Monthly Archives: June 2012

Food Star Friday – Banana Muffins with Marscapone Frosting

Standard

As you can tell from my lack of it on the blog, I am not a big baker. Well between me not baking much and the fact that, believe it or not even with kids here, sweets just don’t aren’t popular in my house. Don’t get me wrong. I could make a huge batch of chocolate chip cookies and they would be gone tomorrow. But I want to try out new cakes and pies and those just don’t go over well. I guess I should just make them and feed my neighbors well right?

Well since I had a Food Star Friday coming up, I figured it was a great time to pull out a baking recipe. I had gone to the store and picked up 4 bananas a few days ago and hid them so no one would eat them before they got ripe enough to use. I am so sneaky. Once I got down to baking them I had everything out and into the bowls, just one more ingredient needed…vanilla. CRAP where is the vanilla??? Just as I was starting to get really upset (at myself for not checking a head of time and at whoever used the last of the vanilla) Dylan’s girlfriend told me she had seen it in the pantry. She proceeded to rummage around and come up with the vanilla. They had used it for French toast and it didn’t get put back in the box *sigh* so now I have vanilla right? I open it up and pour it into the tablespoon…..just under one tablespoon left in the bottle AARRGGGG!!! Why does baking always end up so stressful for me? OK, back to why were are here…the muffins.

The recipe is from Giada De Laurentiis. I love a lot of her recipes, so when I saw this one I decided to take a stab at it. My friends, it is so good!! The muffins are moist and don’t really need the frosting but I will tell you that the frosting is out of this world! If you are baking challenged like me this is a great recipe for you because it is not difficult at all. The best part…..the muffins went so fast I almost didn’t have time to take the photo!! So give them a try, you will be very happy you did, I promise!!!

Banana Muffins with Marscapone Frosting

Muffins:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas, peeled and coarsely mashed

Frosting:

  • 3 ounces cream cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/3 cup mascarpone cheese, room temperature
  • 3 tablespoons honey
  • 1/2 cup chopped walnuts, toasted (I omitted the nuts)

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

Tipsy Tuesday – Killer Kool-Aid

Standard

Happy Tipsy Tuesday Everyone!!! As I  have told you in the past, my son works as a bartender, so I am never surprised when he comes home with drinks that have wacky names. I mean there are actually drinks called a duck fart!!! WOW I don’t think I want to try that one! But when he came home with a drink called Killer Kool-aid I was interested. I grew up drinking Kool-aid but I don’t think this was what Kool-Aid Man was bringing in his pitcher. This is a much more adult version of our childhood favorite drink!

I was a bit skeptical when he told me everything that went into the drink, but I should just learn to trust him. Just like I say the family needs to trust me with the food. He knows what he is doing. This drink is great for a backyard BBQ or just hanging out. It would make a fantastic adult Popsicle as well!!!

Killer Kool-Aid
1/2 ounce melon liqueur
1/2 ounce banana liqueur
1/2 ounce raspberry liqueur
1 ounce Malibu Rum
Ice
Sprite
Add ice to a cocktail shaker along with all of the alcohols. Shake well. Pour into a chilled glass with ice. Top off with sprite. 
ENJOY!!!
Let us know what drinks (or flavors) you would like to see featured here on Tipsy Tuesday.

Manic Monday Week 3

Standard

Good morning from my little corner of Western Washington, and welcome to another Manic Monday here at Bobbi’s Kozy Kitchen. Since I forgot to take my chicken out of the freezer last night, I am very much looking forward to this Manic Monday party. I need all of those last minute recipes that you all have to solve the last minute “Oh my gosh what am I going to make for dinner tonight?”. Here is a recipe I wanted to share for the rest of you. This was quick and easy and very very good.

And a few of the most popular posts from the last party
from Comfy Cuisine
from Pampered Chef Consultant – Carol’s Corner
from Skinny Kitchen
So with that said……
Please make sure to follow me on Facebook, Twitter, and Pintrest. I will be tweeting, pinning, and posting your recipes. Make sure to link back to me as well (either in the post itself or on the side of your blog).
Leave as many recipes as you want that will help with the last minute Manic Monday scramble.
Please don’t forget to click on a few of the other recipes and tell them Bobbi’s Kozy Kitchen sends them some foodie ❤ 
Now let’s kick this Manic Monday off!!!!

Late-Night Pasta

Standard

Happy Friday to you all. We have been enjoying a couple of wonderfully warm days here in Western Washington. Of course today is back to rain, but when we have those days we cherish them and spend as much time outside as possible. I knew I needed a recipe for Food Star Friday but didn’t want to spend much time cooking, I just wanted to sit outside and relax. The evening went on and on until I knew I had to get something cooking. I had a few things I wanted to make, but this recipe had been screaming at me for quite sometime. I am a huge fan of Pasta Carbonara so when I ran across a recipe on the Martha Stewart website by Chef Alfred Portale of The Gotham Bar and Grill in NY I knew I had to make it. He had come up with a dish that was a cross between Pasta Carbonara and Cacia E Pepe (spaghetti with cheese and black pepper). Everything about it sounded wonderful to me so I was game to give it a shot!

Normally on Food Star Friday I make the recipes exactly as written and then just give you all my review of it. How it tasted, how easy it was, etc. Well not so much this time. I got into the kitchen and got into the mind set of if I was coming home late at night and what I would do. I would have a go to recipe like this, but I would also try to utilize many of the items I had in my fridge as well. That is where this recipe was born, between my mind and the contents of my refrigerator. I swear I am getting so bad about changing recipes up but I just can’t help it!!
It was funny because Kevin was chopping and dropping for me as I was rummaging through the fridge digging things out. It went a little like this…

Me – (mumbling in the fridge and clanging jars around)
Kevin – What in the heck are you doing? You look like you are trying to crawl into the fridge!
Me –  I am looking for ingredients for the pasta
Kevin – I though you already grabbed everything the recipe called for.
Me – I did.
Kevin – Okaaaaaaaaaaaaay then again, what in the heck are you doing?
Me – It just needs a little extra OOMF, you know what I mean?
Kevin – I have no clue so I am going to just shut up and stir.

Sometimes they just don’t get me here. But that’s OK. After this dish Kevin said he is going to call me the Mad Foodie instead of the Mad Scientist. I can go with that. Many people in my life have thought I was a bit crazy!!

Anyway, this dish is anything but crazy! It came out so incredibly good that Mr Skeptical (Kevin) ate a huge plate of it and then proceeded to finish what I had left in my bowl. Which was OK because I think I would have eaten myself into a coma if given the opportunity. Seth and Heather tried it the next day for breakfast and both wished there was more!

This recipe does call for quite a bit of black pepper and I knew my family loves anything with heat, but Heather loved it so that was a good sign. If you are still leery about using as much pepper as the recipe calls for, just cut it down to 2 teaspoons.

Late-Night Pasta
adapted from a recipe by Chef Alfred Portale of The Gotham Bar and Grill in NY

1/2 pound spaghetti
5 slices smoked bacon, chopped
3/4 cup onion, chopped
1 cup grape tomatoes, cut in half
1 clove garlic, minced
1 tablespoon black pepper
Salt to taste
3 tablespoons butter, plus some for frying the eggs
2 cups baby arugala or spinach
1 1/2 cup grated parmesian cheese
1/4 cup fresh flat-leaf parsley, chopped
4 large eggs

Bring a large post of water to boil, salt well and add pasta. Cook till al dente, approx 8 minutes. Reserve 1 cup of starchy cooking liquid.

Meanwhile in a large skillet over medium high heat, add bacon and cook until it begin to crisp and fat renders. Add the onions and cook an addition 5 minutes, or until the onions are translucent. Add the tomatoes and garlic and cook for about 2 minutes then add the pepper. Stir until well combined and add the arugala and cooked pasta. Add the 3 tablespoons butter, stir until butter has melted and is well incorporated into the pasta. Add the parmesian cheese and stir. Add some of the pasta water to thin the sauce out as needed.

In a small skillet, melt 1 tablespoon butter. Carefully crack eggs into pan, 1 at a time and cook just until the whites set up. Divide pasta into 4 bowls and top each with a fried eggs. Top each with a sprinkling of pepper and chopped parsley.

Pesto Stuffed Pork Chops

Standard

Happy Hump Day everyone. I love Wednesdays! Well maybe I don’t love Wednesdays as much as I love this Wednesday. Why do I love this Wednesday so much? Well I am glad you asked. The sun is actually shining here in Western Washington and this morning I got to spend some time with my son Seth and his girlfriend Heather. They both work nights and it feels like I never see them, but they stayed up so we could have coffee together and chat a bit. It is strange to live with people but never get to see them. It also makes me sad because I rarely get to cook for them any more. I have seriously been thinking about inviting random people over just so I have people to cook for!

This night was one of those nights when I actually got to cook for them. I had some of my homemade pesto left over and was wondering what to do with it. Kevin had mentioned a while back that he wanted me to make some stuffed pork chops. He is a pork chop fanatic, but I just kind of put it on my list of things to make and forgot about it. I know, bad girlfriend right? But since everyone loved the pesto I made so much I immediately knew What I wanted to do with it. Pesto stuff pork chops, yesssss! I was so happy to find thick cut pork chops at the store, the butcher probably wondered what medication I was one (or needed to be on) since I did my happy dance right there in front of the meat counter.

I have stayed away from pork chops for quite some time because the only way I ever made them was to pan fry them and even then I had trouble with them coming out dry. So instead of trying to conquer my “fear” I just turned my back and ignored it. Give me a pork roast, or really any other cut of pork and I am good to go but after I made the Roasted Garlic Pork Chops and Rice and it came out tender and juicy, I decided pork chops were back in my life and away I went with no fear, OK well maybe a little fear, but not much.

Well the fear of the chop is no longer here. I have developed my pork…chops….OK bad joke. Anyway, I think you will really love this recipe. The pesto adds tons of flavor but doesn’t overwhelm the flavor of the pork. Serve it with a nice green salad and a glass of white wine, you will be happy I promise!!

Pesto Stuffed Pork Chops
4 thick cut boneless pork chops
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground coriander 
Pesto, fresh or store bought
2 tablespoons olive oil
1 small onion, thinly sliced
Preheat oven to 350 degrees F
In a small bowl, mix all of the spices and set aside. Carefully cut each pork chop about 3/4 of the way in, making sure not to cut all the way through, creating a pocket for the pesto. Rub the outside of each pork chop with the spice mixture. Fill each pork chop with pesto, about 1 to 2 tablespoons.
Heat 1 tablespoon olive oil in a large oven safe skillet over medium heat, add the onions and saute. Stir them occasionally for 10 minutes. Push the onions to the side and add the other tablespoon of olive oil and the pork chops. Cook the chops for 1 to 2 minutes per side, just enough to brown them. Remove the pan from the heat and place it in the oven. Bake for 15 to 20 minutes (depending on the thickness of the chops). Remove to a platter, or individual plates and top with pesto.

Greek Burgers for #FathersDay #SundaySupper

Standard

This week for #SundaySupper we are all making things that were/are our Father’s favorite. My Father passed away last November so when Isabel first announced the theme I was a bit apprehensive about how it might make me feel. I knew I was dreading the approaching Father’s Day since it will be the first one without him so I thought focusing any more attention on it would make the day much harder for me. But you know what? It actually made me happy. Instead of thinking about how much I miss him, I was thinking about the things he loved to eat, and boyyyy did he like burgers!! Wait, did I say like? I meant LOVE. They really were his favorite thing to eat. You could keep your filet or rib eye, no lobster for him, just make him a good ol’ juicy burger and he was a happy happy man!!


My Dad was my biggest supporter in everything thing I do, especially my food blog. When I told him it was what I wanted to do he was first in line to say “You can do it!”. He really was a special man. I used to love him coming downstairs when I was cooking dinner and asking, “What experiment are we having tonight?”. That was what spurred me on to make different types of burgers. I wanted to give my Dad different versions of his favorite food.

When we moved from Southern California to Western Washington there was a lot of foods I missed. Mexican of course, but I couldn’t find a good gyros anywhere near me! I used to have gyros at least a couple of times a month when I lived in California but had never experimented with the flavors at home because, well I could get it whenever I wanted and was actually a bit nervous (for some reason) to try to create those flavors at home. Well all of that fear went out the window when I moved and there were no gyros to be found anywhere.

Into the kitchen I went and 6 years later this is what came out. Now there is a great Greek place in town, but I think it might be nicer to stay home with the family, a burger, and a great glass of wine!

This one was for you Dad, I love you!!!

Greek Burgers
1 pound ground lamb
5 ounces frozen spinach, thawed and drained
1 tablespoon olive oil
1/2 small yellow onion, chopped
3 cloves of garlic, minced
1 1/2 teaspoons dried oregano (preferably Mediterranean)
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon dried mint
1/4 (a generous handful) fresh flat-leaf parsley leaves, chopped
4 ounces crumbled feta
Salt and pepper to taste
Sliced vine ripe tomato
Toasted burger buns (this can be made as 2 BIG burgers or 4 smaller ones)
First of f get your Tzatziki Sauce made an in the fridge to sit for a couple of hours. 
Heat the olive oil to a small skillet over medium-high heat. Add the onions and cook until translucent, 3 to 5 minutes. Add the garlic and cook an additional minute. Remove from heat and allow to cool slightly.
Grab a medium bowl and add the lamb, all of the seasonings, cooled onions and garlic, spinach, parsley, feta cheese, and salt and pepper. Mix just until combined and form into 2 large or 4 small patties. Heat the grill to medium-high and place the burgers on the grill. Cook the burgers, flipping once, about 10 minutes for medium rare, or until desired doneness.
Top your burgers with sliced tomato and slather the top bun with Tzatziki Sauce.
ENJOY!!!

Here are all of the other wonderful #Sunday Supper tributes to Dad’s. Happy Father’s Day everyone!!

Father’s Day Brunch:
Dad’s Favorite Soup, Salads and Bread:
Father’s Day Favorite Main Dishes:
Wine Pairings for Father’s Day ENOFYLZ

Hawaiian Jalapeno Chicken with Peach Salsa Rice

Standard

I know today is supposed to be Food Star Friday but I am still a bit off kilter from the BlogHer Food conference last weekend. It was such a whirlwind and that seemed to carry over to this whole week. I promise Manic Monday and Food Star Friday will be back next week.

On to the food right? OK, here goes. This recipe is what happened when I was scrambling to come up with dinner. Like I said, this week has been crazy for me and cooking was no different. I am usually completely organized when it comes to my meals (hahaha NOT)! Why do you think I have Manic Monday? Because a lot of the time the manic one is ME. But this meal was actually a reward for being unorganized!

A while back my son brought me home some pepper jelly from Rose City Pepperheads in Oregon.

Now that I have tried their jelly I want to try all of them! SO much flavor with a wonderful balance of sweet and heatt. I am wondering what the Holy Habanero tastes like, I am feeling pretty brave lately so I will have to order that and give it a try.

This is a super simple recipe with a ton of flavor. Again we are outside on the grill, or rather Kevin is on the grill. But this can be done on a grill pan in kitchen, or even in the oven. Anyway you cook it I highly recommend you give this a try!!

Hawaiian Jalapeno Chicken with Peach Salsa Rice
2 pounds chicken legs or thighs
Kosher salt
Cracked black pepper
Ground ginger
Jalapeno pepper jelly
2 cups rice
3 1/2 cups chicken stock
1 lime, zested and juiced
1/4 cup (a good handful) of fresh cilantro leaves, chopped
1 cup Peach Salsa (or store bought peach or mango salsa) 
Lay out your chicken and season both sides with a sprinkling of salt, pepper, and ground ginger. Fire up your grill to medium-high. Once it is hot, place the chicken on the grill and cook for approx 8 to 12 minutes per side (times vary depending on grill type and size of chicken). 
Meanwhile, in a medium sauce pan, add the rice and chicken stock. Cover and bring to a boil. Once at a boil reduce heat to low and cook for 20 minutes. Remove lid and fluff rice with a fork. Stir in the lime zest, juice, cilantro, and salsa.
Dish up a nice scoop of rice with a couple pieces of chicken and you have a fabulous meal for 4!

Tzatziki Sauce

Standard

With the weather getting warmer (finally) in Western Washington my mind has been drifting to fresh clean flavors. One of the things I love about Greek food is the flavors and tzatziki sauce is one of my favorite things. The taste of fresh cucumber and dill with a little pop of garlic? Mmmm so good. So now I have been trying to come up with a few Greek inspired meals. One of those meals will be a Greek burger for #sundaysupper. If you don’t follow me on Twitter give me a quick follow and keep an eye on that hash tag this Sunday. You will find so many wonderful recipes, many of which get picked up for the top 9 on Foodbuzz. It is wonderful being included in such a terrific group of bloggers.
So today’s post is the sauce that is part of many a delicious Greek meal. Tzatziki sauce. This recipe couldn’t be simpler and is so flavorful. You can use it on burgers, chicken, sandwiches, or even just dip fresh vegetables in it for a snack. It is very healthy as well. It calls for Greek yogurt, but you can use regular yogurt if you can’t find Greek style. You just have to drain it first. Place it in a strainer lined with cheese cloth over a bowl and allow it to drain for a couple of hours to get as much liquid out of it as possible.

Gather your cast of characters. No that isn’t a weird cucumber, I just started peeling before I took the picture. I get carried away sometimes.
Oops don’t forget the lemon! 
Peel your cucumbers and scoop the seeds out with a spoon.
Cube it up and toss it in a colander with a little of salt so it can lose a little bit of that water weight. 
Now drop your skinny cucumber into the food processor.
Add your garlic, dill, lemon juice, and ground pepper to the party. 
The result? Some darn tasty sauce that you will want to dive right in to!!

Tzatziki Sauce
24-ounces of plain Greek yogurt
2 large cucumbers, peeled, seeded, and chopped
Kosher salt
2 large cloves of garlic, minced
1 tablespoon fresh dill, chopped
Juice of one lemon
Cracked black pepper (to taste)
Peel the cucumbers and cut them in half. Using a spoon carefully scrape the seeds out. Chop the cucumbers and lace them in a colander, salt them and allow to sit for at least 30 mins to allow the cucumbers to release their liquid.
Add the drained cucumbers, garlic, dill, lemon juice, and black pepper to the food processor. Process until smooth. Stir cucumber mixture into the yogurt. Taste and adjust your salt and pepper if needed. Place in an airtight container and allow to set in the refrigerator for at least 2 hours to allow the flavors to meld.
Can be stored for up to 2 or 3 days. Should be used as quickly as possible because the cucumbers will give off more liquid and the sauce will separate.

Roasted Garlic Pork Chops and Rice

Standard

When I walked into my hotel room at the BlogHer Food conference this past weekend I was greeted by a bright blue Progresso bag and balloon. My first thought was “How festive” my second thought was “Ohh what’s in the bag?”. The answer to that question is a can of their new Recipe Starters cooking sauce. I had never seen this before and to be honest with you my first reaction to it was “Oh another soup to cook with”. I have mentioned many times how I try to stay away from any cooking with condensed soup because they contain so much sodium and fat. So I tossed the can back in the bag and didn’t look at it again until I got home.

Monday I pulled the can out again and started to read the information on it. Hhmmm only 5 grams of fat, 430 mgs of sodium, and only 70 cals per serving? That is a far cry from the 28 grams of fat, 1955mgs of sodium (yes I said 1955!), and 258 cals per serving that the average condensed can of cream soup contains. Well with those stats alone I was very excited to give it a shot.

A lot of people have asked for quick meal recipes so I wanted to come up with something that would be good for a working parent that needs to get a nice meal on the table for their family in 30 minutes. This product made that goal so very easy! I still can’t believe it is only 70 calories per serving, it tastes like it should add so much more!! I can’t wait to try the others!

Now on with the show……

Salt and pepper your pork chops and get them in the pan for a little sizzle time.
In the mean time slice and dice a few mushrooms and an onion. You also need the zest of a lemon but I got trigger happy with the camera and forgot to get that in here.
Don’t forget to turn those chops over. They only need a couple of minutes on each side for now.
Now the mushrooms and onions hit the playground.
Here comes that pretty blue can.
After it comes to a bubble slide the chops back into the hot tub, cover and let cook while your rice is finishing up.
And WALA!! Supper in 30 minutes or less!

Roasted Garlic Pork Chops and Rice

3 tablespoons olive oil, seperated
4 thick cut pork chops
Kosher salt
Cracked black pepper
1 small onion, diced
1 pound cremini mushrooms, sliced
1 18-ounce can of Progresso recipe Starters Creamy Roasted Garlic cooking sauce
2 cups white rice
3 1/2 cups chicken stock (or water)
A handful of fresh flat-leaf parsley leaves, chopped (for garnish)
In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Season both sides of the pork chops with salt and pepper and sear them on both sides in the pan, 2 to 3 minutes per side. Remove from pan and reserve on a plate covered with foil. 
Place the rice in a medium sauce pan with the chicken stock and bring to a boil. Cover and cook on low for 20 minutes.
Add the rest of the olive oil to the pan along with the onions and mushrooms. Reduce heat to medium and cook until the onions are translucent and the mushrooms start to give up their moisture, about 5 minutes. Stir in the Progresson recipe Starters Cooking Sauce and add the lemon zest. Stir to combine well and check for seasoning. Add salt and pepper to taste. Bring to a bubble and return the pork chops to the pan. Cover and reduce heat to simmer, cook for 20 minutes.
To serve place a large scoop of rice on a plate, lay pork chop across the rice and spoon sauce over the top. Sprinkle with chopped parsley if desired.

Blogger Inspiration ~ Sunshine Award

Standard

Just when I thought things couldn’t get much better this week. I mean BlogHer Food will have me in a daze for a while, I received a wonderful compliment in the form of The Sunshine Blog award from my friend Krista over at Everyday Mom’s Meals! Krista and I met sometime ago through Facebook and our blogger family there. Instantly I fell in love with her with her caring heart and upbeat way of looking at life. She is quite an inspiration her self so for her to award me is an honor!

As Krista explained it, the Sunshine Blog award is an award given to bloggers by other bloggers. It is given to “bloggers who are positive and creatively inspire others in the blogosphere”. 
How the award works, thank the person that awarded you and link back to their blog. Then answer 10 questions about yourself (it is nice to get to know each other better).
Select 10 bloggers that inspire you and link back to them in your post and let them know they have been given the Sunshine Award.
1) Your favorite color? All shades of red, from blood red to baby pink
2) Favorite animal? LOL I am a bit strange. I worked for Project Wildlife for many years and rehabbed many wild animals. I was also blessed to raise education animals for the San Diego Zoo as well as our organization. So my favorite animal is a possum.
My daughter Jessi and our education possum Noel.
3) Favorite number? 9
4) Favorite drink? (non alcoholic) Vitamin Water (alcoholic) Dirty Martini
5) Facebook or Twitter? That is a hard choice. I have made some wonderful connections with people through both sites. I usually have them both open most of the day
6) Good movie or good book? If I am alone a good book, but love a good movie with family and friends
7) My passion? Cooking has become such passion for me since I lost weight. I say I used to live to eat and now I live to cook. I love nothing more than being surrounded by my family in the kitchen, talking and laughing, and serving them a great meal.
8) Giving or getting presents? Easily it is giving. I like to make presents. At the holidays I will make baskets for people with homemade cookies, candy, bread, jams, etc.
9) What is your favorite day of the year? I love Thanksgiving. There is something about a day of being around your family and friends to give thanks for everything you have in your life that makes me smile inside whenever I think about it.
10) Favorite flowers? Roses, Sterling Silver (purple) or white
Now enough about me! Lets get on to the 10 bloggers I am awarding. This is so hard because there are so many wonderful people I could chose!! But here are 10 of them.