Shrimp with Andouille and Angel Hair Pasta

For a change of pace, Andouille sausage is delicious ~ add some shrimp and seasonings and you’re sure to enjoy a tasty meal!  

Andouille sausage is French in origin, having a unique spicy flavor, being made primarily from pork, garlic, red and black peppers, wine and onions.  It is cased in a blackened skin, and then is heavily smoked over pecan logs and sugar cane.  It can be served cold, in slices, as an hors d’oeuvre; however, it is mainly used in Cajun and Creole dishes such as jambalaya and gumbo. 

Cajun cuisine is one of our favorites and always reminds us of NOLA ~ actually, I can’t get enough of either of them.  Serving it over angel hair pasta is pretty great!

Shrimp with Andouille and Angel Hair Pasta


8 ounces angel hair pasta
2 tablespoons olive oil
½ pound Andouille sausage, cut into ¼” slices
3 garlic cloves, minced
1 cup salsa verde
4 teaspoons flour
1½ cups chicken broth
¼ cup heavy cream
1 pound shrimp, deveined and peeled
3 green onions, sliced into thin rounds for garnish


To a large skillet, add olive oil over medium-high heat.
Add Andouille sausage and cook for 1-2 minutes.
Transfer to a plate and set aside.
Add garlic to skillet and cook for 30 seconds.
Stir flour into drippings until dissolved.
Whisk in broth and cream and cook until thickened, about 3 minutes.
Meanwhile, cook pasta according to package directions, drain well and set aside.
Add salsa to broth mixture in skillet and continue cooking for 2-3 minutes.
Transfer sausage to skillet.
Add shrimp and cook until shrimp are opaque, about 3-5 minutes.
To serve:  Place pasta on a plate, top with shrimp mixture and sprinkle green onions over all.


Go visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes.  This is the last day to enter her great giveaway for “Joy Bauer’s Food Cures” book!

Robust Mushroom and Barley Soup

I adore the flavor and meatiness of mushrooms!   I like them equally ~ whether raw, sautéed in butter, or in my savory mushroom and mustard casserole.  But, I’ve been addicted to soup lately, probably because it has been very cold, windy and snowy here.  So, a while ago, when I saw the recipe for mushroom soup in The Chicago Tribune, I knew I had to try it.

This recipe I’m sharing with you combines mild earthy, fresh button mushrooms with the nutty-woodsy flavor of dried porcini mushrooms.  Both the texture and flavor of these mushrooms remind me of meat.  Mushrooms, being like tiny sponges, soak up the flavor of the sautéed shallots and garlic, giving them an appealing hearty flavor. 

I made a few changes in the recipe:  I added Montreal seasoning, substituted button mushrooms for cremini, since the grocery store had none; and, I added a tablespoon of balsamic vinegar to enhance the flavor of the mushrooms.  The recipe called for ½ cup of barley.  We really like barley, so I upped it to 1 cup for a thicker full-bodied soup.

Like I said, this soup is perfect for a cold winter day.  Just be sure to serve it with plenty of rustic bread alongside for sopping up every last bit of soup.  This is my “new favorite” soup!

Porcinis soaking

Porcinis sliced


Mushroom and Barley Soup                        


1 package (1 ounce) dried porcini mushrooms
2 tablespoons olive oil
2 large shallots, finely chopped
2 cloves garlic, finely chopped
1 pound button mushrooms, wiped clean
8 cups beef bro, vthery low-sodium
½ teaspoon dried thyme
1 tablespoon McCormick’s Montreal Steak Seasoning
1 cup pearl barley
1-2 tablespoons balsamic vinegar
Salt and pepper, to taste
Chopped parsley, for garnish


Place porcini mushrooms in a bowl.
Cover with 2 cups boiling water.
Soak, submerged with a small plate, 20 minutes.
Squeeze liquid from mushrooms and reserve.
Slice mushrooms.

Warm oil in a large saucepan set over medium-high heat.
Add shallots and garlic; cook until fragrant and translucent, about 2 minutes.
Remove shallots mixture to a small bowl and set aside.
Add button mushrooms and cook until their liquid releases, about 5-8 minutes.
Stir in shallot and garlic mixture, beef broth, thyme, reserved mushroom liquid and reconstituted porcini.
Add Montreal Steak Seasoning and heat to a boil.
Stir in barley; reduce heat to a simmer.
Cook, partially covered, until barley is tender, about 40 minutes.
Stir in balsamic vinegar.
Season with salt and pepper to taste and simmer for 5 minutes.
Top with parsley and serve.
6 servings

Ummmm, mmmm, good!!!  My “new favorite” soup!

Joy Bauer’s Food Cures Review and Healthy Chicken Parmesan and Broccoli

I have been a fan of hers since her well-rounded doses of nutritional segments started on the Today show! 

I am referring to Joy Bauer!   I was thrilled when Kathleen, Partnership Director at Joy, offered to send me a copy of Joy Bauer’s Food Cures.  

Other than being the nutrition expert for the Today show, Bauer also is the bestselling author of six other books on food and nutrition, and a contributing editor to Parade and Woman’s Day magazines.  Joy is the nutritionist for the New York City Ballet and the creator of  She lives in New York with her husband and three children.   

Joy Bauer’s Food Cures is a great read and an informative reference for those of us who are taking steps to be healthier.  It’s a huge book ~ 516 pages ~ full of nutritional facts and recipes; grouped into sections regarding numerous diseases and issues.  

Joy shares her knowledge of cardiovascular disease, diabetes, weight loss, arthritis, osteoporosis, migraine headaches, cancer prevention, vision issues and memory problems ~ just to name a few.

Joy Bauer says, “Life is hard.  Food should be easy.”  I agree with Joy, life can be stressful and thinking about what foods to eat, or not to eat, shouldn’t drive us crazy.  

We all know that the food we eat affects how we feel, as well as our appearance.  A healthy lifestyle should be easy and attainable, and that is exactly what Joy assists us with in this book. 

Photo credit Handout Today

Whether, you are looking to improve a health issue or you want to take off excess pounds; Joy can help you do it.  The basic format of each chapter of the book begins with an explanation of the condition; followed by what generally affects the condition, how food affects the condition, bonus points to assist in managing the condition, and ending with supplements you may want to consider in addition to the food fixes.

Interspersed through those pages are several “FAQS” sections, such as this entry from the insomnia chapter:  “When I drink coffee, I drink only decaf, but on the nights I have a cup, I notice I have a hard time falling asleep.  My friend told me that even decaffeinated coffees and teas contain small amounts of caffeine.  Is that true?  Do I need to stop drinking hot beverages at night?”  In each of the chapters of Joy Bauer’s Food Cures, we can read the examples of her clients and the issues they encountered, and how Bauer responded to them. 

Lastly, each chapter ends with a 4-Step program, which recaps all of the advice offered in that specific chapter.  Joy’s 4-Step Program for insomnia goes like this:

Step 1:  Start with the Basics:  A list of the first things you should do in trying to achieve a good night’s sleep.  One thing she says to do is:   “Avoid heavy dinners, especially within three hours of going to bed.”

Step 2:  Your Ultimate Grocery List:  This consists of a list of foods that aids sleep, including those with tryptophan and high-quality carbohydrates.  These are the best sleep-inducing fruits:  bananas, grapefruit, grapes, mangoes, oranges, papayas and plums.  And all vegetables but, especially these:  asparagus, beets, broccoli, Brussels sprouts, cauliflower, celery, corn, dark leafy greens, peas, potatoes, pumpkin, spinach and squash.  Additionally, lean proteins are listed, as well as which nuts and whole grains to consume.

Step 3:  Going Above and Beyond:  Here, Joy includes various remedies you can try for a dreamy night’s sleep; like, “Try a white noise machine to block out distracting ambient sounds.”  She mentions the power of lavender.  Bauer tells us, “I’m pretty sure lavender won’t solve all of your sleep issues, but there’s certainly no downside---and you and your house will smell divine!”  I’m a believer!

Step 4:  Meal Plans:  Bauer concludes the chapter with sample menus of foods that may assist in sleeping better and offers delicious-sounding recipes.  The Warm Turkey Bacon-Spinach Salad and the Banana-Mango Parfait sound yummy to me.

Joy Bauer explains she doesn’t expect us to “eat perfectly 100 percent of the time.  Even nutritionists have days when we indulge our food lusts.  But I make healthy foods my habit and rich desserts an occasional treat.  If you really want to think like a nutritionist, start by becoming mindful of your eating habits.”  Joy exalts:  “You can do this…  Dive in!”

Bauer’s book also gives us excellent tips on what we should eat and drink for healthy skin, healthy hair and how to feed a beautiful smile.   It’s about much more than pearly white teeth!

To wrap up my review of this extraordinary book ~ if you have health issues that you believe could be cured or controlled by foods you do or don’t eat, if you want to ward off various conditions, and if you want to maybe even reverse symptoms, you can benefit from Joy Bauer’s Food Cures. It is a “must-have” reference book for good health and nutritional food choices. Bauer offers exceptional advice for restoring our damaged bodies.  Read it, practice what she preaches, and get healthier!

Go here to visit Joy Bauer’s website and here to purchase this fantastic book.  It will become your “go to” reference for healthy nutritional information!

Joy Bauer’s Food Cures is chock full of good recipes and one of them I made was her Healthy Chicken Parmesan and Broccoli.  It’s an absolute favorite from the book for Joy’s husband and youngest daughter:  “Great taste and stellar nutrition – home run!”

Healthy Chicken Parmesan and Broccoli

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 can (28 ounces) no-salted-added diced tomatoes
  • 1⁄4 cup fresh basil leaves, torn, plus 1 whole sprig
  • Salt
  • Ground black pepper
  • 1 large bunch broccoli, cut into florets
  • 1⁄4 cup all-purpose flour
  • 2 egg whites
  • 1 cup whole-wheat bread crumbs
  • 1⁄4 teaspoon dried oregano
  • 1⁄4 teaspoon dried rosemary
  • 3 tablespoons grated Parmesan cheese
  • 4 large skinless chicken cutlets (6 ounces each), pounded very thin
  • Nonstick cooking spray
  • 1 cup grated reduced-fat mozzarella cheese

1. Coat a large skillet with nonstick cooking spray. Place over medium heat and add the olive oil. When the oil is hot, add the onion, two-thirds of the garlic, and bay leaf. Cook, stirring, for 6 to 7 minutes, until the onion begins to soften and become translucent. Reduce the heat to medium and add the tomatoes and sprig of basil. Cook, stirring occasionally, until the sauce starts to thicken, about 10 minutes. Season with salt and pepper. Cover and simmer on low heat while you prepare the broccoli and chicken.

2. Preheat the oven to 450 degrees F. Cover a large baking sheet with aluminum foil or parchment paper. Sprinkle the remaining garlic over the broccoli, and season with salt and pepper. Wrap the broccoli tightly in aluminum foil. Set aside.

3. Place the flour on a piece of waxed paper or aluminum foil. In a shallow bowl, beat the egg whites. On another piece of waxed paper or aluminum foil, mix the bread crumbs with the oregano, rosemary, 2 tablespoons Parmesan, and season with a pinch of salt and pepper.

4. Sprinkle both sides of the chicken cutlets with salt and pepper. Lightly dredge the cutlets in the flour, then dip in the egg whites, shaking off any excess egg, then dredge in the bread crumb mixture. Coat both sides of each cutlet with nonstick cooking spray and place on the prepared baking sheet.

5. Bake the chicken and foil packet of broccoli until the cutlets are golden and the broccoli is tender, 8 to 10 minutes. Remove the broccoli and chicken from the oven.

6. Preheat the broiler. Sprinkle the cutlet with the mozzarella and remaining 1 tablespoon Parmesan. Place under the broiler for 1 to 2 minutes, until the cheese is golden. (Watch carefully — they can burn easily!) Transfer the chicken and broccoli to a platter. Remove the bay leaf from the tomato sauce and ladle the sauce around the chicken. Sprinkle with the torn basil and serve immediately.

Nutrition information per serving: 569 calories, 59 g protein, 41 g carbohydrate, 16 g fat (4 g saturated), 111 mg cholesterol, 670 mg sodium, 7 g fiber; plus 365 mg calcium (36% DV), 86 mg magnesium (22% DV), 97 mcg vitamin K (122% DV), 1,017 mg potassium (29% DV), 113 mcg folic acid (28% DV)
Serves 4

It’s a favorite of ours too!!!

Many thanks to you, Kathleen, for sending me this superb informative book! 

Go visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes. She’s having a great giveaway now---this book!

Cherry Muffins and Marshall Field’s

RIP, Marshall Field’s!

Well, I don’t know when I clipped this from the “Heirloom Cooking” column in the Chicago Tribune, but I do know it was before August 30, 2005 because the prize for printing a reader’s recipe was a gift certificate for $25 to Marshall Field’s department store.  

Marshall Field's on State Street, Chicago, note the clock!

It infuriated many area people when Marshall Field’s doors closed on that August day to become Macy’s.  Its massive retail store at State and Washington Streets in the Loop—built in stages between 1893 and 1915—occupied an entire city block and was one of the world's largest retail buildings.

A fun Christmas time outing was to go to Marshall Field’s on State Street to take in its gorgeous animated holiday window displays.

Then, off for a delicious lunch in the wood paneled Walnut Room; seating 450 diners, under crystal chandeliers ~ surrounded by imported dark Russian wood paneling.  

While enjoying lunch, the diner had an up-close view of the 45-foot tall Christmas tree with over 1,000 ornaments in the center of the dining room.   

Walnut Room at Christmas time
45 foot Christmas tree in the Walnut Room

Actually, Marshall Field’s is credited with the tea room concept. 

Back in the 1800’s, ladies shopping in the city had to return home for lunch, as being unescorted by a gentleman was frowned upon and not ladylike.  

One day, a Marshall Field’s clerk shared her chicken pot pie lunch with a tired shopper; providing Marshall Field’s the concept of opening a lunch/tea room.  

Hence, the Walnut Room opened in 1907, allowing ladies to shop and enjoy lunch with friends; a place for ladies to socialize.  

That chicken pot pie became “Mrs. Herring’s Pot Pie” and is still served there today filled with tender white meat chicken, peas and carrots in veloute sauce, hidden just below a thick puff pastry!

On the menu, in later times, you would see Peach Nest, the famous chicken salad in a nest of shoestring potatoes, with peaches,  grapes, strawberries, and a trio of bread  ~ plus, coconut shrimp, skewered to a chunk of pineapple and dipped into sesame-mango and chipotle-cream sauces. 

Also, Spinach Ricotta Ravioli, with asparagus, smoked tomatoes, garlic, basil, Parmesan cheese and chili flakes, in a light roasted yellow pepper sauce.  

Then, to top off  the meal:  a dessert of another Chicago classic ~ the Frango mint chocolate ice cream pie!  Heavenly!!!

I could go on and on, but seeing this recipe for Cherry Muffins brought back great memories of the most magnificent store you could imagine and there are still rallies occasionally to bring back the old Marshall Field’s!   That would be dreams come true for thousands of shoppers, including me!

Back to the muffin recipe:  Even though the fresh tart cherry season is over here, this recipe adapts well to frozen or canned cherries.  The muffins are moist and flavorful with the cherries, cinnamon and cloves blended together. 

This is a delicious fruity muffin to enjoy with your morning cup of coffee, for afternoon tea time or a tasty treat any time of the day. I hope you bake them!

All ready for baking

Cherry Muffins


2 cups flour
1 teaspoon each:  ground cinnamon, baking soda
¼ teaspoon ground cloves
1 stick (½-cup) butter, softened
1 cup sugar
1 egg
1 cup buttermilk
2 cups fresh or frozen pitted sour cherries


Heat oven to 350 degrees.
Sift together the flour, cinnamon, baking soda and clove; set aside.
Beat butter and sugar with a mixer on medium-high speed until light and fluffy; beat in egg until smooth.
Reduce mixer speed to medium-low.
Alternate mixing in the flour mixture and the buttermilk to batter, beating just until combined.
Fold in the cherries.
Fill lined muffin tin three-quarters full with batter.
Bake until a tester tests clean, about 35 minutes.
Cool on wire rack.
Yield:  12 muffins

Love these cherry muffins!

Mexican Lasagna

I never thought of the word “lasagna” in Mexican cuisine but, the word fits this recipe perfectly!

Technically, we all know lasagna is a wide flat type of pasta used in the Italian lasagna we all like ~ the baked casserole composed of layers.  

However; in this delicious south-of-the-border dish, flour tortillas replace the traditional pasta.  Unfortunately, I don’t know what magazine I clipped and then adapted this recipe from.

The tortilla shells are stacked between layers of enchilada sauce, Spanish rice, corn and creamy pungent cheese.  

There is a plethora of ways to make this; instead of ground beef, try ground turkey or chicken; refried beans instead of the corn, and add the seasonings that you like.  That’s the beauty of this Mexican lasagna ~ whatever your taste buds crave will most likely work!

Mexican Lasagna


2 pounds lean ground beef
1 large onion, chopped
4 garlic cloves, minced
2 cans (10-ounces each) enchilada sauce
1 (11-ounce) can shoepeg corn, drained
1 tablespoon Hot Mexican-Style Chili Powder
2 tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon cayenne pepper
1 package (8.8-ounce) ready-to-serve Spanish rice
10 flour tortillas, warmed and quartered
4 cups shredded Mexican cheese blend
Toppings, if desired:  shredded lettuce, salsa, sour cream, taco sauce


Preheat oven to 350 degrees.
In a large skillet, brown beef, onion and garlic over medium heat until meat is cooked through; drain well.
Stir in enchilada sauce.
Add corn and combine.
Blend in chili powders, oregano and cayenne pepper.
Heat rice according to package directions.
Into a greased 13-inch x 9-inch baking dish, spread about 1 cup of meat mixture, enough to sparsely cover bottom of dish.
Place into dish, enough quartered tortilla shells to cover meat mixture.
Layer a third of the rice.
Layer a third of the meat mixture.
Layer a third of the cheese.
Repeat layers.
Top with the remaining tortillas, rice and meat mixture (dish will be full).
Cover and bake at 350 degrees for 25 minutes.
Sprinkle with remaining cheese.
Uncover and bake 10-15 minutes longer, until cheese is melted.
Let stand for 10 minutes before serving.
Serve with your choice of toppings.
8-10 servings

As you can envisage, it is a filling dish for a hungry family and friends too.

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. 

Oven-fried Catfish with a Giveaway Winner

Ummmm!  Crunchy cornmeal-crusted fried catfish, piping hot hushpuppies and zesty coleslaw!  Ah!!!  Who could resist that meal?  

This falls into that category of favorite meals that I love to eat, but do not make any more because of the mess, the bother, and mainly because of the high fat content of deep frying.

These days, I clean up that greasy mess by making this oven-fried catfish.  Farm-raised catfish has a mild taste and is nutritious.  When “fried” in the oven, it stays lean and gets crisp from the cornmeal coating. 

This is “guiltless” “fried” catfish at its best and I hope you give it a try to find out for yourself!  It’s really GOOD! 

Oven-fried Catfish


2 tablespoons canola oil
1½ pounds catfish fillets
½ cup cornmeal
½ cup flour
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon sugar
½ teaspoon salt
1 teaspoon seasoned pepper
½ cup buttermilk


Preheat oven to 400 degrees.
Grease a baking pan with the oil and set aside.
In a shallow bowl, combine cornmeal and next 6 ingredients.
Pour buttermilk into a shallow bowl.
Dip filets in the buttermilk.
Dredge filets in the cornmeal and flour mixture.
Arrange on baking pan.
Bake for 15-20 minutes, or until cooked through.
Turn once during baking.
Serve with tartar sauce or hot sauce.


Now, on to the winner of the My Memories giveaway:  

Thanks so much to all of you who entered the contest!  To select the winner, I used Random.Org and:

The winner is:

Here’s the gist of Glenda’s great blog, in her words:  a practical blog with stories, pictures, lessons and recipes from my life as a Christian woman.  Give her a visit!

Congratulations, Glenda and have fun playing with My Memories! 

Please email me at for your My Memories software.

And, visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes. She’s having a great giveaway now also!!!

Here's wishing each of you a wonderful weekend!  It’s all of 18 degrees here now, wind chill 3 degrees ~ we just finished shoveling 5” of snow and the sun is starting to shine!

Chicken Kapama ~ Greek Chicken Stew

I fell under a Greek spell for the first time, many years ago, at Greek Islands restaurant on Halsted Street in Chicago.  Think Greek ~ you know ~ azure blue sky, turquoise sea, the warmth of sunshine on pure white buildings; and the FOOD; Greek Cuisine:  moussaka, gigantes, melitzana ima, baklava, saganaki, dolmathes, skewered kabobs and now kapama.

Stewed chicken or “kotopoulo kapama” is a colorful, hearty dish that can be made on the stove-top or in a slow cooker. 

The dish consists of chicken combined with plenty of tomatoes, garlic, onions and lemon juice.  

Adding pungent cinnamon, gives depth to the succulent stew, enlivening the flavors.  You can guess what the benefit of this simmering pot is ~ it’s the fragrant spicy aroma wafting through the air in your kitchen! 

This dish is a heart-healthy chicken dish that is low in calories, fat and cholesterol.  

Serve the stew piping hot over orzo or pasta with a tossed green salad on the side.  The bonus is that Chicken Kapama can be made a day ahead and will taste as good, if not better.  

Just be sure to have some crusty bread on the side to sop up all the sauce!

Chicken Kapama


3 pounds chicken pieces
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons ground cinnamon
2 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
2 cups tomatoes, crushed
3 tablespoons tomato paste
1 teaspoon sugar
½ cup water
Juice of 1 lemon (3-4 tablespoons)


Combine salt, pepper and cinnamon and dredge chicken.
Place olive oil in a Dutch oven over medium-high heat.
Add garlic and onion and cook for a minute.  Remove and set aside.
Brown chicken on all sides in Dutch oven.
Return garlic and onions to Dutch oven.
In a bowl, combine tomatoes, tomato paste, sugar, water and lemon juice.
Pour mixture over chicken.
Bring to a boil and reduce heat to a simmer.
Cook covered for 50 minutes to 1 hour.
Serve chicken and sauce over orzo, rice, noodles or spaghetti.


Please take a minute to look at the giveaway I posted on January 5th!  There is a discount code for purchasing the software and you can enter the contest for a chance to win the creative, fun software!

Visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes. She’s having a great give away now also!!!

Robust Beef Tenderloin Tips

I love beef and am always on the lookout for recipes using a cut that is lower in fat. 

Beef tenderloin tips are perfect for that.  From filet mignon, the cut tapers at one end down the tenderloin.  It’s too small for nice steaks so is cut into “tips” which are used in stir fries, stews and so forth; rendering a cut that is much less costly than filets. Nutritionally, tenderloin tips are high in protein, moderately low in fat, and a source of great flavor. 

Like the fillets, the cut takes well to quick methods of cooking.  This recipe has some of my favorite ingredients ~ beef, mushrooms, garlic and tomatoes with a little bourbon to round out the flavors.  The demi-glace is savory delicious and I hope you try this and like it as much as we do!

Robust Beef Tenderloin Tips


2 pounds beef tenderloin tips
1 tablespoon butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 small onion, chopped
¼ teaspoon salt
½ teaspoon seasoned pepper
½ cup dry red wine
½ cup Jim Beam bourbon
1 (14-ounce) can stewed tomatoes
2 teaspoons sugar


Melt butter in a large skillet over medium-high heat.
Add garlic, onions and mushrooms and cook until mushrooms have released their juices and onions are tender.
Remove from pan and set aside.
Add beef tips to skillet and cook quickly until browned.
Season with salt and pepper.
Remove meat to side with the mushrooms.
Scrape bottom of skillet.
Deglaze the skillet, scraping up any browned bits, and add wine and bourbon.
Allow mixture to boil for a minute or two.
Add tomatoes and sugar and stir well.
Place meat and mushrooms into skillet and combine all.
Turn heat to low and simmer for 30 minutes. 
Serve with mashed potatoes and a tossed salad.


Please take a minute to look at the giveaway I posted on January 5th!  There is a discount code for purchasing the software and you can enter the contest for a chance to win the creative, fun software!

Visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes. She’s having a great give away now also!!!

You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!



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