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BLOG UNDER CONSTRUCTION

WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.

THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.

I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….

Tuesday, September 25, 2012

Happy 19th Birthday to my beautiful daughters....

I am leaving California today to see my awesome daughters in St. Charles, Missouri. Today is their birthday and mama is flying to see them. I am SO excited, probably way more excited then they are (haha). I am bringing lots of goodies for them, so let's hope they are happy to see me too.


Monday, September 24, 2012

Gooey Trail Mix {Nestle Toll House Morsels}



This recipe is for sure GOOEY and for sure DELICIOUS. It's a very tasty {but} gooey candy Trail Mix. It's simple, it's versatile, it's easy to customize to your liking and it's SO good you can not stop eating it.

You can make it with almost any kind of cereal, you can add in pretzels, switch up the nuts to your favorite kind, if you don't like coconut leave it out and you can pick any kind of Nestle Toll House Morsels to add into your trail mix.  We choose this awesome Nestle Toll House Morsel mix of Peanut Butter Chips and Chocolate Chips and a bag of Nestle Toll House Mini Chocolate Chips, what an easy way to give it that peanut butter and chocolate flavor all in one.

We had so much fun in the kitchen cooking away and creating recipes. My twin daughters are off to college so with the help of one of their friends and my son, we had a blast cooking, baking and of course lots of taste testing. We started our day at 7:30 am apple and raspberry picking and then we came home to bake the night away. We made so many recipes the kitchen look like it exploded at one time. We not only created this delicious Gooey Trail Mix, but we baked a few apple pies, we made homemade raspberry muffins, a caramel apple cupcake and birthday cupcakes for my twins, then we added in banana bread for another blog post I need to get done before I left on vacation and well when it came dinner time we had so many sweets, we had to find some left overs in the refrigerator to eat. It was SUCH a fabulous day and so many amazing things came out of the kitchen yesterday, that I can tell you it was a blast and we can wait to get together again soon. This CRAZY mom was still going strong when the kids checked out.
 


Gooey Candy Trail Mix

2 (12 oz) boxes of your favorite cereal
1 (7 oz) bag shredded coconut
4 to 6 oz of your favorite nuts (we used peanuts)
1-1/2 cups butter (yep, that is 3 whole sticks of butter)
2 cups sugar
2 cups corn syrup
1 tbsp Sea Salt (optional)
2 bags Nestle Toll House Morsels (any flavor, we used Peanut Butter & Chocolate and Mini)

Combine cereal, coconut and nuts in a large mixing bowl. Stir to combine.

In a large sauce pan, cook butter, sugar and corn syrup to a soft ball stage, this is best with a candy thermometer, cook until about 234 degrees. Pour the syrup mixture over cereal mixture and stir until all is well coated. Then wait until mixture has cooled down a bit before adding in chocolate chips, you don't want them to melt. Then add in one bag of the chocolate chips and fold in carefully.

Line 2 large cookie sheets with parchment paper and pour out mixture flat, add the second bag (the mini morsels at this time on top of the flat mixture), then let cool. Stir it around occasionally to prevent clumping. Store in an airtight container.




This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!

Caramel Apple Dip - IMPROVED {THIS WEEK'S CRAVINGS LINKY PARTY #100}

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipe (or food related craft items) and hop around to visit all the great recipes.


I have always loved my apple dip that originally came from a Pampered Chef cookbook long long ago, but lately my friend has been making this great apple dip and so I thought I'd give it a try. It's actually almost exactly like mine, see original recipe here, but even better.


Caramel Apple Dip
idea from my friend Joleen, adapted by me, original idea from Pampered Chef

8 oz package cream cheese
3/4 cup packed brown sugar
1 tsp vanilla extract
1 cup chopped pecans (or use your favorite kind of nuts)
Caramel Ice Cream Topping
Heath Bar Crunch Topping (found in the baking isle)
Apple Slices (soak in Pineapple Juice)

In a small mixing bowl combine cream cheese, sugar, and vanilla beat until smooth. Add in pecans and beat until combined. Transfer to a serving bowl and then cover the top with Heath Crunch Bar and drizzle with lots of caramel on top.

Core and cut apples slices into wedges and then soak in pineapple juice. You can remove apples and serve on a platter with the dip and the apples will not go brown.
Perfect dip for my fresh picked apples from Oak Glen, it's apple picking season and I LOVE IT!


 
THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipes (or food related craft items) and hop around to visit all the great recipes.
 
If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. We are no longer sticking with ONE theme, so just link up any of your favorite recipes. 

Please Grab Our Button!!!

Your hostess for this linky arty are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter.

THE LINKY PARTY is opened ALL Week, come back and link up as many times as you wish, we can't wait to see all your fun and new recipes you made this week!
 

Friday, September 21, 2012

Spinach Artichoke Grill Cheese

My daughter is a recipe (sandwich) connoisseur, I wouldn't be surprised someday if she opened up a sandwich shop in New York City (her second love), but for now let's get through the first year of college. She was not very pleased with her fast-food sandwich she got tonight after the Lindenwood University football game, I am sure she would love to have one of mommy's sandwiches right about now.

Since her twin sister loves spinach artichoke and she is always up for something new, I decided to create this sandwich before they left for Missouri from one of the CRAZY COOKING CHALLENGES

The NEW IMPROVED Crazy Cooking Challenge is just around the corner. Make sure you are all marking your calendars and are preparing your Apple Pie for the upcoming CRAZY COOKING CHALLENGE on October 7th.



Spinach Artichoke Grill Cheese
adapted (alot) by me, originally  from a recipe found at Recipes of a Cheapskate

pre-packaged Spinach Artichoke Dip
1/2 cup grated mozzarella cheese
1 tbsp olive oil or butter (for the pan to brown the grill cheese)
4 pieces bread

On each piece of bread, spread butter on one side. Heat a griddle pan to medium heat. Add 2 slices of bread to the grill, spread some cheese, the spinach-artichoke dip mixture, and some more cheese (approx 1/2 cup per sandwich). Top with the other slice of the bread. When the bottom is browned, flip the sandwich and cook until the other side is browned.

Thursday, September 20, 2012

HAPPY 2nd BLOGiversary to ME! {a little late}

494 RECIPES AND COUNTING... and it's time to FINALLY celebrate my 2nd BLOGiversary, I wish I had a cupcake made to share with all of you. I just finished updating my Recipe Index, something I am very proud of, since I have to hand type in all the recipes, I use it every day looking up old recipes. I hope you take a minute to check it out, RECIPE INDEX.

I can't believe I missed my own BLOGiversary, yep, I did! It was 2 weeks ago, September 7th. For those that follow know I have been a little preoccupied, my twin daughters went to college. Yes, college everyone does it, but they also moved away 1837 miles to St. Charles, Missouri. It's bitter sweet, but it makes it so much easier that they are having the TIME OF THEIR LIFE, a few bumps here and there (dead car battery, flooded car in first rain storm, a hurricane warning and a chipped tooth, and landed two jobs, all in the first 3 weeks and they are still smiling), but all in all it's been by far the best experience ever. Of course, I miss them like crazy! (Yep, I will be hopping on a plane Tuesday to go visit), for their 19th Birthday and to see them dance at the Cardinals Baseball game. SUPER DUPER COOL! And, my hotel room comes complete with a full kitchen. I've already made my 5-day menu plan, they want REAL FOOD!

 
Back to my BLOGiversary, I am into my second year now blogging and still loving it. Read here about how it all began two years ago, September 7, 2010 or take a look at where I was last year.
 
Let's talk money? Blogging = Money and yes I've made a little and it's actually picking up some. Calculating my earnings to date $1665 dollars, in freebies and payments. Not alot when you consider it's been 2 years, and that amounts to about $65 per month, but honestly I would blog for FREE, so an extra $1665 bucks in my pocket, I am EXCITED.

And it's all thanks to you my readers and friends, without you guys blogging would just not be as fun. THANK YOU, THANK YOU from the bottom of my heart. I enjoy and read every comment and truly do appreciate you.  Now let's see how my little piece of the blog world is doing...

My Most Popular Post
This recipe was made on a whim and I never even imagined that it would become so popular.


My Most Requested Recipe
This is by far the most requested (and favorite) recipe in my house. I will be making a batch or TWO of this dip when I am in Missouri next week. (Serve with Kettle chips and you will never make regular onion dip EVER again, I Promise)
 

Brings MOST traffic to my blog
Follow Me on Pinterest 
 



Thank YOU! Thank YOU! If you need an invite to Pinterest send me your email address. Pinterest is AWESOME, enough said.


Follow Me on Pinterest
 
My monthly visitors
In my first month of blogging, September 2010 (2164 visitors), Last year in September 2011 (22,722 visitors) and last month August 2012 (we had 72,737 visitors). I am BEYOND THRILLED.

My world-wide readers
United States 543,158 / Canada 28,470 / Russia 10,177 / United Kingdom 6,718 /  Germany 4,409 / Australia 3,945 / Netherlands 1,112 / Philippines 879 / India 695 / France 649
 
Russia wasn't on my list last year at all. It's SO amazing seeing that my recipes and my blog are being read all over the world! THANK YOU to all my International Readers.

My Blog Adventures
I have two linky party and challenges that are still going strong.
 

and

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Thank you everyone, for your comments, your support and your friendships! I LOVE BLOGGING!!!

Wednesday, September 19, 2012

Back to Nature Organic Shells and Cheddar Macaroni & Cheese {TASTE TEST & GIVEAWAY}

It's a GIVEAWAY  and it starts today!


We will have THREE winners for a gift package similar to the one shown here, that way all of you can hold your own taste test on this Back to Nature Macaroni & Cheese.



We took the Taste Test Challenge put on by Back to Nature. We love Macaroni & Cheese, any kind, any day, so we never get sick of trying a new brand. We have many favorites already listed here on my blog, check out all our Macaroni & Cheese Recipes some homemade and some straight from a box, but now we got to try a new one in this Taste Test Challenge.

Starting TODAY and only while supplies last you can receive a $0.75 off coupon at www.coupons.com, make sure to hop on over and grab a coupon.


Giveaway Rules: To receive an entry please leave a COMMENT and do at least one of the following to be included in the drawing. (If you are already a follower or facebook fan, then please do #1 or #2).
 
1. Share this Giveaway with your friends on FACEBOOK. (you can do this by copying and pasting the permalink onto your facebook page, so your friends can have a chance to WIN too!)

2. TWEET or BLOG about this Giveaway (and then leave the URL in the comments).

3. "LIKE" MOMS CRAZY COOKING on facebook & make sure to leave a message on our wall!
 

4. Become a FOLLOWER of MOMS CRAZY COOKING
 

That's 4 easy ways to WIN, Good Luck!
 

This giveaway is open to US residents only and must be 18 years or older.
Winner will be selected via a random drawing on Saturday, September 22, 2012. Winner will be notified by email and will have 72 hours to respond or another winner will be selected.
 
Back to Nature is providing the products for this program at no cost to me for review,
the opinions in this post are entirely mine.

Monday, September 17, 2012

Dutch Apple Pie {SECRET RECIPE CLUB}

 
My first Apple Pie BAKED, BLOGGED and DEVOURED, my friends said "I don't even like apple pie and this was the best apple pie I've ever had". Yes, we all loved it. Good thing I had this practice run, because I am doing an Apple Pie Challenge next month with my group CRAZY COOKING CHALLENGE (come check it out, it's easy to join in). I was a little scared since I had never ever even attempted to make an apple pie and now that this one came out so delicious, I don't know if I can top it, but I've already got another recipe in the making as I write this post.


But today, I am sharing this Dutch Apple Pie for the SECRET RECIPE CLUB. The blog I was given is all the way from the East Coast of Australia. So, crazy to meet people all over the world from this little thing we do called blogging. It's an amazing experience and I loved reading all about her life on her little piece of the Internet she calls Lick the Spoon.

Here we go with my 17th post for the Secret Recipe Club; Group C .

Secret Recipe Club

I picked out a handful of recipes from her blog that I can't wait to try. I think I will be making these M&M brownies later this week and these Millionaires Nuggets are for sure at the top of my list, you can check out all the recipes I pinned from her blog here on my Pin Board.


What was the most fun about this recipe is that it's the middle of September, which is usually when it begins to cool down a bit. I've already been apple picking this season which is suppose to be our fall weather and well this week in Southern California we hit record highs of 104 degrees outside. Apple Pie, is probably not the first thing you'd pick in this hot weather, but I was determined. I had a few friends over to escpape the heat and swim in our pool. It was really funny that I served hot apple pie with vanilla ice cream pool sid, not something you see everyday, but they loved it.



Dutch Apple Pie
adapted by me, original recipe found at Lick The Spoon

Pastry
1-1/4 cups plain flour
pinch of salt
1 tbsp sugar
6 tbsp butter, chilled and diced
5 tbsp ice water

Apple Filling
4 to 8 apples (4 large or 8 small; we used 2 Empire, 2 Glen, 2 Johnagold, 2 Gala) 

1/4 cup lemon juice
1/2 cup brown sugar
1/2 tsp ground cinnamon
Pinch of salt
2 tbsp butter
1/2 cup heavy whipping cream

Crumble
1-1/4 cups plain flour
1/3 cup brown sugar
1/3 cup granulated sugar
6 tbsp butter, melted

Icing (we skipped the icing & topped with vanilla ice cream)
1 cup powdered sugar
2 tbsp water

In a large bowl, mix together the flour, sugar and salt. Add the cold diced butter over the dry ingredients, mix with a pantry knife, working the butter into the mixture, until it resembles breadcrumbs. Add in 5 tbsp water (more if needed) using the pastry knife or a fork incorporate it until the dough will hold together, without being too sticky.
Flatten the dough into a round disk, and sandwich in between two pieces of wax paper, roll out into the desired shape (round) that will fir into your baking pie dish. Refrigerate for at least 1 hour or overnight.

Transfer the dough tto he round pie dish and press into the base and over the top of the edges of the dish. Trim the edges to extend 1/2 an inch over the lip of the dish. Place the dish into the freezer for 30 minutes until very firm and cold. Place the oven rack on the lower middle position and heat the oven to  350 degrees. Make sure to cut a piece of foil big enough to cover the pastry and then bake for 25 minutes or until light golden brown. Remove the pie dish from the oven. 

While crust is cooking you can prepare the apple filling. Peel the apples and core them (I love my handy dandy Pampered Chef apple peeler and corer, It's AWESOME!), then cut each apple into thin slices (if you don't have this slicer) and add them to the lemon juice as you are cutting them so they do not brown. Add the brown sugar, cinnamon and salt to the apples and set aside.

Heat the 2 tbsp of butter in a large saucepan until bubbling. Add the apples and cook at medium high heat for about 10 minutes until they begin to soften (yet still hold some shape). Using a colander over a bowl and drain all of the butter juice from the apples, transfer the apples and shake to drain the excess juices into the bowl.

Transfer the juices back into the sauce pan and add the heavy whipping cream. Cook this mixture, stirring occasionally until it thickens, about 6 - 10 minutes. 


While cream sauce is cooking add in the apples to the pie shell, when the sauce is finished pour hot syrup over the apples.

Lastly, combine the crumble ingredients, the flour and both sugars. Drizzle the melted butter into the mixture and crumble with a fork until it's well combined and the mixture resembles crumbs. Sprinkle this crumble over the apple mixture.

Up the heat in the oven to 375 degrees and return the pie to the oven to finish cooking. My oven took about 40 minutes. You want the apple pie to be hot and bubbly and the crumble mixture to be crispy on top. I covered the outer edges of the pie (the crust) with foil so that the crust did not burn.

Remove from the oven and cool for at least 30 minutes before serving. It will still be pipping hot. We (forgot) the icing, but didn't even miss it with the delicious vanilla ice cream on top.

If you wish to make the icing, combine the powered sugar and water together until you make a paste. You can drizzle this on with a fork or put into a ziploc bag and cut the corner off to drizzle.



Here is a list of my past Secret Recipe Club recipes:

Peanut Butter Pretzel Bars {THIS WEEK'S CRAVINGS LINKY PARTY #99}

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipe (or food related craft items) and hop around to visit all the great recipes.


Here is a new dessert that is high on my step-sons list of new desserts he likes. This was another treat I took to Vegas with us. Yes, he is one lucky guy that his step-mama loves him so much.

Peanut Butter Pretzel Bars
adapted by me, recipe found at Very Best Baking

2 cups chunky peanut butter, divided
3/4 cup butter, softened
2 cups powdered sugar, divided
4 cups pretzels (broken and roughly chopped), divided
2 cups chocolate chip cookies

Prepare a 9x13 baking dish with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.

Beat 1-1/4 cups of peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar, until mixed. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cups chocolate chips. Press evenly into prepared baking pan. Smooth the top with spatula.

Microwave the remaining 1-1/2 cups morsels and 3/4 cups peanut butter in a medium microwave-safe bowl for 40 seconds, stir and repeat until melted, but do not burn. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into pieces. Store in covered container in refrigerator or freeze until ready to eat.


THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipes (or food related craft items) and hop around to visit all the great recipes.
 
If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. We are no longer sticking with ONE theme, so just link up any of your favorite recipes. 
Please Grab Our Button!!!

Your hostess for this plinky arty are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter.

THE LINKY PARTY is opened ALL Week, come back and link up as many times as you wish, we can't wait to see all your fun and new recipes you made this week!
 

Friday, September 14, 2012

ULTIMATE CRAZY COOKING CHALLENGE WINNER {RANCH DRESSING}

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I am excited about the continuation of the CRAZY COOKING CHALLENGE, the new simple rules, the easy link up and excited about all the information being delivered in one post (on the 7th of every month), no more pouring through 100+ emails every week. Yes, I really think I am gonna LOVE LOVE the new CRAZY COOKING CHALLENGE. You can click on the tab and read all about the challenge and join us next month as we search for the ULTIMATE Apple Pie.

The Ranch Dressing Challenge was a good way to re-start this challenge and with the short notice I am so happy that a handful of you went out of your way to join in on the FUN! THANK YOU! THANK YOU! I learned some great new ways to make Ranch Dressing and I am excited to try them, of course I PINNED my favorites.

I am excited today to announce the winner of the challenge, voted on by you the readers and bloggers. If you missed the post or if you are new here make sure you go back and check them out... we have 21 DELICIOUS Ranch Dressing / Dip Recipes from the challenge last week!

The Ultimate Recipe is chosen from the blog that received the most traffic/most clicks from the linky party. Did you know that our little LAST MINUTE challenge received almost 10,000 hits in one week. You guys are AMAZING!

Now, let's announce the September WINNER of the CRAZY COOKING CHALLENGE.

The Ultimate RANCH DRESSING Recipe

We'd like to thank you for sharing your recipe with the CRAZY COOKING CHALLENGE. You deserve a big round of applause and you are entitled to the ULTIMATE CRAZY COOKING CHALLENGE BUTTON, please feel free to grab it below if you wish and post it proudly on your blog.

A BIG THANK YOU to all of the bloggers who participated.

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Wednesday, September 12, 2012

Cake Batter Cookies {and a Dessert Bar}

I saw this recipe using red and blue sprinkles over at Cookin' Cowgirl, which would be perfect for 4th of July Cookies, but since I was hosting a Graduation Party for my sweet girls who just graduated High School, I decided to use black and yellow the colors of the college they would be attending in the Fall; Lindenwood University in St. Charles, Missouri (and yes they are 1837 miles away from home as I post this). Here they are dancing for the Lindenwood Football in the first home game last weekend.







Back to the cookies, though. I want to say these are the easiest cookies ever and so yummy. The plate keep dissappearing all day long. There was not one single cookie left in sight, good thing I sampled a few when making them.

I also did this great display of all black and yellow candy and treats. I found some black and yellow licorice tied it with a bow (so CUTE!), then I found BLACK, yes black chocolate at my local cake store and some yellow chocolate and dipped the tops of the marshmallows in the chocolate and added some spinkles to the tips and they were ready to go. Both of these items can be done days early too, so that the day of the party it's all ready and set to go. Now that graduation is long-gone, feel free to pin these ideas for later or they are also great for any birthday party or Halloween parties you may have coming up, Halloween is just around the corner.


The yellow cupcakes are my favorite Pineapple Cupcakes with White Chocolate Buttercream
The cupcakes on the left are a party favorite Chocolate Chip Cupcakes


Freezer Tip: I made these cookies the weekend before the party and froze them. The day of the party they defrosted in less 15 minutes and tasted just perfect.


Cake Batter Cookies
recipe found at Cookin' Cowgirl
makes about 30-32 cookies

1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
1/2 tsp vanilla extract
1/2 cup yellow sprinkles
1/2 cup black spinkles (or use whatever color you need to match occasion)

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet. Bake for 10 minutes.

Monday, September 10, 2012

Olive Garden Alfredo Sauce {THIS WEEK'S CRAVINGS Linky Party #98}

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipes (or food related craft items) and hop around to visit all the great recipes.



I have been making another version of a {Copycat} recipe of Olive Garden's Alfredo sauce for quite some time now and then I came across this new recipe, Thank You Pinterest, oh whatever did we do before Pinterest ? And well, ya know me, I just had to try it. My kids are always telling me, if we like it, leave it alone, but I just can't and here is why. This recipe is SO SO much better. I love it so much more then the old version (and the little boy does too), sure the old version is a little simpler, but this one is so much better.

Olive Garden Alfredo Sauce {copy cat}
recipe found at Budget Savvy Diva

1 pkg Pasta (we like penne, instead of fettuccine)
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper

Make Pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking). Mix the hot sauce into the noodles and serve. Just like Olive Garden.
 
Another quick and easy meal just in time for Back to School dinner blues and fall is just around the corner perfect time to be planning some crock-pot meals.


THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipes (or food related craft items) and hop around to visit all the great recipes.
 
If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. We are no longer sticking with ONE theme, so just link up any of your favorite recipes. 
Please Grab Our Button!!!

Your hostess for this plinky arty are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter.

THE LINKY PARTY is opened ALL Week, come back and link up as many times as you wish, we can't wait to see all your fun and new recipes you made this week!
 

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