#ElleAPalooza

I miss you Elle.  It's not even that we talked all the time or were BFF's but I could always count on a nice comment, commiseration or a funny post.  I miss that.  I mean I REALLY miss that...

In the weeks since Elle's passing I feel that maybe I have taken too many online friendships for granted.  The support.  The love.  The friendship.  For this I am sorry and really am trying to fix.  :)

The recipe that I choose for #ElleAPalooza is cheating.  I am so time crunched that I went back in my archives and hunted down a muffin recipe that I made of Elle's back in January of 2009.  It was good.  Really really good.  I want them right now but alas there is not time...

Double Chocolate Banana Muffins (from Elle at Elle's New England Kitchen)

1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/3 cups mashed ripe banana
1/3 cup vegetable oil
1 egg
1 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the first six ingredients.
2. In a small bowl, combine bananas, oil and egg.
3. Stir into dry ingredients just until moistened. The batter is quite thick, but keep folding it gently, making sure to get the batter on the bottom of the bowl, and it'll all come together.
4. Fold in chocolate chips.
5. Fill greased or paper lined muffin cups three fourths full.
6. Bake at 350 deg F for 20-25 minutes or until muffins test done.

***On February 24th there is going to be an online auction to help Elle's (Lee Ann) family.  There are pieces of her jewelry among other items being auctioned off.  To learn more please head over to the Friends of Elle FB page and join in...

Strawberry Muffins

So April was a really busy month for us here.

We had a 5K run that both the girls did...

We had BMX races...

Friends that we visited...

We went fishing...

And finally we went strawberry picking and that's what this post is about!  Strawberries...

And we picked a lot of strawberries.  I made cake (post to come on that one), strawberry puree for ice cream and finally I made strawberry muffins.

I made strawberry muffins many, many times.  You know why?  The recipe that I found was awesome.  Simple, no mixer and all ingredients that you have on hand...

Strawberry Muffins (Taste of Home)

preheat oven to 375°

Ingredients

• 1-3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1/2 cup fat-free plain yogurt (I used papaya flavored yogurt because that's what I had on hand and it was delicious so use what you have...)
• 1/4 cup butter, melted and cooled
• 1 teaspoon vanilla extract
• 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries

Directions

• In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
• Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

These were good.  I mean really, really good.  So good that I made them for a friends birthday and I frosted them with cream cheese frosting.  Everyone liked them...

Pecan Pie Muffins

And trust me on this.  They taste just like pecan pie.  Maybe not as ooey and gooey as pecan pie but the flavor is still there…And these are good.  Very, very, very good!

I had been looking for a simple recipe to make.  Something with minimal time invested, few ingredients and no mixer required.  I stumbled across these somehow and baked them up that day.  With only 5 ingredients how could I resist right?  Sadly they were gone that night…might have to double the next time!

Pecan Pie Muffins (Tastykitchen.com)
Ingredients:

• 1 cup packed light brown sugar
• ½ cups all-purpose flour
• 1 cup chopped pecans
• ⅔ cups melted and cooled butter
• 2 whole eggs, beaten

Directions:
Preheat oven 350 F.
Grease your muffin pan (whatever size) really, really well, or use the silicone cups. I grease my muffin cups with Crisco or lard. and it still wasn’t enough.  I had some stickage trouble.  Next time I will grease them with lard but also spray them with cooking spray.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups.
Cups should be about 2/3 full. I was able to fill 8 muffin cups.
Bake for 20 to 25 minutes. Cool on wire racks when done.
Option: when you take them out of the oven, place a slice of butter on top and eat warm. You may also use walnuts instead of pecans.

Clementine and Peach Muffins

I love those tiny little orange balls of perfection. I usually grab 3 at a time when I sit down to eat them because definitely one is not enough so it was only natural that I would want to make muffins using them right?
This recipe was good but it needed some modifying so I made them again with much better results. The first try was dry. Really, really dry. The second try was just right!

Clementine and Peach Muffin Recipe (Adapted from About.com)

Ingredients:

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter, melted
• 1 cup peach flavored yogurt
• 1 egg
• 1 tablespoon clementine zest
  2 tablespoon clementine juice (or orange juice)
• 1 1/2 teaspoons vanilla extract
• 5 clementines, peeled and chopped
• Raw sugar for sprinkling

Preparation:

Preheat the oven to 350F.
Combine the flour, sugar, baking powder, salt, and baking soda. Whisk together the butter, yogurt, egg, zest, juice and vanilla. Stir the wet ingredients into the dry ingredients just until the flour mixture is moistened. Fold the chopped clementines into the batter.
Divide the batter between 12 paper-lined muffin cups, sprinkle with raw sugar, and bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins to a wire cooling rack.

Quick and Easy Pumpkin Spice Muffins

Have you noticed that pretty much the only things I do right now are things that are quick and easy?  Sad but true.  I am busy…

I went searching yesterday for a quick and easy recipe to make some pumpkin muffins.  I wanted something that used no appliances and I could whip out in a matter of minutes with minimal mess.  These were perfect and fit my criteria flawlessly!

See the crunchy cinnamon/sugar coating on top?  It absolutely made these muffins!!!

Pumpkin Muffins (adapted from Smitten Kitchen)
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

Ingredients:

1 1/2 cups White Whole Wheat flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
3/4 cups plus 1 tablespoon white sugar
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Directions:

Makes 12 muffins

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, and brown sugar in a large bowl until smooth.  In another bowl whish together the flour, white sugar, baking powder, baking soda, salt and pumpkin pie spice.  Add the dry ingredients to the pumpkin mixture and whisk until until just combined.  Be careful to not over mix .

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Banana-Chocolate Chip Muffins

So it’s been a while.  I can give you a million reasons why I haven’t posted since last month but I won’t.  Hopefully this is the end of the dry spell.

I had 4 small bananas that were past the eating date according to everyone in my family.  I knew I needed to make something with them but couldn’t decide on anything.  I was going to make a banana cake with cream cheese frosting but getting out the mixer seemed like a lot of work while I was trying to do laundry and clean.  Banana bread rarely gets finished here for some reason.  Everyone starts gung ho on it and then I end up throwing out the last 3 slices.  I was going to make banana snicker doodles but once again sounded like too much work.

Finally I came across a recipe for banana chocolate chip muffins from the Epicurious  website.  I love this site because of the honest reviews that people leave on the recipes.  How can you go wrong when 275 people have left comments for you!!!

These muffins were delicious.  Light and fluffy, full of bananas and chocolate chips.  Definitely yummy my taste testers just confirmed! 

Banana-Chocolate Chip Muffins (Epicurious.com)

Ingredients:

• 1 1/2 cups all purpose flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas (about 2 large)
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1/4 cup milk
• 3/4 cup semisweet chocolate chips

Directions:

• Preheat oven to 350°F.
• Line twelve 1/3-cup muffin cups with foil muffin liners.
• Mix flour, sugar, baking powder and salt in large bowl.
• Mix mashed bananas, egg, melted butter and milk in medium bowl.
• Stir banana mixture into dry ingredients just until blended (do not overmix).
• Stir in chocolate chips.
• Divide batter among prepared muffin cups, filling each about 3/4 full.
• Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes.
• Transfer muffins to rack; cool.

Big and Bold Blueberry Muffins

I made the best muffins I have ever made the other day.  This is another recipe that I have been meaning to try and just never got around to it.  Silly me. 

This recipe was pointed out to me by Kelly of Sass & Veracity.  She had  posted these muffins and told me they were the best.  If you haven’t been to her blog you really need to check it out.  Kelly is an amazing cook and baker but my favorite thing about her recipes is that she always adds notes on the end.  These are almost like her own personal notes that she has written along the side of the recipe in  the magazine or the cookbook.  Sometimes they are things she would do different the next time or reasons why she did what she did this time.  I have cooked many of her recipes and have never had a “fail”.

I can’t wait to make these again and again.  The possibilities are endless.  You can use just about any flavor combo that you can imagine with these.  When making these muffins Joanne Chang advises that if you want to add fruit or chocolate to the master recipe, do so in 1-1/2 cup quantities and if you are altering flavorings such as citrus zest, or spice, then 2 tsp. of zest is recommended, and/or 3/4 tsp. spice.  Also these are really easy.  You don’t need a mixer and only 2 bowls being dirtied.  Love that…

Joanne Chang's Master Muffin Recipe
Makes 12 big top muffins

3-1/2 c. all purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 c. sugar 
10 T unsalted butter, melted and cooled
1 c. whole milk at room temp
1 c. sour cream at room temp
2 lg. eggs at room temp
1 lg. egg yolk at room temp
1 1/2 c. of blueberries

Preheat oven to 350 degrees F.

Sift flour, baking powder, baking soda, and salt into a large bowl and set aside.  In another bowl, combine sugar, melted butter, milk, sour cream, and eggs.  Add this wet mixture to the dry mixture and mix gently until nearly all the dry ingredients are moist and the batter is still lumpy.

Gently mix the additional ingredients into the batter being careful not to over mix.  Line a 12-cup standard muffin tin with paper cups, and spray over the top of the muffin pan lightly.  Divide the batter evenly among the 12 cups, mounding it.  Bake in the center of the oven about 30 to 35 minutes or until tops are golden brown and centers set.

Cool muffins in the pan placed on a baking rack for about 20 minutes before removing them to a platter.

As Always…

Happy Entertaining!

Judy
www.nofearentertaining.com

Brrrrrrr...and Chocolate Banana Muffins!

It is mighty cold outside right now! 36 degrees is nothing to laugh at when you are pleasantly used to an average temperature of about 80 degrees. It doesn't happen often here but when it does it is BIG news!!! You can bet I will be baking or cooking today to try and get my house warmed up!

For today though I have nothing that will warm you up but it will surely make you happy!

I always use up my old banana's in something. They rarely if ever get thrown away but I was getting tired tired of the same old, same old. Banana bread, smoothies, cookies etc...Then I saw these from Elle at Elle's New England Kitchen and that changed all that and as luck would have it had some old banana's just waiting for this recipe!

Double Chocolate Banana Muffins (from Elle at Elle's New England Kitchen)

1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/3 cups mashed ripe banana
1/3 cup vegetable oil
1 egg
1 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the first six ingredients.
2. In a small bowl, combine bananas, oil and egg.
3. Stir into dry ingredients just until moistened. The batter is quite thick, but keep folding it gently, making sure to get the batter on the bottom of the bowl, and it'll all come together.
4. Fold in chocolate chips.
5. Fill greased or paper lined muffin cups three fourths full.
6. Bake at 350 deg F for 20-25 minutes or until muffins test done.

***Updated - I just made these again using applesauce instead of the oil and 1/2 cup of Whole Wheat Pastry Flour to replace 1/2 cup of AP Flour. They turned out perfectly and reduced this recipe by 2 WW Points to a total of 4 Points per muffin!!!

I am going to make these again! Everyone loved them. I will try and sub some applesauce for the oil next time though. Should lighten them up significantly!

Silly picture of my great big huge mutt in his favorite position! Less than a year old and still growing!

My sister will delete this post from her reader...

The Best Ever Banana Muffins...I will never use another recipe!

She thinks I have gone mad with all of the muffins and cupcakes that I have been posting lately. I think she is about to plan an intervention (anyone watch "How I Met Your Mother" last night?) between me and my muffin pan. Truth be told I don't really even like my muffin pan and badly need a new one. But I am really liking muffins and cupcakes right now. Too bad Sis this one still goes in!!!

These were the absolute best banana muffins I have ever had or made. They were rich, nutty, full of chocolate and bananas. Everything a banana muffin should be. Can I duplicate the recipe? Not too sure. I had one of those bags of ingredients that you buy in bulk and always forget to label or just figure you will remember what it was. I think this bag was almond meal. Maybe from a Daring Baker challenge months ago? I guess I need more almond meal!!! My quest is over. I now have the perfect banana muffin recipe!

Banana Nut Muffins

Ingredients:

1 1/2 cups AP Flour
1 cup pecans, chopped
1/2 cup almond meal
1/2 cup brown sugar
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
3 ripe bananas, mashed
3/4 cup milk
5 Tbs butter, melted
1 egg, beaten
1 cup semi-sweet chocolate chips

Directions:

• Preheat oven 400 degrees. Place liners in your muffin pan.
• Mix flour, pecans, almond meal, brown sugar, baking powder, cinnamon, salt and nutmeg.
  
• In a separate bowl mix together the bananas, milk, butter and egg.
• Pour the wet ingredients into the dry ingredients and mix until just moist (do not over mix). Stir in the chocolate chips.
  
• Fill the muffin cups to almost over full with the batter.
• Bake until tester comes out clean, about 20 minutes.
• Cool for 1 minute then remove and allow to cool on wire rack.

I will never make another banana muffin using any other recipe! This makes me soooo happy. Probably my sister too who will never have to read another post on banana muffins!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Zucchini Muffins with Cranberries and Chocolate Chips!

Yeah, I know that is a huge title but that's what these were. I guess I should have added that it was bittersweet chocolate chips that I used...

Real simple recipe. I used the last 2 bags of grated zucchini that I had in my freezer. Probably just in time for my CSA to start next month! No mixer needed just 2 bowls.

Zucchini Muffins with Cranberries and Bittersweet Chocolate Chips

Oven 350

Ingredients:

1 1/2 cups AP Flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg
1 cup sugar
1 cup shredded zucchini
1/4 butter, melted
1 egg
handful of dried cranberries
handful of bittersweet chocolate chips

Directions:

In a mixing bowl add the flour, cinnamon, baking soda, salt, baking powder and nutmeg. I another bowl add the sugar, zucchini, butter, and egg. Mix well.
Add the flour mixture and stir til just combined. Stir in cranberries and chocolate chips.
Fill paper lined muffin cups very, very full. Should make about 7 large sized muffins.
Bake for about 25-30 minutes, testing for doneness before removing from oven.
Allow to cool for 5 minutes then remove from pan to rack to cool the rest of the way.

These were incredible. I love how the spice accented the zucchini and the cranberries and the chocolate just took it right over the top. The girls loved these so I guess i need to come up with more zucchini!!!

***Just saw that I my apple in puff pastry photo is on the Foodie Views of the Day. Go on over there and check it out and give me a quick vote!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Old blueberries make what?

These are some very juicy blueberries. My hands were purple all day!!!

I guess I am sort of following a really crappy pattern here. I have soooooo much food that seems to been the right on the edge. Too old to eat as it is but just right for baking or cooking...aren't I lucky????

This time it was blueberries. Can you guess what I made?

Blueberry Muffins (adapted from Better Homes and Gardens New Cook Book)

Ingredients:

1 cup AP Flour
3/4 cup whole wheat pastry flour (you can use regular AP flour)
2/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk (2 Tbsp more if using ww pastry flour)
1/4 cup vegetable oil or canola oil
1 cup fresh blueberries
1 tsp finely zested lemon

Directions:

• Preheat oven to 400 degrees.
  
• In a mixing bowl combine all of the dry ingredients. Make a well in the center.
• Combine all of the wet ingredients except the blueberries and zest. Add all at once to the flour mixture and stir until just moist. The batter should be lumpy.
  
• Fold in the blueberries and the lemon zest.
• Fill greased muffin cups or paper liners 2/3 full.
• Bake for about 20 minutes or until the tops are golden brown.

This was another really quick and easy recipe. Loved it!!!

On another note...Hurricane Ike.

Crystal Beach near Galveston, TX after Ike roared through.

I know that now that the storm is passed and it is no longer in the news we tend to forget that it is a story about individual lives. I know first hand that the people who live there still need to be in our thoughts. A very good friend of mine is just on her way from here to Galveston where her family has lived forever. They are going there to help do the demolition of their home. Yes, all of their lives were spared but the storm surge came through and pushed their home 4 inches off of the foundation and the house is no longer livable. They have lost everything. Mostly to water damage but at this point with out any A/C they have lost the rest of it to mold. I experienced the loss of my home and most of my belongings to Hurricane Charley 4 years ago (see my post here). I guess all I am trying to say is let's not forget that those people still need our thoughts and prayers.

If anyone is interested in making a monetary donation to this family please email me at judy@nofearentertaining.com and I can get you the family's name and address. This would be going right to them, not through me. They really need all the help they can get right now!

As Always...

Judy
www.nofearentertaining.com

Over ripe bananas call for banana muffins!

Nice and fluffy banana muffins...the perfect snack!

For some reason we always seem to have really dark bananas lying around. I guess I should stop buying them but I think the problem is inconsistency. Sometimes I will buy 5 bananas and they will be gone in 2 days. Other time I will buy 5 and 4 of them will go black. The other day I decided to make some banana muffins. I know everyone has their favorite recipe for them but this one is really easy and there are no special or fancy ingredients to over take the banana flavor. Just good ol' banana muffins!!!

I have used this recipe over and over and it has never let me down.

Banana Muffins (adapted from the Better Homes and Garden New Cook Book)

Ingredients:

1-3/4 cups AP Flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas
1/3 cup butter
2 Tbsp milk
2 eggs
1/4 cup chopped walnuts

Directions:

• Preheat oven to 350 degrees.
  
• Combine all ingredients but the nuts in a large mixing bowl and beat with an electric mixer on low until all ingredients are blended. Change speed to high and beat for 2 minutes.
• Stir in the nuts.
• Pour the batter into a muffin pan lined with muffin cups. Bake for about 30 minutes or until golden brown and a tester comes out clean.
• Allow to cool for about 10 minutes in pan and then remove from pan and continue to cool.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

But Mom, these are muffins!!!

I just don't get it. How can my kids not like muffins? I have tried every way possible to get them to eat muffins. I know it sounds crazy but I think that if they ate muffins it would be a nice quick, low impact (on the parents), and healthy thing to start their day. I have seriously tried about 20 recipes and nothing really does it for them. I have a freezer full of ones that they tried and didn't like. I guess I really need to figure out something to do with them!

Anyway yesterday instead of making muffins for my freezer I decided to take a muffin recipe and make it into a cake. Sounds like a great idea huh? Outsmart them once and for all. To no avail. Although they did eat it yesterday when they came home from school this morning for breakfast they wanted nothing to do with it!!! T. and I thought it came out great and have made a nice dent in it so it guess it wasn't all for nothing!

This was really a nice light snack cake and I am still baffled by the fact that my kids will not eat cake for breakfast???!!!

Raspberry Crumb Cake

Ingredients:

• 1/2 cup plain, non-fat yogurt
• 3/4 cup low-fat milk
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 4 tablespoons butter, melted
• 2 large eggs
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups frozen or fresh red raspberries
  

Topping:

• 1/2 cup all-purpose flour
• 4 tablespoons firmly packed brown sugar
• Dash cinnamon
• 4 tablespoons softened butter

Directions:

Heat oven to 400 degrees. Grease and flour a 9X9 cake pan.

In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Fill pan.

In a small bowl combine the topping ingredients with a fork until crumbly. Top batter with crumb topping.

Bake for 35-40 minutes

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

My Quest for the Pefect Muffin...the ongoing saga!

If you remember a couple of months ago I was trying to simplify my crazy morning routine by making muffins. I must have made about 15 dozen muffins (most of them sitting in frozen limbo in my refrigerator) in this time period and the girls still wouldn't eat them so I said I was giving up. Well here is something about me...I don't give up too easily! So back at it I am!

I asked my oldest one what type of muffin she would like to eat for breakfast and she looked at all the fruit in the house (Clementine's. grapefruit, cherries, grapes, bananas, apples, mangoes, blueberries, blackberries, and raspberries) and guess what she picked???? Oranges! Can you believe that. Who has all of that fruit in there house at one time anyway and then how can she just inventory everything in a split second and choose the one thing that I did not have!!! Anyway off to the grocery store I went and bought and orange and some orange juice.

I decided just to alter a couple of other recipes that I had and liked and change the flours around and they turned out pretty good. They are even slightly healthy with the huge amount of fruit and the oats that are in them! The true test will be whether or not she will eat them!!!

Orange Blueberry Muffins

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Oh Nooo!!!

Yesterday I tried to make the Apple Cranberry Muffins. They taste really good but the pictures don't do them any justice...actually the pictures look better than they really look. My own fault though. I hate for the kids to have all purpose flour and white sugar. We believe that the closer o nature you stay the healthier it is. So I substituted all purpose flour for Wheat flour and white sugar for organic brown sugar. I know that there is something that I need to take into consideration when I do this (less whole wheat flour? more sugar? more liquid?) but I am always into a recipe when I realize that once again I forgot to look this up. If anyone has any ideas let me know!

Doesn't it just figure? I spent most of last night making food for my party tonight and then my oldest daughter woke up this morning sick!!! I think we will be able to quarantine her okay and there won't be any children here so on with the party we go!!!

Menu:

Wild Mushroom Dip
Spinach Veggie Sandwiches - Done

Make Ahead Marinated Shrimp - Done

Cream Cheese Lollipops
Brownies - Done

So I am well under control. I just have to clean a bit and then I am all set.

Happy Entertaining!!!

Judy

http://www.nofearentertaining.com/