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6 slices multigrain brown bread 1/3 cup Dijon mustard 4 ounces gruyere cheese , sliced 3 ounces ham , sliced 6 eggs 1 teaspoon kosher salt 1/3 cup whole milk 4 tablespoons grated gruyere cheese or 4 tablespoons cheddar cheese or 4 tablespoons emmenthaler cheese Worcestershire sauce , a good sprinkling 1 Spread the mustard on the bread slices and make sandwiches with the fine slices of cheese and ham; place each slice of cheese against the mustardy bread, and the ham between them. 2 Make the sandwich and cut each one in half, making two triangles. 3 Squish the sandwiches into a baking dish, approx 10 ½ inches x 8 ¼ inches and 2 ¼ inches deep. 4 Beat the eggs, salt, and milk together; then pour over the sandwiches tightly packed into the dish. 5 Cover the dish with plastic wrap and leave in the refrigerator overnight. 6 In the morning, preheat oven to 400°; take the dish out of the refrigerator and remove plastic wrap. 7 Sprinkle over the grated cheese and Worcestershire sauce; bake for 25 minutes.

Source: food.com

2 1/4 lbs cocktail sausage links 2 tablespoons sesame oil 1/2 cup honey 2 tablespoons soy sauce 1 Preheat the oven to 200C/400 degrees F. 2 Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin. 3 Whisk together the oil, honey and soy sauce and pour over the sausages. 4 Mix all together. 5 Bake for 25 to 30 minutes. 6 Give them a stir about halfway through cooking.

Source: food.com

250 g digestive biscuits 150 g butter , melted 3 tablespoons caster sugar 1 Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator. 2 Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand). 3 Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest. 4 Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully. 5 Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours. 6 Serve chilled, dusted with icing sugar and decorated with berries.

Source: food.com

250 g dried butter beans 125 g barley 250 g parsnips (1-2 whole parsnips) 250 g carrots (2-3 whole carrots) 1 large onion (roughly chopped) 1 bunch parsley 500 g potatoes (peeled) 2 1/4 liters vegetable stock 1 tablespoon caster sugar 1 soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is. 2 chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice. 3 stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.

Source: food.com

3 1/2 lbs roasting chickens 2 tablespoons extra virgin olive oil salt & freshly ground black pepper 3 fresh rosemary sprigs , minced 1/3 cup sultana , soaked in warm water for 30 minutes 1/2 cup pine nuts , lightly toasted 1 lb tagliatelle pasta noodles (if you can't find that, fettucini will do quite nicely.) 2 -3 tablespoons of chopped fresh parsley 1 Preheat the oven to 350°F. 2 Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast. 3 Prepare the pasta, salting it when it boils (a bit of olive oil helps too). 4 Take the chicken out of the oven, let it cool for about an hour, then pull it apart. 5 Heat the pine nuts in a small skillet, browning them slightly. 6 For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta. 7 Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.

Source: food.com

1 cup good store-bought preferably organic mayonnaise 1/4 cup harissa 1 teaspoon lime juice 1 teaspoon honey 1 lb shell on cooked prawns or 1 lb shrimp 1 Mix together all the sauce ingredients, and put into a bowl for dipping. 2 Arrange the prawns on a plate for people to pluck, peel and dip into the sauce, making sure you have enough in the way of plates or saucers dotted about the place for detritus.

Source: food.com

1 onion , peeled 1 celery rib 2 tablespoons garlic oil 1 teaspoon dried thyme 2 (14 ounce) cans diced tomatoes 3 1/3 cups water (use the tomato cans, you need 2 full cans) 1 teaspoon sugar 1 teaspoon kosher salt , flakes or 1/2 teaspoon table salt fresh ground black pepper , to taste 1 Puree onion and celery to mush in food processor. Remove 2 tbsp of puree and set aside in a small bowl for the meatballs. 2 Heat oil in large skillet over medium heat until shimmering. (If you don't have garlic oil, saute 1 thinly sliced garlic clove in 2 tbsp oil until golden brown and very fragrant, about 3 minutes; remove and discard garlic before proceeding.) Reduce to medium-low, add vegetable puree and thyme, and cook, stirring occasionally, about 10 minutes. 3 Add tomatoes, water, sugar, salt and pepper. Bring to a gentle boil, then reduce to a simmer and let cook while prepping the meatballs. 4 Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over-mixing to prevent the meatballs from being leaden and heavy. 5 Form mixture into approximately 50 meatballs (each should be about one heaping teaspoon). Once all the meatballs are formed, add them to the simmering sauce. Continue to simmer 30 minutes, or until the meatballs are cooked through.

Source: food.com

1 day-old loaf unsliced white bread, crust removed and broken into 3/4-inch cubes 2 pints whole milk (1 liter) 1 onion , peeled and quartered 4 cloves 2 fresh bay leaves 1 teaspoon white peppercorns 2 blades fresh mace or 1 teaspoon ground mace 2 teaspoons salt 1 ounce butter (30g) 2 tablespoons double cream (optional) or 2 tablespoons clotted cream (optional) or 2 tablespoons whipping cream (optional) 1 fresh nutmeg , for grating 1 Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/(3/4-in) in size. You should end up with 175-200g (6 1/4-7 /4 oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. 2 Pour the milk into a saucepan. Press a clove into each quarter of the onion. 3 Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. 4 Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. 5 After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. 6 Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. 7 Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. 8 Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.

Source: food.com

9 1/2 kg pork shoulder, skin scored 6 garlic cloves 1 cm length fresh ginger 2 fresh red chili peppers (or 1 teaspoon dried red chili pepper flakes) 3 tablespoons olive oil 4 tablespoons rice vinegar 1 The day before you plan to serve the pork, preheat your oven (make sure it's clean) to the highest heat possible. 2 Sit pork skinside up on rack in a roasting tin. 3 Chop garlic and ginger, and then pound to a paste in a pestle and mortar, add chilli or chilli flake and 1 tbsp of oil and 2 tbsp vinegar until spreadable. 4 Rub this paste all over scored skin, pushing it into the cut lines of the rind. Place pork in oven and cook 30 minutes. 5 In bowl that paste was in, pour the rest of the oil and vinegar. When pork has been in oven half an hour remove it from the oven, switch heat down to 120 degrees Celsius 6 Turn pork over (best to use oven gloves for this, though they will get dirty). Pour oil and vinegar over the underside (now the top of the pork)and put back in the low-heated oven for 23 hours. 7 About half an hour before you're ready to eat, turn oven back to the highest it will go, remove pork and turn it back crackling side up. Put it back in the oven for 30 minutes to get it hot and crisp. It may need another 10 minutes to get it really crisp. 8 Remove pork from oven, slice off the crackling and break it into pieces. Carve meat into slices and serve with crackling.

Source: food.com

Snickers Caramel Apple Salad posted by Jamie on October 17, 2014 Snickers Caramel Apple Salad is a deliciously sweet dessert that’s perfect for Fall. Snickers candy bars are combined with Granny Smith apples, cheesecake pudding, whipped topping and salted caramel sauce – grab a spoon and dig in! A couple weeks ago, we took Elle on her first trip to the apple orchard – complete with apple picking, hayrides, kettle corn (the best I’ve ever tasted) and loads of family. And guess how long she stayed awake? About 20 whole minutes. Basically it was enough time to place her face into a wooden pumpkin cutout for photos, take a brief hayride to the orchard, and snap a few more photos of her picking apples. I consider this a total baby victory. Of course, our conversations centered around apples, apple desserts and the ridiculous about of money the place was charging for pumpkins. Seriously though, $15 for a pumpkin? Slightly crazypants. My aunt brought up Snickers Caramel Apple Salad – a recipe that her friend had given her. She claimed it was so good that she made it twice in one day. Once for a work function and the other to scarf down in the comfort of her own home. Whenever someone tells me they’ve made a recipe twice in one day, it immediately jumps to the top of my must-make list. Now, I am fully aware that calling anything that utilizes Snickers candy bars as an ingredient a salad is quite a stretch, but since there are apples involved, I figured we could all just let the whole salad thing slide. Especially since we fully recognize that this is 100% dessert. Snickers Caramel Apple Salad couldn’t be easier or more delicious. And it’s a great way to use up some of the apples from your own apple orchard adventures. I’ve seen many variations of this recipe online that use different flavors of pudding and candy bars, so I just used what I had on hand. Granny Smith apples, Snickers, cheesecake pudding mix because um, it’s cheesecake flavored, and homemade salted caramel sauce. And it was absolutely amazing. I even let Elle have a couple of bites, since she DID pick 2 apples. If you’re looking for a simple and delicious recipe to bring to Fall potlucks and parties, Snickers Caramel Apple Salad is just the recipe for you. It’s a few simple ingredients, and since it’s pretty decadent, small bites are totally appropriate. Meaning this recipe can stretch and stretch to feed a crowd. I found that the tartness of the Granny Smith apples and slight saltiness of the caramel sauce tamed the sweetness a bit and in opinion, made this dessert a little more addictive. Now that’s what I call a winner. Snickers Caramel Apple Salad Yield: 12 servings Prep Time: 10 minutes Ingredients: 1 1/2 cups cold milk (I used 2%) 1 3.4-ounce package instant cheesecake pudding mix 1 8-ounce tub of frozen whipped topping (Cool Whip) 4 large Granny Smith apples, chopped 4 full size Snickers candy bars, chopped into bite size pieces homemade salted caramel sauce, optional Directions: In a large bowl, whisk together the milk and dry pudding mix. Let the pudding mix set up for about 3 minutes then use a rubber spatula to fold in the whipped topping. Add in apples and Snickers. Cover and refrigerate for at least 2 hours. Before serving, drizzle with salted caramel sauce. Notes: Snickers Caramel Apple Salad is best served the day it is served, but will keep in the refrigerator for up to 1 day. My Baking Addiction adapted from Taste of Home Looking for more apple desserts? Don’t miss these delicious recipes! Crockpot Apple Sauce Crockpot Apple Butter Apple Pie Bread posted in Apples, Autumn Desserts, Autumn Recipes, Caramel, Cheesecake, Comfort Food, Desserts, Salted Caramel enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

From the kitchen of One Perfect Bite... I suspect there is an, as yet, unidentified recessive gene that explains why some of us like rice. While I am selective in its preparation, I happen to love the stuff, and given my druthers, I'd have a bowl of fried rice for breakfast and pearl (rice) balls for lunch whenever I could. As a matter of fact, I've featured over 300 recipes on the blog that use rice as a major ingredient. Never satisfied, I'm adding another recipe to that category tonight. I, quite by chance, stumbled on Nigella Lawson's recipe for Lemon Risotto. It caught my eye because it was scaled to feed two people as a main course and I'm always on the lookout for recipes that can be added to my Table for Two collection. I think you'll enjoy this dish. It is creamier than most risottos and it's packed with subtle flavor. If you eat it as soon as the cream and cheese enrichments are added, you'll have an exceptional meal, but do be forewarned, if you allow the rice to sit and cool, it loses its fresh flavors and becomes goopy. I do hope you'll give this recipe a try. It is not difficult to prepare and it makes a marvelous light meal for two. Here is how the risotto is made. Nigella's Lemon Risotto ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 2 shallots 1 rib celery 1/4 cup unsalted butter, divided use 1 tablespoon olive oil 1-1/3 cups risotto rice, preferably Arborio Approximately 1 quart vegetable stock 1/2 unwaxed lemon, zested and juiced Needles from 2 small sprigs fresh rosemary, finely chopped 1 egg yolk 4 tablespoons grated Parmesan, plus more, for garnish 4 tablespoons heavy cream Good grating black pepper Maldon or other sea salt, to taste Directions: 1) Put shallots and celery into a mini food processor and blitz until they are finely chopped. Heat 2 tablespoons butter, oil and shallot and celery mixture in a wide saucepan, and cook to soften mixture for about 5 minutes, making sure it doesn't stick. Mix in rice, stirring to give it a good coating of oil and butter. Meanwhile, heat stock in another saucepan and keep it at simmering point. 2) Put a ladleful of stock into rice and keep stirring until stock is absorbed. Then add another ladleful and stir again. Continue doing this until rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle. 3) Mix lemon zest and rosemary into risotto, and in a small bowl beat egg yolk, lemon juice, Parmesan, cream and pepper. 4) When risotto is ready - when rice is no longer chalky, but still has some bite - take it off heat and add bowl of eggy, lemony mixture, and remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in. Yield: 2 servings. Older Posts One Year Ago Today: Two Years Ago Today: Rum and Eggnog Quick Bread Cinnamon Pecan Wafers Three Years Ago Today: Four Years Ago Today: Yiaourtopita - Greek Lemon and Yogurt Cake Christmas Cookie Round-Up

Source: oneperfectbite.blogspot.com

Potato Quiche posted by Jamie on April 2, 2015 Potato quiche may be loaded with ham, bacon, cheese, and onions – but that just means it’s loaded with flavor too. Made easy with a quick Bisquick crust! This is a sponsored post on behalf of Bisquick and Betty Crocker, two brands I have loved my entire life. All opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible. We’re finally adapting to life in our new home, which means that it no longer feels like a random vacation rental property. It also means that I’m not waking up at 3AM in a panic wondering where the heck I am. One of the things I’m so excited for, being in our new place, is the ability to start celebrating holidays in the same house I know Elle will spend her whole childhood in. I’m already imagining where decorations for each holiday will go, and I’m so excited to plan each holiday menu! Starting with Easter. I don’t know about you, but I think brunch is where it’s at for holidays like Easter. Easy to make breakfast casseroles and quiches, a little fresh fruit, and everyone’s fueled for the egg hunt. Even if you’ve just moved across a state, you got this! That’s where this Loaded Potato Quiche comes in. It’s absolutely packed with flavor. The filling is made from hash browns, savory ham, sharp Cheddar cheese, green onions, eggs, and perfectly crispy bacon. There’s not a single ingredient there I think you could possibly resist, amiright?! The crust couldn’t be easier. Made with Original Bisquickβ„’ mix, butter, and boiling water, it comes together in seconds. Seconds. And it’s perfectly buttery and delicious. A great base for a magnificent quiche. I’ll tell you a secret. Quiche sounds fancy. And difficult to make. But the truth is, it’s just a breakfast casserole baked round in a pie pan, with a buttery, crisp crust. It’s IMPOSSIBLY easy to make. And everyone you gather with for Easter will be beyond impressed at your brunching capabilities. No need to tell them you needed two bowls and a whisk to make it happen. Check out other Bisquick Easter recipe inspirations on the Betty Crocker website, and follow #getyourbettyon on Facebook and Twitter. Potato Quiche Yield: 8 servings Prep Time: 20 minutes Cook Time: 1 hour 5 minutes Ingredients: For the Crust 2 1/2 cups Original Bisquickβ„’ mix 6 tablespoons cold butter 1/4 cup boiling water For the Filling 1 1/2 cups chopped cooked ham 1 1/2 cups frozen diced hash brown potatoes, thawed 1 3/4 cups shredded sharp Cheddar cheese (6 oz) 3 medium green onions, thinly sliced (about 3 tablespoons) 5 large eggs 3/4 cup half-and-half 1/4 teaspoon freshly ground pepper 6 slices bacon, crisply cooked, crumbled For the Garnish Sour cream, if desired Additional sliced green onions, if desired Directions: 1. Heat oven to 350Β°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. 2. Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. 3. Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. 4. Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions. Notes: This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Lasagna Soup posted by Jamie on November 10, 2015 Lasagna soup is loaded with all the familiar flavors of lasagna in soup form. It’s hearty, delicious, and sure to become a new favorite. I normally don’t talk about current events here on My Baking Addiction because, well, this is a food blog. A place where lovely people come to find recipes for The Best Chocolate Cake, Pumpkin Roll and Cranberry Fluff – not to listen to me go off on random tangents about national news. And if I’m being honest, I kinda stay away from watching the news because it gives me all kinds of anxiety. If I’m aware of a current event, it’s probably because I came across it on social media. This week, my newsfeeds have been flooded with the controversy brewing over #Starbuck’s seasonal cups. All I’ve been seeing are hashtags – #StarbucksRedCup, #BoycottStarbucks, #Imneverbuyingcoffeefromstarbucksagain and I can’t even, so I’m bringing up a current event. Full disclosure here, I love Starbucks. I’m that person who will wait in the line wrapping around the building for a latte. And I’m fairly certain Eric thinks I have a bit of an unhealthy obsession with their iced black tea. However, even if Starbucks wasn’t one of my favorite things, I still wouldn’t grasp this whole situation. I mean, our nation is debating red cardboard cups that we sip deliciously festive coffee drinks from and then THROW AWAY. The cup is simple – plain even, I’ll give you that, but it’s pretty – it’s ombre, and I love me some ombre as one could deduce from my overgrown roots. If anything, this whole situation has given me a refresher course on what’s important during the holiday season. Hopefully folks will focus some of their energy on giving to those in need and sitting down to a hot meal with those they love and not dwell on coffee cup designs. I’m sorry, but if I’m searching for the true meaning of Christmas, I’m not looking for the answers on a cardboard cup brimming with a Caramel BrulΓ©e Latte. I’m just not. Obviously, this Lasagna Soup has absolutely nothing to do with with Starbucks or ombre red cups. However, it’s deliciously hearty and comes together in a snap. It’s the perfect cozy meal when paired with a fresh salad and warm baguette. And the leftovers are even better! I hope you make this Lasagna Soup for your family and enjoy it together, around your table, because spending time with those you love is something that is truly important. Lasagna Soup Yield: 4-6 servings Prep Time: 15 minutes Cook Time: 30 minutes Ingredients: Kosher salt 10 lasagna noodles, broken into pieces 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, chopped 1Β pound ground beef (or a combination of ground beef and sweet Italian sausage, casings removed) 3 cloves garlic, chopped 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes salt and pepper to taste 4 cups chicken broth 1 24-ounce jar pasta sauce, I usedΒ BertolliΒ Riserva Marinara with Parmigiano-Reggiano Sauce 1 cup water 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping 1/3 cup grated parmesan cheese (plus more for sprinkling, optional) 1/4 cup heavy cream Ricotta cheese, for topping Directions: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook, stirring constantly, until softened and translucent, about 4 minutes. Add the sausage, ground beef, garlic, oregano, red pepper flakes and salt and pepper. Cook over medium-high heat stirring and breaking up the meat with a wooden spoon, until it is nicely browned, about 7-10 minutes. Add the chicken broth, pasta sauce and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 15 minutes. Stir in the noodles, basil, parmesan and heavy cream. Simmer for an additional 5-10 minutes. Serve topped with ricotta and fresh basil. Notes: Feel free to adjust the spice to suite your taste. We added a little more oregano and red pepper flakes. Adapted from Food Network. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Cheeseburger Tater Tot Casserole posted by Jamie on February 12, 2016 Cheeseburger Tater Tot Casserole is everything you need for a cozy winter dinner. Even better, the recipe easily doubles or triples to feed a crowd! This post was sponsored by KRAFT, HEINZ and ORE-IDA, and I was compensated to write it. Regardless, what I have written reflects my own opinion and experience. I hope you find it useful. Thank you for continuing to support the brands that make My Baking Addiction possible. There’s been a lot of talk around here lately about the dinner game getting better – remember my Homemade Sloppy Joes post? We’re doing our best to make a change here, one that we need to stick so we’re not resorting to PB&Js with carrot sticks three times a week. I mean, don’t get me wrong, I love a good PB&J, but that’s just not a great habit to instill in my little babe. We’ve been working hard on getting Elle to try new things, and I’ll tell you – the secret to our success? Gumballs. The kid loves gum, and she doesn’t swallow it or anything. She actually chews it, and puts it in the trash when she’s done. I am flabbergasted, but also using it to my advantage every darn second I get. From eating broccoli and cucumbers to new textures like casserole, we’re using those little gumballs to our every advantage. Elle knows that if she tries everything on her plate, after dinner she can have a gumball. That’s right, I’m not above bribery, and I don’t mind. She’s eating spinach by the the fistful, you guys. We gave up casseroles for a while with this little one, because having all her food in one pot sort of freaked her out. And man, did I miss them. Especially now that it’s so cold. Winter is definitely present in Ohio, and all I want to eat are soups and casseroles like it’s my J-O-B. (Let’s face it, it kind of is..) Plus, casseroles are such a game changer when you’re trying to better your dinner game in the midst of a hectic schedule. So I’m pretty excited not only to share this Cheeseburger Tater Tot Casserole, but to tell you that my little babe loved it! We are all pretty excited that she ate a casserole and was happy about it. Everything you love about a cheeseburger and fries is here – hamburger, delectable homemade cheese sauce, HEINZ ketchup and mustard, and even dill pickle relish. You can definitely add in a can of diced tomatoes too, but tomatoes really aren’t our thing. It’s topped with ORE-IDAΒ TATER TOTSΒ, because.. well, tots! I personally will take a tot over a fry any day of the week, so I decided that’s how we’d top our casserole. My twist on the original midwestern “hot dish”. After I’d made this once for our little family, I was raving about it the fam, and totally got roped into making it again, for a whole crowd of people. It’s that good. Easy enough, this Cheeseburger Tater Tot Casserole easily doubles – you just need a second casserole dish. When you’re cooking for a crowd, it’s easier to buy the ingredients in bulk, and luckily, they’re all available at your local Sam’s Club. You can grab them when you’re grabbing paper plates and plastic cups, because who wants to do dishes after feeding a crowd? Not this girl! This is exactly the sort of recipe you need for these last weeks of winter that are hanging on. So comforting and cozy, and worth every single, solitary bite. It’s especially perfect for getting that delectable cheeseburger flavor when it’s too cold outside to fire up the grill. Cheeseburger Tater Tot Casserole Yield: 8 servings Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Ingredients: 1 pound lean ground beef 1/3 cup diced yellow or sweet onion 2/3 cup HEINZ ketchup 2 tablespoons HEINZ prepared yellow mustard 2 tablespoons HEINZ dill pickle relish 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups KRAFT Triple Cheddar Natural Shredded Cheese, divided use 32 ounce bagΒ ORE-IDAΒ TATER TOTSΒ Potatoes Directions: Preheat oven to 350Β°F. Butter a casserole dish, or spray with nonstick cooking spray. In a large skillet over medium heat, cook beef and onion stirring occasionally, until beef is brown; drain. Stir in ketchup, mustard and relish. Add salt and pepper to taste. Spoon mixture into prepared casserole dish and smooth into an even layer. In a medium saucepan over medium heat, melt butter completely.Β Slowly whisk in the flour until smooth. Continue to whisk while cooking the roux until it is golden brown. Slowly whisk in the milk, taking care to fully incorporate it with the roux. Keep whisking until the sauce is thick and bubbling; about 5 minutes. Stir in salt and pepper. Remove the pan from heat and whisk in 1 1/2 cups of cheese until it is completely melted and the sauce is smooth. Evenly pour the sauce over the meat mixture. Arrange the frozenΒ ORE-IDAΒ TATER TOTSΒ potatoes in an even layer over the cheese sauce. You will extra tots. Bake in preheated oven for 35 minutes. Remove from oven and sprinkle remaining cheese onto the tots. Return to the oven for an additional 5 minutes, or until the cheese is melted. If desired, sprinkle with fresh Italian parsley just before serving. Cheese sauce adapted from Stetted's Texas Tater Tot Casserole. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

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