Tuesday, April 28, 2015
Sneak Peek The Weekend Gourmet Is Taking Part in H E Bs 2013 Meal Maker Challenge!
I’m thrilled to share some really fun and exciting news with yall today: The Weekend Gourmet has been selected as one of 10 Texas food blogs to participate in this year’s 4th annual Meal Maker Challenge, sponsored by H-E-B grocery stores and ConAgra Foods. The challenge is to create fast and delicious meals to help combat the back-to-school rush. For the next five Sundays, I’m going to be sharing a big-flavor family-friendly dish that’s centered around a theme ingredient. Each recipe contains only 7 ingredients and can be ready to serve a family of four in 30 minutes or less. I’m delighted to share the recipes that I’ve come up with for this fun contest! Here’s a sneak peek of each of my recipes to whet your appetite.
The weekly featured products include:
· Week 1: H-E-B Salsas
· Week 2: Hunts Tomatoes
· Week 3: H-E-B Natural Chicken Breasts
· Week 4: Egg Beaters
· Week 5: Peter Pan Peanut Butter
Make sure to come back each week to get all these great recipes...starting this Sunday with my Salsarific Taco Skillet, featuring H-E-B Smoky Citrus Salsa. My Texas-based readers can visit their local H-E-B store weekly to receive a Combo Loco coupon to purchase that week’s theme ingredient and try my recipe out in their kitchens. Since this is a contest, I’ll also tell you how you can vote for and Pin my recipes each week. At the end of the contest, the two bloggers with the most votes will receive some pretty cool prizes! Honestly, just being selected to take part in this event is a huge honor…but winning would be pretty cool too!
Disclosure: I am being compensated for participating in this program. However, all opinions expressed are solely mine.
Saturday, April 25, 2015
SundaySupper Budget Meals Featuring Four Cheese Risotto with Turkey Italian Sausage
This weeks #SundaySupper theme is Budget Meals...healthy food that tastes great, but wont break the bank! Our two co-hostesses are Lane from Supper for a Steal and Pam from Blueberries and Blessings. This is a really great theme that has practical applications to all our lives...saving money on groceries is something that I try to do when I do my weekly shopping. But...I dont want to sacrifice flavor in the process! The good news is that my Four-Cheese Risotto with Turkey Italian Sausage is comforting and quite economical!
To make this recipe as budget-friendly as possible, I visited Central Market...which has a great bulk item section and a wide variety of fresh-made sausages. By doing so, I was able to buy just enough arborio rice and cheese to make the risotto, rather than buying full packages. I also bought three single sausages from the fresh meat counter and bulk mushrooms from the Produce section. I paid a total of $7 for all the ingredients to make this comforting one-bowl meal. I had butter, half and half, and green onions in my fridge to round out my ingredients. Tasty to eat AND easy on the wallet...thats what I call a win-win scenario!!
Step 1: Heat 3 cups of chicken stock in a measuring cup in the microwave for 2-3 minutes. When done, set aside. Add 1 tbs. butter or olive oil and half of a chopped shallot to a large saucepan over med heat. Cook for 3 minutes, until the shallot has softened. Add 3/4 cup arborio rice and stir to coat with the butter. Cook for about 3-4 minutes, until the rice begins to toast. Add 3/4 cup dry white wine and stir continually, until the wine is mostly absorbed. Add 1/2 cup of the stock and cook, stirring constantly, until almost absorbed.
Step 2: Continue this process, adding 1/2 cup stock at a time...until the stock is gone and has been incorporated into the risotto. This should take about 20 minutes. Make sure to stir constantly to avoid sticking and ensure the creamiest risotto. At the end, you want the rice to be slightly al dente. When the risotto is cooked, add 1/3 cup half and half and 1 cup Italian four-cheese blend. Stir to combine, turn off heat, and let rest while you make the sausage topping.
Step 3: Add 1 tbs. olive oil to a large non-stick skillet over med-high heat. Add half of a chopped shallot and 1 cup of sliced cremini mushrooms. Cook until the the shallot has softened and the mushrooms are starting to brown. Remove the meat of three turkey Italian sausages from their casing and add to the pan. Cook, breaking the sausage up slightly, until it is golden brown. Add 2 sliced green onions and salt & pepper to taste to the pan and continue to cook until the onions are fully cooked and starting to caramelize.
Step 4: To serve, spoon a quarter of the risotto into shallow serving bowls. Top each bowl with a quarter of the sausage-mushroom mixture. If you like, sprinkle with grated parmesan just before serving. Its optional, but we loved the nutty flavor that it brought to the final dish.
This dish was pure comfort! Cheesy, creamy risotto topped with spicy sausage and earthy mushrooms combine to make a bowl of utter goodness. I always know I have a keeper when Michael asks for seconds...and I think he wouldve asked for thirds if I hadnt had the last serving earmarked for lunch :)!!
Make sure to join us for our weekly Twitter chat this evening at 600 CST. Well be sharing our favorite tips for stretching our grocery budgets, as well as our favorite cost-cutting recipes and meal ideas. In the meantime, check out the rest of the budget-friendly recipes that the #SundaySupper contributors are sharing today. Also...wanted to share some exciting info: Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.
Read more »
To make this recipe as budget-friendly as possible, I visited Central Market...which has a great bulk item section and a wide variety of fresh-made sausages. By doing so, I was able to buy just enough arborio rice and cheese to make the risotto, rather than buying full packages. I also bought three single sausages from the fresh meat counter and bulk mushrooms from the Produce section. I paid a total of $7 for all the ingredients to make this comforting one-bowl meal. I had butter, half and half, and green onions in my fridge to round out my ingredients. Tasty to eat AND easy on the wallet...thats what I call a win-win scenario!!
Four-Cheese Risotto with Turkey Italian Sausage
a Weekend Gourmet Original
Step 1: Heat 3 cups of chicken stock in a measuring cup in the microwave for 2-3 minutes. When done, set aside. Add 1 tbs. butter or olive oil and half of a chopped shallot to a large saucepan over med heat. Cook for 3 minutes, until the shallot has softened. Add 3/4 cup arborio rice and stir to coat with the butter. Cook for about 3-4 minutes, until the rice begins to toast. Add 3/4 cup dry white wine and stir continually, until the wine is mostly absorbed. Add 1/2 cup of the stock and cook, stirring constantly, until almost absorbed.
Step 2: Continue this process, adding 1/2 cup stock at a time...until the stock is gone and has been incorporated into the risotto. This should take about 20 minutes. Make sure to stir constantly to avoid sticking and ensure the creamiest risotto. At the end, you want the rice to be slightly al dente. When the risotto is cooked, add 1/3 cup half and half and 1 cup Italian four-cheese blend. Stir to combine, turn off heat, and let rest while you make the sausage topping.
Make sure to join us for our weekly Twitter chat this evening at 600 CST. Well be sharing our favorite tips for stretching our grocery budgets, as well as our favorite cost-cutting recipes and meal ideas. In the meantime, check out the rest of the budget-friendly recipes that the #SundaySupper contributors are sharing today. Also...wanted to share some exciting info: Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.
Soups and Salads
- Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
- Gado-gado from The Urban Mrs.
- Pasta e Fagioli from Curious Cuisiniere
- Ramping Up Instant Ramen from girlichef
Main
- Salmon Lasagna from Blueberries and Blessings
- Kadun Pika from The Foodie Army Wife
- Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
- Pasta Carbonara from The Girl in the Little Red Kitchen
- San Francisco Special Breakfast Burritos from Gourmet Drizzles
- Chicken Divan from Simply Gourmet
- Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
- The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
- From the Pantry Peanut Noodles from Supper for a Steal
- Pasta Puttanesca from Juanita’s Cocina
- Hawaiian Grilled Cheese from Home Cooking Memories
- Slow Cooker Pork Carnitas from I Run For Wine
- Browned Butter Pasta with Collards from Momma’s Meals
- Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
- Golden State Gourmet from Crazy Foodie Stunts
- Buffalo Chicken Dip Quesadillas from Chocolate Moosey
- Tonkatsu {Pork Cutlet} from Damn Delicious
- Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
- Kung Pao Tofu from Ninja Baking
- Roasted Honey Mustard Chicken from Mama’s Blissful Bites
- Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
- Lemon Chicken and Vegetables from The Lovely Pantry
- Salvage-Your-Vegetables Frittata from Daddy Knows Less
Sides
- English Baked Beans from Small Wallet, Big Appetite
- Southern-style Black-eyed Peas from Magnolia Days
- Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
- Baked Beans from What Smells So Good?
- Hearts of Palm Mix Rice from Basic N Delicious
Drinks and Desserts
- Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
- Portuguese Rice Pudding {Arroz Doce} from Family Foodie
Wednesday, April 22, 2015
Holiday Fun with Peeps Featuring Gingerbread White Hot Cocoa PEEPSONALITY
My Gingerbread Hot White Cocoa features a trio of warm spices normally found in gingerbread. To make this decadent treat extra fun, each mug of cocoa is served garnished with an easy-to-make gingerbread man marshmallow Peep stirrer. Its a win-win: everyone gets to enjoy a comforting mug of white chocolate-infused cocoa...and they get to enjoy a tasty gingerbread marshmallow Peep too. This white cocoa is ready to drink in about 20 minutes. While the cocoa is heating on the stovetop, you have a pocket of time to make the adorable Peep stirrers. Let me show you how easy it is!
Gingerbread Hot White Cocoa
a Weekend Gourmet Original
Ingredients (makes 3-4 mugs of cocoa):
- 2 cups 2% milk
- 2 cups half and half
- 2 ounces white chocolate, coarsely chopped
- 1/3 cup packed light brown sugar
- 1 tsp. vanilla extract
- 1/2 tsp. powdered ginger
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- Whipped cream for garnish
For the gingerbread man marshmallow Peep stirrers:
- 3-4 gingerbread man marshmallow Peeps
- 3-4 drinking straws -- preferably with red and white stripes, if you can find them
Directions:
Step 1: Add the milk, half and half, white chocolate, brown sugar, and vanilla to a medium non-stick saucepan. Turn the heat to medium and cook until the white chocolate and brown sugar have melted into the milk mixture. Whisk every few minutes to ensure nothing sticks and the mixture is very smooth. Add the spices to the warm cocoa.
Step 2: Use a whisk to ensure the spices incorporate into the cocoa instead of simply floating on top. Turn off the heat and let the mixture steep for 5 minutes -- this allows the flavor of the spices to infuse into the cocoa.
Step 3: Use a ladle to transfer the warm cocoa into 3-4 holiday mugs. To make the marshmallow Peeps stirrer: insert one end of the straw into the bottom of each gingerbread man marshmallow Peep -- go slow so you dont stretch out the Peep too much. Top the cocoa with whipped cream and sprinkle with a bit of cinnamon. Insert the straw end of each stirrer into each mug of cocoa.
[NOTE: Depending on the depth of your mug and the length of your straw, you may need to cut the straw so the Peep rests just above the whipped cream -- with a bit of the straw showing!]
This hot white cocoa is decadently good...the white chocolate provides a rich creaminess, and the brown sugar and vanilla adds a slight caramel flavor in the background. The combination of warm spices is so comforting...with a little kick from the ginger. I especially enjoyed how the flavors in the cocoa combined with the spiced sugar coating on the cute gingerbread man marshmallow Peeps! This cocoa is a fun little treat that kids of all ages will love. I hope you make a batch soon for a pre-Christmas break from all the last-minute preparations.
Disclosure: Peeps sent me a package of their seasonal holiday products to facilitate this feature. All opinions expressed are solely my own.
Sunday, April 19, 2015
The Weekend Gourmet Dines Out for October Featuring Bohanans Prime Steaks and Seafood
 |
| The addition of orange juice and Grand Marnier made this margarita special! |
 |
| My Crimson Pearl was pretty and tasty... and plenty potent! |
Right about then, our appetizer arrived. We decided to share a Jumbo Lump Crabcake, which we agreed was hands-down the best crabcake wed ever tasted. Imagine huge lumps of sweet crab with just enough binding to hold them together. Then imagine that its perfectly seared and served with slightly spicy remoulade sauce. Simply put, it was perfection.
 |
| The name doesnt lie: Jumbo Lump Crabcake...jumbo being the operative word! |
 |
| Rich and delicious Tortilla Soup: Chef Marks famous recipe. |
 |
| Heirloom Caprese Salad...some of the creamiest fresh mozzarella Ive ever tasted. |
Before we knew it, it was time for the main event: our entrees and side dishes. We decided to try one steak and one seafood entree, and our waiter encouraged us to try the very special bone-in New York Strip that had been dry aged for 45 days. Yes, please! Our mouths were watering before it ever made it to the table. We also ordered the Mesquite-Grilled Snapper Royale topped with lump crab, scallops, and chanterelle mushrooms in a creamy sauce. The fish was cooked very nicely, moist on the inside with just enough spice. The creamy sauce was rich, but not overly so. As much as I enjoyed the fish, I have to admit that the steak was the true star of the show!
 |
| Seared red snapper topped with more lump crab, scallops, and mushrooms. A little smoky, a little creamy... and all good! |
 |
| THE best steak Ive ever eaten: a bone-in New York Strip dry-aged for 45 days. Perfection. |
Im a Texas gal...Ive eaten a lot of steaks in my life. I can say without a doubt that is the very best steak Ive ever tasted. Ever. It was juicy, tender, and full of beef flavor. We were both grinning like giddy kids playing hooky from school while we ate this steak. To accompany our steak and fish, we sampled two side dishes from their large selection: Lobster Creamed Corn and White Truffle Oil Steak Fries. Both were rich and totally splurge-worthy. If youve never tried truffle oil fries, do yourself a favor: TRY IT!
By then, we were getting very full. Luckily, Chef Mark stopped by our table to chat with us for a bit...which gave us enough time to digest just enough to share one dessert. After looking over the menu, I asked Michael if we could get a flaming dessert. I absolutely love the theatrical element of leaping flames as its flambeed tableside...so dramatic! We settled on Strawberries Imperial served over vanilla ice cream. We had enjoyed something similar for dessert while on vacation in Cancun years ago, and we loved it!
 |
| The perfect ending: flambe strawberries served over vanilla ice cream... a show stopper way to end a meal! |
This dessert was delicious: not too sweet and full of fruit flavor. One of the best parts of a flaming dessert is that you get a show with your dinner! We were remarking what a fabulous meal it was, when we received one final surprise: two flutes of champagne were sent to our table to cap off this fabulous meal. There are few things I love more than a glass of good champagne, so it was the perfect ending to a remarkable meal!
Bohanans is a wonderful restaurant thats ideal for any special occasions you may be planning. Ive already requested that we celebrate our anniversary here in December! Attendant service, beautiful and romantic atmosphere, and amazing food. What more could you want?
Disclaimer: Bohanans provided us with a complimentary meal to facilitate this post. The menu items were of our choosing, and the opinions stated mine.
Thursday, April 16, 2015
Behind the Scenes of a Television Cooking Segment The Weekend Gourmet Cooks on Great Day SA!
 |
| Its 15 minutes until the show goes live, so Im busily putting the finishing touches on my prep work in the KENS 5 kitchen set. |
Most of yall dont know this, but I have a background in broadcasting. During college, my undergrad degree was in Radio, Television, and Film. Ive worked for a variety of radio stations...and I dabbled in a bit of TV back in the day as well. I also love public speaking, so its a dream come true to appear on a professional television broadcast!! This time, they asked me to focus on a light and healthy summer meal...so I shared my yummy Pollo Confetti Chef Salad. I thought it might be fun to share some behind-the-scenes pictures that Michael snapped, along with some information about everything that goes into preparing for a 4-to-5-minute television cooking segment.
 |
| Five minutes before the show starts, the ingredients are laid out...the decor is set up, and a finished salad is on display. |
The alarm goes off at 600...I need time to do full hair and makeup and load up the car before we leave at 730. The show airs live at 900 each morning, and guests are asked to arrive at 800 to set up. Let me tell you, the time goes by QUICKLY!! There are tons of lights, cameras, and monitors on the set...and lots of production staff running around getting ready for the show. As I prep my ingredients and decorate the kitchen set, the producer tells me that Ill be up after the opening segment and first commercial break. Host Paul Mireles stops by to discuss what questions hell ask...and I let him know that Im going to have him help me assemble the salad as we chat.
 |
| The view of the Great Day SA set from the audience point of view. Notice multiple cameras, monitors, and crew. Ralph, the producer, is in the Spurs Ginobili jersey. His job is to keep this controlled chaos organized! |
The audience is seated about 15 minutes before the show starts. Im mostly set up by then, so its time to go into the production booth to verify the spelling of my name and the blogs url for the pop-ups that will be inserted during my segment. Then, its off to the dressing room to powder my nose, fluff and spray my hair, and put on my apron. Not only does the camera add 15 lbs. (NOT fun, by the way...), but the bright studio lights can really make you look washed out -- especially when youre as fair as I am! That means I have to wear a lot more makeup than usual, and more vibrant colors. Then? Its showtime!! During the opening segment, I make sure that everything is in place...and I just try to relax and have fun. Michael waves at me from the audience and gives me a thumbs up...hes my biggest fan!
 |
| This is a teleprompter. It is mounted to the top front of the camera, and the text crawls up as the host reads the words. |
 |
| In the KENS 5 kitchen with host Paul Mireles. There are three cameras and a monitor over my shoulder the entire time! Its really not as scary as it looks. I just try to think of it as hanging out in the kitchen and talking about food...and all the cameras just happen to be there! |
When the show is over, I thank the production crew for their work...chat a bit with the hosts and producer, and leave one of the finished salads for them to enjoy! Michael and I pack up my stuff, load it in the car, and get back to our normal life. Its time to head to my day job for the rest of the day...and I take the other completed salad to the office to share with my co-workers. People ask me if its scary or nerve-wracking to be on live television. I can honestly say that I find it to be a blast...and not the least bit scary. Cooking on television is such fun for me! And now...heres how the final product looked as it aired live. Now that you know what it takes to make this segment happen, tell me what you think!
Monday, April 13, 2015
Spotlight and Giveaway New Yorks Salt of the Earth Bakery
-- Everything a cookie always wanted to be. ™
Have I got a treat for you today, especially if you love sweet and salty baked goods as much as I do! Salt of the Earth Bakery is located in New York, and they have a fabulous line of cookies and brownies that are flavored with a variety of finishing salts. During our April trip to New York, I had a chance to sit down with owner Alexandra Rabbani to learn more about this history of the company and sample some of her amazing products. We featured them in our article The Sweet Side of New York. Imagine how excited I was to find out that Salt of the Earth recently began shipping most of their baked goods all over the country via their website. Now I can get my fix without having to spring for airfare to New York!! Alexandra has a vibrant personality, and shes very passionate about her products. I am a huge fan of her cookies and brownies, so Im thrilled to be able to share them with you today. Alexandra recently sent me The Whole Shebang from her online store: three flavors of cookies plus three flavors of brownies, and one of you is going to receive the same sampler as well!
Im so thrilled to share Salt of the Earth Bakery with you today. Alexandra is going to give one of you your very own The Whole Shebang sampler described above so you can try her goodies for yourself! To enter the giveaway, youll need to visit the SOTE Bakery website. Then come back and tell me which item youre most excited to try. Make sure to leave me your e-mail address, so I can find you if youre the winner. I will accept entries until Thursday 8/8 at 1159 pm CST. I will notify the winner by e-mail the following day. Good luck!!
Disclosure: Salt of the Earth Bakery sent me one of their The Whole Shebang gift packs to facilitate this feature. However, all opinions expressed are my own.
Friday, April 10, 2015
Baked Cajun Seafood Dip Featuring Chobani 0 Plain Greek Yogurt
I love to make dishes lighter and healthier when I can…but I refuse to sacrifice flavor or texture! One of my favorite tricks for reducing fat while keeping dips super-creamy is to use fat-free Greek yogurt. Chobani recently sent me more of their yummy Greek yogurt to create a couple of fun new dishes for you! I love their yogurt, because I don’t have to sacrifice flavor or texture to eat more healthfully. I‘ve been developing one sweet and one savory recipe to share with y’all…first up is today’s offering: Baked Cajun Seafood Dip. You’d never know that it’s lower in fat…it’s creamy and full of the big flavors we love at Casa Garcia. The creamy base is a mixture of Chobani 0% plain yogurt, reduced-fat cream cheese, and 2% shredded co-jack cheese. To that, I added a bit of Tabasco and Cajun seasoning for a nice kick…and lots of shrimp and crabmeat.This dip is perfect with sturdy chips or thin slices of warm crusty bread! This is one of those recipes you’re going to want in your hip pocket for the upcoming holiday entertaining season: it’s simple to make, easier on the waistline, and totally delish. Simple mix together the ingredients, pop into the oven to bake until bubbly, and set it out for your guests to devour. I’m betting that no one will have a clue that you’ve shaved fat and calories from typical creamy dips…without sacrificing texture or flavor. That’s a win-win situation in my book!
Baked Cajun Seafood Dip
adapted from Southern Living
Step 1: Preheat oven to 375. Add the following ingredients to a mixing bowl: 1 package softened low-fat cream cheese, 1 cup Chobani 0% plain Greek yogurt, 1 cup shredded 2% co-jack cheese, 4 ounces lump crab, 2 sliced green onions, and 1 tsp. salt. Set aside while you cook the shrimp.
Step 2: Add 2 tbs. butter to a non-stick skillet over med-high heat. When the butter is melted, add 1/3 cup finely diced shallot, 1 tbs. Tabasco, 1 tbs. Cajun seasoning, and 1/2 lb. diced shrimp -- make sure the pieces are bite-sized. Saute until the shrimp are cooked through, then turn off heat and let the mixture cool for a few minutes.
Step 3: Add the spicy shrimp mixture to the bowl with the other ingredients. Stir until the mixture is evenly incorporated...be gentle so you dont break up the crab too much! Spread the dip in an 8x8 square pan. Top with an additional 1 cup of the shredded 2% grated co-jack cheese.
Step 4: Bake until the cheese is melted and the dip is bubbly. Remove from oven and let cool for 5 minutes before serving. I served this dip with slices of San Francisco sourdough baguette and scooped tortilla chips...but any cracker or chip would likely work perfectly well with this dip!
This dip is really fabulous! It’s creamy and comforting…with just enough spice to make it interesting. Feel free to vary the amount of Tabasco and Cajun seasoning you use, depending on the heat level you like; the amount I used makes for a medium level of spice. The sweet shrimp and crab play really nicely against the savory shallot and green onion, making this dip downright addictive. I hope you’ll give this appetizer a try at your next football-watching party…or during the upcoming holiday season. I’m planning to share this dip at our family Thanksgiving spread this year.
Tuesday, April 7, 2015
May Secret Recipe Club Featuring Peanut Butter Granola Crispy Bars
These addictive granola bars have a great texture thanks to the addition of crispy rice cereal...but the addition of oatmeal makes them a bit hearty as well. I added 1 tbs. of cinnamon to the mix, but otherwise followed her recipe pretty closely. I used crunchy peanut butter instead of smooth, because thats what was in my cupboard...and I doubled the amount of vanilla she called for. We enjoyed having these crispy granola bars for breakfast with a piece of fruit or yogurt, and they also make a great after-work snack to tide you over until dinner. If you love chocolate and peanut butter paired up, youre going to go nuts for these easy-to-make granola bars.
Peanut Butter Granola Crispy Bars
adapted from Kitchen Trial and Error
Ingredients:
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup peanut butter [NOTE: I used crunchy]
- 1/4 brown sugar
- 1 tsp. vanilla extract
- 1.5 cups crispy rice cereal
- 1.5 cups oats
- 1 tbs. cinnamon
- 1/2 cup mini chocolate chips
Step 1: Line an 8x8 pan with parchment paper; set aside. Add the butter, honey, peanut butter, and brown sugar to a small saucepan. Heat over low heat until the butter melts, then use a spoon to stir until combined and smooth. Add the vanilla extract.
I hope youll give these amazing granola bars a try very soon...and I hope youll check out the rest of the amazing recipes that my fellow Secret Recipe Club participants are sharing today.
An InLinkz Link-up
Subscribe to:
Posts (Atom)