Birthday Cheesecakes

This is post 2 for today, head back to post one to read about my Encounter Weekend and teaching on Forgiveness.

These are the perfect mini treat for your birthday sweet!

Birthday Cheesecakes

adapted from Laughter & Lattes

(click for easy printable)

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Ingredients

FOR THE CHEESECAKES:

  • 24 whole Golden Oreos, I Used Double Stuffed!
  • 16 ounces, weight Cream Cheese, Softened
  • ½ cups Sugar
  • ½ teaspoons Vanilla
  • 2 whole Eggs Beaten
  • ½ cups Sour Cream
  • ⅔ cups Dry Rainbow Chip Cake Mix
  • 1 Tablespoon Sprinkles (plus More For Top)

FOR THE FROSTING:

  • 4 ounces, weight Cool Whip , Thawed
  • ½ cups Milk (plus More As Necessary)
  • ¼ cups Powdered Sugar
  • ½ boxes (3.4 Oz Size) Vanilla Pudding

Using your Kitchen aid, combine softened cream cheese and sugar, beating until smooth. Add in vanilla, eggs and sour cream. Do not over mix.
Measure out cake mix and sprinkles, fold in to batter.

Line 2 muffin pans with liners. Place a whole Golden Oreo in the bottom of each liner. Divide cheesecake batter between muffin liners.
Bake at 275* for 30 minutes. Remove cheesecakes from oven, and cool on the counter for a bit, then refrigerate until serving time.

Make your frosting by combining cool whip, milk, powdered sugar and vanilla pudding, adding more sugar or milk until a nice frosting consistency. Pipe onto individual cheesecakes and sprinkle with additional sprinkles!

Enjoy!

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Farmhouse Strawberry Pie

When I found this over at my friend Brandie’s site, The Country Cook, I knew I HAD to try it.  She has so many fantastic recipes, head over to her site sometime, you won’t be disappointed.

  Dale goes on and on and ON about his Grandma’s Strawberry Pie. I’ve tasted it many times, and he is right, it is worth raving over!

I was hoping Brandie’s pie would be close, so I gave it a go.

And……………………

[Drum roll please]

Dale says this pie tastes JUST like Grandma’s!!!

YAY!!!!!!!!!!!!!! (Brandie, that is a REAL compliment!) :)

Even if you are not a pie baker, you can handle this one, it’s super simple. And, if you are ready to conquer your fear of Pie crusts, you can make my Easy Push Crust to go with it. It’s super easy, and you CAN do it!

Easy Push Crust

Ingredients

  • 2 cups Flour
  • 1 teaspoon Salt
  • 1 cup Chilled Butter-flavored Crisco
  • ⅓ cups Cold Water
  • 1 Tablespoon Milk, For Basting

Combine flour and salt. Using a pastry cutter, cut the Crisco shortening into the flour. Sprinkle the mixture with the water. Form dough into a ball, then divide it in 2. Flatten each half to fit your pie pans and use your fingers to push the crust to cover the bottom and up the sides of both pans. Baste with a bit of milk before baking.  You may prick this crust with a fork, but do not go all the way through, or the strawberry glaze will get under the crust and make it soggy.

If you need to do a par-baked crust, like for a Custard pie or Peach Crumble (things with runny liquids), I’d do 425F for 6 minutes, just to give yourself a nice, non-soggy crust. Otherwise, for recipes like this one, or pudding filled, bake at 425F for 15 minutes, cool and then follow your own pudding filled or fruit glaze pie recipe.

Makes 2 crusts.

Farmhouse Strawberry Pie

from the Country Cook

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Ingredients

  • 1 whole Pie Shell (Or 1 crust from the above recipe)
  • 1 cup Water
  • 1 cup Sugar
  • 3 Tablespoons Cornstarch
  • ¼ scant cup Strawberry Jello Powder
  • 1 teaspoon Lemon Juice
  • 1 pint Fresh Strawberries, Hulled And Quartered Or Sliced

Bake Pie Crust per recipe directions, being careful not to prick clear through the crust. Cool.

Wash, hull and quarter or slice strawberries, per your preference.
In a saucepan over medium heat, blend water, sugar, cornstarch, strawberry jello powder and lemon juice. Whisk well until combined, stirring constantly so it doesn’t clump. Keep this up until mixture begins to thicken nicely. {It feels like it takes a long time, but keep at it!} Remove from heat when nice and thickened.
Add your quartered strawberries to your now cool pie crust, and pour strawberry glaze over them. It should be thick, but still pourable at this point.

  Chill pie until serving time. Serve with a dollop of extra creamy Cool Whip for a fresh and yummy treat!

   Bring out your inner Betty Crocker, and try your hand at making this pie!

~T

Coconut Cream Poke Cake

This is post 2 for today, be sure to scroll down to post one to meet sweet 2 year old, Miles! 

I teasingly call my friend Brandie, from over at The Country Cook, “The Poke Cake Queen”. That girl has more delicious poke cakes on here site!  I’ve got my eye on her Boston Cream Poke Cake next, mmmm!

  I am a sucker for Coconut or anything Pina Colada-ish, so I knew I had to make this right away!  I had everything on hand but the Cream of Coconut naturally, so sweet Dale stopped at the store for me on his way home from work!

Coconut Cream Poke Cake

by The Country Cook (tell Brandie Tonya says HI!)  :)

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Ingredients

  • 1 box Cake Mix: White Or Golden Yellow
  • Ingredients Listed On Cake Box: Usually Eggs, Oil And Water
  • 15 ounces, fluid Can Of Cream Of Coconut (found In The Alcohol Aisle)
  • 8 ounces, weight Cool Whip , Thawed
  • 8 ounces, weight Sweetened, Flaked Coconut

Prepare and bake cake according to directions in a 9 x 13 pan. Remove cake from oven and while still hot, poke holes all over it with the end of a spoon.
Open your can of Cream of Coconut and stir well, pour evenly over entire cake. Chill cake for an hour, then spread with cool whip and sprinkle coconut over the top of all. Refrigerate until serving time for a minimum of 3 hours. It gets even BETTER, if you can wait overnight!

Dig in!

~T

Florida Bound & BLT Chicken Salad with Homemade Dressing

  Guess what?! I get to go to Florida and meet my preemie miracle identical twin nephews, Colby and Brayden!  Brayden is home already, but please pray Colby can come home while I am there so I can be the most help to Chad and Lauren!  He is still having a bit of trouble and hasn’t been released yet.  God is so good to have blessed my brother and sis in law with such healthy baby boys. The NICU nurses said it was such a nice change to take care of healthy babies that just happened to be early.  (They were born at 32 weeks on Mother’s Day!)

  I  can’t wait to get my hands on the little Monkeys!  Pray I will be ok without my own little ones though, this will be the first time and the longest time I have ever been away from them.  Makes my heart hurt just THINKING about it!

 Oh and while you are praying anyhow, say a prayer for Dale.  He does such a great job managing the kids, the house and the cooking, but let’s all pray he has an extra great week with extra obedient kiddos! :)

  Anyhow, on to the food part of this post.  You how there are just some recipes that HAVE to be made year after year during a certain season?  We have a collection of salads we make each and every summer, despite my love of new recipes!  :)   This, is one of them……

BLT Chicken Salad with Homemade Dressing

click title for easy printable

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FOR THE SALAD:

  • 10 cups Torn Leaf Lettuce (more Or Less Per Your Taste And Crowd Size)
  • 10 ounces, weight Grape Tomatoes, Halved
  • 8 whole Hard-boiled Eggs, Sliced
  • 12 strips Of Bacon, cooked and crumbled
  • 4 whole Grilled Chicken Breasts, Sliced

FOR THE DRESSING:

  • 1 cup Miracle Whip Or Mayonnaise
  • 8 Tablespoons Of Your Favorite BBQ Sauce
  • 4 Tablespoons Very Finely Chopped Onion
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Black Pepper

Make dressing ahead of time and chill. Mix salad ingredients per the proportions you want, based on your crowd size, and top individual salads with dressing before serving.

Enjoy!

  I’ll tell you all about my trip when I get back home!!!!!!!!

~T

Mexican Chicken Salad Wraps

This Mexican Chicken Salad is awesome! I could totally see me making it every summer for an easy “go-to” supper, after a day at the pool.  It was delicious the first night, served warm AND just as good the next day cold from the fridge!!!!!

Mexican Chicken Salad

(For Wraps or Chips)

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Ingredients

  • 8 whole Chicken Breast Strips, Cooked And Shredded
  • 4 ounces, weight Mexican Cheese
  • 1 can (16 Oz. Can) Mexican Beans With Chili Sauce, Partially Drained
  • 2 Tablespoons Chopped Red Bell Pepper
  • 2 Tablespoons Chopped Green Bell Pepper
  • 4 ounces, weight Green Chilies
  • 1 package (about 1 Oz. Packet) Taco Seasoning
  • ½ cups Sour Cream
  • ½ cups Mayonnaise
  • Sliced Olives And Tomatoes To Taste.
  • For Serving: Tortilla Chips, Whole Wheat Tortillas

Mix all ingredients together and serve with chips or tortillas. Simple and delicious!

We served this in bowls, as pictured, and dipped chips into the chicken salad.  It tasted great with guacamole and salsa on the side as well.

~T

PW’s Mushroom Swiss Burgers with Spicy Fry Sauce

  Doing a “regular” post for Memorial Day, since you all are having some lighthearted family fun. :)  Tune in tomorrow to hear about the Vow Renewal and all God has been doing in our lives since our story came out……

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Man, do I love a good burger! 

Avery says “Wait, did you say BOOGER or BURGER, Momma?” 009

“I said Burger, sweetie.”

Avery: “K, good I wanted to make sure it wasn’t from my nose.”

  Yup, no worries there darlin’!!!!

  You can’t go wrong with a recipe from The Pioneer Woman, Ree Drummond.  We’ve made these TWICE now!

  Most of the time when I make her stuff we just say yum and keep going, I don’t bother blogging it because it’s already made its mark in the blog world and probably even on her TV show!  BUT, for these burgers, I am going to make an exception and post something of hers.  We did these full size, rather than sliders and doubled the Spicy Fry Sauce.  I will post my changes, if you want her original follow the link back to her amazing food blog.

PW’s Mushroom Swiss Burgers with Spicy Fry Sauce

Mushroom Swiss Burger (3)

Ingredients

  • 2/3 cup Mayonnaise
  • 4 Tablespoons Ketchup
  • 1 teaspoon Cayenne Pepper (less If You’re Sensitive To Spice!)
  • 4 Tablespoons Butter
  • 1/2 whole Medium Onion, Finely Diced
  • 8 ounces, weight White Mushrooms, Chopped Finely
  • 4 dashes Worcestershire Sauce
  • Kosher Salt And Freshly Ground Black Pepper
  • 8 burger patties
  • 8 slices Swiss Cheese
  • 8 whole wheat burger buns, toasted with butter

Make your Spicy Fry Sauce:  In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside.

While hubby is out grilling your hamburger patties, seasoned just the way your family likes, melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated.

Have hubs bring in the grilled burgers, add a bloop (yes, that’s a word) of mushrooms and onions to the top, and cover with a slice of swiss.  Send him back out to melt the cheese on the hot grill.  While he is gone, butter toast the hamburgers buns, then smother in fry sauce.  Assemble and serve with curly fries.

YUM!

You can’t go wrong with a recipe from P.Dub!

www.thepioneerwomancooks.com

Happy Memorial Day!   ~T

Our freedom is the most precious legacy we can pass on to our children. There can be no alternative that would satisfy the sacrifices made by those who have defended our liberty with their very lives. As we look back today over our nation’s history, we must also acknowledge those who are at this very moment fighting on other battlefields in our world to recapture or preserve freedom from the grasp of evildoers who would enslave men and families in false religious cults, dictatorial governments, and the insanely narcissistic men who consider themselves to be gods in their own eyes.  The cost has been high. It may get much higher in the near future. There are still those who would love to see our nation fall. They are of that evil empire that former president Ronald Reagan warned us about. We cannot forsake all that our nation has stood for and all that our brave soldiers ,sailors, airmen and Marines have died for, as well as those who are carrying the banner of a freedom-loving country to various other nations in turmoil around the world. We must rally around our flag once more. We must pray for those in harm’s way, today and always. It is our duty. It is our responsibility. And it is our honor. Let’s not fail to take a stand for freedom. Let’s pay our debt as fully as those who have gone before us…no matter the cost.”

MSgt. Ronald E.  Baker, Retired, Air Force

Tangy Mini Meatloaf with Savory Sauce & Weekend Potluck #16

  I have sat at my computer and been moved to tears many many times this week.  I will never be able to eloquently describe to you, the fear I battled, we battled, in our decision to obey the Lord’s calling to post our story, turned HIS.  Our tragedy, turned triumph.  I feared your rejection.  I feared your comments, but guess what?  Fear doesn’t come from God.  My fear was unfounded.  There has not been one negative comment on the blog, NOT ONE!  From the bottom of my heart, thank you.

  I know this has been a tough week for all of us.  Reading has been heavy, but I thank you for sticking with me, and hope you will continue to do so for the duration of this series.  Today, you get a break from it and can enjoy Weekend Potluck instead!   Surviving Infidelity: Shattered Hearts, Broken Promises, will continue Monday-Thursday next week.

  Love you all,

 ~T
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My family is not a big fan of Meatloaf!   I never liked it either as a kid.  In fact,  the word Meatloaf still kinda gives me the heebie-jeebies!

Apparently, Paxton agrees with Momma. Poor kid, really didn’t care for these at first! Check out the watery eyes….and yes, he still had to eat it and soon realized he DID like it!

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Anyhow, make Meatloaf into a Mini version, smother it in Nana’s Special Savory Sauce, and they’ll be gone in seconds!!!!!  YUMMO!  The whole family (well, except Pax) kept going “MMmmmm!” with every bite.  That always makes me happy! :)  I say the sauce is what takes this dish over the top!

Tangy Mini Meatloaf with Savory Sauce

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FOR THE MINI MEAT LOAVES:

  • 2 cups Fresh Whole Wheat Bread Crumbs (or More To Get The Texture You Desire)
  • 2 pounds Ground Beef
  • ¾ cups Carrot Shreds
  • 1 whole Red Pepper
  • ½ whole Large White Onion
  • 2 whole Eggs
  • 1 cup Ketchup
  • 2 teaspoons Yellow Mustard
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 4 Tablespoons BBQ Sauce
  • 4 whole Garlic Cloves, Pressed
  • 2 dashes Worcestershire

FOR THE SAVORY SAUCE:

  • 11 ounces, fluid Can Of Tomato Soup
  • 1 teaspoon Dry Mustard
  • ¾ cups Brown Sugar
  • ¼ cups White Vinegar

Preparation Instructions

1. Make sauce by combining all listed ingredients. Set aside.

2. Preheat oven to 375*. Spray 2, 12 count muffin tins with non-stick spray. Use a food processor to pulse wheat bread for 2+ cups fresh bread crumbs. Pour into a large bowl along with raw meat.

3. Place carrots, onion and red pepper in the food processor and pulse until finely chopped. Add to large bowl along with bread crumbs and meat.

4. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, and garlic. Use hands to combine thoroughly, adding more bread crumbs as necessary. You are wanting the mix mixture to stay formed when you shape it in your hands.

5. Divide mixture into 24 balls. Dip each ball into sauce, coating all sides, and place in sprayed muffin tin. Press to form to muffin tin shape.

6. Wash hands and scrape any remaining sauce onto tops of mini meatloaves. Bake for 45 minutes, or until a meat thermometer reads 160*.

Serve with Cheesy Ranch Potatoes and your favorite veggie!

Enjoy!

Now, on to Weekend Potluck, where Friends & Foodies meet and eat all weekend long!

Let’s take a quick peek back at last week…

The recipe with the most clicks was ~

Chicken breast recipe

Busy Day Chicken by 4 Little Fergusons

(Yay! Thank you all for clicking!!!!!!!)  :)

Recipes that caught our attention ~

Snickers Cheesecake recipe

Snickers Cheesecake by The Joy of Caking

Smores Cheesecake Danish recipe

Cheesecake S’mores Danish by Inside BruCrew Life

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

We want you to get as much exposure as possible so that your time here is well invested.

Over the last couple of weeks, we have not been able to feature certain recipes because they have not followed the linky guidelines. If you are unsure how to participate in a linky party, we recommend you take a look at the following video, courtesy of The Domestically Impaired Guide to the Retro Kitchen Arts.

Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, 4 Little Fergusons, The Better Baker, Sunflower Supper Club, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!

Click on the link below to be taken to a whole new page of deliciousness!



Busy Day Chicken & Weekend Potluck #15

 Needing some new supper ideas?  Well this recipe is fast, easy and all kinds of good!

Busy Day Chicken

(click title for easy printable)

Busy Day Chicken (1)

Ingredients

  • 8 whole Chicken Breasts
  • 8 slices Swiss Cheese
  • 15 ounces, weight Can Of Cream Of Chicken Soup
  • ½ cups Chicken Broth
  • 2 Tablespoons Minced Onion
  • 2 cloves Garlic, Pressed
  • 16 ounces, weight Box Of Herb Seasoned Dressing Mix, Dry
  • Salt And Pepper, to taste

Lay chicken in a greased 9 x 13 casserole dish. Salt and Pepper to taste. Place cheese on top of each breast.
In a bowl, combine chicken broth, soup, garlic and onion. Spread over chicken and cheese. Sprinkle dry dressing over all.
Bake UNCOVERED at 350* for 45 minutes.

Busy Day Chicken (3)

Simple and oh-so delicious!

Now, on to Weekend Potluck, where Friends & Foodies meet and eat ALL Weekend Long!

Today, we need to discuss a little bite… ummm… bit of business with our sweet friends who link up their recipes here each week. If you are just swinging by to check out the recipes, then cruise on down for the link to the goodies at the end.

   For those of you that contribute, we adore our blogging friends. Truly. We love our linky party, too. It is awesome having all these recipes show up on our blogs each week. We appreciate it so much that we have made a commitment to promote those recipes as much as possible with only two rules:

1) Link back. You can use the button or a direct link within your post.

2) Follow us. You can choose to follow anyway you like but you need to follow ALL co-hosts (The Country Cook, 4 Little Fergusons, Meet Penny, Sunflower Supper Club AND The Better Baker) by either RSS feed, Daily Email Digest, Facebook OR Twitter.

If you do not follow these two rules, we will not delete your link, but we will not feature or do any special promotion of your recipe.

Unfortunately, some of our favorite recipes this week, (INCLUDING the one we wanted to feature with the most clicks) did not link back from their posts. We love, love our blogger friends, and hope that they appreciate us enough to remember to do these two tiny things in exchange for the work we put into bringing traffic to their websites.

Now, on to a more delicious subject ~

Last week’s party had so many amazing recipes… a RECORD number of LINKS! Yay and thank you! 

Here are this weeks delightful recipe picks ~

a bowl full of comfort

Chili Verde by The Domestically Impaired Guide to the Retro Kitchen Arts

Reeses Peanut Butter Cookie Brownies

Reeses Peanut Butter Cookie Brownies by Hun… What’s for Dinner?

Reeses Peanut Butter Cookie Brownies

Fruit Pizza by Stella B’s Kitchen

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

We want you to get as much exposure as possible so that your time here is well invested.

Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, 4 Little Fergusons, Meet Penny, Sunflower Supper Club and The Better Baker) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!

Click the link below to be taken to a whole new page of deliciousness:



Taco Cornbread Pizza

  Oh man, did we ever love this dinner!  I think you will too, as it comes together easily and tastes great! 

Pizza goes South of the Border in this……

Taco Cornbread Pizza

Taco Cornbread Pizza (2)

Ingredients

  • 8-½ ounces, weight Corn Muffin Mix (I did a batch of Nana’s Perfect Cornbread instead, and made 2 cornbread crusts)
  • 1 pound Ground Beef
  • 1 package Taco Seasoning, 1 Ounce Packet
  • 2 cups Mexican Cheese
  • 1 jar Taco Bell Taco Sauce (I Used Medium), 8 Ounce Bottle
  • 2 cups Lettuce Shreds
  • 1 cup Grape Tomatoes
  • Sour Cream, Optional Garnish
  • Green Goddess Salad Dressing, Optional For Drizzling On Top.

Preparation Instructions

1. Prepare corn muffin mix as directed on package. Spread batter into greased 12 inch pizza pan (I used my Pampered Chef circle baker). Bake at 400F for 10 minutes or until lightly browned.

2. Brown meat, drain, add taco seasoning. Cook until no longer pink. Drain. Pour Taco Sauce over crust, until it covers nice and thick like pizza sauce would on a pizza. Top with meat mixture, sprinkle 1 cup of the cheese.

3. Bake 4 to 5 more minutes until cheese is melted.

4. Serve with lettuce and tomatoes on top of each piece.

Taco Cornbread Pizza (1)

5. Garnish with Sour Cream or Green Goddess Salad Dressing drizzled over top.

Taco Cornbread Pizza (3)

 

 

YUMMMMMMM!

~T

Smoky Applewood Chicken Avocado Wrap & Weekend Potluck #14

  Picture me this, you get home from the grocery store JUST in time to throw everything in the cupboards, but it’s supper time and the kids are all at your feet whining that they are STARRRRRRRVING.

  You have TONS of food you just bought, so no eating out.  But, there is no plan and no time.  What do you do?

  WELLLLL, you grab the Rotisserie chicken you threw in the cart at the last-minute, (Hallelujah!) and come up with a new, savory, smoky, and OH-SO-GOOD Chicken Wrap!  Yay for thinking on the fly!  This Mommy Brain does work once in a while! :)

Smoky Applewood Chicken Avocado Wrap

(click title for easy printable)

Ingredients

  • 32 ounces, weight Rotisserie Chicken, Pulled Off The Bone
  • 2 cloves Garlic, Pressed (or Garlic Powder In A Pinch)
  • 2 Tablespoons Smoky Applewood Rub From Pampered ChefApplewood Smoked Chicken Avocado Burritos with Black bean ^ (5)
  • 3 whole Avocados (cubed)
  • 15 ounces, weight Can Of Corn, Drained
  • 15 ounces, weight Can Of Black Beans, Drained And Rinsed
  • 2 cups Shredded Colby-jack Cheese
  • 8 whole Wheat Tortillas
  • Sour Cream
  • BBQ Sauce

While chicken is still warm, pull from bone, remove skin and shred. Season with Smoky Applewood rub seasoning and garlic. Keep warm until serving.
Drain and rinse black beans and corn and mix together. Set aside.
Cube avocado.
To serve: take 1 whole wheat tortilla and spread with a thin layer of sour cream, drizzle with bbq sauce, add chicken, cheese, black beans & avocado cubes down the center. Roll tightly and dig in!

Now for Weekend Potluck, where friends and foodies meet and eat all weekend long!

Last week, we mentioned that we were going to add a new co-host to our Weekend Potluck team. We are SO excited to announce that we actually added not one, but TWO fabulous blogs to our party:

My sweet friend, Mrs. Marsha Baker from The Better Baker and Kim & Julie, 2 midwest gals from my hometown, blogging at Sunflower Supper Club.

Please make sure to swing by and welcome them!!!!!!!!!!!!

The recipe with the most clicks was ~

white sheetcake recipe

Grammy’s White Sheet Cake by Eat Cake for Dinner

Recipes that caught our attention ~

Jalapeno Grilled Cheese Sandwich recipe

Jalapeno Popper Grilled Cheese Sandwich by Galley Kitchen

Chocolate coconut candy recipe

Mounds Bars by That Skinny Chick Can Bake

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

We want you to get as much exposure as possible so that your time here is well invested. Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Better Baker, Sunflower Supper Club, The Country Cook, 4 Little Fergusons, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!
Click on the link below to be taken to a whole new page of deliciousness!!!!!!!!!!!