Iced Lemon Sugar Cookies

Last year I tried this recipe for the first time and really liked it. Lemon is one of my favorite flavors so of course what could be better than lemon sugar cookies?! I never got around to sharing this recipe on the blog for some reason, and in early November I found myself in need of a tasty but different cookie recipe…and that’s when I stumbled across this one in my recipe folder. I made them up again, took some fun pics and am now sharing it with you all here. Enjoy!

This recipe makes about 3 ½ dozen or 40 cookies.

Ingredients

1 cup (2 sticks) butter, softened

½ cup powdered sugar

½ cup white sugar

2 teaspoons vanilla

2 Tablespoons lemon juice

2 Tablespoons lemon zest

1 egg

2 teaspoons baking powder

3 cups white flour

Directions

1. Preheat the oven to 375 degrees.

2. In a good size bowl mix together the softened butter, powdered sugar, white sugar, vanilla, lemon juice & zest. Stir in egg.

3. Add in baking powder and flour. Stir until well blended.

4. Use a spoon to scoop out dough. Roll into balls and place on a greased cookie sheet. Use a flat bottomed cup dusted with flour to flatten each ball out into a cookie.

5. Bake for 10-12 minutes and remove from oven.

6. While the cookies are baking mix together the ingredients for the Lemon Butter Cream Icing (listed below).

7. Once the cookies are finished baking set them on a cooling rack. You don't want the cookies to be completely cooled before you ice them. It's easier to ice them (and the icing will go further) if you ice them while they are still warm.

Lemon Butter Cream Icing

1 Tablespoon butter, melted

2 teaspoons lemon juice

1/2 teaspoon vanilla

3 drops yellow food coloring (optional)

10 Tablespoons powdered sugar

Icing Directions

1. In a small bowl melt the butter in the microwave. Stir in the lemon juice, vanilla, and food coloring.

2. Spoon the powdered sugar into the liquid mix.

3. Stir the icing until it thickens. Mash out any lumps of sugar with the spoon against the edge of the bowl. You want the icing to be as smooth as possible.

4. Spread a thin layer on slightly warm cookies for best results.

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Cooking For 2 | Bacon Green Beans

A very popular recipe at my house when I was growing up was the green beans with bacon my Great Mary would always make when she came for a visit. It was tradition to have some meal while they were visiting which could have green beans as a side. Today I’m sharing with you the cooking for 2 version of this favorite recipe of mine.

Ingredients

3 slices of bacon

2 cans green beans, undrained

Directions

1. Cook your bacon in a skillet. We like to make it crispy so it’s easier to break into bits later.

2. In a medium pot pour your undrained cans of green beans. Turn the stove heat on medium-high and bring them to a boil.

3. When the bacon finishes cooking, pull it out of the skillet and let it cool off. Pour the bacon grease into the green bean pot.

4. When the bacon is cool enough to touch, break it into bits and add them to your green bean pot.

5. Once all the ingredients are in the pot turn the heat down to 2-3. You will want the green beans to cook for most of the day. We usually start ours around 9 or 10 and then serve them around 5 or 6 that night. I would say the minimum amount of time to cook them would be 4 hours.

6. Stir the beans periodically and check the water. If it gets to where there’s almost no water add just a enough to keep them from burning. The longer you can cook the beans the better they’ll taste.

7. Once you’re ready to serve dinner, pull the well cooked beans off the burner and serve hot.

Chicken Enchiladas

I really like foods with a Mexican flair to them…I think this has a lot to do with growing up in Oklahoma and my mom’s love for Mexican foods. This recipe is one of my personal favorites. I originally wanted it to be a Cooking For 2 recipe, but there’s no way to make any less than the amount I have here since all the cans of things I used were at their smallest amounts. This recipe was really too much for only the two of us, but they are well liked around here so I’m sure we wont mind eating on them for the next few days.

This recipe makes 8 large enchiladas.

Ingredients

3 chicken boneless frozen chicken breasts

Water for boiling chicken

1 medium or large onion (optional)

1 10oz. can tomatoes w/ green chilies

1 4oz. can chopped green chilies

1 10oz. can cream of chicken soup

24 oz. sour cream

8 oz. cheese shredded

½ cup chicken broth

8 large Flour tortillas

Directions

1. In a good size pot place the chicken breasts and cover with water. Bring to a boil on the stove. Turn down to low heat and set a 30 minute timer.

2. While the chicken is cooking go ahead and dice your onion. Start cooking it in a skillet on the stove over low heat (2-3). Once the chicken timer goes off or when the onions are almost all the way done cooking add in the tomatoes and the chopped green chilies. Cover with a lid and turn heat up to medium (4-5).

3. After the chicken timer goes off, check each piece of chicken to make sure it is white all the way through. If it is set it out to cool so it can be shredded. If not put it back in the water and cook 10 minutes more.

4. Preheat the oven to 350 degrees.

5. Once the onions are completely cooked and the tomatoes & green chilies are hot, take the lid off and let them cook down a little more while you prepare the next step. Turn the stove heat down if needed.

6. Shred the chicken and put it in a bowl large enough to mix all the insides of the enchiladas.

7. I don’t like the chicken chunks in cream of chicken soup so I dig those out of the soup. Put the soup in the chicken bowl. Add  in cooked onions, ½ of the sour cream, ½ the shredded cheese, and chicken broth. Mix everything together really well.

{Step 8}

8. For each large tortilla put 3 good size spoonfuls of the mixture. Spread as evenly as possible across the surface of each tortilla. Roll and place in a greased baking dish (it should be bigger than 9x13 or they won’t fit correctly).

9. Cover the rolled enchiladas with the remaining half of the sour cream and the cheese. Place in the oven for 30 minutes. Just long enough to melt the cheese, and warm the insides of each enchilada.

10. Remove from the oven and serve warm.

Cherry Cheesecake

I think my old sweet tooth is coming back to life. When I first got pregnant I couldn't eat hardly anything that was sweet because it would make me sick. Occasionally I would eat a rice krispy bar, but over all I couldn't handle eating desserts. This recipe is one I made on the fly without any inspiration. It turned out SO good, you'll have to try it and let me know what you think.

Ingredients

1 8oz. package cream cheese, softened

1 Tablespoon lemon juice

½ cup powdered sugar

1 pkg. crescent rolls

1 21oz. can cherry pie filling

Directions

1. Grease an 8x8 glass baking dish.

2.  Preheat the oven to 350 degrees.

3. In a glass bowl mix together cream cheese, lemon juice, and powdered sugar.

4. In the greased baking dish, line the bottom of the pan with half of the crescent rolls. Press them out so they fill the whole bottom of the pan.

5. Pour the cherry cream cheese mixture on top of the crescent roll crust. Spread evenly.

6. Take the remaining crescent rolls and press them out on a flat surface. Lay them on top of the cherry cream cheese mix.

7. Bake the Danish in the oven for 35 minutes.

8. Refrigerate before serving.

Cherry Muffins

Recently I was really in the mood to bake some muffins...but I wanted them to be different from what I usually make (which is Blueberry). These muffins turned out both delicious and gorgeous. I think they would be perfect muffins to make for Valentine's Day breakfast which is something I just may have to do next year! :)

This recipe makes about 32 muffins.

Ingredients

4 1/2 cups flour

1 cup sugar

1 cup brown sugar

1 heaping Tablespoon baking powder

1 cup (2 sticks) butter

1 Tablespoon vanilla flavor

1 teaspoon almond flavor

2 eggs

2 cups milk

21 oz. cherry pie filling

Directions

1. Preheat the oven to 350 degrees.

2. In a large bowl mix together the flour, sugar, brown sugar, and baking powder.

3. Melt the butter in a microwave safe bowl. Stir in vanilla & almond flavor. Add in eggs, 2 cups of milk.

4. Pour the wet mixture into the dry mixture. Mix until everything is smoothly blended.

5. Stir in the cherry pie filling, but don't blend it all the way so that the finished muffins will have the marbled look to them.

6. Grease 24 muffin tins. Using a 1/4 cup measuring cup scoop the batter into each muffin tin.

7. Bake the muffins for 20 minutes. Check one with a toothpick to make sure they are cooked all the way. If they're not cook them for about 3 minutes (you shouldn't have to do this).

8. Let the muffins cool on a cooling rack once they're baked.

One more photo of the muffins as they were pulled out of the oven:

Repin this recipe on Pinterest here!

Cranberry White Chocolate Chip Cookies

This recipe was originally found on Pinterest thanks to The Pin Junkie, but the original recipe inspiration actually came from Sally's Baking Addiction, this is my version. I am a huge fan of these cookies and now that I have a recipe of my own which are soft like the ones you buy from a store I am thrilled!! Of course with being pregnant my   sweets radar has gone WAY down so it's very rare now that I actually bake any cookies...but when I do these are some I make more often then anything else. :)

Ingredients

2 sticks butter, softened

1 cup brown sugar

1/2 cup powdered sugar

1 egg

2 teaspoons vanilla

2 teaspoons baking soda

1 teaspoon cream of tarter

3 cups flour

1 pkg. white chocolate chips

2 cups dried cranberries

1 cup almond slivers

Directions

1. Preheat oven to 350 degrees.

2. In a large bowl mix together butter, brown sugar, and powdered sugar. Add in egg and vanilla.

3. Stir in the baking soda and cream of tarter. Add in the flour and mix until well combined.

4. Pour in the chocolate chips, dried cranberries, and almond slivers. Stir well.

5. Roll balls of dough out and place on a greased cookie sheet.

6. Bake in the oven for 12 minutes. The cookies will need to sit on the pan for about 5 minutes after coming out of the oven. This is what makes them soft. I usually use a spoon to press the cookies down so that they are nice and flat.

7. Repeat steps 5 & 6 until all the batter is baked up.

8. Store cookies in an air tight container once they've completely cooled.

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Sour Cream Ranch Dip

This recipe is one that I remember eating when I was 6. I'm sure it's been around longer than that in our family though. Basically we call it chips & dip and we usually eat it with potato chips. It was a treat, not something we got very often. Usually we would have it when Papa & Great Mary would come down on vacation. For me it has a lot of memories, but it also tastes awesome and deserves to be posted!

Ingredients

1 16oz. tub of sour cream

1 pkg. of ranch dressing powder mix

Directions

1. Dump the sour cream out into a larger bowl. Add in the ranch flavor mix. Stir until well combined.

2. Pour back into the sour cream container and store in fridge until ready to use.

Notes

~This recipe is better after it sits in the fridge a day, but it still tastes good fresh made up.

~Serve with Lays potato chips!

Hand-Squeezed Sweet Lemonade

This is a delicious lemonade recipe that my sister shared with me once...apparently it was a secret recipe at one point in time, but now I have it so, who knows? Anyway, I will tell you that it is super delicious and can be very addicting too!

This recipe makes 1 gallon of Sweet Lemonade.

Ingredients

10 fresh lemons

2 cups of sugar

2 cups of hot water, boiled is better

Cold Water

Directions

1. Squeeze all the lemons until all the juice is out of them all. Strain out the seeds. If you want to keep the pulp you can. I did because I like pulp, but that's just personal preference.

2. Next heat up about 2 cups of water. When its hot pour in the sugar. Stir until it's all dissolved.

3. In a gallon pitcher pour the fresh squeezed lemon juice and the sugar water mix. Stir together.

4. Fill the rest of the pitcher up with cold water.

5. Store in the fridge until ready to use or have a glass right away!

Notes
~The lemons got double use since I zested them to use in other delicious lemony recipes!

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Carrot Bundt Cake

For Easter I wanted to make a cake...and I wanted it to be something fun for the holiday. When I first started putting together the recipe I used too many wet ingredients so I ended up with a really heavy cake. I was so upset with it that I ended up sending a good chunk of it home with friends (since when I'm not happy with something I rarely will eat any more of it). The neighbors were quite upset that I didn't keep any of it since they really enjoyed it so I told them if they would shred the carrots I would make another cake...only with different ingredients so that it would turn out like I had originally planned. For the second cake I used my White Cake recipe and then added the necessary ingredients to create this deliciously, moist, and light Carrot Cake! I hope you enjoy it!

Ingredients

1 cup butter

3 eggs

2 cups sugar

1/2 cup milk

2 teaspoons vanilla flavor

1 Tablespoon baking powder

2 Tablespoons cinnamon

1 Tablespoon nutmeg

3 cups flour

5 large carrots, shredded

1 tub of Cream Cheese Icing

Cinnamon for sprinkling on top

Directions

1. Preheat the oven to 375 degrees.

2. In a large bowl melt the butter. Add in the eggs, sugar, milk, and vanilla.

3. Stir in the baking powder, cinnamon, and nutmeg.

4. Add in the flour and stir until well blended and smooth.

5. Pour in the shredded carrots and mix well.

6. Grease a bundt pan or 9x13 pan. Pour in the batter.

7. Bake in oven: 60 minutes for bundt pan, around 45 minutes for 9x13 pan.

8. Let the cake cool completely before icing with Cream Cheese Icing.

9. Sprinkle with cinnamon for the pretty factor if you'd like.

And one last photo, just because!

Mini Cheesecakes

This recipe is one that I've used for YEARS and it is ever-popular! I served these beauties at the Rehearsal dinner on February 13th, 2013 just before Autry & I got married.

Again, they were a huge hit!

Ingredients

1 pkg of graham crackers, crumbled

1/4 cup sugar

1 stick butter

3 8 oz. pkgs. cream cheese, softened

1 14 oz. can sweetened condensed milk

1 Tablespoon vanilla extract

3 eggs

cinnamon for topping

Directions

1. Preheat the oven to 300 degrees.

2. Put the package (8 full rectangles) of graham crackers into a ziploc bag and crush them. Set aside.

3. In a microwave safe bowl, melt the butter. Pour in the sugar until almost dissolved  Add in the graham cracker crumbs. This is your base for the mini cheesecakes.

4. Grease 24 muffin tins. Spoon the graham cracker mix into each tin. Thoroughly mash the crumbs together to form the crust.

5. In another microwave safe bowl soften your cream cheese.

6. Add in the sweetened condensed milk and stir.

7. Add in the vanilla.

8. Add in the eggs one at a time.

9. Stir the mix until smooth. Scoop 1/4 cup of cheese mix into each prepared muffin tin with the crust.

10. Bake the cheesecakes for 20 minutes. They will look light and fluffy when they're ready to be removed. When the timer goes off pull out the cheesecakes and set in a place to cool.

11. Use a dinner knife to make sure all the edges are away from the pan before carefully removing and putting on a plate.

Notes

~You can eat the cakes the same day, but I've usually made them ahead of time so that they could be refrigerated.

Featured Post!

Creative Monday's. August 4, 2013.

 

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5 Cup Salad

For those of you who LOVE marshmallows you are in for a REAL treat today! This recipe is one that has been around longer than I've been alive! My Grandma Helen (yes, I was named after her!) used to fix this exact recipe up for the holidays...especially Thanksgiving & Christmas...and serve it along with the other yummy foods that go along with the holidays such as turkey/ham, potatoes, dinner rolls, green bean casserole, etc. It has a family favorite and I absolutely plan to make it a full time member of my holidays once Autry & I are married and on our own!

Ingredients

1 cup sour cream

1 cup mini marshmallows

1 cup shredded coconut

1 cup mandarin oranges, drained

1 cup canned crushed pineapple, drained (NOT fresh pineapple!)

 

Directions

Only one! Mix together everything in a bowl and chill in the fridge for an hour or more if you can.

 

Notes

~Doubling this recipe (or even more!) is simple...just add 1 cup more of each ingredient. 5 cups of sald = 5 different ingredients! Very simple for those with memory challenges and very tasty too!
 

~It's best when it's had a bit to soften up the marshmallows, but still tastes like you just made it. AKA best the same day it's made, but still delicious if there are any leftovers the next few days after you make it!

Christmas Rice Krispy Treats with White Chocolate

For Christmas I wanted to make something  little different than the regular Rice Krispy Treats (my recipe here!) which I usually make...I wanted it to be fun and different so the kids especially would enjoy it. I gave these treats to all my nieces & nephews (who were old enough to eat them of course!) and to my brother and sisters. They were quite the hit and they all asked if I had made more. They were quite disappointed I only made up one batch.

Ingredients

4 Tablespoons butter

1 10 oz. package mini marshmallows

6 cups rice cereal

2 squares of Almond Bark, vanilla flavor (white)

red & green food coloring

Directions

 

1. In a large pot melt the butter. Add in the red food coloring once the butter is melted. It will take quite a bit to get a really dark pink/red color.

 

 

2. Dump the whole package of marshmallows into the butter. Keep the mix stirred. It will take about 3 minutes to melt. The marshmallows will form a lump/clump and then all of the individual marshmallows will melt and be ready for the cereal. This is what it should look like before you add in the dry cereal:

 

 

3. Remove the marshmallow mix from the heat and stir in the cereal until it is all covered in marshmallow.

 

 

4. Grease a 9x13x2 inch pan. Dump the mix into the pan and mash it down with a spatula.

 

5. Let the rice krispie's sit for a little bit until they've cooled off and hardened.

 

 

6. While the rice krispies are cooling off, melt one square of white chocolate in the microwave. Heat one minute, stir, heat again for one minute. Now it should be almost melted you may need half a minute to make it perfectly smooth.

 

 

7. Using the back of the spoon spread the chocolate over the hardened rice krispies.

 

 

8. Melt the second square of chocolate in the microwave using the same process as in step 6. Once it's melted add a few drops of green food coloring and stir it up.

 

 

9. Spread the green chocolate over the rice krispies. Make sure to get all the places that were missed when you spread the white chocolate.

 

10. Cut the rice krispies into squares and store in an air tight container or eat them up!

 

 

ENJOY!

Notes

~These are best when served the same day.

~Can be stored at room temp for two days.

~Can be stored in the freezer for several weeks.

 

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{LaDonna's} Fudge

This fudge recipe is one I have used for years now and it is quite popular around here! Everyone loves it and is always excited when I make up a batch. It's super easy, and pretty much no-fail as long as you follow the directions exactly as I have them written out! Anyone could make this addicting desert!

You may wonder why I call it "LaDonna's" Fudge...but it's really because LaDonna is like my adopted mom (through the last year of high school & college) and she taught me how to make this fudge recipe when I was at her house in 2009 for Thanksgiving. I made it again at her house that Christmas and since I've made it here for our family.

Ingredients

1 stick butter

2/3 cup (1/2 a 12 oz. can) evaporated milk

1 teaspoon vanilla

3 cups sugar

1 regular size package milk chocolate chips**

7 oz. marshmallow cream

**this recipe can be made with any type of chocolate chips: white, milk chocolate, dark, etc. You can even use butterscotch, mint, or peanut butter. Just as long as it's the same size package as listed in the ingredients.**

Directions

The mix right after it's started to boil.

1. In a sauce pan melt the stick of butter. Add the vanilla and evaporated milk and then the sugar. Stir constantly until the mix begins to boil on medium heat (7-8 on the knob).

A few minutes into the mix boiling.

2. Once the mix starts boiling set a five minute timer. Stir constantly until the timer goes off. (I usually have to use and oven mitt to keep my hand from being burned because of the steam/heat coming off the mixture.)

3. Remove the pan from the heat. Pour in the chocolate chips and stir right away.

4. Once all the chocolate chips are melted add in the marshmallow cream. Stir the mix until it is well blended.

This is white chocolate fudge.
The other photos were taken during the same process for milk chocolate fudge.

5. Pour into a 9x13 pan greased with butter.



The fudge in the pan waiting to be sliced and eaten!

6. Let the fudge cool for an hour or so before slicing into pieces, or cover with plastic wrap and let it sit out overnight on the counter, or eat it right away!

White Cake

This is a recipe for a cake I made for my Papa's birthday last month. He absolutely loved it and so did everyone else! We are not big cake eaters, but this cake was quite popular and very well liked! I think that's a good sign. :)

I used most of the ingredients for this recipe from the one found at All Recipes, but I added some of my own flairs to it, of course. I also made up the icing recipe...which is one of my personal favorites because it tastes so delicious! I hope you will enjoy this cake as much as we all did!

Ingredients

1 cup butter

2 cups sugar

2 teaspoons vanilla flavor

1/2 teaspoon almond flavor

3 eggs

1 Tablespoon baking powder

3 cups flour

1/2 cup milk

Directions

1. Preheat the oven to 350 degrees.

2. In a large bowl mix together butter and sugar. Add in vanilla, almond, and eggs.

When you get done with step 3 your cake mix should look like this.

3. Add baking powder and flour to mix. Stir in milk.

4. Pour into a greased 9x13 pan.

5. Bake in oven for 45 minutes or until a toothpick inserted in the middle comes out clean.

6. Let it cool for as long as possible before putting the icing on. I usually let the cake sit an hour (yes I've made this more than once!!)

Icing

5 Tablespoons butter

2 teaspoons vanilla

2 1/2 cups powdered sugar

Directions

1. In a medium or small bowl melt the butter in the microwave. Add in vanilla.

2. Stir in 2 cups of powdered sugar. Add more if the icing is not thick enough.

3. Once the cake is cooled, about an hour later, spread the icing over the top. You may have to stir up the icing if you make it up ahead of time or as the cake comes out of the oven so that it will spread easily.

MORE PHOTOS

Extra photo: the cake was well enjoyed!

And here's the birthday boy with his cake! :)

The Apple Factory

Even though it is now December and I don't really miss the work of peeling, slicing, and cooking the apples I was so blessed to have this year. I did enjoy every single recipe I was able to create because of them!!! That is 14+ recipes total most of which are posted here on Blue Eyed Beauty! Let me show you the process I went through to create these recipes and then I'll give you the links at the very bottom!

I took a lot of photos of the process I used to take care of so many apples. This is because when I would sit down to peel/slice/cook I wouldn't do only a few, I would do a LOT so that it would be easier to make multiple things at once, especially when I was making Grandma Karon's Apple Pie because it required so many apples!!

The first step was gathering the apples, but I already wrote about that back in August...you can see that post here!

This is the very first batch of apples which came from the neighbors next door. I was SO excited, but I had no clue what I was getting myself into!! I think the big white bucket was filled another 20 times over a two month period.

This was our second batch of apples which came from neighbors down the road. Aren't they beautiful?! I am allergic to raw apples so I didn't actually eat any raw, but everyone said they liked these best because they were crunchy. We think they are Granny Smiths.

The next step was to select a few apples, wash them off well, and put them to dry. I chose to put the apples in a colander and then stack the colander in another bowl to catch the water.

I would set up everything I would need for the process of what I called "The Apple Factory" on the kitchen table. Let me show you each item and explain why it was there:

A large cutting board, knives, and a peeler. I would pull a few apples onto the cutting board so they were ready to use. First I would peel them, and then when I came to a bad spot or gross spot (I only came across 1 worm the whole time I peeled apples, Thank you Jesus!!) I would use the little knife to cut it out. The bigger knife was used to cut the good parts of the apple away from the core.

I always had a large mouth mason jar or two present to stuff the good parts of the peelings into (not shown here) and in the other jar I would put the cores of the apple. This was supposed to be an attempt to make my own Apple Cider Vinegar but it was a HUGE FAIL which you can read about here if you're interested. I will warn you that it's quite gross.

One bowl was used for the gross parts of the apple. This was so I could put them in our composter bin. Near the end of the apple factory I did realize that our compost would need a LOT of leaves added to it to even out all the peelings I had added to the mess, but it was worth it.

I had a large crockpot filled with cold water to help keep the apples from turning too brown while I was still peeling and chopping. This worked pretty well for me. When I was ready to use the apples I would drain the water and then measure out what I needed for the recipe I was going to use.

Some apples were frozen on cookie sheets and then stored in ziploc bags in the freezer for use down the road when there would be no more fresh apples in the house. I'm SO glad I did this because I still have cravings for some of my favorite apple recipes and am able to make them because I thought to freeze apples!

The first few days I peeled apples I saved seeds from both the red and the green apples so that when Autry & I have our own place one day I can grow my own apple trees. Even though this was a lot of work I did enjoy all the food I was able to make and the smiles on everyone's faces when they tried something new I had created.

Here is another day of the apple factory. The plastic bags were used to throw away bad parts of the core/peelings. The items I had on the table depended on what I planned to make that day. One day I attempted to make apple peel jelly...which was also a fail, but I didn't end up writing about that.

Over all I would have to say that The Apple Factory was a great experience and I would do it again!



1. Apple Breakfast Cake; 2. "Baked" Apple Oatmeal; 3. Grandma Karon's Apple Pie. 4. Crockpot Apple Butter; 5. Fried Apples; 6. Apple Pecan Spice Bread; 7. Apple Oatmeal Spice Drop Cookies; 8. Apple Oatmeal Breakfast Cake; 9. Apple Raisin Bran Muffins; 10. Cinnamon Apple Swirl Bread; 11. Apple Oatmeal Pancakes; 12. Healthy Applesauce Muffins; 13. Apple Pecan Cake; 14. Healthy Crockpot Applesauce.

That's all I have for now! I hope you enjoyed this post and will enjoy the recipes I have shared with you so far! :)

Related Posts: Apple Pickin' September.