).
I also shred the beef in the morning, then throughout the day taste test, and add salt as needed. I don't add too many pepperoncini, or too much juice because my kids aren't a huge fan of spicy. I add just enough to give it some kick (maybe 5 or 6 and a small amount of juice). Cook for the rest of the day until dinnertime. Then serve on rolls or buns!

Enjoy!

Mmm, Mmm, Good!

Today, my friend Amy, came over with her two kiddos for a late morning playdate! Both of us mommies needed some adult talk time! We also couldn't wait to eat something that wasn't your normal-day-lunch-that-you-eat-with-your-kids-before-they-run-off-to-their-next-activity meal.

At our church, we have a garden table. People who have gardens bring in their extra veggies for anyone to take. I am trying very hard to like vegetables more, and trying new recipes with veggies that I don't usually use. Zucchini is my new fave. I wasn't sure how this one was going to turn out, but I made this Zucchini Quiche today for Amy and I, and it was FAB-U-LO-SO!!! Heather, even you would like it! :) I also made a quick fruit salad for us, grilled cheese for the kiddos, and Raspberry Green Tea! So good...

Zucchini Quiche

Combine: 1 cup biscuit mix, 1/2 cup cheese, 1/2 tsp. garlic powder, and 1 tsp. salt.

Add 3 eggs and 1/3 c. oil; mix well.

Stir in 3 cups grated zucchini and 1 small onion (I used minced to save time) until blended.

Pour into a greased baking dish.

Bake, uncovered, at 350* for 45 minutes or until golden brown.

ENJOY!!!

Try this!

Since I apparently don't have anything to blog about (ha ha ha), I decided to post one of my favorite recipes!

Cashew Chicken

4 boneless chicken breasts

1 tsp. ginger

2 tsp. honey

1 tbsp. cornstarch

3 tbsp. soy sauce

1 head broccoli

3 tbsp. water

1/3 c. chicken broth

1 c. cashews

1 small onion

Cut up chicken in 1/2 inch cubes. In bowl, mix ginger, honey, cornstarch, water, broth, and soy sauce.

In fry pan, heat small amount of oil (I use olive oil) over medium heat; cook chicken and onion until chicken is tender.

Add broccoli, that has been cut up and cooked slightly in microwave, and cashews.

Pour liquid over chicken, broccoli, and cashews.

Cook until sauce thickens.

Serve over rice and enjoy!!!

Chicken Tetrazinni

When I was in at Goshen College, a few of my college friends and I decided to swap recipes. This recipe came from my friend Lisa, and I hadn't tried it until recently. It has now become a family favorite! Thanks Lisa!
In this phase of my life, I think a lot about saving time, so instead of chopping a real onion, I used minced onion. Instead of cooking chicken breasts, I buy canned cooked chicken breasts. You get the picture.

Chicken Tetrazinni

2 c. broken spaghetti (we use angel hair)

4 c. chicken broth (or water and bouillion)

2 cans Cream of Mushroom soup

2 c. cooked chicken or turkey (haven't made it with turkey yet)

1/2 c. chopped onion (or sprinkle in minced)

1 can mushrooms (can't handle mushrooms so I don't use them)

1/2 c. Velveeta

Cook the spaghetti (or angel hair) in the broth. Do not drain.

Add the cream of mushroom soup, chicken, onion, mushrooms (if you choose), and Velveeta. You can top the casserole with bread crumbs. Bake at 325 for 30 minutes.

Enjoy!

Sea Shell Pasta

It's time for a recipe! The first time I had this was when I was in high school. Every time we had a volleyball game, the parents would bring us food to eat. Sometimes we had meals together the night before a game. My friend, Cori, had us over to her house and her mom made this recipe. I absolutely fell in love and have made it ever since!



Sea Shell Pasta

16 oz. shredded mozzarela cheese
4 oz. cream cheese
1 egg
15 oz. jar spaghetti sauce
16 oz. cottage cheese
1/4 c. bread crumbs
Parsley/Italian Seasoning
Large Shell Pasta

Cook about 21 shells. Mix 8 oz. mozzarela, cream cheese, egg, cottage cheese, bread crumbs, and seasoning. Fill shells with cheese mixture. Pour 1/2 sauce in bottom of 13 x 9 pan. Place shells on sauce. Cover with remaining sauce & cheese. Bake at 375 for 20 min.

I don't always put cheese on top. Sometimes I just put the 8 oz. in the shells and that's it. Also, the seasoning is just to taste. Do whatever tastes good to you. I mix it up a little each time I make it. And don't cook the shells any longer than needed or they get too flimsy to put the mixture into. Think "al dente."

Enjoy!!!!!

New & yummy recipes!

Since we have begun the building project, and Addison has become such a handful, I have tried much harder to make dinner at home, rather than going out. Eating out is just not an enjoyable experience for us right now in our lives. I also love to cook with a slow cooker, but my problem is the planning ahead. This week, I was organized and prepared for a few slow cooker meals. I got these two recipes from the Fix it and Forget it Cookbook. I added several other ingredients to the stew because I thought they sounded good. And let me tell you, I think it was definitely for the better! I hope you enjoy these recipes as much as we did!

"Absent Cook" Stew

2 lbs. stewing beef, cubed
2-3 carrots, sliced (didn't have, but would be good)
1 onion, chopped (I used minced)
3 large potatoes, cubed
3 ribs celery, sliced
10 3/4 oz. can tomato soup
1 soup can water (I put in 2 more cups)
1 tsp. salt
dash of pepper
2 Tbs. vinegar (Could use a little less)
I also added:
worcestershire sauce (maybe 1-2 tsp.)
beef bouillion cubes (3 or 4)
garlic powder (1 tsp.?)
If it tastes too salty, just add a little more water.

Combine all the ingredients in slow cooker. Cover and cook on low 10-12 hrs. (I cooked on high for 6 hrs., and low until dinner time.

Roger absolutely loved this! He thought it was one of my best meals ever! I hope you enjoy it too!

Chicken Delcious

4-6 boneless skinless chicken breasts
lemon juice
salt to taste
pepper to taste
celery salt to taste
paprika to taste
10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of celery soup
1/3 c. dry sherry, or white wine (I used sherry)
grated parmesan cheese

Season chicken with lemon juice , salt, pepper, celery salt, and paprika. Place in slow cooker. Combine soups with sherry. Pour over chicken. Sprinkle with cheese. Cover and cook on low for 8-10 hrs. Serve over rice. Yum-O!

Quick & Easy Monkey Bread

Last week, my friend Heather, came to visit us at the lake house. I had been craving Monkey Bread, so I decided to make this special treat for her and her children as a little snack!

Addison wanted to help of course...

Quick & Easy Monkey Bread

3 cans (10 each) refrigerator biscuits

Cut each biscuit into 4 pieces and place in bowl.

1/2 c. butter

Pour over biscuits, tossing to coat.

1 c. brown sugar

1 T. ground cinnamon

1/2 c. chopped nuts (optional)

Combine and sprinkle over pieces, gently mixing until coated.

Pour in greased bundt pan.

Bake at 350 degrees for 25-30 minutes.

Cool 5 minutes, then invert on plate.

ENJOY!!!!!!!!!!!!!!!

Random Acts

Have you ever done something nice for someone that you didn't know? For me, it is so nice when there is a long line of traffic and someone lets me merge in with a friendly wave. Or if someone lets you budge in line at the grocery store when you only have a few items and they have a full cart. Usually that's me, because I never have only a few items. :) Those things are so easy to accept because there is nothing attached, it's free, it's kind, it's generous.

Well, last night, I was in charge of a Random Acts of Kindness activity for our youth group. One of our youth was my "assistant" in the planning. We wanted to hand out something to local people as an act of kindness. Well of course you can't do this just anywhere. Wal-mart shot us down begrudgingly. They felt really bad, of course. So we had to switch gears a little bit. S and I decided to hand out hot chocolate mix to strangers that were out shopping on a cold winter's night. Who doesn't like hot chocolate?

This turned out to be more difficult than we thought. Don't get me wrong, we had some very willing takers, and very grateful takers. But there was an overwhelming number of people that really questioned our motives, and our recipe. :)

It kind of made me sad thinking about what I would have said if I was approached with this gift. Would I have been accepting or questioning?

Overall, we were able to hand out all but 5 or 6 mixes, so it was a success!

It felt really good to do something nice for a stranger.

So two questions here...

1. Would you have been accepting or questioning?
2. What has been done for you lately as an act of kindness or what have you done lately as an act of kindness?

Hot chocolate recipe

1 - 20 qt. box powdered milk

2 lb. Nestle Quik (chocolate)

1 - 6 oz. coffee creamer, powdered

2 lbs. powdered sugar

Pour at least 1/3 c. mixture in a mug. Pour in hot water and enjoy!

Grape Salad

For Thanksgiving this year, we traveled to Greenfield for a day with Roger's extended family. It was nice seeing everyone again. And of course the food was yummy! I decided to take along Grape Salad, which Nathan learned to love while living with us this summer. It is really easy and so good!

Grape Salad

1 - 8 oz. cream cheese (room temp.)
1 c. sour cream
1 tsp. lemon juice
1 1/2 c. powdered sugar

Mix well until creamy.
Fold in 8 oz. cool whip.

2 lb. red seedless grapes
2 lb. green seedless grapes

Rinse and dry. Then add to the mixture.

Chill for a few hours. So yummy!

Tortilla Soup

Hi all! My friend, Jackie, asked me for this recipe and it brought back such good memories, that I decided to share it with you all!

This is a different recipe than I usually use, but we made it for a party we had for the ladies in our Sunday School, and let me tell you...

there was none left!

Tortilla Soup

4 chicken breast halves (or canned white meat)
1 garlic clove, minced
2 T. margarine
2 14.5 oz. cans chicken broth
2 14.5 oz. cans chopped stewed or diced tomatoes
1 c. salsa
1/2 c. chopped cilantro
1 T. ground cumin
8 oz. monterey jack cheese, cubed
sour cream
tortilla chips

Cook, debone, and shred chicken. Saute minced garlic and margarine in a slow cooker. Combine all ingredients into the slow cooker except the cheese, sour cream, and chips. Cover and cook on low for 8 - 10 hours. Ladle soup over cubed cheese, sprinkle with chips and top with sour cream.

Sorry, I don't have a picture, but trust me it's really good!

Enjoy!

Miscellaneous updates & Mexican Special

Here are a few updated photos of our house

This is the breakfast nook with the great room on the left.

A great shot of the back of the house. Ethan's room is right above the breakfast nook.

Looking out where the great room windows will be. Eventually the view will be beautiful. For now, just a mud pit!

In other news...

I now have a new dishwasher. Jadyn! And bonus... she enjoys it!

A new recipe that my kids loved and asked for more of! That doesn't happen too often!

Mexican Special

2 lb. Hamburger

1 onion

2 cans chili with beans

3 - 8 oz. tomato sauce

1 can enchilada sauce

1 can taco sauce

1/2 tsp. chili powder

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

1 head lettuce, shredded

1 bag corn chips

grated cheddar cheese

tomatoes & onions, chopped

sour cream

Brown hamburger & onions, then drain. Mix hamburger, chili and beans, tomato sauce, enchilada sauce, taco sauce, and spices together in a crock pot. Cook on low all day.

Layer on your plate: chips, meat sauce, cheese, lettuce, tomatoes, onions, more meat sauce, and sour cream.

Enjoy! My family loved it!

Salsa

Let's lighten the mood today...









A few weeks ago, my children and hubbie asked me to make more salsa. For some reason, they love my homemade salsa rather than store bought. So I decided to can pints of it, and keep it for the next while.

I received this recipe from my friend Jamie's mom. I believe it is a family recipe so I will not give it out unless she gives me permission. But, let me tell you that the only way to make this is to make sure you add fresh cilantro. I think that is what my kids love the most. It is just so good!

I usually freeze applesauce, blueberries, and strawberries. I have canned green beans, and applesauce in the past but that is about it.

I am not too terribly domestic, but I have my moments.

So what do you can?

(OK, Heather, time to show us all up!)

Veggie Dip

Hi all! We were busy packing and moving boxes all weekend, so no posting until now.

Get your pen and paper ready, this one is good and easy!

Today we had a MYF fundraiser meal and I found a new veggie dip that I fell in love with. I love parmesan, and this has got it. I know it sounds weird, but it's so good!

1 c. sour cream
1 c. Hellmann's mayo
6 T. grated parmesan cheese
1 T. Lawry's (or to taste)

Barb, this will be great for your card night!

Enjoy and let me know what you think!

What a fun week! (Vermicelli with Sausage & Spinach)

What a fun week this week! Here is a rundown. Or the down low..........whatever.

Ethan's ball game was fun and eventful. Nathan watched him play for the first time. Addison continues to play with everything that isn't a toy. Trash, sticks, rocks, and sand. You know all the fun things. Ethan hit the ball good. But he keeps catching part of the tee when he hits. He's a good baseball player.


We went swimming at Cindy's yesterday. What a beautiful and hot day! We all got sun and had a good time. Addison loved the water and eventually jumped in to me. Jadyn & Ethan both played in the deep end for the last half of our day there. It is so amazing what a year does to the confidence of swimmers!

And big news..............Our house was put on the market Thursday, and online Friday! YEAH! By Friday night we could already see people driving slowly by and looking. We also had a couple bold enough to come and ask if they could see it! They were such a nice couple, that I did show them around. I don't know that I should have but I did. Hey I do want it to sell and they were really interested! She even said that she could move right in! I don't want to get my hopes up too much but I have been praying hard that the right family would find our house! Maybe this is them. They are getting in contact with their realtor and hopefully something will happen!

Jadyn went to her friends dance recital last night and she looked so pretty and grown up that I made her take pictures!

Showing off her hair and her new tanline from swimming!

So I will leave you with another recipe that my kids loved! I can't imagine that it is a super healthy meal, but they love noodles and they love smoked sausage, and this includes both! They even want me to make it again.


Vermicelli with Sausage and Spinach


1 lb. smoked sausage, halved lengthwise and cut in 1/2 inch thick slices

3/4 c. onion

2 lg. garlic cloves, chopped

2 t. olive oil

2 14 oz. cans reduced-sodium chicken broth

8 oz. dried vermicelli or angel hair pasta, broken in half

1 9 oz. pkg fresh prewashed baby spinach

1/4 t. ground black pepper

1/3 c. whipping cream



1. In a 4 qt. dutch oven, cook sausage, onion, and garlic in hot oil over medium heat until onion is tender.

2. Add broth and 1/4 c. water; bring to boiling. Add pasta; cook for 3 minutes, stirring frequently. Add spinach and pepper; cook and stir for 1 minute more. Stir in cream. Makes 4-6 servings.



Side note:

I used minced onion flakes, minced garlic, and angel hair pasta not vermicelli. I used very little spinach so my kids could easily pick it out, but enough so I could eat it. I also don't have a Dutch oven, so I just cooked it in my large covered pan.




By the way, if you try it. Let me know what you think!

Mexican Casserole

Try this recipe out! Even Jadyn asked for seconds! That is amazing!

Mexican Casserole

8 oz. ground beef

1 12 oz. can whole kernel corn, drained (I didn't use)

1 12 oz. jar salsa

1 can sliced pitted ripe olives, drained (I didn't use because I didn't have)

1 cup cream-style cottage cheese

1 8 oz. carton sour cream

5 c. tortilla chips

2 c. cheddar cheese

Brown ground beef in large skillet; drain. Add corn and salsa; cook until thoroughly heated. Reserve 2 T. olives; stir remaining olives into beef mixture. Combine cottage cheese and sour cream in bowl.

In 2 qt. casserole, layer 2 c. chips, half of meat mixture, 3/4 c. cheese and half of cottage cheese mixture. Repeat layers, cover. Bake at 350, for 35 minutes. Line edge of casserole with remaining 1 c. chips; top with reserved olives and remaining 1/2 cheese. Bake 10 minutes or until cheese is melted and chips are hot.

Enjoy!

Addison enjoyed her peas and carrots more, though!

Contagious giggles & Cinnamon Rolls

First of all, it was a nail biter! I didn't think we were going to get 10 votes, but we did. I will post the recipe at the end of this entry! So for the one person who didn't want me to post the recipe, don't look! Who was that anyway?

Second, it is so nice how Jadyn & Ethan love to play with Addison. After cleaning up the kitchen yesterday, I went into the living room and saw Ethan pushing Addison around in the laundry basket! She loved it! I didn't get the best video of her giggling, but you should of heard her! I will upload the video later, I couldn't get it to load today!

Last night, I was such a bad mom. I took my kids to see the movie, Prince Caspian, at 7:00. We didn't get home until 10:00, but we had so much fun together! I also found out that at Encore on Tuesdays you can bring your own container and they will fill it with popcorn for $0.50! Did you hear me people?! A large alone costs $7.00! So if anyone likes movies like we do, let me know and we will go together on Tuesdays with our big tupperware containers!

I also think it is so cool to find out who all reads my blog! In the last two weeks alone, I have had two comments from friends from high school, Stacey and Krissy. It amazes me how we find each other again. So I really want to hear from you! If you are a regular reader, I want to know. Just say hi in the comment box with your name, easy as that! Looking forward to hearing from you!

Cinnamon Rolls

2 T. yeast

1 1/2 c. warm water

2 c. buttermilk

3/4 c. sugar

1 c. oil or shortening ( I use 1 stick margarine & 1/2 c. shortening)

4 eggs

3 t. salt

10 c. Robin Hood flour

Pour hot milk over salt, sugar and shortening in a large bowl. Put the large bowl in the microwave to soften. Dissolve yeast in warm water in a smaller bowl, add eggs to the yeast and beat well, add to other mixture and use mixer to beat well. Add 6 c. flour and mix. Then add 4 c. flour (or until it's not sticky, it's not always 4 more cups) and stir by hand. Let rise for several hours. Then divide dough in half on a floured countertop and roll out in a rectangle shape. Brush melted butter on dough and sprinkle cinnamon/sugar mixture over it. Also sprinkle lightly with brown sugar (optional). Roll dough in a jelly roll form and cut with a string or knife 1 1/2" wide and put in greased pans. Let rise for approx. 1 hr. and bake at 325 for 15 min.

Frosting

1 box pdw sugar

1/4 c. butter/marg (room temp)

1 t. vanilla

milk to make spreading consistency (1/4 c.?)

Mix sugar and butter and add vanilla, add milk. Frost when rolls are still warm, so the frosting runs down the middle and sides of rolls. YUMMY!

Good luck!

What's Happening! (Crunchy Chicken Breasts Supreme)

Now that we are not on vacation, I don't feel like there is as much to blog about but here goes. Today we are doing lots of work. Right now, Roger has the two oldest over at the property clearing limbs. I love that they love to be outside and be with their Daddy! I love even more that he is willing to take them! I have been going through baby clothes and sorting into five piles...one for Katy (non-gender specific clothes), one for Aimee (in case she has a girl), one for Amber (in case she has a girl), one for Goodwill, and one for Twice As Nice (a resale shop). WHEW! All while the little whiny pants was hanging onto the back of my leg. I am Mom...watch me multi-task! And I am trying to de-clutter our house, it's driving me crazy.

I stayed up late last night and finished piecing and bordering Addison's quilt! I win (extra emphasis)! Then when Roger gets back, he has a short Honey-do list. We had to get new front lights for the house by the front door and garage, so those need to be put up. And then, downstairs, he has turned my lovely kitchenette/bar into a fishing corner again! That really needs to be taken care of...I mean what is his whole set-up in his shop for anyway? :)

I thought I would also post a great recipe that I am going to make tomorrow for us and then for another family whose husband was just in the hospital for pneumonia.

Crunchy Chicken Breasts Supreme
8 skinless chicken breasts (or many chicken tenderloins...I like using these because they are
smaller portions and easier for the kids to eat and cut apart)
1 (8 oz.) box cream cheese
1 can cream of chicken soup
1/4 c. milk
2 T. melted butter
Stove Top stuffing mix, chicken flavored

In a 8 x 12 pan, place chicken with a slice of cream cheese on each piece. Stir soup and milk together and pour over the chicken breasts. Sprinkle the stuffing mix over the chicken, to your desired amount. ( I like a lot.) Then pour the melted butter over the stuffing. Bake for 1 hr. at 350. Then wa-la! You have a quick to prepare, easy, and yummy meal.

What did you do on Valentine's Day? (Fondue)

I created a fantastic memory for Valentine's Day this year. We didn't have any major plans, so I decided to be ambitious and try fondue for the first time with the kids. Needless to say, they absolutely loved it. Of course, most of our time was spent checking to see that the meat was cooked through and that they weren't burning themselves on the hot forks that just came out of the hot oil. So today my house smells like fried food, but it was worth it. Here was our menu...

Appetizer...
Cheese fondue with french bread
Recipe~ 1 can cheddar cheese soup, 1 c. french onion dip, 1 c. shredded cheddar cheese,
pinch of red pepper, 1 t. ground mustard. Jadyn who doesn't like cheese, loved
this! She is a strange one...

Main course...
Steak and Chicken cooked in hot oil fondue
Garlic butter sauce, ranch, BBQ, ketchup
No time for veggies tonight!

Dessert... (Ethan's favorite)
Chocolate fondue with strawberries, bananas, angel food cake
Banana fritters, bananas dipped in batter, fried in oil, rolled in powdered sugar
Recipe~ 1 c. flour, 3 T. sugar, 1 1/2 t. baking powder, 1/2 t. salt, 2 eggs (beaten),
1/3 c. milk, 1 T. oil
This could be my all time favorite dessert...YUMMY~


Roger and the kids frying away!

Doesn't that look tasty!

CHOCOLATE!!!!!!!!!!!!!!!!!!!

Yummy banana fritters!

Mommy and Addison all worn out from a day of preparation!

So I want to hear your stories now! What did you do on Valentine's Day? The first two that respond with their stories will receive these fabulous recipes on beautiful recipe cards!