Plenty Sweet Life

Grandma's Recipes One By One!

Chicken Pot Pie

This recipe for Chicken Pot Pie comes from friends who stayed with us years ago, and it’s become one of my family’s favorites. As a hostess gift, they brought us a cookbook to write your own recipes in, and this one was already in there. I’m so glad it was! Refrigerated pie crust (gasp) makes this fast and easy to make for a “really quick” dinner, as it says on the recipe. I know, I know –  the recipe doesn’t say refrigerated pie crust, but if we’re really trying to make this a quick one, that’s the way to go. You can certainly make your own pie crust, or even make it ahead of time and keep it ready to go in the freezer, but refrigerated crust has come a long way, and I’m ok with it – in this case.

This recipe is so fast and so good!

Here is the recipe as I made it:

Chicken Pot Pie

Put a refrigerated crust into a pie plate (you can also make your own crust).

Mix for filling:

2 cans Cream of Potato Soup

1 can VegAll (or frozen mixed vegetables – I used fresh vegetables and some vegetables from my garden)

2 cups diced chicken or turkey (I used chicken leftover from one we made in the smoker – rotisserie chicken works great, too)

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup milk

Put a refrigerated pie crust into pie pan (or make your own).

Put filling in and put on top crust.

Brush top crust with beaten egg.

Bake at 375 degrees for 40 minutes.

I used some fresh vegetables and some vegetables from my garden for this pie, but canned works just fine, too.

The filling is absolutely delicious.

Before baking it looks ok, but after baking you can see how pretty it is when you brush on the egg. I also made a few vent holes with a knife and added a sprinkling of course salt and freshly ground pepper on top of that.

This is another great recipe where you can basically have the ingredients on hand to make this whenever you have leftover chicken or turkey.

I’m so glad I have this recipe and I can’t recommend it enough. It’s easy to pull together, it’s easy to do, and it is sooooo good! My family absolutely loves this pot pie – it’s total comfort food. Really. I’m not even kidding – I KNOW you’re family is going to LOVE this Chicken Pot Pie.

 

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Applesauce Nut Loaf

This recipe for Applesauce Nut Loaf comes from one of Grandma’s old church cookbooks. I thought this would be a seasonally appropriate one to try this fall – it IS apple season, after all! These church cookbooks are always filled with all the best recipes for anything you would need to bake. We know how everyone sent in their favorite and best recipe when compiling these cookbooks. I have done a LOT of other quick breads like Moist Pumpkin Bread, Banana Bread, Rhubarb Bread, Date Bread, Poppy Seed Bread, Cherry Bread, Lemon Bread, Apricot Bread, Pumpkin Raisin Bread, Cranberry Bread, Lemon Nut Bread and Grandma Scully’s Banana Bread, and this recipe fits right in. I love that my mom first tried this recipe in 1972!! It’s great to have her writing on here!

Here is the recipe as I made it:

Applesauce Nut Loaf

Cream together:

1/2 cup shortening (I used butter)

2/3 cup brown sugar

2 eggs

1 cup thick applesauce

Beat until light.

Sift dry ingredients together:

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Add to first mixture.

Stir in:

1/2 cup nuts, chopped

Pour into well-greased loaf pan.

Bake at 350 degrees for 50-60 minutes.

The recipe says to use either one large or two small loaf pans, I used what I consider to be one large loaf pan for this batch.

I tried to get artsy by putting the sliced apples on top of the loaf.

Well, being artsy didn’t work out so well – the apple slices ended up kind of wonky, but they sure tasted great anyway!

I think this loaf could have used a teaspoon of cinnamon, because there really isn’t any flavoring in it other than the applesauce. Other than that, it WAS delicious, and as we all know, it’s the apple time, so this was the perfect church cookbook recipe to try right now. If you need a delicious fall treat for an after school snack, or an afternoon coffee, or something to bring for a hostess gift, this Applesauce Nut Bread is a tasty recipe to try.

 

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Ramen Coleslaw Salad

This recipe for Ramen Coleslaw Salad comes from my sister-in-law, and it is so amazingly delicious. Everyone loves this salad, and I have made it many, many times over the years since she first shared this recipe with me. I can remember one time in particular that I served this at dinner when my mom and Grandma and Grandpa came for a visit. We had eaten dinner and the table was being cleared. My husband went into the kitchen to get something and was confronted with the sight of Grandma, standing by the sink, the salad bowl in hand, slurping the last of the dressing from this salad with the serving spoon. She grew up in the Great Depression – she was NOT going to waste one drop of that delicious dressing!!! Haha! I think he just let it go and didn’t give her a hard time about it. She sure gave him a hard time enough about his eating handfuls of home-baked cookies  – when you have to bake for a large family of siblings like she had done in her youth, you don’t eat more than your fair share! She sure liked to tease him about that, but he didn’t want to make her feel bad for not wasting that dressing! He just let her enjoy it. That is a GREAT memory.

This salad is positively addicting!

Here is the recipe as I made it:

Ramen Coleslaw Salad

Mix together for the salad:

1 – 1 pound package of coleslaw mix

1/2 of a red pepper

1/2 of a green pepper

4-5 green onions, diced

2 packages of Ramen Noodles, broken up (I used chicken) – save the flavor packets for the dressing

1/2 cup toasted almonds (I used slice almonds)

For dressing mix together:

1/4 cup sesame oil

3/4 cup oil (I used canola)

1/3 cup vinegar

1/2 cup sugar

2 flavor packets from the Ramen Noodles

Dash of soy sauce

Store in refrigerator if you want.

Pour over salad 10 minutes before serving.

I mixed up the dressing first. Put all the ingredients into a jar, put on the lid, and shake it up. If it sits for any length of time (maybe overnight) it takes a bit of shaking to mix it all up and get the sugar off of the bottom of the jar. It can be done. It’s worth the effort.

The salad is pretty and colorful, with pretty simple ingredients.

I brought this to my mom’s house a few weekends ago, so I packaged everything “to go”. First – mix the vegetables together for the salad.

Next I put the almonds into a separate zip top bag, put the broken up ramen noodles into a bag, and then the veggies go into their own bag. The dressing is in the jar and it’s all ready to go and pack up.

When you’re ready to eat the salad, mix it all together and pour over the dressing. It’s an easy salad to take along or to share.

This is seriously one of my favorites.

I love a salad that’s this easy to make and this tasty. Everyone you know will LOVE this salad. They may even love it enough to drink the dressing when dinner is over. Who knows?! You’re going to want to try this Ramen Coleslaw Salad – soon!!

 

 

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Butterscotch Cookies

The recipe for today is for Butter Scotch Cookies and comes from one of Grandma’s sisters. This is a nice recipe that you can have ready in your freezer, and whenever you need a little treat or company stops by, all you have to do is cut the frozen cookies and bake! I love that! This is a photo is of Grandma and Grandpa (on the left) with this particular sister and her husband. They might not be married at this point – they might have still been dating. I can see the sisters using a recipe like this when visiting back and forth – which they did a lot both back then and throughout their lives.

They look awfully young in this photo, and pretty dressed up. Maybe this was on a Sunday afternoon and the boys had come to call. I bet they were offered some kind of sweet treat with afternoon coffee to let them know that these girls could BAKE! These boys knew what they were doing – they knew these girls were “keepers”!

This is a great make-ahead recipe!

Here is the recipe as I made it:

Butter Scotch Cookies

Mix all together:

1 scant cup butter (I used a whole cup)

2 cups brown sugar

2 eggs

1 teaspoon vanilla

4 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 cup chopped nuts (I used pecans)

Form in roll and bake the next morning (I formed two rolls so I could put one into the freezer for another time).

There wasn’t a time and temperature on this one, so I baked the cookies at 350 degrees for 10-12 minutes.

I love that I can use my mixer. The sisters didn’t have this to use back in the day.

I tried to make two even rolls.

I wrapped each roll in parchment paper and then wrapped them in plastic wrap. Into the refrigerator overnight.

It’s very easy to cut the cookies. I tried to keep them sliced evenly – about 1/4″ thick. The other roll of dough went into the freezer for another day.

You can see before and after baking – easy peasy! I did add a little sparkle by sprinkling some coarse sanding sugar on top of the cookies.

They’re so pretty, and just in time for afternoon coffee.

This recipe is right up Grandma’s alley – easy and delicious! While they WERE delicious, we didn’t necessarily get a butterscotch flavor from them, other than being made with just brown sugar. Being able to make them ahead and have them ready to go in the freezer is always a good thing. It’s just so handy! Have a few batches of these easy to bake Butter Scotch Cookies ready to go for your fall entertaining and your guests will be glad you did!

 

 

 

 

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Egg Muffins

The recipe for today is for Egg Muffins. They’re kind of like a cross between an omelette, a frittata, and a muffin, and ooooh, they’re so tasty. I make these for my mom to keep in her freezer, because they are easy to reheat and they’re great for breakfast, lunch OR dinner. It’s easy to make these versatile – you can add any leftovers (like the Garbage Can Frittata) to make these very delicious eggs. You can find recipes for these all over, and everyone seems to have their own way of making these with all of their favorite things. I like to add vegetables, cheese, and some kind of meat . These are so easy to do, and so very good.

Here is the recipe as I made it:

Egg Muffins

Mix together:

8-10 eggs

1/4 cup milk

Put in bottom of greased muffin tin cups:

6 slices of cooked bacon, chopped (you can use any kind of chopped meat you like, or leave it out)

1/2 of a red pepper, chopped

1/2 of a green pepper, chopped

3 green onions, chopped

1-1 1/2 cups shredded cheese (I used cheddar)

salt and pepper to taste

Pour egg mixture evenly over top of meat, vegetables, and cheese until the muffin cups are 3/4 full.

Bake at 350 degrees for 18-20 minutes.

Wrap and freeze, or enjoy right away.

First I put bacon in the bottom of the muffin tin cups, but you can use ham, chicken, sausage, anything that you like. Next – in go the vegetables – I used peppers and onions, and I put them in raw. A frozen mixed vegetable also works well, but thaw or cook them first. I have also seen these made with hash browns or tater tots added.

You can use any kind of cheese, but for this batch, I used shredded cheddar.

I had some extra egg yolks left from making Baked Alaska a couple of weeks ago, so I added them to the eggs I used here.

They bake up beautifully and they’re ready for the freezer. Wrap them well and they should last a few weeks – if you hide them in the freezer.

I love having these ready for breakfast, but they’re also good for lunch or dinner – just add a nice, green salad and maybe some crusty bread. They’re easy to make, they’re delicious, and they’re one of my favorites! Give these Egg Muffins a try to have your breakfast made and ready to go!

 

 

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The Easiest S’mores Pie Ever!

The other day I was thinking about how “s’mores crazy” everyone is these days, and I came up with this recipe for The Easiest S’mores Pie Ever! This recipe would be right up Grandma’s alley – if she liked s’mores – and I have no doubt that she would. It is seriously, ridiculously easy! I’m sure that someone has thought of this already, but I really like how easy this is. This is the last weekend (not technically, but school starts here on Tuesday) of summer, and we should really just keep on acting like it still IS summer until the leaves are falling off the trees. We get cold weather soon enough here in Minnesota, and we like to enjoy summer for as long as we possibly can. I say we make this last weekend a doozy and go crazy with this S’mores Pie! It’s so easy, you still have time to make this before and/or during the weekend.

Here is the recipe as I made it:

S’mores Pie

Mix together:

1 box of instant chocolate pudding

1 1/2 cups milk

Spread pudding on:

1 store-bought (gasp!) graham cracker pie crust – yes, you can use a store-bought crust only because it’s easier, but you can make your own and here is a great recipe for one!

Top with:

mini-marshmallows – as many as you can fit on top of the pie in a single layer

Put pie under broiler to brown marshmallows, or use a torch to do it.

Serve when the marshmallows are warm – you can wait, but the marshmallows cut easier while they’re warm.

Done.

I had graham crackers in the house so I just made one using this recipe instead of running to the store to buy one. I said this was the easiest, so just do whichever is easiest for you.

Next, in goes the pudding. So easy. You can also make the pudding from scratch, if you feel so inclined. This is a great recipe. It makes double what you need for a pie, so cut the recipe in half and use only 1 1/2 cups of milk to make the pudding.

Now put on the layer of marshmallows. Incredibly easy. Technically, you could also make these from scratch using this recipe. That would be delicious, but more time consuming and not as easy.

Into the oven and the broiler to brown the tops of the marshmallows. Ridiculously easy. If you have one of those fancy, schmancy kitchen torches, you could use that, but I think the oven is easier.

There you have it. Wow – this pie is so easy and SO GOOD!!! That bite of browned marshmallow with the chocolate and graham cracker – oh my – it is just too much! I think that if you have a store-bought crust, the total time to make this pie would be approximately 10 minutes. It took me a bit longer since I made the crust from scratch, I feel that a homemade graham cracker crust is just as easy and so much tastier. I think this is a delicious way to extend summer just a little bit longer. Make The Easiest S’mores Pie Ever and have a doozy of a weekend!

 

 

 

 

 

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Garden Cabbage Salad

Today’s recipe for Garden Cabbage Salad has been around a long time. I’m not sure where this one came from, but my mom started making this in the late 1970’s or early 1980’s. This salad is great for using garden vegetables. We had a big garden across the road from our house at the lake, and there were a few years when we grew cabbage. That might have been when my mom found this recipe that uses cabbage. I have a garden now, but not big enough to grow all of these veggies. That’s when I head to our favorite farmer’s market to pick up local, fresh ingredients to make recipes like this one. If you have an over abundance of garden vegetables, and you’re looking for a different kind of salad to make with said vegetables, this is the salad for you!

This salad has such simple ingredients and is so fresh tasting!

Here is the recipe as I made it:

Garden Cabbage Salad

Put into a large bowl:

3 cups chopped cabbage, not shredded

1 cup chopped tomatoes

1 1/2 cups chopped cucumber, with seeds removed

1 Tablespoon chopped onion

Add:

1 cup mayonnaise

salt and pepper to taste

Combine.

Chill one hour or more.

These tomatoes were grown in our garden, but I got all of the other veggies at the farmer’s market.

Get your chopping skills ready! Usually I shred cabbage when using it in salads, so it was strange to chop it.

Just a few ingredients, but it’s so fresh and good!

It’s also a very pretty salad, but it’s also the kind of salad that doesn’t last too long in your frig. I would say that it will only last a day or two before the cucumbers make it a bit watery. Just go ahead and eat it all in one sitting. It’s vegetables – it’s good for you!

If you have a garden, you’re going to want to try this salad. It uses your garden produce in a little bit different way. There’s just not anything more to say. It’s easy and very quick to pull together, its uses simple ingredients, it’s a great side dish for anything grilled in the summertime, it uses veggies from your garden or local farmer’s market – what’s not to love in this Garden Cabbage Salad?

 

 

 

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Baked Alaska

Today’s recipe for Baked Alaska is very impressive, very easy to do, and VERY delicious! There are many thoughts on where it started, but most people agree that it was first made to commemorate the new state of Alaska. I first tried this in high school, and couldn’t believe how easy and fun it was to do. I had a group of friends who didn’t go to prom our senior year – I had them all over for dinner and made them a roast chicken with Baked Alaska for dessert instead.

Who knew that this little 3-year-old would grow up and teach herself things like how to make this fantastic dessert?!! I love my little shoes in this picture – always with the white anklets.

This photo was taken at Grandma and Grandpa’s farm, and until looking closer at it, I never knew that they had such beautiful wallpaper back then! Love it!

It’s hard to believe, but this incredibly impressive dessert is so incredibly easy to do. You can even make most of it ahead of time, even though it is a dessert that needs to be made at the last minute. Let’s get started and you’ll see. I know you’re going to want to try this!

Here is the recipe as I made it:

Baked Alaska

You will need:

1 layer of a layer cake (I used one that was left from another recipe)

1 half-gallon of ice cream (I know they’re not quite a full half-gallon anymore – just use as much as you want)

6-8 egg whites

1/2-1 cup sugar

1 teaspoon vanilla

Use a cake mix and bake using layer cake pans (you can also use a layer cake sized brownie for the bottom layer, or bake your cake layers from scratch).

Cool the cake so it’s ready to go, or you can freeze the cake layers for later use.

Find a bowl about the size of your cake layer and line it with plastic wrap.

Soften ice cream for 10 minutes or so and spoon the softened ice cream into the bowl lined with plastic wrap and smooth the top so it’s level (I used a regular (half gallon) sized container of ice cream – you can use more if you want to, but then add a couple of egg whites so you have enough to cover the whole thing).

Cover the top of the bowl with plastic wrap.

Put it back into the freezer.

When you’re ready to serve, make the meringue and then the rest is just all about assembly:

Preheat oven to 400 degrees.

Thaw the cake layer (if frozen) or just put the cake layer onto an oven safe plate.

Make your meringue:

Beat until frothy:

6-8 egg whites

1/4 teaspoon cream of tartar

Add gradually:

1/2-1 cup sugar (I used 1 cup and it was “plenty sweet”)

1 teaspoon vanilla

Beat until stiff peaks form.

Set aside.

Put bowl of hardened ice cream upside down on top of cake layer, putting a warm cloth on top of bowl if necessary to unmold.

Pull plastic wrap off of top of ice cream.

Now frost the top of ice cream AND cake with the meringue, making sure to cover everything and touch the meringue to the plate so that all the cake is covered (that’s how it stays insulated and the ice cream doesn’t melt).

Use your spatula to make peaks all over the “igloo”.

Put plate in oven for 3-5 minutes, watching closely so the peaks don’t get too dark.

Serve immediately, or let sit 10 minutes so the ice cream can soften slightly.

Here is the ice cream all ready to go back into the freezer.

It’s a good idea to have your egg whites at room temperature before whipping – they get fluffier.

When it’s time to assemble, put the cake onto an oven proof plate. Next – on goes the ice cream dome. Peel off the plastic wrap and don’t forget to center the ice cream on the cake. It doesn’t matter what the ice cream looks like because it’s going to be covered in the beautiful, billowy meringue.

Now it’s time to put on the meringue. Make sure you make pretty peaks all over the “igloo” before putting it into the oven.

Oh. My. Goodness. My family felt like it was a special occasion – and it wasn’t – just a Sunday night dinner (special enough for us parents!). Just look how beautiful it is!

I wish I would have warmed the knife in a glass of warm water before cutting so it would have been a smoother cut, but really, who cares? This IS a special cake for a special occasion. Just don’t tell anyone how easy it is to do! The cake is the perfect platform for the cold ice cream topped with the amazing, creamy, warm meringue. While this dessert incorporated white cake with caramel swirl ice cream, the possibilities are endless for the cake/ice cream combinations to try: chocolate cake with mint chocolate chip ice cream, white cake with strawberry ice cream, white cake with strawberry, chocolate, and vanilla ice cream, or even holiday combinations! It’s fun to see the different layers. Try Baked Alaska – it’s really so easy to do, and your friends and family will be VERY impressed!

 

 

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Whole Chicken in the Crockpot

This Whole Chicken in the Crockpot has become a family favorite. I have served this for dinner, but I usually make one of these and keep the chicken for using in other dishes. This is perfect for when you’re busy and don’t want to take the time to make anything complicated – which is a lot of the time, for me. Put a chicken in the crockpot with your favorite seasoning, go on with your day, and when you’re ready for dinner, the it’s ready. Serve this with a nice salad and a loaf of take-n-bake bread and you’re good! This is a delicious rub that I use on chicken in the crockpot, but I also use this rub when we make a chicken in the smoker. You can make it as spicy as you like. My family likes it a bit spicy, and that’s saying something for Scandinavians. This is ridiculously easy to do, it’s quick to pull together, and it’s darn good.

Here is the recipe as I made it:

Whole Chicken in the Crockpot

1 whole chicken, drained and patted dry

Spice Rub:

1 Tablespoon paprika

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like it

Rub the chicken, inside and out, with the chicken rub.

Put chicken on top of 4 foil balls (or anything that will keep the chicken up off of the bottom of the crockpot, like onion slices, or lemon halves) in crockpot.

Cook on low for 6-7 hours.

There are such simple ingredients in this rub, but it makes a very flavorful chicken.

You can use an organic chicken, or fresh, but I just keep an eye out for bargains on bagged whole chicken at my store, and sometimes you can find a very good deal. This one was $3.68!!!

I normally wouldn’t use the foil balls, but I was totally out of anything else I could use to keep the chicken up off of the bottom. You don’t have to do this, but it keeps the chicken from stewing in its own juice. There will be a lot of liquid left when the chicken is done cooking – I just put it in a freezer container and put it in the freezer for the next time I want to make soup.

You don’t have to put on a rub – good old salt and pepper is delicious, too. You can try all kinds of different seasonings, but if you ARE going to use a rub, make sure to get the it into all the nooks and crannies!

It fits snuggly in the crockpot. Put on the lid, turn it on low, and go about your business for about 6 hours.

At the end of the cooking, the chicken comes out tender and delicious! It will be falling off the bone, and I can’t believe I got this one out of the crockpot without it falling apart! You can serve it for dinner just as it is, or you can pull off the meat and use it for all of the things you would use a rotisserie chicken for: chicken salad, chicken hotdish, or chicken sandwiches. I used this one for putting in a batch of Chicken Salad. You’re going to love making a Whole Chicken in the Crockpot – it’s perfect for a busy weeknight or weekend.

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Shredded Wheat Bread

Today’s recipe for Shredded Wheat Bread comes from my godmother. She and I were talking about baking bread last summer, and when she talked about this bread, her eyes lit up and she said, “oh, that Shredded Wheat Bread was SO GOOD!” She sent me the recipe and I had to make it! I’m just sorry I took so long to do it! This is a photo of she and my mom when they were 9 and 10 years old. They grew up more like sisters than cousins, and since they were only a year apart in age, their mothers (Grandma and one of her sisters) enjoyed having them dress alike! I think the girls thought it was fun, too!

I love the dresses in this one! They also have matching haircuts!! So cute!

Ok – on to the bread. I’m putting it in the category of Retro Oddities, but this bread is anything but odd. It’s absolutely delicious! It’s a lot like, and just as delicious as, a few other bread recipes I’ve made, like Overnight Rye Bread or Dark Bread.

OMG. This. Bread. Is. So. Good.

Here is the recipe as I made it:

Shredded Wheat Bread

Pour over 3 large regular shredded wheats (or 1 paper package of the big biscuits):

2 3/4 cups boiling water

Add:

1 1/2 teaspoon salt

2 teaspoons shortening (I used butter)

1/2 cup molasses

Cool to lukewarm.

Dissolve together:

1/4 cup warm water

1 package yeast

Mix in:

8 1/4 cups flour

Knead 5 minutes (I used my big mixer with a dough hook for this).

Let rise in a greased bowl, covered with plastic wrap, for 1 hour.

Punch down.

Form into loaves and let rise in pans another hour, covered with plastic wrap.

Bake at 400 degrees for 30 minutes.

Make sure that the big Shredded Wheat biscuits are what you use for this bread. They come in a paper pouch – don’t use the little ones or the ones that are frosted!

I broke the biscuits up a bit, but the adding the boiling water works like a charm to soften them. I don’t really think you would need to break them up.

You add the boiling water and the Shredded Wheat basically dissolves.

Add the other ingredients and dissolve the yeast in the warm water so it’s ready to add.

I mixed in about half of the flour with a wooden spoon, then I switched to the big mixer.

First I mixed in the rest of the flour, then switched to the dough hook and ran the mixer for about 10 minutes to knead it.

I kneaded it by hand a couple of times to make it into a nice, smooth ball. Then I put the ball of dough into a greased bowl (flipping it over so it’s greased on top), cover with plastic wrap and let it rise for an hour. It should double in size.

Punch it down.

I cut the dough in half, formed it into loaves, put it in the pans and let it rise another hour. I think I could have made it into 3 loaves. The only complaint from the boys was that it wouldn’t fit into the toaster! 3 smaller loaves would make that easier.

Oh so pretty! Here they are, straight out of the oven and brushed with soft butter.

This bread slices so nicely, it would be nice to be able to put this in the toaster.

There’s nothing better than a sandwich on freshly baked bread. Well, the only thing better than that is having a fresh slice, still a little warm, slathered in soft butter. Oh wow. My godmother was right – this Shredded Wheat Bread is SO GOOD!!!!!!!!

 

 

 

 

 

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