*FAMILY FAVORITE* Grandma H's Polish Sausage and Rice Recipe

Yummy! My mother in law makes this every year for Christmas and it is a requested favorite!  My children ALL love this dish and, since we are all quarantined in our houses for Easter this year, I decided I would make this special dish for them!

Here's what we had on our plates tonight as we celebrated Easter!

Polish Sausage and Rice

Ingredients:

• 2 small boxes of Uncle Ben's Long Grain and Wild Rice
• 1 diced medium green pepper
• 1 medium chopped onion
• 4 cups sauerkraut (drained and rinsed)
• 8 tablespoons butter
• 1 Party Pack of Polish Sausage
• salt to taste (optional)

Directions:

• Boil Sausage for 2 hours, slice up
• Cook rice according to box
• Saute pepper and onion in butter
• Mix all ingredients with sauted vegetables
• Salt, toss lightly
• Bake in covered casserole for 1/2 hour at 350 degrees

Johnsonville Chicken Kabobs Greek Chicken Pasta Recipe

Ingredients

1 (16 ounce) package Rotini pasta
1/2 cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 package of Sweet Chili Lime Johnsonville Chicken Kabobs, 4 Kabobs
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons parsley
2 tablespoons lemon juice
2 teaspoons oregano
salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Grill Johnsonville Chicken Kabobs according to directions on package. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Reduce heat to medium-low, add chicken, drained artichoke hearts, tomato, feta cheese, parsley lemon juice, oregano and cooked pasta. Stir until heated through. Remove from heat, season with salt and pepper.

Johnsonville Chicken Kabobs and Zucchini Salad

Johnsonville does more than just sausage with its new line of flavorful and convenient chicken kabobs! Just throw them on the grill and within minutes a healthy and delicious dinner is ready to serve.

These gluten-free, all natural kabobs are available in four varieties, including Lemon and Herb, Teriyaki, Sweet BBQ and Sweet Chili Lime. From wraps to rice bowls to eating right off the stick, these kabobs provide endless options the whole family will love.

Recently I was given the opportunity to try out the new Johnsonville Chicken Kabobs!  I purchased one of each of the following flavors:  Lemon and Herb, Teriyaki, and Sweet Chili Lime.  I was impressed with the flavor as these are sealed and wrapped so that the flavor stays strong.

Each package comes with four kabobs that are individually seasoned and wrapped.  I did notice that when I was taking them out of the package that you must be sure that the packaging is peeled all the way back before you take out the kabobs.  When we pulled them out from the package, some of the chicken fell off of the stick, so it was easier to open the packaging all the way.

Of course we cooked them on the grill!  But, you can prepare them in the oven or electric contact grill.  I just prefer grilling in the summer as our months are too short...and the house gets too hot!  To prepare on the grill, we grilled on the greased grate first for about four minutes.  We then wrapped them in aluminum foil and put them back on the grill for about 8 minutes.  The wrap kept them from drying out - they were so moist and delicious!

These were delicious on their own, but I served them over a plate of Zucchini Salad.  We have had an abundance of growth from our garden this year, so I am always looking for ways to incorporate our garden into our meals!

To prepare the zucchini for the salad, I sliced them in half lengthwise.  I then placed the zucchini on the grill and brushed them with olive oil.  After about 5 minutes, we turned the zucchini and cooked another five minutes.

While they were cooking, I prepared the rest of the salad and dressing.  I cut up 6 scallions.  I measured out 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1/4 teaspoon of crushed red pepper, and 3/4 Teaspoon of salt.

When the zucchini was done cooking, I sliced the zucchini and added all of the other ingredients.  I stirred up the ingredients and my salad was done - quick and easy!

The thing I love about this salad is how easy it is to modify the recipe to your taste!  You can add more or less of anything to make it just right for your family.

To complete our meal, I placed the Johnsonville Chicken Kabobs over the Zucchini Salad and voila - a healthy, quick, and easy meal!  This meal took us about 20 minutes from start to finish to complete.  So tasty!


Johnsonville Chicken Kabobs with Zucchini Salad Recipe

Ingredients:

• Johnsonville Chicken Kabobs
• 6 medium zucchini, halved lengthwise
• 1 teaspoon plus 1 tablespoon olive oil
• 6 scallions, sliced
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 3/4 teaspoon salt

Directions:

Heat grill to medium-high. Brush the zucchini with 1 teaspoon of the oil and grill until tender, 5 to 7 minutes per side.  Slice the zucchini and toss in a large bowl with the scallions, lemon juice, red pepper, the remaining tablespoon of oil, and ¾ teaspoon salt. Serve at room temperature.

CreativeWare 2.5 Gallon Beverage Dispenser ONLY $18.33 (Retail $39.99) + Sherbet Punch Recipe

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I have a similar one that I use during the summer for parties. I usually make my sherbert punch in ours and it's always such a big hit!

Sherbet Punch Recipe:

-2 Liter of white soda (Sprite, 7UP, Sierra Mist,...)
-128 oz of Hawaiian Punch Fruit Punch
-48 oz container of Red Raspberry Sherbert

Add all ingredients into container and let sit.  The sherbert helps to keep this punch cold.

Save $0.75/2 Dole Canned Fruit + Fruit Fluff Recipe

Just in time for Easter! Print out this coupon now as I have a feeling it won't last too long! Head over and print out this coupon that will save you $0.75/2 Dole Canned Fruits.

One of my favorite recipes that my sister-in-law makes every year for the holidays is fruit fluff!

Here's a recipe for some delicious Fruit Fluff:

Ingredients:

Large Tub of Cool Whip

3 cans of Dole Tropical Fuit (drained)

1 lb. fresh (cleaned and halved Strawberries

2 sliced bananas

1 can of mandarins oranges (drained)
1/2 bag of mini marshmallows, or to taste

Directions:

Put half container of Cool Whip in bottom of bowl.

Add all fruit and marshmallows

Top with remaining Cool Whip

Fold, gently, until incorporated 

Refrigerate for a couple of hours. 

I love that this recipe is very flexible. You can add additional or different fruit or leave a fruit out, to your liking. Note that if you add more fruit than this basic recipe, you will have to add more Cool Whip.

Buffalo Chicken and Roasted Potato Bake Recipe

In our family we LOVE Buffalo Wings Sauce!  I love chicken, potatoes, and bacon, too!  So, this recipe was a must for my family!  Easy to make and delicious to eat!

Buffalo Chicken and Roasted Potato Bake

Ingredients:

• cooking spray
• 1 Bottle (about 12 oz) Buffalo Wings Sauce - 8 oz
• 8 potatoes, peeled and cut into 1/2-inch cubes
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 2 cups shredded Mexican cheese blend
• 1 cup crumbled cooked bacon
• 1 cup diced green onions

Directions:

• Preheat oven to 500 degrees F
• Spray a 9x13-inch baking dish with cooking spray
• Heat Buffalo Sauce in a large skillet over low heat, stirring
• Toss potatoes in batches with the Buffalo Sauce to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. 
• Bake potatoes until tender inside and crisp and brown outside, about 50 minutes, stirring every 10 to 15 minutes.
• Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Reduce oven heat to 400 degrees F 
• Spread chicken cubes over roasted potatoes. 
• Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. 
• Return to oven.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

4th of July Themed Recipes

Looking for a few new recipes to try this 4th of July? If so, here are just a few of my favorite 4th of July themed recipes from Pinterest.

Fourth of July Wands (makes 20 wands)

INGREDIENTS:

1 watermelon
2 pints blueberries
20 skewers

DIRECTIONS:

1. Slice the watermelon into 1/2 inch round slices, and then cut out star shapes using a three-inch star-shaped cookie cutter.
2. Gently slide the blueberries on wooden skewers* and finally place a watermelon star on the top.
3. Place the skewers in a tall glass or in decorated floral foam as an eatable centerpiece.
* If serving to young kids make sure they're careful with the wooden skewers.

Weelicious

4TH OF JULY FRESH BERRY TRIFLES

INGREDIENTS:

One 12-ounce lemon pound cake (homemade or store bought)
4 ounces cream cheese, softened
3 tablespoons granulated white sugar
1 cup heavy whipping cream
1 1/2 cups blueberries
1 1/2 cups finely diced strawberries
10 8-ounce plastic (see-thru) cups

DIRECTIONS:

1. Cut the pound cake into 10 slices. Use a small STAR cookie cutter to cut out 10 stars from the center of each slice. Chop the remnants of each slice into small pieces. Set aside.

2. Place the cream cheese and sugar in a medium bowl. Use an electric mixer to combine them until well combined (1 to 2 minutes). Add the cream and continue to whip until the mixture is soft and creamy.

3. Assemble the trifles: Set all of the plastic cups on a tray. Sprinkle a few cubes of pound cake into each cup. Top with a small spoonful of cream and a spoonful of both blueberries and strawberries. Layer again- more pound cake, more cream and more berries, and then place a star-shaped piece of pound cake on top.

Recipe Girl

Firecracker Popcorn

INGREDIENTS:

1 bag Pop Secret Homestyle microwave popcorn
1 cup white candy melts
1 package Strawberry Pop Rocks candy
Blue sprinkles

DIRECTIONS:

Prepare the popcorn according to package directions. Spread onto a cookie sheet and allow to cool.
Meanwhile, melt the candy melts and drizzle onto the popcorn.
Sprinkle Strawberry Pop Rocks onto the popcorn.
**If you want some EXTRA sizzle, use Blue Pop Rocks, too!**
Add sprinkles and allow to harden completely.

The Nerds Wife

Red, White and Blue Patriotic Peppermint Patties

INGREDIENTS:

¼ cup butter, softened
⅓ cup light corn syrup
4 cups powdered sugar, divided
1½ tsps lemon extract OR ½ to 1 tsp peppermint extract OR any other extract you want
food coloring - I used Wilton's red and blue icing color in the gel format
½ cup granulated sugar

DIRECTIONS:

Combine butter and corn syrup together in a small bowl.
Add 2 cups powdered sugar and your choice of extract and beat until well combined. Add extract ½ teaspoon at a time until the mixture reaches your desired flavor.
Stir in an additional cup of powdered sugar.
Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
Knead the mixture until sugar is absorbed and is completely smooth.
Divide dough into three portions.
Tint one portion red with the red food color/gel and one blue. Leave one portion white.
Shape into ¾ inch balls and roll in granulated sugar.
Flatten gently with a fork.
Let candies stand, uncovered, at room temperature for 1 day.
Store in an airtight container.

Mom On Time Out

4TH OF JULY STAR COOKIES

INGREDIENTS:

1-1/4 cups Gold Medal® all-purpose flour
1/4 cup sugar
1/2 cup (1 stick) butter, softened
4 ounces cream cheese, room temperature
1/4 cup powdered sugar
24 strawberries, thinly sliced
1 cup blueberries

DIRECTIONS:

Preheat oven to 325°F. In a medium bowl, combine the flour and sugar. Using a pastry cutter or two knives, cut in the butter until the mixture resembles fine crumbs. Form the mixture into 3 small balls and knead each one until smooth.

On a lightly floured surface, roll a ball of dough to 1/2-inch thick. Use a star cookie cutter to cut into stars. Place them 1-inch apart on ungreased cookie sheets. Repeat with remaining dough. Bake for 8-10 minutes until cookies are set. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

In a small bowl, blend the cream cheese and powdered sugar with an electric mixer on medium speed until smooth. Carefully spread icing evenly over each cooled cookie. Slice each strawberry slice in half and arrange on the cookies pointing outward. Place three blueberries in the center of each cookie.

Gold Medal Flour

Patriotic Cake Pops

INGREDIENTS:

Red candy melts
Royal blue candy melts
White cookie icing
White sugar sprinkles
1 can prepared vanilla frosting
Favorite cake recipe or cake mix (plus ingredients)

Supplies:

50 cookie sticks
Wax paper
Cookie sheet
Chocolate melting pot

DIRECTIONS:

Prep the cake. Bake cake as directed on package. When completely cool, break the cake into crumbs by hand in a large bowl. Mix in full can of frosting until well blended.
Make cake balls. Roll the cake mixture into 50 1-inch balls and place on waxed paper.
Melt the candy melts as directed. For the "stars" of your flag, use the royal blue candy melts. For the "stripes" pops, use the red candy melts.
Add the sticks. Dip a cookie stick about 1/2 inch into warm candy melt and insert the stick into the rounded part of a cake ball. Repeat for remaining cake balls.
Prop up pops. Place pops cake end down, on waxed paper while the chocolate is still slightly warm, so the candy hardens into a flat surface at the top (this will help your pops stand up when serving).
Cool the pops. Place the cake pops in the freezer for about 10 minutes, or in the refrigerator for about 20 minutes, to firm.
Add a second layer of chocolate. Once the pops are firm, remove from the fridge/freezer and dip each into the melted chocolate, tapping excess chocolate off.
Sprinkle on the stars. Decorate the blue pops with white sprinkles before chocolate coating hardens.
Drizzle on the stripes. Drizzle white cookie icing over the red pops after chocolate coating hardens.
Make your flag fly! Line up your pops to create the Stars and Stripes on a tray.

Party City

SNICKERS Apple Salad Dessert Recipe - Yummy Treat for The Big Game

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BigGameTreats #CollectiveBias

As many of you are aware I proudly display the green and gold (as many of you do as well) thoughout football season.  In fact, here in Wisconsin we live and breathe football for about 5 months out of the year!  EVERY week I look forward to going to my dad's house and watching the game.  It has become such a tradition that it was included in my children's writings this year (that made for a proud mama!).  My passion for football just keeps growing each year as we watch our favorite team win...and win...and win...until we lose *sniff sniff*  No worries, though, there's always next year!

I love to bring a treat over to share with my family to enjoy as we watch the game.  I usually choose to bring a dessert - that way if we lose, it lessens the blow as we drown our sorrows in deliciousness!  I wanted to make a dessert for the family that we could enjoy for the upcoming big game that was easy enough to tweak and show our team spirit.

I headed to Walmart and was walking through the candy aisle (how anyone can pass up this aisle is beyond me!) when I found some SNICKERS® and a little light bulb went off in my head. DING! One of my favorite desserts that I could share with all of you - SNICKERS Apple Salad Dessert. And it's plenty easy enough to sprinkle some green and gold over the top to show our love for our team!

I ended up picking up some SNICKERS and Skittles® to help accent our get together as we watch the next big game.

SNICKERS Apple Salad Dessert

Ingredients:

• 1-1/2 cups cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 4 large apples, chopped (about 6 cups) (as noted, I used Granny Smith Apples, but you can use other varieties.  We like the tart taste!)
• SNICKERS candy bars, cut into 1/2-inch pieces (I used 15 Fun Size bars)
• Don't forget the Green and Gold sprinkles (totally optional...but why would you skip this fun addition?!?!)

Directions
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.   I opted to use the Skittles (why not??!  MORE sweets ;) ) and picked out the green and gold to decorate the plate around the serving cups.  

I love including little helpers in any way possible when creating magic in the kitchen. My littlest one loves helping me mix the pudding mix and milk!

Mix it all together and throw it in the refrigerator to let it cool and meld together...YUM!

Get ready to enjoy your delicious treat while you watch the big game!

I've shared my my game day dessert recipe with you! I'd love to hear what you plan on making for the Big Game! Leave a comment below.

Slow Cooker Boneless Spare Ribs Recipe

Slow Cooker Spare Ribs
Ingredients:

• 1 cup of ketchup
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons soy sauce
• 2 pound boneless pork spareribs

Directions:

1. Place ribs in slow cooker.
2. In a mixing bowl, mix together ketchup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce.  Pour sauce over ribs.
3. Cover, and cook on Low for 9 hours, or until ribs are tender.
4. If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.
5. ENJOY!

You can opt to boil ribs in water before adding them to the slow cooker.  I have also put them in the oven at 375 degrees, uncovered for 30 minutes before serving.  However, I think they taste fine right out of the slow cooker.  Really tasty.  I have added odds and ends to taste as well...BBQ sauce, salt, and pepper,...I have made this various ways to tweak the recipe and I have yet to not like what I have done :)

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Some of their popular meals include:

•Layered Beef Lasagna
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•Sesame Ginger Chicken
•Creole-Style Andouille Sausage and Chicken
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Pizza Pudgy Pie Recipe: Pick 'n Save Wisconsin Grocery Store Helps You Prepare For Your Next Camping Trip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

When planning a camping trip with my family, we head to our local Pick 'n Save store to stock up on all the food and goodies we might need.  I love the selection and I also love that they offer so many specials on my favorite camping yummies throughout the season to help us save on food for our trip!

My family loves to go camping!  It's so much fun...for us all!  The kids love the outdoors.  They love chasing fireflies, discovering nature, campfires, and so much more!  When we camp our days are packed with activity.  So, when we get back to our sites for the evening and we are preparing for our meals, we want quick and easy!

I recently learned how to make Pudgy Pies.  I had never heard of them, but went to a function with my daughter and learned how to make them.  There are quite a few different types of Pudgy Pies.  The possibilities for this yummy camp food are endless!  With four children, you can imagine how difficult it is to plan a meal that everyone will love and have no complaints over.  I love how versatile these Pudgy Pies are and how you can make them to suit even the pickiest of eaters!

My favorite Pudgy Pies that we have made thus far this year is the Pizza Pudgy Pie.

Ingredients:

• Bread (larger pieces of white bread work best)
• Butter (I used spreadable butter so it goes on bread easier)
• Pizza Sauce
• Pepperoni
• Shredded Mozzarella Cheese
• Peppers (chopped)

Directions:

• Smother two pieces of bread with butter on one side.
• On the unbuttered sides, spread pizza sauce on up to the edges.
• On one slice of bread, place chosen ingredients.  I chose to use all of the fillings listed above, but my children picked what they wanted to make their own pizza pudgy pies.
• Put the other piece of bread on top and close like a sandwich.  Close Pudgy Pie Maker and laatch together.
• Cook in the flames of your campfire until the bread is golden brown. You will have to open the pudgy pie maker to check it occasionally so that it doesn't burn (we check every couple of minutes and then flip it over to make sure it's browning on both sides).

We each ate a couple of the Pizza Pudgy Pies.  They were so yummy!

One thing that someone suggested is doing a Leftover Pudgie Pie day.  On your last night/day of camping, bring everyone together with leftovers.  Put together all the leftovers that might get thrown away otherwise and let everyone make their own Pudgie Pie creations.  Anything and everything goes.  I was thinking about all of the leftover lunch meat, hamburger, sausage, eggs, cheese, and more we have on our last day of camping that isn't really enough to use for a meal.  Pudgie Pies are the PERFECT way to use up things that would otherwise be tossed - in a delicious way!

#MyPicknSave #CollectiveBias

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It's What's for Dinner: Grandma's Polish Sausage and Rice

Yummy!  My mother in law makes this every year for Christmas and it is a requested favorite! Whenever I see a sale on Polish Sausage I end up stocking up to have it on hand in case I need to bring a dish to pass...this is so good!

Here's what will be on our plates tonight!

Polish Sausage and Rice

Ingredients:

• 2 small boxes of Uncle Ben's Long Grain and Wild Rice
• 1 diced medium green pepper
• 1 medium chopped onion
• 4 cups sauerkraut (drained and rinsed)
• 8 tablespoons butter
• 1 Party Pack of Polish Sausage
• salt to taste (optional)

Directions:

1. Boil Sausage for 2 hours, slice up
2. Cook rice according to box
3. Saute pepper and onion in butter
4. Mix all ingredients with sauted vegetables
5. Salt, toss lightly
6. Bake in covered casserole for 1/2 hour at 350 degrees 

I opt to make mine in a crock pot and leave it on warm all day.  

Recipe Idea: "Irish Champ" Mashed Potatoes

As I have stated before, we go all out in my family for St. Patrick's Day.  We eat Irish food, in fact, we are so Irish that we have a Leprechaun that visits every year.  We love celebrating and have many traditions for our St. Patrick's Day celebration.  I will be making Reuben sandwiches, but was looking for a side dish...here's a keeper!  Irish Champ is actually a mashed potato mostly popular in Northern Ireland.

Ingredients:

• 2 pounds potatoes, peeled and halved
• 1 cup milk
• 1 bunch green onions, thinly sliced
• 2 eggs
• 1/2 teaspoon salt, or to taste
• 1/4 cup butter
• 1 pinch freshly ground black pepper to taste

Directions:

• Place potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender, about 20 minutes.
• Drain well. 
• Return to very low heat and allow the potatoes to dry out for a few minutes. 
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth.  Add eggs to the mixture.  Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper.

Thanks, All Recipes, for the reminder on how to make one of my mother's classic recipes.

Looking for some good recipes for Weeknight Dinners?

Sometimes we are at a loss for what to have for dinner!  We end up having the something a lot but those get boring.   With this FREE eCookbook Recipes for Chicken, Beef, Seafood and Quick and Easy Desserts.

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From Mr. Betsy's Oven - Blue Ribbon Fudge Brownies

Betsy asked me to make something for her to take into work, so I decided to make my fudge brownies, that took the blue ribbon at the 2008 Wisconsin State Fair Textile, Craft and Culinary Competition.  The other blue ribbon was for my pecan pie.

Start by melting 2 sticks of butter in a saucepan over low heat, if you use unsalted butter, add 1/2 teaspoon of salt to the batter when you add the other ingredients.

Put four large eggs into your mixing bowl.

Beat the eggs with a whisk attachment at medium speed until they are fluffy.

You will also need, 1 cup each of sugar and brown sugar.

1 1/4 cups cocoa powder, I use Nestle brand.

1/2 cup of flour.

And 2 teaspoons of vanilla extract.

Once your butter is melted, add all the remaining ingredients to your eggs.

Then mix everything together until they are combined.

Pour the batter into a greased 9x13 pan, make sure to level out the batter.

Then bake in a 300 degree oven for 45 minutes, testing with a toothpick at the end to make sure they are done.  Low temp and long cooking time help them retain the consistency of fudge.

Allow them to cool completely before cutting.  I have found the best tools to use when cutting them are either a frosting spatula or a pizza cutter, otherwise the top, which is slightly crunchy, tends to rip and you lose that aesthetic appeal.

Hopefully you can tell from the picture how rich these turn out, whenever I bring these to a gathering people are very excited to get their hands on one.  The official sister of Mr. Betsy recently made these for a bake sale and received some high praise for them.  I hope you give them a try.

Thanks for reading.

-Mr. Betsy


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FREE Mr. Food Valentine's Day Recipes eCookbook

Sign up and receive Free Mr. Food Valentine's Day Recipes eCookbook.
I am doing cooking dinner for my family this Valentine's Day and I look forward to using one of the recipes in this eCookbook for dessert!
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FREE Mr. Food Blue Ribbon Casserole eCookbook

Sign up and receive a Free Mr. Food Blue Ribbon Casserole eCookbook.   This is perfect for this time of year...23 EASY casserole recipes!  I'm always looking for quick, easy and GOOD recipes.  I can't wait to try a couple of these out.
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