Sunday, March 2, 2008

Main Dishes - Chicken

Chickin 'n Dumplings

These are very easy and so good! has how to photos posted.


3 or 4 chicken breasts
32 oz Chicken Broth (feel free to use water with bouillon cubes added)
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
salt and pepper to taste


Cook chicken breasts in approximately 4 Cups of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve.

Oven Baken Chimichangas
From My Kitchen Cafe ( Here is the recipe from this site. How I changed it, is in orange. These were very good and oh, so easy!

*Note: this recipe makes use of already cooked rice and chicken so plan ahead!
*Makes 6 chimis

1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice (We had some leftover rice in the refrigerator, so I did as suggested, and just used it.)
2-3 cups diced, cooked chicken (I bought a rotisserie chicken from the grocery store and used that!)
1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick) (The recipe calls for 1-2 teaspoons, but I couldn't see how that little would be enough flavor for the size of this recipe, so I used 2 chiles and minced them.)
1 cup shredded cheddar or Monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillasDirections:
Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

I'm an impatient person, and although the baked chimis sounded delicious, we made these into burritos instead and added a little salsa and jalapenos to the mixture before folding the tortilla burrito style. LOVED it! And, oh so healthy!

Crescent Chicken Squares
From Melissa


4 cups cooked, cubed chicken or turkey
1/4 cup milk
2 3-oz pkgs. cream cheese, softened
1/3 cup mayonnaise
2 T. chopped onion
1/4 cup chopped celery
1/2 t. salt
1/4 t. pepper
Two 8-oz cans crescent rolls

Preheat oven to 350 degrees. Blend cream cheese, mayo, milk together. Add the rest of the ingredients. Mix well. Separate crescent dough into 8 rectangles, firmly pressing perforations to seal. Spoon about 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corner of dough to top center of filling, pressing to seal. Place on ungreased cookie sheet. Brush with melted butter and sprinkle bread crumbs on top. Bake 20 to 30 minutes until golden brown.

Glenda’s Poppy Seed Chicken


2-3 bonelss chicken breasts
1 can cream o

f chicken soup
1 C sour cream
1/3 C chicken broth
½ t pepper
1 sleeve Ritz crackers
1 stick butter
Poppy seeds


Preheat oven to 350.
Boil chicken and cut up into greased casserole dish. Mix together soup, sour cream, broth and pepper. Pour mixture over chicken. Crumble crackers and toss with melted butter until coated. Spread over chicken casserole. Add poppy seeds to top. Bake at 350 for 25 minutes.

Carrie's Chapel Hill Chicken


1T. Worcestershire sauce
1/2 cup sour cream1
/2 tsp. salt
2 cup herb stuffing mix
1 stick melted margarine
1 T. lemon juice
6 boneless chicken breasts

Combine Worcestershire sauce, sour cream, salt and lemon juice. Dip chicken breast into mixture and then roll in stuffing mix. Arrange on greased dish and pour melted margarine over chicken. Bake at 350 for 1 hour

Peggy's Chicken Casserole

1 whole chicken, cooked and picked apart
1 pkg Pepperidge Farm stuffing
1 can cream of chicken soup
1 can cream of celery soup
1 soup can of milk
1 1/2 C chicken broth


Preheat oven to 350. Grease casserole dish. Place 2/3 of stuffing on bottom of dish and then chicken. Mix together broth, soup and milk. Pour mixture on top of chicken. Sprinkle the last of the stuffing on the very top. Bake for 30 minutes.

Chicken and Broccoli Casserole

3 quarts water
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray


Preheat oven to 400°.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Julie's Chicken Florentine Casserole


2 cans cream of chicken soup
1/2 package fresh spinach, rinsed and dried between paper towels
1 package PERDUE SHORT CUTS Carved Chicken Breast, Grilled Italian Style or any kind of precooked chicken from meat case or chicken tenders without skin that you've cooked, or for really easy a rotisserie chicken from the deli
1 8 oz. carton sour cream
1 C milk
½ C fresh grated parmesan cheese or 1 package, not from shaking container (I usually over do the parmesan…and add some from the can too.)
½ C minced onion
½ t salt
¼ t pepper
1/8 t nutmeg
A generous sprinkling of garlic powder or minced garlic to taste. (I use the minced garlic in a jar from the produce dept. ‘cause we LOVE garlic)
1 package pasta, cooked and drained ( I like to use egg noodles, but fettuccini is good too.)
Pam cooking spray
1 to 2 C shredded mozzarella cheese


Spray 9 x 13 casserole dish with Pam. Combine first 11 ingredients in large bowl. Place 1/3 of cooked noodles in bottom of casserole dish. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 mozzarella cheese. Continue to layer in this manner until all ingredients are used. Bake at 325 for 1 hour or until it begins to bubble. Broil top to brown. Yields 8, 1 C servings. You can freeze what you don’t eat and reheat at a later date.

Pam Harty’s Chicken Kabob Marinade

½ C vegetable oil
¼ C soy sauce
¼ C white wine
¼ C light corn syrup
1 T sesame seeds
2 T lemon jice
¼ t garlic powder
¼ t ground ginger


Combine above ingredients and stir well. Add chick and marinate for at least 2 hours in the refrigerator.

Combine on wooden skeweres that have been soaked in water for at least 1/2 hour with peppers, onions, and tomatoes and place on grill until cooked through. Sam likes to make a skewer for each ingredients, chicken, onions, peppers rather than skewers mixed with all ingredients, because they cook the same amount of time.


1 C mayo
1 C sour cream
1 t salt
1 t pepper
1/4 to 1/2 t fresh tarragon
3 C chopped cooked chicken
1 C seedless green or red grapes
3/4 C toasted pecans, coarsely chopped
20 croissants
red leaf lettuce
fresh tarragon sprigs


1. Stir together mayo and next 4 ingredients. Add chicken, grapes, and pecans, tossing to coat. Cover anc chill at least 30 minutes.
2. Cut a slit horizontally on 1 side of each croissant; fill evenly with lettuce and chicken salad. Skewer sandwiches with fresh tarragon springs to hold together.

Makes 20 sandwiches

Frank's Chicken Stew
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread


Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread. THIS STUFF IS GREAT!!!!

Imperial Chicken


2 C bread crumbs
¾ C parmesan cheese
1 clove minced garlic
¼ C parsley flakes
½ C melted butter
2 t salt
1/8 t pepper
meat from 3 chicken breasts


Preheat oven to 350. Mix all ingredients then coat chicken breast with it. Bake in 350 degree oven for 1 hour.

Julie’s Chicken Pot Pie
(adapted from Peggy's Chicken Pot Pie)


2 cups chopped, cooked chicken
2 cans cream of chicken soup
1 medium chopped onion
1 ¼ C chicken broth (put bullion cube in soup cans and fill with 1 ¼ C water)
2 cups plain flour
4 tsp. baking powder
Salt and pepper
2 stick margarine (room temp)
1 cup milk


Preheat oven to 350°. Mix together and then place chicken, soup, broth and onion bottom of greased baking dish. Add 1 can corn, green beans, mixed vegetables or vegetables of your choice.
Crust: Mix flour, baking powder and butter until crumbly. Add milk and spoon over top. Dot with butter and bake 30 – 35 minutes at 350°.

Martha's Chicken Divan


7-8 chicken breasts
2 10 packages frozen broccoli
2 cans cream of chicken soup
½ t curry
1 t lemon juice
1 C mayonnaise
12 oz. cheddar cheese
Italian bread crumbs
Melted butter to toss with bread crumbs

Place chicken breasts in foil. Cook in 350° oven until skin pulls off the bone. About 1 hour. Cool. Cook broccoli on stove while chicken is baking. Grate cheese. Combine soup, curry, lemon juice and mayonnaise for sauce. After chicken is done, debone it and then chop it into bite size pieces. Sprinkle chicken in 13 x 9 inch pan. Arrange broccoli over chicken, then pour sauce over broccoli. Sprinkle cheese over sauce. Sprinkle buttered bread crumbs over cheese and bake at 350° for 25 minutes or until bubbly.

Julie’s Baked Lemon Chicken


Chicken breasts

Preheat oven to 350 degrees
Wash and pat dry chicken breasts
Put chicken in baking dish, or on broiler rack, boney side down
Put dabs on margarine on chicken and squeeze lemon juice over top

Bake for 1 hour

(I also sprinkle with parmesan cheese)

Cracker Barrell Chicken Casserole

Cornbread Ingredients:

1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg1/2 cup melted butter


Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside

Chicken Filling Ingredients:

2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces


In saucepan on medium low heat, place butter and sauté onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

Julie's Chick-a-Doozie


2-4 chicken breasts
1/4 C flour
1/2 t paprika
1/2 t oregano,
1/2 garlic powder
salt and pepper
4 green onions, diced
1 large can mushrooms, drained
1/4 C chablis
1C sour cream
1/2 C grated Swiss cheese
1-2 T flour or cornstarch


Soak your clay cooker in water. Coat chicken in flour, paprika, oregano, garlic powder, salt and pepper. Brown in oil in fry pan. Drain clay cooker and in bottom combine onions, mushrooms, chablis and 1/2 C sour cream. Place browned chicken on top and sprinkle Swiss cheese on top. Cover and put in a cold oven. Turn on oven to 450 degrees for 45 minutes. Remove, pour off juice into fry pan. With flour or cornstarch and 1/2 C sour cream thicken juice to make gravy to pour over chicken on serving plate. Serve over rice.

Kathy's Chicken Cornelia
from Carolyn

7 whole chicken breasts, split, boned & skinned (14 portions)
Salt and Pepper
Paprika (lots!)
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. whipping cream
1 c. dry vermouth
4 oz. sliced mushrooms, sauteed
Finely chopped parsley

Sprinkle breasts with salt, pepper and paprika. Lay them, not touching, in a well greased broiler pan. Pour mixture of soups, cream and vermouth over chicken. Bake, uncovered, at 350 degrees for 1 hour.
Garnish with sauteed mushrooms and parsley.

Chicken in Riesling (Coq Au Vin Blanc)


3 1/2 lbs whole chickens, skin on, cut in pieces with the backbone removed
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
4 medium leeks, white & pale green parts finely chopped(about 2 cups)
2 tablespoons shallots, finely chopped
4 medium carrots, halved diagonally
1 cup dry white wine(preferably Riesling)
1 lb small red potatoes, about 2-inch in diameter
2 tablespoons flat leaf parsley, finely chopped
1/2 cup heavy cream
lemon juice, to taste
sea salt, to taste
fresh ground black pepper, to taste


1Preheat oven to 350*F.
2Pat chicken dry and sprinkle generously with salt & pepper.
3Heat oil & 1 tbsp butter in large dutch oven until foaming subsides.
4In 2 batches, brown chicken on both sides, flipping once. About 5minutes per side. Transfer chicken to a plate.
5Meanwhile wash the leeks thoroughly and chop vegetables.
6Pour the fat from the pan, then add the remaining butter (2TBSP). Cook the leeks, shallot, and about 1/4 tsp salt in the pan, covered until the leeks are just beginning to brown, about 7 minutes.
7Add the chicken (skin side up) and any accumulated juices, carrots, and wine. Boil until liquid is reduced by half, about 5 minutes.
8Cover the dutch oven and place in the oven for 25 minutes (you can turn off the oven and leave the chicken in for about another 15 minutes if you need the additional time).
9While the chicken is in the oven, place the potatoes and 1 tsp salt in a saucepan, cover with cold water and bring to a boil. Simmer until potatoes are tender, about 15 minutes.
10Drain potatoes and return to saucepan. Add the parsley and shake to coat.
11When you remove the chicken from the oven, add the cream. Season to taste with the lemon juice, saltt , and pepper.
12Add the potatoes and serve.

Chicken Waldorf Pizza


1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1 cup chopped cooked chicken
1 cup chopped apple
1/2 cup sliced almonds, toasted
1/2 cup mayonnaise
1 teaspoon dried tarragon leaves
1/8 teaspoon salt
1/8 teaspoon pepper
8 oz. (2 cups) shredded Swiss cheese
2 teaspoons chopped green onions


1. Heat oven to 425°F. Lightly spray 14-inch pizza pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands to edge of pan. Bake at 425°F. for 6 to 8 minutes or until crust begins to brown. 2. Meanwhile, in medium bowl, combine chicken, apple, almonds, mayonnaise, tarragon, salt and pepper; mix well. 3. Remove partially baked crust from oven. Spread chicken mixture evenly over crust. Sprinkle with cheese. 4. Return to oven; bake an additional 10 to 12 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with green onions. Cut into 12 wedges.

Annie's Chicken Piccata
Recipe from Giada De Laurentiis , Food Network


2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Pecan Chicken


8 T butter (1 stick)
1 C buttermilk
1 egg, lightly beaten
1 C all-purpose flour
1 C ground pecans
1 T salt
1 T papriki
1/8 t pepper
1/4 C sesame seeds
Two 2 1/2 pound chickens, cut into pieces
1/4 C pecan halves


Preheat oven to 350. Melt butter in a 10 x 15 inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish combine flour, pecans, salt, paprika, pepper and sesame seeds. Dip chicken in buttermilk, then in flour mixture. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves and then bake for 1 1/4 hours.

Jennie's Favorite Chicken-and-Wild Rice Casserole
from Southern Living 2000 Annual Recipes This freezes really well.
Prep: 30 minutes
Bake: 35 minutes


2 (6.2-oz.) packages fast-cooking long-grain and wild rice mix
¼ cup butter or margarine (I use a little olive oil instead.)
2 medium onions, chopped
4 celery ribs, chopped
2 (8-oz.) cans sliced water chestnuts, drained
5 cups chopped cooked chicken (2 whole chickens)
4 cups (1 pound) shredded Cheddar cheese, divided
2 (10¾ -oz.) cans cream of mushroom soup, undiluted (I use low-fat.)
2 (8-oz.) containers sour cream (I use non-fat.)
1 cup milk (I use skim.)
½ teaspoon salt
½ teaspoon pepper
½ cup soft breadcrumbs (optional)


Prepare rice mixes according to package directions; set aside.
Melt butter in a large skillet over medium heat; add onion, celery, and water chestnuts. Sauté 10 minutes or until tender.Stir in rice, chicken, 3 cups cheese, and next 5 ingredients.Spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. Top casserole with breadcrumbs, if desired.
Bake casserole at 350˚ for 30 minutes. Sprinkle with remaining 1 cup cheese; bake 5 more minutes. Yield: 6 to 8 servings.

Rosemary Chicken Salad Sandwiches

3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 slices whole-grain bread


Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half. Yield5 servings (serving size: 1 sandwich)

Spicy Chicken Tacos


12 white or yellow corn taco shells
3 boneless skinless chicken breast halves, cut into thin bite-sized strips
1 teaspoon grated gingerroot
1 small garlic clove, minced
2 tablespoons soy sauce
1 tablespoon honey
1 large green onion, sliced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups shredded lettuce
(I added chopped tomatoes and cheese too!)


1. Heat taco shells as directed on package.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, gingerroot and garlic; cook and stir 3 to 5 minutes or until lightly browned.
3. Reduce heat to low. Add soy sauce, honey, onion and crushed red pepper flakes; stir to coat. Cover; cook 5 minutes or until chicken is no longer pink in center, stirring occasionally.
4. Place about 1/4 cup chicken mixture in each taco shell. Top each with lettuce.

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This web site is from my years of collecting recipes that I have enjoyed. You will find recipes I've clipped from newspapers, copied out of cookbooks, recipes from relatives and friends. I've given credit when I remembered from whom or where I got the recipe. The recipes that say "Julie's" in front of them, do not mean I created it. I've just made it so many times, I now claim it as my own. Others' names in front of the recipes only mean they gave me the recipe. They may not be the original creator. I have not tested all of these recipes except the ones with my name in front of them, but I'm sure they are GREAT!


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