September 30, 2012

Al Fresco Jalapeno Chicken Sausage and Tortellini Soup

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I wasn't planning to post today.  However a few things prompted me to do so.  One this soup, two a story I wanted to tell you, and three I want to share with you what wonderful friends you can make in the world of blogging.

I'll start out with this soup.  As a part of the Allrecipes Allstar Ambassador program on, we were to make, photograph, and review recipes made with Al Fresco Sausages.  I posted about a one of them earlier this month when I created my own recipe, Shrimp and Andioulle Sausage Stir-Fry with Seafood Infused Jasmine Rice.  I bought some more Al Fresco products that I've had in my freezer but with my dental issues hadn't had opportunity to feel like chewing meat that much.  Come to today.  Today I turned 49 years old.  I have started the last year of my 40's today!  Thankfully Grumpy and I went out yesterday and did some shopping and he took me to Texas Roadhouse for dinner.   Thankful because last night Grumpy started with sniffles and they turned into a good cold for today and the way he was feeling, we would not have gone anywhere!  This brings us to the soup.  I decided to pull out the Al Fresco Jalapeno Chicken Sausages and use that to make this soup.  Oh my.  Delicious is the word.  I usually don't fawn all over soup, but this one was THAT good!  The heat from Jalapeno, the slight sweet from the white wine addition, chicken broth and fresh tomatoes...just plain yummy!  I'll share the recipe with you at the end of this post.

Secondly, I want to share with you that a few of my blogging buddies decided to throw me a virtual surprise party today!  It literally made me cry to think that people I've never met actually thought enough of me to do such a thing.  They touched my heart today and it will just make meeting them in person even more special when we get to do so.  The friends who threw a surprise party for me are linked up below.  Please check out what they did.  I was so proud that I even sent the link via text to Justin & Christopher and told them to go read them all.  LOL.

(links will take you to party thrower's blogs to view their treats they brought to the party)
Katrina (the instigator - I love using that word.  ha ha) She made my Pumpkin Bars
Megan made Vegetarian Minestrone
Jenny  made Garlic Noodles with a Kick (this is one of my FAVORITE recipes!)
Suzanne made Raspberry Coffee Cake
Pam made Chicken Broccoli Stir-Fry

Thank you AGAIN so much for such a thoughtful gesture.  I will not forget it!

Thirdly, I wanted to share another story with you all.  If you read my Facebook page at all, you may have already read this little story, but it was such a funny and cute incident that I have to share it here too.  Last night would have been a perfect setting for "reality show with the Grumpys".  :)  This story involves the following cast of characters:  Grumpy, Honeybunch, and Rotten Little Rudy Rut-ton.
Pay attention to ME.  I'll fix it so you do!
Last night when we went to bed, Rotten Little Rudy Rut-ton hopped right in and headed over to my side as always. Grumpy "yelled" at him and told him to get over there with him. Rudy looked at him and when Grumpy sat up, Rudy jumped off the bed and sat on the floor by my side. Grumpy got up for a minute and left the room and on his way out said the little "turd" better not be back there when he returned. When he left, I looked over the side of the bed and saw Rudy. I whispered his name and patted the bed. He hopped right up and stuck his nose under the covers and proceeded to crawl under them and curled up next to me. Grumpy came back in and said the little "turd" better not be next to me. He couldn't see him, but I couldn't help but giggle, so he KNEW. He told him to get out of there you little "sh*t".  I told Grumpy to leave my baby alone and stop being so jealous. He said "I'm not jealous, I'm mad at him because he doesn't like me." I still think he is mad because Rudy loves me more than Grumpy....and in the beginning, I didn't want cats!  Needless to say, after Grumpy settled in, Rudy came back in and cuddled up to me for the rest of the night. I love my little furry baby! :)

Now that I'm done yaking at the mouth (does getting long winded come with age?  I wonder....)  I'll share with you my version of the soup recipe.  I hope you will make it - because I think this is the best homemade soup I have ever made!

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Al Fresco Jalapeno Chicken Sausage and Tortellini Soup
Spicy sausage with a chicken broth base, a taste of wine, tomatoes, spinach, and cheese tortellini - delicious mixture!

  • 1 (16 ounce) package al fresco® All Natural Jalapeno Chicken Sausage
  • 1 1/2 tablespoons extra virgin olive oil
  • 3 large cloves garlic, minced
  • 1/2 cup white wine (I use Coyote Moon Vineyard's Brianna)
  • 3 (14 ounce) cans low fat, low sodium chicken broth
  • 18 ounces refrigerated cheese tortellini (I used Buitoni)
  • 1 1/2 cups fresh red tomatoes, chopped
  • 2 cups (packed) baby spinach leaves
Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside.

While your sausage is cooking, mince your garlic cloves.
Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil. Cook for about 2 minutes then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
Return sauteed sausage pieces to the soup, cook for an additional 5 minutes.

DetailsReady in:  30 minutes
Yield:  6 servings

Note:  Original recipes states this amount is 12 servings.  When this is your meal, it is more like 6 servings.  Maybe it would be 12 as an appetizer to a meal.

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are purely the sole opinions of Grumpy's Honeybunch

September 26, 2012

Pulled Chicken Sandwiches

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This turned out to be not only easy, but a very yummy dinner!  My parent's were back in town and on a pitt stop before heading back to their home.  I had a root canal done in the morning and wasn't really feeling up to anything elaborate in the kitchen not to mention anything that would make my already sore jaw more tired and achy.  Out came the can of Progresso Recipe Starter fire roasted tomato sauce that I received as a part of Ambassador Program.  Add a few more condiments to the sauce and let it simmer while I pulled 4 cups of the rotisserie chicken.
All of us enjoyed this dinner.  Its one I will definitely make again when we need something quick and easy.  While the photograph does not show the coleslaw, we did eat this with my homemade coleslaw.

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are solely my own.

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Pulled Chicken Sandwiches

  • 1- 18 oz can Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
  • 3 tablespoons mustard (I use Woeber's Sweet Hot)
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 heaping teaspoon chili powder
  • 4 cups shredded deli rotisserie chicken
  • slider buns 16
  • Coleslaw

In a medium, heavy bottomed saucepan, saucepan, mix cooking sauce, mustard, Worcestershire sauce, sugar and chili powder. Heat to simmering over medium-high heat. Reduce heat to medium; simmer 20 minutes, stirring occasionally.

While sauce is simmering, pull chicken. Add to sauce at end of simmering time and heat another few seconds to warm up the chicken. Serve on buns with coleslaw.

Notes: The original instructions direct you to add the chicken then simmer 20 minutes. I did not do this. The rotisserie chicken is tender as is and I felt that simmering with the already cooked chicken would turn it into mush. This way, the chicken held its shape and did not become overcooked.


Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 16 sandwiches (slider size)

September 19, 2012

The Best Apple Crisp I ever made

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I really am not the picky one in this house.  I think most everyone that reads this blog and knows about Grumpy and I that he is the pickier one of the two of us.  However, there are a few things I am picky about.  I'm pickier about things I do than I am about things I eat.  For instance, I'm a prissy girl all the way when it comes to getting dirty.  I don't like messy and  I don't like dirt.  If you want me in the garden you better give me some gloves, and then I don't want to get on the ground.  On second thought, your better off keeping me out of the garden.  I'm not against a good hard day's work, but I hate getting dirty.  I'd rather dirty my hands in the kitchen where there is a sink I can wash up with as soon as I get anything on me that I don't like.  lol
One food I am picky about is Apple Crisp. I like my apple crisp to taste just the apple crisp we would get in the school cafeteria when I was a little girl.  Otherwise, I'm not happy with it and I don't want it.  Therefore, you don't see me making it very often.
What makes an apple crisp the best I've ever made? The apples were moist - they didn't dry out at all, they were cinnamon-y and not runny.  The topping was crispy in places and chewy in places.  It was just darn good.  ESPECIALLY WITH VANILLA ICE CREAM.  

Note:  I reduced this recipe in order to feed 9 instead of 12.  Original recipe found on

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Apple Crisp II

  • 6 cups   Honeycrisp (or your favorite) apples, peeled, cored, and sliced
  • 1/2 cups white sugar
  • 1 tablespoon flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon water
  • Topping:
  • 3/4 cup whole oats
  • 3/4 cup all purpose flour
  • 3/4 cup brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
Preheat oven to 350 degrees.

Filling:  Toss apples with 1/2 cup sugar, cinnamon, and water.  Transfer to an 8x8 pan sprayed with cooking spray.

For the topping:

Blend flour, oats, sugar, baking powder, baking soda, and salt until combined.  Pour melted butter over flour mixture and stir until moist.

Crumble topping with fingers over top of sliced apples until apples are entirely covered.  Bake at 350 degrees for 35-40 minutes, or until topping has browned and filling is bubbling up through the sides of the crisp.

Serve warm with vanilla ice cream or topping of your choice, or naked!  It's good no matter how you serve it!

Note:  This crisp totally reminded me of the beloved apple crisp I used to get in school.  The topping is crunchy and sweet and totally a crisp!


Prep time:  15 minutes
Cook time:  40 minutes
Total time:  55 minutes
Yield: 9 servings

September 17, 2012


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There is no doubt about it.  We love our coleslaw here at the Life & Loves of Grumpy's Honeybunch,  The first time I ever ate a coleslaw I loved was when I was first married and was visiting my in-laws.  I remember watching my former mother-in-law make coleslaw using her food processor.  Shredding her cabbage was so easy and went so fast.  After I tried her coleslaw I knew I would never make it any way other than the way I watched her do it.  The mayo with the tang of vinegar and sweetness of sugar was perfect for the cabbage salad.

When I received my sample of Nectresse as a member of Social Spark, I decided to try it using all the ways I normally use Splenda.  NECTRESSE is a Natural No Calorie Sweetener and is 150 times sweeter than sugar.  It can be used in cooking and baking to add natural, zero calorie per serving sweetness in your favorite beverages and a delicious variety of foods.  Because Grumpy is a diabetic, I was encouraged by Lisa Ling, who is also a diabetic and spokesperson for NECTRESSE, to sample this product.  I was very happy to try this product because it is the only 100% natural sweetener made from fruit – monk fruit extract, which in my opinion, makes it a better choice!

While I didn't try it in baked goods this time around, I did use it the way I use my sweetener every day - in my hot coffee/iced coffee.  Because Grumpy is diabetic, I decided that when I made our coleslaw that I would try it in place of the regular sugar to make it carbohydrate free.  I couldn't tell the difference and did not have any bitter aftertaste after consuming this product.  If you would like to try this product, you can request a free sample by visiting and while you are there, check out their recipe section!  (you know I did!).  You can also follow their Facebook Page and join in the interaction with other fans of the product!

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  • 4 cups Cabbage, shredded
  • 1 Carrot, shredded
  • 1/4 small onion, shredded
  • 3/4 cup Mayonnaise
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons Nectresse
  • 1/2 teaspoon Celery seed, crushed
  • Salt and Pepper to taste
Shred cabbage, carrot, and onion in food processor (or substitute 1-16 oz package coleslaw mix).  Transfer to large mixing bowl.

Mix together mayonnaise, coleslaw, vinegar, celery seed, Nectresse, salt and pepper.Pour dressing mixture over Cabbage mixture.  Toss to coat.  Refrigerate until ready to serve.  We LOVE to eat this on pulled pork sandwiches and sloppy joes!

Prep time: 10 minutes Cook time: 0Total time: 10 minutesYield: 8 servings

**Disclaimer:  This product review was done as a member of the Social Spark Community.  I received a package of Nectresse sweetenener free of charge to sample and review the product.  

September 15, 2012

The Grumpy House Breakfast Casserole

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Some mornings you just have to have savory. I went on the search for something quick and easy and just for me last Sunday morning.  I'm an early bird and usually up at least 2-3 hours ahead of Grumpy, so sometimes I am not feeling much like I can wait for him to get up and feel like eating.  He is an iffy kind of person when its breakfast time.  Sometimes he wants it and sometimes he doesn't and most times he wants pancakes if he decides he wants to eat.

September 10, 2012

Pumpkin Spice Fudge

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This is some GOOD STUFF.  I am not the best candy maker out there and for the most part I leave it alone.  For good reason....the first time I made fudge when I was a young wife (not even mom yet) I made the mistake of not cooking it long enough.  It turned into goo.  I didn't want my husband to see it so when he pulled in the driveway, I quickly ran to the spare bedroom with it and put it on the top shelf of the closet.  There it remained.  Until we moved out of that house.  I'm embarrassed to say that it was almost a year later that we moved.  Needless to say, that by that  time the fudge had definitely hardened! I can't believe it was still there and that we didn't have a rodent infested house because of that stupid move!  However, what was even more embarrassing for me was that I was NOT the person who found the fudge.  Egads!  Oh thankfully I don't feel I have to hide my mistakes anymore and its a good thing because I make a LOT of them.  ;)  Instead, people just think I'm ditzy.  ha ha.

What is your most embarrassing food moment?

So, now that I've told you my most embarrassing food moment, I'm going to share with you my biggest fudge success in a long time.  I think the reason I was so unsuccessful so many, many long years ago when I made the first batch of fudge, was because I was impatient.  Yes, living with Grumpy as well as aging has certainly taught me tons of patience.  However, I will admit, making this fudge, I was starting to get impatient because it was taking forever and then when it was time to beat the fudge silly, it tired me out.  lol  One comment I was making while beating the fudge to death was "next time I get a craving for fudge, please remind me I live in the City now and can run to Gertrude Hawk or Shaker Shed if the desire for fudge becomes so strong again".  (BTW Shaker Shed makes some awesome baked items as well as fudge and meals!)

What is your biggest food success?
There is one person in this whole wide world that I would totally make this fudge for all over again though (and its very possible that I will VERY soon since there will be an easy way for me to get it to him) and that is my son Justin. I love that boy more than anything and that boy loves himself some Pumpkin Fudge - I'm pretty sure he loves his momma too.  I'm not sure if Kristina likes it or not, but I am thinking no, so I'll have to send her home a different treat (what do you think of Brownie Biscotti?  I'm pretty sure your reading this!  lol)  Nothing says you love someone more than being willing to do something that is absolutely painful.

Proof of that to Grumpy was my willingness to scout in the woods with him this last weekend. OY!  In reality, I did have fun.  It is just that when it comes to hunting, I won't touch a gun.  I don't really want to be there if and when his whole purpose comes to fruitation, but I love him, and we are alone here now, so I'm the next best thing to nothing.  ha ha.  Back on track here Shelby (see, I told you I could be ditzy!  I get off topic way too easy).

Do you do something you absolutely don't like to do for someone you love?

I'm not so much of a vanilla (or chocolate) chip and condensed fudge kinda of girl.  I grew up with my Mom boiling fudge on Saturday night to go with our popcorn while they tortured us watching Lawrence Welk.  The fudge and popcorn was the best part of those Saturday evenings!  Since that is how I grew up knowing fudge, I can't seem to like the fudge that is made that way (at least when I make it).

So, if you are up to a challenge and have a lot of patience, or want to learn a lot of patience, definitely try this recipe.  It is one of two recipes on and is the only one that calls for boiling the fudge and not using white chocolate chips.  If you would rather go an easier route, try this recipe for Pumpkin Fudge that uses marshmallow creme and white chocolate.

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Pumpkin Spice Fudge
a great candy that puts you in the mood for fall!
  • 3 cups sugar
  • 1 cup milk
  • 3 tablespoons light corn syrup
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup butter, unsalted
  • 1-1/2 teaspoons vanilla exstract
Note:  Use pure canned pumpkin puree - do not substitute the pumpkin pie filling.
If you do not have pumpkin pie spice, you can make your own.  There is a recipe for pumpkin pie spices on

Line an 8x8 pan with tinfoil.  Spray foil with cooking spray and set aside.

In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin, pumpkin pie spice, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.  Watch carefully as mixture may come to the top of pot, it will eventually go down however, if your heat is a little too high, it could boil over.

When mixture registers 232 degrees F on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir vanilla and butter. Cool to lukewarm (110 degrees F on candy thermometer).

Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm, lift fudge out of pan using foil as handles and  cut into 36 squares.  Store in an airtight container in a cool climate.

Note, cook time is approximate as time will vary due to the temperature of your burner and how long it takes you to beat the fudge into oblivion.  :)  
Prep time: Cook time: Total time: Yield: 36 pieces

September 08, 2012

Shrimp and Andioulle Chicken Sausage Stir-Fry with Seafood Infused Jasmine Rice

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I have been a long-time user of  I even have a label for allrecipes here on my blog!  My favorite ever baked good that I have recreated over and over again is Brooke's Bombshell Brownies, which I posted about here on my blog over 4 years ago when I was a baby blogger.  Since then I have adapted the recipe to make variations of the brownie such as  "When Life Gets You Down Brownies", Black Forest Brownies, Peanut Butter Caramel Swirled Brownies.  I'm sure in the future there will be another brownie variation since that is the way I tick!

You are getting this recipe compliments of  I recently was accepted into the Allrecipes Allstar Program and one of our first assignments is to make and create recipes using Al Fresco products.  I'm far from a new user of Al Fresco.  I have a few recipes on my blog such as Spaghetti with Sausage and Simple Tomato Sauce, Mango Chipotle Caramelized Onion Pizza, and one of our repeat favorites, Buffalo Chicken Sausage Panini. Needless to say I'm a fan of their product so this assignment is a piece of cake for me!  For the first part of the assignment I decided to create my own recipe and that is how I came up with what you see photographed here!
I decided I wanted to cook the sausage and shrimp together and serve it with a jasmine rice that I made using the Better than Boullion Lobster Base Concentrated Broth.  After the rice was done, I stirred in some of my Mom's freshly dried parsley flakes (so much brighter green and fragrant!).  If I had fresh parsley, I probably would have used that, but mom's dried is next best when fresh isn't available!  The recipe didn't take long from start to finish.  You can definitely call this a 30 minute meal.  The longest part of this is letting the rice cook!

I love the motivation that becoming an Allrecipes Allstar has given me.  In the last month I was lucky to post the 3 recipes I did!  I'm happy to have some motivation and a new group of Allrecipe Fans to interact with!  You will definitely see more in the near future now that I have some motivation behind me.  :)

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with
Products received from advertiser are only used for experienced-based reviews on The Life and Love of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are purely the solely my own. This blog was written in support of Al Fresco and their Chicken Sausage Product.

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Shrimp and Andioulle Chicken Sausage Stir-Fry with Seafood Infused Jasmine Rice
  • 2-1/2 Al Fresco Andioulle Chicken Sausages, sliced diagonally
  • 1/2 pound raw shrimp, peeled and deveined
  • 1-2 teaspoons cajun seasoning (adjust to your preference for flavor)
  • 1/4 cup diced red pepper
  • 1 tablespoons Olive Oil, divided
  • 1/2 tablespoon unsalted butter
  • 1/4 cup chopped onion
  • 2 large cloves chopped garlic
  • 2 cups water
  • 2 teaspoons Better than Boullion Lobster Base (or your favorite seafood broth)
  • 1 tablespoon fresh chopped parsley, or 1 teaspoon dried
Prep veggies for recipe. In large stockpot over medium heat, use 1/2 tablespoon of Olive oil and saute onion and garlic until onion is tender. Add the 2 cups of water and boullion. Bring to a boil. Add rice and stir. Bring back to a boil and then turn heat down to simmer. Simmer for 20 minutes. When rice is fully cooked, stir in parsley.When the rice is about 10 minutes into its cook time, heat a skillet with the remaining olive oil. Add sliced sausage to skillet and saute until just browned. Add red pepper pieces and saute another 2 minutes. While pepper and sausage is cooking, coat shrimp with the cajun seasoning. Add butter to skillet and and turn heat up slightly. (just enough to make the shrimp give a real good sizzle. Add shrimp and cook for about 2-3 minutes, until shrimp is no longer transparent. When the protein is ready, your rice should be done. Serve shrimp and sausage mixture over top of rice. Serves 4.
Prep time: Cook time: Total time: Yield: 4

September 05, 2012

Beef Sirloin and Bell Pepper Kebabs

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I don't make kebabs often.  That just may change now!  When I made these, I made them knowing full well that Grumpy did not "like" kebabs. I'm not totally sure of his reason for not liking them, but something tells me it has something to do with the peppers on kebabs.  He's not a big pepper fan.  However, Grumpy ate these kebabs without complaint (his dad and step-mom were here - I think he behaved pretty well for their benefit.  ha!).  I served them with a Roasted Mushroom Quinoa and salad and bread with dipping oil.  It was a delicious dinner if I say so myself.  After we settled down for the evening, the one thing that Grumpy said that told me that the kebabs were not "bust" -- "Buzzy, were there any of those kebabs left over?"  Of course I commented that there were a couple and asked him if he like them.  According to him, they were very flavorful.  I guess that is because I made the recipe from called Best Steak Marinade in Existence!  I'll definitely not be afraid to make kebabs again since Grumpy enjoyed these and I'll definitely make them with this marinade again.  I made a few changes from the original, but mainly by subbing fresh for dried herbs and spices.

If you are looking for a great marinade recipe, definitely try this one out!

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Beef Sirloin and Bell Pepper Kabobs
  • 1-1/2 pounds boneless top sirloin steak, trimmed of visible fat and cut into 2" chunks
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 4 large garlic cloves, minced
  • 1 tablespoons finely chopped fresh basil 
  • 1/8 cup worstershire sauce
  • 1 tablespoon finely chopped parsley 
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon sirachi sauce
  • 1   large red onion, chunked
  • 1 red bell pepper, chunked
  • 1 yellow bell pepper, chunked
  • 1 orange bell pepper, chunked
  • 8 wooden skewers, soaked in water at least 30 minutes
Blend marinade ingredients together and toss in beef chunks.  Refrigerate and marinade at least 6 hours.  The longer the better!Alternate pieces of beef, peppers, and onion on skewers.  Place skewers on hot grill and continue to marinade with sauce as skewers are grilling.  Grill until meat is at desired doneness - 9-11 minutes for medium to medium rare and 11-13 minutes for medium to medium well.  Transfer to a large plate and let rest for 5 minutes prior to serving.Note:  Prep time includes only the cutting and mixing of ingredients.  This does not include your marinade time.  Please keep this in consideration when planning your meal.
Prep time: Cook time: Total time: Yield: 4 servings (2 kebabs each)

September 03, 2012

Breakfast Danish, Homemade Creamer and Sesame Noodles

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Today is the Secret Recipe Club reveal day, and what a reveal I have for you today!  When our group leader Jane sent out our partner blogs at the beginning of the month, I received Crystal's blog, Mrs. Happy Homemaker.  The day I received my blog assignment  I decided I didn't want to be last minute Shelby and not be ready for today so I went right to work and started looking for some recipes to make.  Crystal has a lot of yummy recipes to choose from but it happened to be a weekend morning so I went with a breakfast choice.

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