Everyday Mom's Meals: Copycat
Showing posts with label Copycat. Show all posts
Showing posts with label Copycat. Show all posts

Monday, February 17, 2014

Everyone's Favorite, Or So It Seems

A couple weeks ago I posed a question on my Facebook Fan Page asking ya'll if you enjoyed your coleslaw more with a dressing that is creamy or vinegar based. The answers were pretty evenly matched, but the one thing that was mentioned more than anything else was "I love KFC coleslaw the most." So when that many people declared it to be their favorite, I knew it was time to bring my version back to the blog, since it was first posted back before most of you were even reading on a daily basis.

For us, this is the closest thing to the original we've ever had at home. In fact, my husband declared it  to be "dead on", which coming from him and his absolute love for the KFC version, I took as very high praise! Now, I will tell you ahead of time, if you want the cabbage itself to look more like the original, be sure to read the note below. For us, we don't really care about that as much as the flavor itself.

And the best part about this recipe? It's so darn easy! Plus, you can make it at night, and it's even better after it sits in the fridge until the next day for dinner! Perfect with burgers, steak, barbecued pork...and of course fried chicken! Pretty much anything you want to pair it with, it will taste fantastic. Oh, and make this for guests or take it to a get together! I guarantee you will be an instant rock star! Everyone will say "Whoa....this tastes just like KFC slaw!" And you will know it was a complete success.

If KFC is your favorite coleslaw too, I think you will be very pleased with this version. Or if you're just always looking for new ones to try, you will enjoy this too! Either way, I promised it would be back on the blog as soon as possible, so here it is in all it's glory!!!

Copy Cat KFC Coleslaw
1 (1 lb.) package coleslaw mix with cabbage and carrots (see note below)
2 TBS minced onion
1/3 c. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1/2 c. mayo
1/4 c. buttermilk
1 1/2 TBS white vinegar
2 1/2 TBS lemon juice

Dried Parsley

Place coleslaw mix in a large bowl. Add onions. Mix well. In a medium bowl combine buttermilk, milk, mayo, sugar, salt, pepper, vinegar, and lemon juice. Whisk well. Pour over cabbage mix. Stir well. Sprinkle with dried parsley. Chill for at least 2 hours until serving or overnight. *NOTE* If you want the cabbage and carrots to be more the texture of KFC, place mix in a food processor and pulse to cut up finer. For me, it's more about the flavor than the texture.



Shared on The Country Cook Feb. 21, 2014

Coleslaw at Very Good Recipes

Wednesday, October 17, 2012

Copycat Fall Favorite

While I think of this recipe as one that would be more enjoyable in fall, to be honest, I will order the original winter, spring, summer and fall. They are something I enjoy as a side dish for both breakfast and dinner any time we visit our local Cracker Barrel. But I do admit to making them more often at home when the leaves are changing, the pumpkins are abundant and apple season is in full swing! They are another recipe that works great as a side or add a little whipped cream for a warm easy dessert. In fact, many times I will order them with my meal and then save them until the end making them my dessert. They would also work great as a "topper" for things like oatmeal or French toast during a weekend breakfast or brunch. Another tip for you~ if you have some apples laying around that are starting to "turn" and aren't quite as crisp as they should be, this is a great use for them. In fact, that's exactly what I used when I made this batch. Remember that $9 bag of apples I told you about when I shared my Cinnamon Dip? Well, I had just a few left in that bag and they needed to be used ASAP, so this was what came to mind.  However or whenever you decide to serve them, they scream autumn and are a warm, comforting side dish on any chilly fall day!

Fried Apples
6 medium apples, cored and sliced (I like the peel left on)
1/4 c brown sugar
1 tsp lemon juice
1/4 c. butter
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

In a large skillet, melt butter over medium hit. Evenly spread apples in skillet. Drizzle with lemon juice. Gently stir. Sprinkle with brown sugar and salt. Stir to coat. Turn heat down to low, cover and cook for 10-15 minutes until apples are tender. Add cinnamon and nutmeg. Stir gently. Remove into serving dish and drizzle with extra syrup in pan.


Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012
Apples at Very Good Recipes
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Monday, August 27, 2012

Yet Another Copycat

One of the biggest treats for me when experimenting in the kitchen is learning to recreate favorite dishes from favorite restaurants. This is something I have every time we go to our 2nd favorite sushi place here in Fort Wayne, Sakura, and each time I keep saying I'm going to make it at home and then somehow I forget. Why? I have no idea because it's totally worth the time. I guess I just get busy making and eating other things and it slips my mind. And the next time we go back, I'm reminded once again I didn't do what I intended. But not this time. This time I remembered! And I'm so happy I did. I remember the first time I saw it on the menu, and any other avocado lover will appreciate this. When I read the words "Avocado Salad" my mouth began to water and I couldn't believe it was entire salad created one of my favorite veggies. This salad is full of avocado flavor, and even with the ginger dressing we all love at Japanese restaurants, it really shines through. So simple, yet absolutely delicious. If you have never had this dressing, it's one of a kind and usually included in any house salad at a Japanese restaurant; and sometimes you can find a bottled version in the grocery store. The "bite" of the dressing mixed with the buttery avocado is truly one of my favorite culinary combinations; and now I can make it any time I want. But believe me, that won't stop me from ordering it each time we visit also...what can I say? I just can't get enough!

Avocado Salad with Carrot Ginger Dressing
1 head iceberg lettuce, chopped
4 avocados, pits removed and sliced very thin
4 TBS sesame seeds

Dressing: From Epicurious

3 medium carrots, chopped
1/4 c. fresh ginger, peeled and chopped
1/4 c. shallots, chopped
1/4 c. seasoned rice vinegar
1 TBS soy sauce
1 TBS sesame oil
1/2 c. vegetable oil
1/4 c. water

To make dressing~
Pulse carrots in a food processor until almost purred .Add ginger, shallots, vinegar, soy sauce and sesame oil; and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired

To prepare salads~ Equally divide lettuce, avocado and sesame seeds between 4 salad bowls. Fan the avocado slices out over lettuce, overlapping a little. Sprinkle with sesame seeds and serve with dressing on side.
Makes 4 Salads

Shared on Mandy's Recipe Box Aug. 28, 2012
Shared on Lady Behind The Curtain Aug. 29, 2012
Shared on Miz Helen's Country Cottage Aug. 30, 2012
Shared on The Country Cook Aug. 31, 2012
Avocado at Very Good Recipes
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Friday, July 20, 2012

Soup Okay For Summer

I will be the first to admit soups are not a prevalent item on our dinner table during the dog days of summer. I think most of us would agree that when it's 100+ degrees outside, about the last thing we want to dig into at the end of a long day is a big bowl of hot and steamy soup. This being said though, if I find a soup recipe that makes my mouth water I'm not waiting for the temperature to drop to try it out. That was the case when I found this on Pinterest. The moment I saw it I knew it had to be a copy cat, or close to it, of the soup we love at our favorite sushi restaurant. We never enjoy our favorite maki roll without the house salad and "clear soup". In fact, back in February when Alex was incredibly sick with bronchitis and strep throat, their soup was the only thing he requested to eat!! (And I can't say I blame him, b/c the next week when he had shared his germs with me, I too asked "Daddy" to bring some home! So warm and cozy when you're not feeling well.)  Made with a broth of veggies and some flavorings, this soup is incredibly simple, but bursting with flavor. Not to mention the addition of mushrooms, which we love! I'm so glad I "broke" my own rule about soups in the summer so we could try this one because it is now something I can make at home any time we want it! After all, rules were meant to be broken! Especially when delicious food is involved!

Clear Soup Adapted From Carries Cooking and Recipes
5 ribs celery, chopped into large chunks
1 small onion, chopped into large chunks
2 carrots, chopped into large chunks
2 TBS fresh ginger, peeled and chopped in large chunks
3 garlic cloves, minced
2 TBS chicken bouillon granules
3 TBS beef bouillon granules
1 lb. thinly sliced mushrooms
8 c. water
1/2 c. green onions, finely chopped

In a large pot or dutch oven combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. If too much water evaporates, add more and continue to simmer. After it's cooking for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. In individual serving bowls, place 1/4 c. sliced mushrooms. Gently ladle hot broth over top. Sprinkle with chopped green onions.
*NOTE* To easily peel fresh ginger, use the side of a small teaspoon. Gently rub outer layer with spoon and it will peel. Place leftover ginger root in freezer to store. It will keep for a long time.


Shared on The Country Cook July 21, 2012
Shared on Make Ahead Meals July 22, 2012 
Shared on Bobbi's Kozy Kitchen July 23, 2012 
Shared on Mandy's Recipe Box July 24, 2012

Soup at Very Good Recipes
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Tuesday, July 3, 2012

Indpendence Day Copy Cat

If you are a fan of KFC (Kentucky Fried Chicken for those of you not familiar) and their yummy side dishes, then I've got a treat for you! Or if you are having a big backyard barbecue in a couple days to celebrate our great nation's birthday, then I've got a treat for you too! If both statements describe you, WOW what a lucky day you're having! For me, KFC is kind of synonymous with family picnics. When I was little one of our favorite things to do as a family was go on a Sunday picnic. And our favorite foods to eat on a blanket on a warm, sunny Sunday afternoon? Our KFC favorites. Dad would hit the drive- thru on our way out of town and pick up a big "bucket" of original recipe, biscuits and usually a couple sides. Oh what a feast it would be for the three of us. And 9 times out of 10 one of those side dishes was coleslaw. no matter how many different types of coleslaw I try in my life, KFC will always have one of my favorites. There isn't anything fancy about it, but it always tastes so fresh with just a little "zing". Now I can enjoy it any time I want because of this copy cat version! I've carried on the love of picnics with my family, so I can't wait to include this in our next picnic basket. If you need one more side for your 4th of July party, treat your guests to a little KFC at home!

KFC Coleslaw  From Group Recipes
1 head cabbage, finely diced (if I use prepackaged, I chop it up even more)
1/4 c. finely diced carrots
2 TBS minced onion
1/3 c. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1/2 c. mayo
1/4 c. buttermilk
1 1/2 TBS white vinegar
2 1/2 TBS lemon juice

In a large bowl combine cabbage, carrots and minced onion. To prepare dressing, combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar and lemon juice. Whisk until combined. Pour over cabbage mixture.  Mix well. Cover and refrigerate until serving, or overnight. Before serving, garnish with parsley if desired.


Shared on The Country Cook July 7, 2012
Cabbage at Very Good Recipes
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Wednesday, June 27, 2012

Guilty Pleasure At Home

Each one of us has that one fast food joint we just can't break away from. (Okay, maybe not all of us. So if you're reading this and you don't, I apologize!) No matter how many times we tell ourselves the food isn't good for us, and we shouldn't be eating it, sometimes our cravings take over and we can't deny ourselves a guilty pleasure. I think we all deserve to be naughty in the food department now and again. For me, that one place I will never be able to tear myself away from is McDonald's. I'm sorry, sometimes nothing on this earth tastes as good as a good ole' McDonald's hamburger and fries. And if I really want to spoil myself...a Big Mac! Oh how it's layers of yumminess call out to me and beg for me to partake. So I figured why not try to find the recipe for the "secret" sauce and make them at home. Let's face it, the rest of the burger is no mystery, but that sauce...Oh the sauce! Well, evidently I'm not the first person to want this because it was super easy to find with a Google search. Todd Wilbur's Top Secret Recipes is full of restaurant treats he has recreated for the home cook. (Seriously, his site is a wealth of information!!) Well Mr. Wilburn, you came pretty darn close! Biting into this I closed my eyes and I was under those golden arches. I'm so excited to be able to enjoy these any time I want now, with just a little less guilt! So go ahead, you enjoy your guilty pleasure too! I won't tell and I certainly won't judge!

Homemade "Big Macs" 
Makes 4 Burgers
1 3/4 lb. ground beef
Salt and Pepper to taste
4 large hamburger buns
1 c. shredded lettuce
4 slices American Cheese
1 medium white onion, finely minced
1/2 c. mayo
2 TBS French dressing
4 tsp. sweet relish
1 tsp white vinegar
1 tsp sugar
1/8 tsp salt

In a medium bowl combine mayo, French dressing, relish, vinegar, sugar, salt and 1 TBS minced onion. Stir well to combine. Chill until ready to use. Form the ground beef into 4 equal patties. Season with salt pepper. Prepare your favorite way.  (We like ours grilled). When almost done cooking, add one slice of cheese to each and allow to melt. On each half of each bun, liberally spread sauce. Add 1 TBS of minced onion to each bottom half. Place burgers on bottom halves of buns. On top half, add 1/4 c. shredded lettuce to each. Press down gently so it "sticks" to the sauce. Add top bun to burger and enjoy.


Shared on Lady Behind The Curtain June 27, 2012
Shared on The Country Cook June 29, 2012


Ground Beef at Very Good Recipes

Wednesday, June 20, 2012

Salad Inspiration

Sometimes the greatest ideas come by just hearing a tidbit of an idea, especially in the kitchen. All I need is to hear of something that sounds tasty, and more than likely, I will find a way to make it. hence was the case with this salad. I have no idea what the original tastes like. Never had it. I only know what it contains because I looked it up to see if I was on the right track. See, I recently saw a commercial for Wendy's new Berry Almond Chicken Salad. Four little words...and I was totally inspired. I guess they aren't just four little words. They are four SUPER yummy words! It was pretty clear what the salad contained, but I did check out the description online to make sure there weren't any surprises they tried to sneak in. This is so fresh, light and the perfect summer lunch or supper. Plus, it's especially convenient if you can find the already grilled chicken strips like I used. (I found mine in the meat case) It's also the type of salad you can add or subtract from to truly make it your own. Like raspberries? Add them! Blackberries? Yum! Have spinach instead of field greens? Perfect. Let your imagination and taste buds be your guide!

Berry Almond Chicken Salad Adapted from Wendy's 
Makes 2 dinner sized salads
1 bag field greens lettuce, washed and drained
1 c. blueberries
1 c. sliced strawberries
1/2 c. shredded Parmesan cheese
1/2 c. sliced almonds
2 tsp lemon pepper seasoning
2 c. grilled chicken, chopped into bite sized pieces (about 2 small boneless breasts)- I used precooked packaged ones

For Dressing: From Food Network

1/2 c. raspberries, fresh or frozen (if frozen, thawed)
1/4 c. olive oil
2 TBS lemon juice
1 TBS honey
Salt and pepper to taste


Place berries, lemon juice, honey and oil in blender. Blend until smooth. Season with salt and pepper.

On 2 large dinner plates, divide field greens. Sprinkle each w/ 1 tsp lemon pepper seasoning. Toss with fingers. To each plate add half of the blueberries, strawberries, almonds, cheese and chicken. Drizzle with dressing.

Shared on The Country Cook June 22, 2012

Salad at Very Good Recipes
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Thursday, March 29, 2012

Sweet 16 Summer

When I turned 16 I knew two things were certain. I had to have a car and if I wanted that car, I was going to have to get a job. Well, my parents took care of the first one and got me my 1st car not long after I got my license. The second came soon after when at the end of my sophomore year a friend and I started "hitting the pavement" trying to find someone who would hire us. Our search came to and end the afternoon we applied at a brand new Bob Evans Restaurant; and for the next 5 years, I spent my weekends, evenings, and summer vacation days first as a hostess and then waiting tables. I loved my job. I loved the people I worked with, the busy hustle and bustle of the job, and most of all the customers who became more like family. And even now, coming up on 10 year anniversary of quitting to move onto bigger things, there are a few dishes I spent so much time serving to others, that I still crave today. This salad is my take on one of those. Each summer a spinach salad would appear on our seasonal menu that patrons would go crazy over. And I can't say I blamed them, b/c it was delicious. The freshness of the ingredients and the savory flavor of the dressing was a combo people loved. Now I will admit, I am not recreating the dressing, a warm bacon vinaigrette. I liked the dressing, but it made the salad almost a little heavier than I like to eat when choosing a light refreshing salad for a meal. In the warmer months I tend to serve more and more salads as our main dish simply b/c it's too hot too cook, and we just want something filling yet not overwhelming; and the warm dressing just isn't cohesive w/ that idea. If you enjoy a good salad as much as we do, you will love this with whatever dressing you choose to serve it with. Me? I used an Asian Sesame Ginger bottled dressing I found at the store and it was perfect! But the salad is so good, the dressing it just an added bonus!

Strawberry Spinach Salad
1 (9 oz.)bag of spinach, washed, drained and stems removed
4 hard boiled eggs, chopped
8 oz. button mushrooms, sliced
1/2 c. sliced almonds
5-7 strawberries, sliced (depending on size)
1/2-1 TBS lemon pepper seasoning , to taste
Dressing of your choice

Place spinach in a large bowl. Add eggs, mushrooms, almonds and strawberries. Sprinkle w/ lemon pepper. Gently toss. Drizzle w/ dressing and toss to coat. If serving w/ leftovers in mind, top individual portions w/ dressing.


Shared on It's A Keeper Mar. 29, 2012
Shared on Miz Helen's Country Cottage Mar. 29, 2012 
Shared on Amee's Savory Dish Mar. 30, 2012 
Shared on The Country Cook Mar. 30, 2012 
Shared on Six Sisters' Stuff Mar. 31, 2012 
Shared on Around My Family Table Mar. 31, 2012 
Shared on Gooseberry Patch Apr. 27, 2012

Salad at Very Good Recipes
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Wednesday, March 7, 2012

Copycat Luck

What does March mean to you? Warmer temps? The start of all things green? St. Patrick's Day? I think all of these are accurate thoughts, and for me there's another to add to the list. The annual start of Shamrock Shakes at McDonald's. Okay, so technically they usually start serving these mid February, but I usually don't notice until March :-) The minty freshness (we've talked about this before, I'm crazy for anything mint!). The yummy ice cream. It's like a Irish vacation in a glass. So....it probably doesn't have a darn thing to do w/ Ireland, but it sounded good! I have heard many others proclaim their love for these shakes too, so I know I'm not the only one who looks forward to them every year, and now we can all enjoy them in the comfort of our own home! A few ingredients, let the blender do the work and you've got a cool, smooth, minty treat your little leprechauns will love too!

Shamrock Shakes
2 cups vanilla ice cream
1 1/4 c. 2% milk
1/4 tsp mint extract
8 drops green food coloring

Put all in a blender and combine until smooth. You might have to use a spoon to make sure all the ice cream gets blended. Serve w/ whipped cream if desired.


Shared on Lady Behind The Curtain Mar. 7, 2012
Shared on Newlyweds Blog Mar. 7, 2012
Shared on Something Swanky Mar. 8, 2012
Shared on It's A Keeper Mar. 8, 2012
Shared on Miz Helen's Country Cottage Mar. 8, 2012
Shared on The Country Cook Mar. 9, 2012
Shared on Gooseberry Patch Mar. 14, 2012


Ice Cream at Very Good Recipes
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Tuesday, September 20, 2011

Bye Bye Borders

If you live in a city where your local Border's Bookstore closed over the last few months, you can feel my pain. I was so sad when the announcement came that the one 7 minutes from our home was on the "to go" list. I know e-readers, and e-books are all the new rage, but there is just something special about walking into a bookstore, roaming the aisles, finding just what you're looking for and sitting down to dive in. I understand the convenience of electronic reading, but to me, having a physical book, w/ pages to turn is one of life's simple pleasures. I'm sad to see the neighborhood bookstore, whatever the name, becoming something of a novelty of days gone by. When we were dating, Adam and I  spent many Friday nights in Borders reading, listening to live music, and enjoying yummy treats from their coffee shop. My favorite? The Italian Cherry Cream Soda. They offered two types of home made sodas, French and Italian. I never had the French, and it was probably delicious too, but I only ever had the Italian....the words "cherry" and "cream" sucked me in :) Every week I looked forward to our date night so I could spend a little time w/ my honey, a good book and a yummy soda. Just one more reason I was disappointed to see the CLOSED banner on the side of the building. But now I can enjoy this classic right at home, w/ this very easy recipe. I'm super excited to be able to curl up on the couch, great novel in hand and sip away!

Italian Cherry Cream Soda


1/2 c. half and half
1/2 c. cherry syrup- I used Grenadine
10 oz. Club Soda

Stir all together. Serve over ice.

~Come join me for Tasty Tuesday on Formula Mom~



Shared on Chef in Training Sept. 20, 2011
Shared on Mandy's Recipe Box Sept. 20, 2011
Shared on Celebrating Family Sept. 20, 2011
Shared on Jam Hands Sept. 20, 2011
Shared on Hugs & Cookies Sept. 20, 2011
Shared on This Chick Cooks Sept. 20, 2011
Shared on Lady Behind the Curtain Sept. 21, 2011
Shared on Lark's Country Heart Sept. 21, 2011
Shared on Something Swanky Sept. 22, 2011
Shared on Miz Helen's Country Cottage Sept. 22, 2011
Shared on It's A Keeper Sept. 22, 2011
Shared on Around My Family Table Sept. 22, 2011
Shared on Recipes For My Boys Sept. 22, 2011
Shared on Sweetology Sept. 22, 2011
Shared on Jane Deere Sept. 23, 2011
Shared on Mangoes & Chutney Sept. 23, 2011
Shared on Sweet as Sugar Cookies Sept. 24, 2011
Shared on Six Sisters' Stuff Sept. 25, 2011
Shared on Saturday Evening Pot Sept. 26, 2011
Shared on Home Savvy Sept. 26, 2011
Shared on Make Ahead Meals Sept. 26, 2011

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Wednesday, July 20, 2011

My Take

We all have our favorite restaurants. The ones we can eat at over, and over, and over, and never tire of. Some might be places of our youth that we love, others hold special memories of a romantic evening w/ our significant other, and others just serve darn good food! For our family, one of these that top our list is Cracker Barrel. Adam and I always did like them, but after Alex came along and we realized we had a budding foodie on our hands--and by that I mean he will eat until he pops--we knew to go out as a family we were going to need a place that would fill us up w/o breaking our wallet!!! They have such amazing variety and everything tastes as if mom or grandma is in the kitchen slaving away over the stove. It truly is down home cooking brought right to your table. Plus, any place that serves breakfast ALL day is a hit w/ the Marshalls! Two weeks ago we were having our weekly Saturday night meal out, and once again it was at Cracker Barrel, and we were introduced to a side dish that knocked our socks off!! Well, okay, so none of us were wearing socks to begin with---but seriously they looked amazingly beautiful! Adam ordered one of their current specials, "Catfish Skewers". That's right---fried catfish on a stick!!!  How fun is that? But that's not even the best part! They were fun, and yummy, but not what I'm talking about!  I wasn't paying much attention to the menu, but when they brought his plate out there were some of the prettiest "taters" I had ever seen. OMGosh, they looked scrumptious! Adam tasted them, and was nice enough to share, and we were HOOKED! Right away we started picking them apart trying to figure out how they were cooked, what was on them, and how we could do them at home! I'm sure the people in the restaurant thought we were crazy! But after much discussion and lots of bites, we came up w/ something I think is pretty close. That's the great thing about food. You find something you love and if you're lucky you can recreate it, make it your own and enjoy it for years to come!

Skillet Bakers
3-4 large potatoes, baked and chilled overnight
Melted butter for basting
Salt and Pepper to taste
Your favorite seasoning blend- I like "Mixed Up Salt"

Slice potatoes into 1/4 inch slices. Brush both sides w/ melted butter and season w/ salt, pepper and herbs. Heat non stick skillet to medium. Cook potatoes in skillet until golden on both sides and skin is slightly crispy, about 15 minutes total, turning often.




Shared on This Chick Cooks July 20, 2011
Shared on Lark's Country Heart July 20, 2011
Shared on Gooseberry Patch July 20, 2011
Shared on Around My Family Table July 21, 2011
Shared on It's A Keeper July 21, 2011
Shared on Amee's Savory Dish July 22, 2011
Shared on Julie's Eats and Treats July 22, 2011
Shared on Make Ahead Meals July 24, 2011
Shared on Mandy's Recipe Box July 26, 2011
Shared on Celebrating Family July 26, 2011