Sunday, April 6, 2008 Blonde Brownies - Healthy Version
I am at it again...trying to convert some of our favorite recipes to be more healthy! I made these last night and they were so good! I thought I would share the recipe with you. I made them healthier by replacing the brown sugar with some organic sugar and molasses. Give them a try!
BLONDE BROWNIES - Healthy Version
1 cup whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup butter, melted
1 cup organic sugar (or sucanat or raw sugar)
1 tablespoon molasses
1 egg
1/2 teaspoon vanilla
1/2 cup chocolate chips
Butter a 9x9x2 inch baking pan. Melt the butter, then add the sugar and molasses. Mix well. Add egg and vanilla and mix well. Stir in dry ingredients (flour, baking powder, and salt) until well combined. Stir in chocolate chips. Spread in buttered pan and bake at 350 degrees for 20-25 minutes. |
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Saturday, March 29, 2008 Make Your Own Brown Sugar
I was making a batch of chocolate chip cookies and trying to convert the recipe to be more healthy. I already substituted whole wheat flour for the white flour, but was trying to figure out what to do about the brown sugar. I substituted some organic cane sugar for the granulated sugar, but wasn't sure what to do with the brown sugar. I did a search on the internet and came up with a recipe to make your own brown sugar! Here is the recipe:
HOMEMADE BROWN SUGAR
To make homemade brown sugar, mix 1 cup granulated sugar (I used the organic cane sugar) with 1-2 Tablespoons molasses. It is that easy...and it works!
You can either mix this ahead of time and store in a container, or just dump the sugar and molasses into the recipe. That is what I did with the cookies I was making and they turned out great! |
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Saturday, March 29, 2008 Homemade Baby Food
I just finished up making some homemade baby food and thought I would share how I do this. I have made my own baby food off and on throughout the years of having babies. I believe that it has to taste better and is cheaper than buying baby food in the store.
DECIDE WHAT YOU WILL STORE THE BABY FOOD IN
The first thing you need to do is find someone who buys their baby food so they can save their jars for you. I had a mom who buys the expensive organic baby food...those jars are wonderful because they have the nice twist and lock lids (not like most other baby food lids that you screw them on and can't get them on straight, etc.). Anyway, I have a bunch of these jars that I brought up from the basement this morning. I peeled the labels off and ran them through the dishwasher. I hand washed the lids.
If you don't have access to jars you can also freeze your homemade baby food in ice cube trays and then pop them out and put them in freezer bags (label and date the bags!). When you want some baby food, get out one or two cubes of food and warm on the stove or in the microwave.
HOW TO MAKE THE BABY FOOD
I usually start out with making peaches, pears, applesauce, sweet potatoes, and peas/carrots.
To do the peaches and pears, I buy canned peaches and pears with NO SUGAR ADDED. Buy the biggest cans you can find so you get a greater value. To make the peaches or pears, simply open the cans, drain off most of the juice, put the fruit in your blender, and blend up until smooth. Add a little water if you need to so that it is smooth and not too thick. Pour the blended fruit into your baby food jars ( be sure to not fill them too full - leave room for the mixture to expand when it freezes). Put the lids on and place in the freezer. If you want, you can put the jars in large freezer bags and label the freezer bag so you know what food is in the jars. I can usually tell by the color.
For the applesauce, I buy natural applesauce with no sugar added, and simply pour into the jars as described above, put the lids on, then freeze. Easy!
For the sweet potatoes, buy fresh sweet potatoes and cook them like you would to eat them for dinner. Once they are cooked, cut into chunks and place in the blender. You will need to add more water to this than you did the fruit to get it smooth. Blend and continue to add water until it is nice and smooth. Pour into jars, cap, and freeze.
For the peas and carrots, I buy frozen peas and carrots. Steam them, keeping the water to add in to the blender as needed. Once the veggies are cooked, then transfer to blender and blend, adding water as needed to get it smooth. Pour into jars, cap, and freeze.
You can also do green beans, although I found it kind of hard as the green beans were stringy and the blender didn't make them very smooth.
If you just did these few foods and bought some, you would save a bunch! It doesn't take that long and is so easy to do! Have fun! |
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Saturday, March 29, 2008 All-Purpose Seasoning Mix
Here is a wonderful seasoning mix that you can add to all kinds of meat, eggs, soups, etc.
All-Purpose Seasoning Mix
6 tablespoons sea salt
6 tablespoons paprika
6 tablespoons dried oregano leaves
1 tablespoon ground thyme
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons black pepper
3 tablespoons tumeric powder
3 tablespoons chili owder
1/4 teaspoon ceyenne powder (more if you like it more spicy)
Mix everything up so it is well blended. Store in an airtight container. (This mix fits into one of the larger spice containers you buy in the store.) |
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Saturday, March 29, 2008 Homemade Cream of Chicken Soup
Here is a much healthier alternative to the cans of cream of chicken soup you buy in the store! Enjoy!
Homemade Cream of Chicken Soup
3 tablespoons butter
3 tablespoons whole wheat flour
1/2 cup chicken broth
1/2 cup milk
salt to taste (optional)
In a small saucepan, melt the butter on medium heat. Once melted, add the flour. Stir until flour is mixed in and bubbly. Slowly add the chicken broth and milk, stirring constantly to avoid lumps. Cook on medium heat, stirring constantly, until thickened.
This recipe equals one can of cream of chicken soup. |
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Saturday, March 15, 2008 Friday is Pizza Night!
Ever since my husband and I got married, we have delegated Friday night as "pizza night". So...for the past almost 19 years we have had pizza for dinner pretty much every Friday night. When we were newly married, we would make a pizza using the Jiffy pizza crust mixes, pizza sauce, and hamburger and cheese. It was a pretty easy pizza to make and we enjoyed it. Then we went through a phase where we ate the premade pizza crusts from the store and then added our own toppings and baked it. That was pretty good too. But then....I started making a yeast bread crust and we have never turned back!
I recently have had to graduate to preparing two pizzas for our growing family instead of the usual one. I love this crust recipe..it is quick and easy to mix up in my Bosch mixer and I can double the recipe to make two crusts. It raises so nice and tastes so good! Since I am making two pizzas now, I make one hamburger and sausage and one Canadian bacon and pineapple. Yummy!
I would like to share with you our pizza crust recipe as well as a recipe for pizza sauce. I can't remember where I got the recipe for the sauce. It tastes great and is quick and easy to make...and much cheaper than the store-bought pizza sauce! It has been fun having this family "tradition" of having pizza every Friday. The kids have enjoyed it too. We kind of make Friday night our family night...with pizza, then maybe a game or movie, then ice cream later!
I hope you enjoy these recipes...and maybe be inspired to start your own "pizza night" too!
PIZZA CRUST (makes 1 large crust - can double to make 2 crusts)
2 tablespoons olive oil
1 teaspoon sugar or honey
1 teaspoon sea salt
2 1/2 cups flour (I use 1 wheat and 1 1/2 white, but use whatever combination you like)
1 cup warm water
1 Tablespoon yeast
Preheat oven to 425 degrees.
Put above ingredients into heavy duty mixer. Mix and knead for about 8 minutes. If mixing by hand, dissolve yeast in warm water, then add remaining ingredients and mix well. You will need to use your hands to work in all the flour and then knead it for about 10 minutes to make a nice smooth dough.
Roll into a ball and place on greased (buttered) pizza pan.
HINT: Place a wet dishcloth on the counter and put your pizza pan on top of it while you roll out the crust. This keeps the pizza pan from moving all over the place!
Once the crust is rolled out to the edges, spread with sauce (recipe below) and toppings.
Bake in 425 degree oven for 15-20 minutes or until cheese is lightly browned and crust is done.
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PIZZA SAUCE (makes enough sauce for 1 pizza-can be doubled for 2 pizzas)
8 oz. can tomato sauce
1 teaspoon sugar or honey
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil for flavoring (optional)
Mix the above ingredients in a small bowl, then it is ready to use!
If I double this recipe, I use two small bowls, keeping the two batches separate. This makes it easier to divide up the sauce between the two pizzas! |
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Wednesday, March 5, 2008 Healthy Applesauce!
My family eats A LOT of applesauce. I had been purchasing our favorite brand, Mott's - Cinnamon, at Walmart, but recently wanted to try to make a change to something healthier. The Cinnamon version has cinnamon and corn syrup in it, and I really wanted to avoid the corn syrup if possible. So, I have started buying the Natural variety that has no sugar or corn syrup added. It didn't taste too great by itself, so I doctored it up with some honey and cinnamon and it was SO GOOD! Here is the recipe:
HEALTHY APPLESAUCE
1 jar (46 oz.) Mott's Natural Applesauce (or other brand of equivalent amount with no sugar added)
1/3 cup honey
1/2 teaspoon cinnamon
Mix it all up and keep in the refrigerator in a covered container. We LOVE this applesauce and I feel better about serving it to my family. This is another example of how you can take "baby steps" to improve your health. Enjoy! |
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Thursday, January 24, 2008 Healthy Snack for Kids
Here is an idea for a healthy snack for you and your kids!
Peanut Butter Bites
1/2 cup creamy natural peanut butter
3/4 cup powdered milk
1/2 cup ground flaxseed
1/2 cup raw honey
Mix well and roll into 1 inch balls. Place on waxed paper-lined pan and refrigerate at least one hour before serving. Store covered for up to one month- if there are any left!
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Wednesday, November 14, 2007 Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
3 cups flour (I use whole wheat)
2 tsp. baking soda
2 tsp. baking powder
1 tsp cinnamon
1 tsp. salt
4 eggs
1 cup honey (or 2 cups sugar)
1 15-oz. can pumpkin
1 cup butter
1/2 cup applesauce
2 cups chocolate chips
In a medium sized bowl, mix the flour, baking soda, baking powder, cinnamon and salt. In a separate bowl mix eggs, honey, pumpkin, butter (melted), and applesauce. Combine wet and dry ingredients. When well mixed, add chocolate chips. Put in 24 greased muffin tins. Bake at 400 degrees for 15-20 minutes.
Makes 24 large muffins.
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Note: If you have never tried those rubber baking pans, you need to try them! I have 2 muffin pans (holds 24 muffins) that I use for my muffins. I don't have to grease the pans or anything and the muffins cook up so nice! When they are done, you just flip the pans over, push on the bottoms of the cups a bit, and the muffins pop right out. |
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Wednesday, November 14, 2007 Ham, Cheese & Potato Soup
Ham, Cheese & Potato Soup
6 cups potatoes, peeled & chopped
1 cup carrots, peeled & chopped
1 cup celery, chopped
1 Tablespoon minced onion
1 Tablespoon salt
1/2 teaspoon pepper
1 pound ham, bacon, or other meat, cooked & chopped
1/2 cup butter
1/2 cup flour (I use whole wheat)
4 cups milk
4 cups shredded cheddar cheese
Place all vegetables and salt and pepper in a large pot and just barely cover with water. Bring to a boil and turn down heat to simmer until the vegetables are done.
In a separate pot (you will need a fairly large pot), melt butter, and then add flour, stirring until smooth. Slowly add milk and cook on medium until the mixture is thickened. Add the cheese and stir until cheese is melted. Add the milk/cheese mixture to the vegetables and stir; then add the meat and stir. Heat through and serve!
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Note: This makes a LOT of soup! When I make this I usually serve homemade rolls with it. Our family of 7 eats heartily and we still have enough left for another whole meal. I freeze the leftovers in a gallon ice-cream tub. To serve the leftovers, I take the tub out of the freezer in the morning and let it thaw on the counter for a while, then put it in the refrigerator. Within a couple hours of dinner time, transfer soup to pot (it will most likely be partially frozen still) and heat on low heat to finish thawing and heating. Enjoy! |
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Saturday, November 10, 2007 My Homemade Bread - 2 Stage Process
I have been doing a lot of research and learning regarding the 2-stage process of preparing foods. I was so blessed to be able to purchase the Sue Gregg cookbook set and have been pouring over them with a desire to improve the quality of my cooking. These cookbooks are wonderful. See Sue Gregg's website for more information.
Bit by bit I have been changing my recipes...using more wheat flour, more home cooked legumes, using honey instead of sugar, using olive oil or butter instead of other oils...and using the 2-stage process.
Here is a free booklet by Sue Gregg you can download:
Taste & Tell - FREE recipe booklet from Sue Gregg!
I wanted to share my bread recipe that I modified to the 2-Stage process. I tried it today and it is wonderful. Why not give it a try! Note: I have a Bosch mixer, so my instructions will be for those with a Bosch or heavy duty mixer. (If you don't have a mixer, it can be mixed and kneaded by hand. The basic instructions will be the same)
DELICIOUS WHEAT BREAD RECIPE
(Makes 5 loaves)
1. Blend the following ingredients in your Bosch mixer. Cover with your plastic cover for the Bosch (or cover with plastic wrap and a towel) and lit sit 12-24 hours:
5 cups warm water
5 Tablespoons whey or apple cider vinegar
8 cups whole wheat flour
2. Blend the following ingredients in a small bowl and let stand 5-10 minutes until it bubbles:
1/2 cup water
3 Tablespoons yeast
1 teaspoon baking soda
1 teaspoon honey
3. Blend the following ingredients in a medium sized bowl, add to dough in mixer, then add in yeast mixture and mix well:
1/2 cup olive oil
3/4 cup honey
1 Tablespoon salt, heaping
4. Add additional flour (unbleached white flour) as needed until dough does not stick to sides of bowl - should be soft and not too sticky - but don't add too much flour and make it dry!:
4-6 cups unbleached white flour
5. Knead in mixer for about 7 minutes. Place in greased bowl and let rise for about 1 to 1 1/2 hours or until double.
6. Punch down dough, divide into 5 pieces. Shape dough into loaves or rolls, place in greased pans, and set in warm place to rise for 30-60 minutes or until double.
7. Bake in preheated 350 degree oven for 35-45 minutes.
Enjoy!!! |
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Thursday, October 25, 2007 Oatmeal Raisin Muffins - Using the 2-Stage Process!
I have recently been doing some research on the advantages of using a 2-Stage Process when preparing flours, rice, beans, etc. It has been fun to implement some of these things into my meal planning. I wanted to share a recipe I put together for some yummy muffins using the 2-Stage Process! Enjoy!
OATMEAL RAISIN MUFFINS
THE NIGHT BEFORE:
Mix the following ingredients in a plastic bowl, cover with a dishtowel, and soak overnight:
2 cups oats
2 cups whole wheat flour
1/2 cup coconut oil
2/3 cup honey
2 teaspoons sea salt
1 1/2 teaspoons cinnamon
1 1/2 cups buttermilk (you can substitute by mixing 1 1/2 cups milk with 1 Tablespoon lemon juice and let sit for a bit...then use as buttermilk in the recipe)
IN THE MORNING:
Add the following ingredients to the mixture that has soaked overnight and mix well:
2 eggs
2 cups raisins
2 Tablespoons aluminum-free baking powder
1/2 cup applesauce
Scoop into 24 muffin cups and bake at 400 degrees for 18-20 minutes.
Note: This recipe will make enough for us to have two breakfasts! We freeze the leftovers and we have them the following week on our day to have muffins for breakfast. |
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Wednesday, June 14, 2006 Sweet & Sour Pork or Chicken with Rice!
I
can't remember where I found this recipe, but I have modified it and
LOVE it! (I am SO known for "modifying" recipes that I make my
family nervous!) This is super easy to make and tastes SO
yummy! I will share how I make this the EASY way!
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SWEET & SOUR PORK or CHICKEN WITH RICE
Prepare your meat:
You will need to prepare your pork or chicken - cooked and cubed.
What I like to do is grill a bunch of boneless pork chops or chicken
breasts to have on hand in the freezer. You will probably only
need 2-3 pork chops or chicken breasts to cube up for this
recipe. Freeze the rest for meals later on!
Sweet & Sour Sauce Ingredients:
Simmer together:
1/2 cup catsup
1 1/2 cup brown sugar
1/2 cup vinegar
1/2 cup crushed pineapple
1/2 cup chopped celery
1 cup frozen, crinkle cut, carrots
Pork or chicken, cooked and cubed
Mix a small amount of water with 1 Tablespoon of cornstarch and add to
sauce to thicken. Simmer on medium heat, covered, until carrots
and celery are cooked. Uncover and simmer until sauce is
thickened somewhat.
Serve over rice.
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I
hope you enjoy this recipe as much as we do! My husband doesn't
like the soy sauce type sweet and sour, but LOVES this recipe! We
used to buy a store-bought sauce in a jar, but we can't find it in the
stores here in Kansas since we moved from Iowa. So...finding this
recipe was a real blessing! Enjoy!
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Thursday, May 25, 2006 EASY Cookie Recipe!!!
I
ran across this recipe recently and have made several batches of
them. They are so EASY and YUMMY....why not give them a
try? Here is the recipe:
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Cake Mix Cookies
1 cake mix (your choice of chocolate, yellow, spice, etc.)
2 eggs
2/3 cup oil
1 cup additional ingredients if desired (chocolate chips, raisins, nuts, etc.)
Mix
all ingredients together. Drop by teaspoonfuls onto greased
cookie sheet. Bake at 425 degrees for 8 minutes. DO NOT
OVERCOOK!
Makes about 3 dozen cookies.
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Just
think of the different varieties of cookies you could make. I
have only tried the yellow and white cake mixes with chocolate chips
added. I think a spice cake mix with raisins and nuts added would
be good. Have fun and experiment! I think you could even make up
your own cake mixes from scratch and bag them up, labeled, to be used
for these too. They are probably not the most healthy cookie, but
they are quick and easy when you need a snack in a hurry!
Enjoy!
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Wednesday, April 26, 2006 Yummy Fruit Smoothies!
I
ran across this recipe a while back and have made is quite a few times
already for me and the kids to go along with our breakfast. They
are SO yummy and nutritious! Here it is:
YUMMY FRUIT SMOOTHIES
Put the following into your blender and blend until smooth:
- 1 frozen, peeled, banana
- 1 cup frozen strawberries
- 1 cup ice
- 2 cups milk
Then add to the blender and blend until smooth:
This makes about 4 cups. The kids just LOVE these! We had them this morning with our egg/sausage/cheese biscuits.
You could probably substitute different fruit or fruit juice...just
experiment until you find a combination you like. I made the
mistake one night after I had made them for an evening snack, saying
that adding a bit of chocolate syrup would make them like a banana
split. That was a mistake! Out came the chocolate
syrup...and YES, they did taste like banana splits...but the smoothies
were probably not quite as healthy !
Anyway...enjoy the recipe!
In Christ,
Sheri
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Saturday, April 22, 2006 Homemade Pancakes & Maple Syrup!
We
just LOVE to have yummy foods for breakfast! How about you?
I found a great pancake mix recipe that we have been using. It is
GREAT and so quick and easy to mix up ahead of time and have on
hand. I also found a maple syrup recipe. I adjusted it a
little and it tastes GREAT! I thought I would share these recipes
with you. Enjoy!
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Pancake Mix
4 cups flour, all-purpose 2 cups flour, whole-grain wheat (or just use ALL white, all-purpose flour) 1 Tablespoon salt 6 Tablespoons baking powder 6 Tablespoons sugar 2 cups powdered milk Mix well and store in airtight container on cupboard shelf. TO
USE: Combine in a bowl: 1 egg (beat with fork), 1 cup
water, 2 Tablespoons oil, 1 1/2 cups pancake mix. Fry on hot
ungreased griddle. Makes about 4-5 pancakes.
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Homemade Maple Syrup
1 3/4 cups sugar 1/4 cup brown sugar 1 cup water 1/2 teaspoon vanilla extract 1/2 teaspoon maple flavoring 1/8 teaspoon butter flavoring Bring sugars and water to a boil, cover, and cook 1 minute. Cool slightly. Add vanilla, maple, and butter flavoring. Cover for a few minutes as it cools. Pour into containers when cooled down a little and store in refrigerator. Yield: 2 cups
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Thursday, April 20, 2006 Make 20 Pie Crusts for the Freezer!
As I shared before, I have been enjoying
my Bosch mixer and the ability it has given me to make large quantities
of things to put in the freezer. So..I thought I would share
another one of my favorites! I will be trying to get many of my
favorite recipes in nice printable form on my website, so you may want
to check out my Favorite Recipes page
as time goes by! I do have this recipe on my Favorite Recipes
page, so if you want a nice copy to print out, click on the link
above!
Ok...here is a recipe to make 20 pie crusts that you can put in the
freezer! These are SO EASY and so nice to have ahead of time to
make fruit pies, pot pies, or whatever! Enjoy the recipe!
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20 Pie Crusts for the Freezer
3 lb. can Crisco vegetable shortening (Butter-Flavored Crisco works great!)
5 lb all-purpose flour
3 cups ice water
2 Tbsp. salt
Using your Bosch mixer with the dough hook:
- Add the Butter-flavored Crisco and blend on Speed 1.
- While blending the Crisco, add the salt.
- Then begin adding a little flour at a time while still blending
the Crisco, being careful not to add too much flour at a time (you will
know why if you add too fast!)
- Then alternate between adding flour and ice water till it's all in.
- Then blend a minute or so longer and it's done!
Dump the dough out onto the counter. Grab handfuls of dough and,
using a kitchen scale, weigh them out until you have approx. 7.6 oz.
per blob of dough. This should make about 18 to 20 crusts.
Form into a ball and flatten slightly into a patty. Place them on
greased cookie sheets and freeze them overnight (flash freeze).
Put them in a couple of Ziploc freezer bags and store in your freezer.
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When you want to make a pie crust, defrost desired number of crust
"patties" on the counter 30 minutes or so ahead of time, or in the
fridge overnight.
Roll between 2 sheets of waxed paper or on a lightly floured surface and use as desired.
These crusts will keep for about 1 year in the freezer.
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Wednesday, April 19, 2006 HOMEMADE BISCUITS for the freezer!
I
have been so enjoying my Bosch mixer the past several months!
Today I decided to try and double my biscuit recipe and work it so that
I could use my Bosch to mix up the dough. It worked!
Yeah! I got a couple dozen biscuits out of the double batch and
they are in the freezer ready to bake when I need them! I thought
I would share the recipe. This recipe is for the double batch
(makes about 24 biscuits), but you could probably double that again and
make a quadruple batch if you wanted.
Anyway...here is the recipe:
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HOMEMADE BISCUITS!
Put in your Bosch mixer in the following order:
1/2 cup oil
4 teaspoons salt
4 Tablespoons sugar
10 teaspoons baking powder
Mix on Speed 1 until blended, then add:
2 cups milk
4 cups flour
Mix on Speed 1 until blended, then add:
1 cup milk
3 cups flour
Mix on Speed 1 and add up to one more cup of flour until dough is not
too sticky, but not tough. Let mix thoroughly for a few minutes.
Divide dough into two balls and roll out to 1/2" thick on UNfloured
countertop (when I make these the dough just sticks slightly to my
countertop, but not using flour will help the biscuits to not get too
dry). Cut and place on greased cookie sheet and *** bake at 400
degrees for 20 minutes. ***If you don't want to bake them now,
but want to freeze them for later, see below!
TO STORE IN FREEZER: Place cut biscuits on greased cookie sheet
and put in freezer until hard. Remove from cookie sheet and store
in a Ziplock freezer bag. TO BAKE: Place frozen biscuits on
greased cookie sheet and bake at 400 degrees for about 25 minutes or
until done.
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It
is fun to make food ahead in the freezer. It saves so much time
in meal preparation and helps me a great deal in providing healthy
meals for my family! Why not try this one! It is SO much
cheaper than buying the ready-made frozen biscuits too!
Enjoy,
Sheri
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Friday, July 15, 2005 Microwave Bread & Butter Pickles!
Over the past few days I have had some
neighbors give me some cucumbers. Our family doesn't eat raw
cucumbers much, and I had contemplated on making dill pickles.
But, I needed to have more cucumbers to make a batch. Then....I
found this recipe! It makes just enough pickles to fit in a quart
jar! It was perfect! They are really quick to put together,
too. I made a batch last night and put them in the
refrigerator. I tried one this morning (not recommended on an
empty stomach!) and they were so good!
Here is the recipe:
Microwave Bread & Butter Pickles
1/2 tsp. salt
1/4 tsp. tumeric
1/4 tsp. mustard seed
1/4 tsp. celery seed
1/2 c. vinegar
1 c. sugar
2 large cucumbers, thinly sliced
1 to 2 onions, thinly sliced (we don't do onions much, so I only used about 1/2 an onion)
Mix cucumbers and onions in a microwave bowl. Combine vinegar and
spices, and add to the cucumbers and onions. Microwave on high 5
minutes. Stir. Cook on high 5 more minutes. Store in
glass jar in refrigerator. Enjoy!
Anyone have any extra cucumbers you want to pass my way? Have a great day!
In Christ,
Sheri
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