Crockpot Shrimp Creole

Ok, I’ll admit it. I’m lazy….sometimes. Some mornings I don’t want to get out of bed. I despise cleaning and sometimes let my dishes pile up. My husband shares my hate for dishwashing so there are days when we have a stand off to see who will clean them first. Those are usually the days when I don’t want to care about the dishes in the sink, but my secret cleaning OCD kicks in and I go on a very random rampage cleaning everything in sight.

My laziness comes in spurts.

When it comes to cooking, if there are too many ingredients or steps in a recipe then I pass. This busy moms gets distracted easily and a recipe with a gazillion ingredients simply won’t cut it. Hence the fact that many of my recipes are titled, 2-Ingredient This, 3-Ingredient That.

I also hate doing a lot of work for a recipe. If there 2 ingredients, but 1 involves seeding, peeling, poking, punching, baking, staking, grilling, patting, kneading, and THEN you can use it…I’m not interested. One of the ingredients that I’ve always considered high maintenance would be shrimp. I don’t really like to cook with cooked shrimp because I usually get it too rubbery. And raw shrimp has always seemed like too much work. Until recently that is.

I decided to pick up a bag of medium raw shrimp a few months ago because it’s low calorie and something that everyone in my family likes. Since then, I’ve made a variety of meals with shrimp. And you know what? The labor of peeling and shelling them hasn’t killed me! In fact, I love them now. They cook extremely quick no matter what method you use and they don’t need prior thawing. I’m notorious for forgetting to thaw out meat the night before.

One of my recent and most favorite shrimp dishes was this Crockpot Shrimp Creole. I originally found this at Food.com, but it’s actually a Paula Deen recipe. It was amazing! Definitely makes the peeling and shelling worth it.

I made this while my husband’s parents were here and while we shopped all day. It’s so nice to come home and have dinner waiting, isn’t it? I hope you get a chance to make this and please tell me what you think!

I did adapt this recipe a bit. I added a little water to create more juice to pour over my rice. I also omitted hot sauce. We aren’t very spicy around here.

Crockpot Shrimp Creole

Crockpot Shrimp Creole

Nothing like a good shrimp creole for a comforting weeknight meal!

Ingredients

  • 2 tablespoon olive oil
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1 teaspoon chili powder
  • 1 (14-ounce) can tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tomato can of water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 1 1/2 lb peeled and deveined shrimp
  • green onions for garnish

Method

  1. Place all ingredients except the shrimp into the crockpot and set on LOW for 4-6 hours.
  2. In the last 15 minutes, add shrimp and let cook until orange.
  3. Serve!
http://www.pennywisecook.com/crockpot-shrimp-creole/


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Crockpot Hot Fudge Cake

We got bikes this weekend. I haven’t been on a bike since I was in high school. I had forgotten how much fun they are! But I also had forgotten how they can make your legs burn. As a runner I guess I figured they would be easier than running, but I may be wrong on that. Hills were killing me on my first 10 minutes on my new bike. It could be due to make lack of cycling experience or perhaps the fact that I was pulling a trailer filled with almost 70 pounds of child inside! Either way I’m looking forward to getting better at it and enjoying family time with them.

I like to run and I love going to the gym so any other exercise is just bonus. Bonus for working off extra desserts like this one here. Oh yeah, this most amazing CROCKPOT hot fudge cake! Cake is already good, but let’s talk about how EASY making it in the crockpot is.

Mix the ingredients.

Add them to your crockpot.

And cook it for a few hours.

When you’re done, you’ll have a thick, yet fluffy and chocolate-y and ridiculously divine cake worthy of a massive scoop of vanilla ice cream.

Lining your crockpot with foil is a great idea for this recipe. Not only does it make it easy to remove the cake, but it also reduces the need for cleaning.

Do you see how thick that cake is? I’m not sure if this picture really captures how thick it is.

There, that’s better. THIS picture really gives a good view of the incredible mountain of cake that your crockpot will produce!

And oh wow is it yummy. Way too yummy actually. And it only gets better the longer that it hangs out in the foil.

I have a little secret to share about this cake. It’s actually healthy too. Made without any oil or butter and using ingredients that are low in sugar and calories, you can eat this without feeling too much guilt. My husband ate this for a few days before I told him it was a “healthy” cake. He was very surprised to hear that it was.

Recipe found at MyFitnessPal.

Crockpot Hot Fudge Cake

Crockpot Hot Fudge Cake

Warm, gooey, hot fudge cake that you create in your crockpot!

Ingredients

  • 1 box Devil's food cake mix
  • 8 oz plain Greek yogurt
  • 1 box sugar free chocolate pudding
  • 4 egg whites
  • 3/4 cup unsweetened applesauce
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup water

Method

  1. Mix all ingredients in a large bowl until combined. Do NOT overmix.
  2. Grease crock pot (all the way up - it rises a lot!) OR make a sling out of foil for easy cleanup and removal.
  3. Cook on high for 3-4 hours. 4 hours worked well for me.
  4. Scoop into bowl while warm and add ice cream or frozen yogurt!

Notes

To make warm the next day, cut a piece and place in the microwave for about 30 seconds.

http://www.pennywisecook.com/crockpot-hot-fudge-cake/


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Crockpot Pinto Beans and Cornbread

There are a lot of meals that I remember my momma making when we were growing up. Some that I liked and some that I (as a kid with immature taste buds) I could have lived without. Of course, it’s the ones that I liked that I remember the most and now make for my family. This is one of those meals.

I want to start by pointing out that no, the cornbread is not cooked in the crockpot with the beans. Unfortunately, you’ll have to do some hard labor and bake your cornbread in the oven. When I made this the other night, I found a new cornbread recipe and it is absolutely divine. It’s so divine, that I plan on giving it it’s very own post. So stay tuned for that.

As I was saying, this meal takes me back to those comforting nights as a kid. Coming in from playing outside all day to have warm, hearty pinto beans served with crusty cornbread. They make the most amazing combination. This isn’t really even a “summer” dish, but I still make it in the summer anyways.

Start by soaking your bag of pinto beans in a big bowl overnight. This will soften them up and get them better prepared for cooking. This may sound like a difficult task, but really it’s not. Place your beans in a bowl covered in water and go to bed. Easy peasy!

Then the next morning, drain that water and throw the beans in your crockpot with a chopped onion or two along with some nice and salty country ham pieces. DON’T season them yet. Since they are still quite hard, they won’t absorb any of that seasoning just yet so hold off on that salt and pepper.

Oh yeah, you can see where this is going.

In the meantime, between checking your email and watching Grey’s Anatomy (all that very important stuff that you do), bake up a batch of your favorite cornbread. Like I said, I have an amazing recipe that I will be sharing, but for now I have to leave you on the edge of your seat.

So bake that up and set it aside until your ready to eat up. You are now free to season the beans too!

After a few hours you’ll have an incredible meal.

Crockpot Pinto Beans and Cornbread

Crockpot Pinto Beans and Cornbread

Hearty and comforting, pinto beans and cornbread make a match made in heaven.

Ingredients

  • 1 Bag Dry Pinto Beans
  • 1 Small Package Country Ham Pieces
  • 2 Medium Onions, Chopped
  • 1 Batch Cornbread (Your Choice)
  • Salt and Pepper to Taste

Method

  1. The night before you plan to eat your meal, place your pinto beans in a large bowl and cover with water. Let sit overnight.
  2. The next morning, drain beans and place in the crockpot along with chopped onions and country ham pieces. Fill crockpot with an inch or 2 of water above the beans. Let cook on low for 6-8 hours or high for 4-6 hours.
  3. Meanwhile prepare your cornbread of choice. Season beans with salt and pepper once they have been cooking and their lines have disappeared.
  4. To serve, pour beans over cornbread and let the juices soak in.

Notes

You'll notice that a couple of my pictures have sour cream on them. That was something new I was trying. Some people like sour cream on their pinto beans so I thought I'd try it out. It was eh to me. I could take it or leave it really.

Sometimes I even place my cornbread down in a mug and pour the beans over it in the mug. This is honestly one of the best ways to eat it!

http://www.pennywisecook.com/crockpot-pinto-beans-and-cornbread/


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Picnic Ideas: Crockpot Sub Sandwiches

I’ve been leaning on my crockpot the last few weeks. Soccer games, school events, church events, life is busy. It’s so nice to have a little appliance that does the hard work for you, isn’t it?

We were planning a trip to the park for dinner last week and I knew it was going to be a busy day. On the menu for our picnic was either going to be peanut butter and jelly or lunch meat sandwiches which are necessarily a bad choice, but are quite possibly a little lame. And sure we could have stopped by Subway and gotten $5 subs, but to be honest I’m a cheapo and didn’t want to spend the money. So when picking up groceries that week I grabbed some hoagie rolls so that we could make up our own subs.

It wasn’t until the day of the park outing that I got the bright idea to put these in the crockpot. On my cooking journey, I’m learning that just about anything can be put in a crockpot. So why the heck not place some yummy subs in the crockpot to cook away all day and get toasty, warm, and gooey?

I started out by making up everybody’s sub their way. Mine consisted of a lot of good stuff like chicken breast, turkey, beef, cucumbers, onions, and more. And my daughter’s had just the meat and no cheese or anything else. This is one reason that I absolutely loved this idea. Each person can have whatever they want and yet they all cook at the same time.

I placed some balls of aluminum foil in the bottom of the crockpot to avoid any burning. I think it’s best to keep them in the middle and away from the sides as well. They have a better chance at cooking evenly this way.

 

Here’s what they looked like in all of their foil splendor. At this point I was just crossing my fingers that when I went to remove them they wouldn’t be charred balls of mush. Hey, I’ve never done this before. I did my best not to look at them throughout the day and managed to only peek once. Only to find out that they were doing just fine.

To my surprise, when it was time to leave for the picnic I popped them out and they were everything I’d imaged. Warm, gooey (cheese), browned, a little bit toasty, the onions were softened, and they looked fabulous. These will now always be favorite picnic food! I love that this is so versatile and you can change it up however you please.

Crockpot Sub Sandwiches

Crockpot Sub Sandwiches

Who needs Subway when you can make your own tasty subs at home in your crockpot?

Ingredients

  • Hoagie Buns
  • Lunchmeat of Choice (mine was smoked chicken breast, turkey, and sliced beef)
  • Cheeses of Choice (mine was provolone and a touch of mozzarella)
  • Veggies of Choice (mine was cucumbers, onions, green peppers, and pickles)

Method

  1. Create sub sandwiches according to your liking.
  2. Roll up balls of aluminum foil to place subs on in crockpot.
  3. Roll each sandwich in foil and place on the foil balls in crockpot making sure they aren't touching any of the sides.
  4. Cook on low for 4-6 hours.

Notes

If you put a lot of cheese, it will try to stick to the foil so be careful on how much you put on your sandwich.

I would wait until AFTER they have cooked to place any sauces or mayos on your sub. This can make them very soggy.

http://www.pennywisecook.com/picnic-ideas-crockpot-sub-sandwiches/


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Crockpot Baked Potatoes

If I had a dime for every time that I’ve said Why didn’t I think of that, I would probably be rich. Do you ever have those duh moments when something so simple jumps right out at you that could’ve made your life easier years ago? Oh yeah, I have those all the time. You see my brain is a little foggy after birthing my 2 children. It’s permanent and I don’t expect it to go away anytime soon. Or at least that’s what I like to blame it on anyways.

I love me a big ole baked potato sometimes. I like to fill them with whatever I have in the fridge. Whether it’s lunch meat, herbs, or just plain old butter I just love baked potatoes. They have a place here called McAllister’s that serves the most gigantic potatoes. Those are my kinda potatoes.

Aldi had a 10 lb bag of russet potatoes on sale for only $.99 the other day. There were some that were huge so I thought what better to do with those than make baked potatoes. Then I thought about the hard labor of turning on the oven and waiting and waiting for the potatoes to cook. I did not look forward to that. So I got this bright idea to slow cook them in the crockpot.

I know. It’s genius really.

I may be the last person on earth who figured this out, but I’m quite happy about it to say the least.

If you figured this out a long time ago that’s great, just let me enjoy the moment.

So I set out to try this new (less labor intensive) method of baking potatoes in the crockpot. First, just LOOK at the size of that potato. It is towering over my Misto isn’t it?

(Which by the way, if you don’t have a Misto you should really get one! They are so awesome. If you use olive oil a lot, you may never need cooking spray again. You can find one here at Amazon for around $10.)

Back to the potato. It’s large and in charge and I let my husband eat that one.

So I just prepared the potatoes much like I would the ones I put in the oven. Washed them, slathered them with olive oil, salted them….

….then poked them just like they were my facebook friend. (wow, that was bad) Then of course I rolled them up in foil and placed them in the crockpot.

Look at those cute little potatoes all snug in the crockpot. This was so easy!

I’m not exactly sure how long that I cooked them because I was off doing more important things like Goodwill shopping or updating my facebook status. But I do think it was around 6 hours or so. This is what they looked like when they came out. PERFECT potatoes. And I didn’t break a sweat or barely lift a finger.

This is a life-changing epiphany in my household. My daughter even asked why we were having dinner so early that night. I felt like super mom. I did make up a quick little chili to put on top of these and broke up some microwaved bacon to go on top.

And I also placed a chub of ground turkey (in foil too) in the crockpot with the potatoes to see how it would cook with them so I didn’t even have to cook that and it worked! So that night, all I had to do was add a few things to the ground turkey to make the chili. The turkey did drip into the bottom of the crockpot, but since the potatoes were covered it wasn’t a big deal. Not sure if I will always do that.

Crockpot Baked Potatoes

Crockpot Baked Potatoes

You don't even have to turn on your oven for a hearty baked potato. Cook them in your crockpot!

Ingredients

    For the Potatoes
  • Russet Potatoes
  • Olive Oil (or Butter)
  • Salt to Taste
  • Foil for Wrapping
  • For the Chili
  • Not quite a whole lb of ground turkey
  • 1/2 Can of Black Beans
  • 1/2 Can Diced Tomatoes (or 8 oz can tomato sauce)
  • Chili Powder to Taste
  • Bacon Pieces for Topping
  • Shredded Cheddar Cheese for Topping

Method

    To make the Potatoes
  1. Wash the potatoes and rub them down with olive oil or butter. Salt and then poke holes in the top of each potato.
  2. Wrap in foil and place in slow cooker for 6-8 hours on low or 4-6 hours on high.
  3. To make the Chili
  4. Brown the ground turkey in a medium skillet Add in the black beans, tomatoes and chili powder and simmer until warm.
  5. Place on potatoes and top with bacon pieces and shredded cheese.

Notes

I would recommend cooking them on low just to make sure they get cooked really slowly and come out soft and fluffy inside.

Use whatever fillings that you see fit! The sky is the limit.

http://www.pennywisecook.com/crockpot-baked-potatoes/


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3-Ingredient Crockpot Ranch Porkchops

With busy nights, there are at least 3 nights per week that I plan on making a crockpot meal. I usually try to think of nights like soccer practice or small group when I know I’m not going to have time to cook up a big meal. My crockpot is like my best friend. It really does bring joy and happiness to my life. (Insert mushy crockpot love song here)

Take Easter for instance. We didn’t have a single plan (for once in our life). However, I was not about to spend the entire day cooking a meal. We really wanted to spend the day together enjoying each other’s company. Once again my crockpot stepped in to make life easy. I popped an entire chicken into it stuffed with rosemary and garlic and just let it go. 6 hours later after we were done playing outside, watching a little TV, and essentially getting a little tired of each other (what? doesn’t everybody?), the chicken was perfectly cooked and ready for our Easter dinner.

These porkchops are one of my new favorites for crockpot recipes! Only 3 ingredients and they are simply to most moist and tasty porkchops I might have ever had. No exaggeration.

I’m so thankful to have come across this recipe at Living Laughing and Loving!

You simply MUST try it!

3-Ingredient Crockpot Ranch Porkchops

3-Ingredient Crockpot Ranch Porkchops

With only 3 ingredients you can create the most moist and tasty porkchops ever!

Ingredients

  • Pork Chops
  • Ranch Seasoning Dry Mix Packet
  • 1 can Cream of Chicken plus 1 can water as needed (or 2 cans cream of chicken)

Method

  1. Combine all 3 ingredients in your crockpot and mix well.
  2. Cook on low for 4-6 hours.

Notes

I used only 1 can of cream of chicken with the 1 can water and it turned out perfect!

I cook 4 porkchops with this recipe.

This will also freeze well. Place all of the raw ingredients in a freezer bag together then run under warm water before placing in the crockpot when you're ready to cook!

http://www.pennywisecook.com/3-ingredient-crockpot-ranch-porkchops/


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Crockpot Italian Beef Sandwiches

We had a most fantastic weekend. My mom came into town and we did one of our favorite pass times…shopping. Thrift shopping always makes for a great day doesn’t it? To top it off, my oldest had her very first soccer game. She has been looking forward to that moment for weeks. She did so good! I’ve never been so proud of her.

Not too long ago, I went on a Crockpot recipe mission. I have recipes that I’ve been making for years, but sometimes you just want to try something new and different. The Simple Dollar shared a few low ingredient recipes that caught my eye. This Shredded Beef Recipe sounded easy, fairly cheap, and right up my alley. So I put my own little twist on it and came up with these really tasty Italian Beef Sandwiches.

In thinking up a few changes to the shredded beef, I decided to make it a panini-style sandwich by adding provolone cheese and then popping it on the grill and flattening it.The most expensive ingredient was the brisket. I got the hoagie rolls on sale at Kroger and of course the green bell pepper was less than $1. The provolone cheese was around $2.99 at Aldi.

It was a hit around here and I hope that you like them too!

Adapted from The Simple Dollar‘s recipe.

Crockpot Italian Beef Sandwiches

Crockpot Italian Beef Sandwiches

Use your slow cooker to create yummy Italian Beef Sandwiches.

Ingredients

  • 2 pounds beef brisket
  • 1 tablespoon olive oil
  • 2 1/2 cups beef broth or beef stock
  • 2 cloves minced garlic
  • 1 chopped red onion
  • 1 Green Bell Pepper, sliced into long strips
  • 6 Slices Provolone Cheese
  • Spray Butter
  • 6 Hoagie Buns

Method

  1. Place all ingredients in the crockpot except for cheese and buns. Cook on low for 6-8 hours or on high for 4-6 hours.
  2. In the last 30 minutes, shred the beef and place back in crockpot.
  3. Place cheese on each bun and then place shredded beef. Spray with butter spray and grill on George Foreman or panini press until toasted.
  4. Serve with leftover sauce/broth from cockpot.

Notes

If you like your bell peppers a little crunchy, wait until later on in the cooking time to place them in the crockpot.

http://www.pennywisecook.com/crockpot-italian-beef-sandwiches/


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Crockpot Broccoli Beef

Happy Friday the 13th! Time for a Jason movie marathon. 🙂

I. Love. Chinese Food.

I don’t eat it too often because if I choose to eat Chinese food, I have to go to a buffet. And let’s face it, there is no control when you walk into a Chinese buffet. All inhibitions are out the window along with your diet and healthy-eating mantra. Plus, depending on the buffet, they aren’t exactly the most sanitary places. I’m not above them but choose to stay away because of my lack of self-control in the presence of combinations of soy sauce, teriyaki sauce and lo mein noodles.

It’s like my crytonite.

That and a TON of other things.

My mom loves Chinese too and for her birthday we put together a Chinese themed party. We made Crockpot Broccoli Beef and it was a-maz-ing. Everyone was asking for the recipe.

The sad part? I can’t find it anywhere! I’ve searched high and low. I’ve Googled until I could Google no longer. I just cannot locate this incredible recipe. So when my craving for this yummy beef and veggie mixture hit a few days ago, I just winged it. And it turned out pretty great! I really LOVE how easy it is.

Serve this over lo mein noodles or just eat it like it is.

…..And save yourself a trip to the buffet.

Crockpot Broccoli Beef

Crockpot Broccoli Beef

Chinese food at home is simple! Make up a yummy batch of Broccoli Beef in your crockpot while you work (or play).

Ingredients

  • 1 lb Round Thin Steak (or similar thin cut); Cut into bite size pieces
  • 2 Large Bunches Broccoli, chopped into pieces
  • 1 Medium Onion, Cut into wedges
  • 2 Carrots, Shaved into thins strips
  • 1 Package Brown Gravy Mix
  • 1 - 1 and 1/2 c. Water
  • 1 Tbsp Teriyaki Sauce
  • 1 Tsp Sesame Oil

Method

  1. Place all ingredients except for the broccoli into the slow cooker and combine. Cook on high for 4 hours or on low for 6-8 hours.
  2. In the last 30 minutes, add in the broccoli.
  3. Serve!

Notes

I really can't add much, it's simple!

http://www.pennywisecook.com/crockpot-broccoli-beef/

How often do you go to Chinese buffets?


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The BEST Lassagna Soup Ever

Raise your hand if you like to make easy meals. *raises hand* I’m lucky to get dinner on the table by 8pm most nights. I had a little spurt where I was getting dinner ready around 5:30, but then I had my second kid and somehow the days got a lot shorter. I feel like there’s a time burglar slowly stealing time. Do you ever feel that way? I’m fairly impatient too which makes it really hard to wait for things. Of course when I’m waiting it feels like time is moving slowly.

This soup is perfect for those days when you feel like time is moving too fast. When you don’t have a minute to spare but want a hearty dinner, you might try this amazing soup. My mom shared this with me a few months ago and I’ve made it several times since then. It wasn’t meant to be made in the crockpot, but I threw caution to the wind and made it that way anyways. It worked!

Not only is this an easy meal to throw in the crockpot, it’s also low in calories. And we like low in calories don’t we? And to top it all off, this soup is delicious! You’d never know that it was low cal or low fat. Those are the best kinda meals. And even the pickiest of eaters will eat this. My daughter ate every bite and I didn’t even have to bribe her (I know!).

The recipe calls for spiral noodles, but I usually use whatever I have on hand. Although it does seem to look better with the spiral noodles. When making this in the crockpot, you’ll want to throw everything BUT the noodles in to cook. Then in the last 10 minutes or so, throw them in to let them cook up. This is what I’ve found to be the easiest way to make it in the crockpot. Top it with some parmesan cheese and you have incredible lasagna soup! I’m not even just saying that. It really is the BEST lasagna soup. I hope that you try it!

Recipe courtesy of Taste of Home and my momma!

The BEST Lassagna Soup Ever

Serving Size: 8 servings

The BEST Lassagna Soup Ever

Transform your lasagna into soup and make it while you work!

Ingredients

  • 1 pound lean ground beef (Preferably 90%)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • 2-1/2 cups uncooked spiral pasta
  • 1/2 cup shredded Parmesan cheese

Method

    Cook in a Saucepan
  1. In a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink. Add the garlic and cook 1 minute longer. Drain.
  2. Stir in the broth, tomatoes, tomato sauce, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender. Sprinkle with cheese.
  3. Cook in a Crockpot
  4. Place all ingredients minus the pasta and parmesan cheese into the crockpot. Cook on low for 6-8 hours or high for 4-6 hours.
  5. In the last 15 minutes add in the pasta and cook until tender.
  6. Sprinkle with cheese and serve!

Notes

The original recipe also called for 1 cup corn, but I didn't use it. Seemed a bit odd to me since you don't put corn into lasagna normally. I think it tasted just wonderful without it.

http://www.pennywisecook.com/the-best-lassagna-soup-ever/

 


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