Tag Archives: breakfast

Go For Green

Leprechaun Visit | www.ThatCookGirl.com

You’re never too old for Lucky Charms or a Leprechaun visit!
Go For Green!

 I see all these moms running around making elaborate Leprechaun traps, fancy treats, costumes…well, you name it, and I’ve seen the over-the-top, make-the-average-mom-look-bad crafts and projects and parties. This may very well come as a shock to some of you, but I am NOT a crafty mom. I used to think I wanted to be a crafty mom…but it looks like it takes a lot of time and energy and I would just rather put forth that time and energy hanging out than crafting. So far, I don’t think my kids have been scarred too much by my lack of craftiness. Now, I may not be crafty, but I still sure know how to have fun and most Holidays around here are memorable. (Let’s not talk about Valentine’s Day this year, please… I failed miserably by forgetting to leave a silly card for my kids to find when they wake up…Hey, I never said I was perfect! I think I redeemed myself by bringing home chocolate strawberries, though.)

How does a non-crafty mom make Holidays totally awesome you ask? The answer is simple! I have a private line to all the well-known Holiday spokespeople. The Easter Bunny, Santa…yes, even the Leprechauns. Having this “in” with these people really helps when you aren’t crafty! It just takes a quick call, email, or text message to confirm that my kids still get a thrill out of the little details of the Holiday, and I’m off the hook for crafting! A special treat will be dropped off by morning and I can get some much-needed sleep!

Such as it was for St Patrick’s Day! A quick “Go for Green” text message and I was off to bed at an early hour. The Leprechauns paid a visit, performed a bit of mischief with chairs on tables, stools turned upside down, milk turned green, even the fruit bowl turned upside down and the fruit stacked on top…and left a treat for the trouble of having to clean up after them. We all get a good giggle at their silliness every year, and this year was no exception.

Of course, this doesn’t let me off the hook for cooking dinner. We will still have our traditional Corned Beef and Cabbage. It is in the slow cooker now and will be ready when I get home from work. Another mealtime saved by the slow cooker!

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Better Butter

First, I’ll allow you a moment to recover from the shock of me posting two days in a row. When I get the chance to “steal” my girl child’s computer to do some blogging, and I actually have something to blog about, I take the opportunity. And this is a post I’ve been wanting to make for a couple years now.

It’s no secret that I love butter. I’ve mentioned fresh butter several times in my postings. I’ve even talked family members who were over for dinner into helping  to make butter (once, even a sister’s ex who only dropped in to see their daughter and wasn’t even staying for dinner helped to make the butter). I don’t always make my own butter, but if I’m making a nice dinner or yummy bread, I like to have really great butter to go with it. More than once, people have said things to me along the lines of “You know they sell that at the store, right?” and “There are easier ways to make butter than that”. “I know” is pretty much my response to all of the comments. So, would you like to make your own fresh butter? You just need one ingredient, one “tool”, and a little muscle (or several little muscles with the help of some kids)

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Pour 2 cups Heavy Whipping Cream into a chilled 1 quart jar with a tight fitting lid. If you have access to fresh, raw milk and the cream that comes from that…well, I’m jealous if you do, but… it will make an even creamier, sweet, beautiful butter! Screw the lid onto your jar. Make sure it’s tight. It is important to not fill the jar all the way. Half-filled is perfect. The cream needs room to move around and do its thing to become butter.

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You can shake the jar yourself, or if you have some bored teenagers roaming around like I do, you can hand them the jar. It’s a tiring job, so usually more than one person and some turn-taking will make the task a little easier. I’ve set kids up in a circle on the floor and let them roll the jar around between them, but that takes longer (although, it keeps little ones entertained for awhile, if you need an easy activity for them!).

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You will know when the cream is turning into butter because it will start to kind of “thud” against the side of the jar. And once that starts to happen, keep shaking, as hard as you can (I almost always have taken over the task from the teenagers with tired arms by this point and finish it off myself), until there is a mass of butter and the liquid has separated. That’s buttermilk, by the way. Save it and use it in some pancakes, or Breakfast Cookies.

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Pour the liquid off into a bowl (or into a clean jar to store for later use, in the fridge of course), and spoon the butter into your favorite butter dish. Mine is a French Butter Dish I got from a friend’s shop last year.

There you have it, fresh butter. One ingredient, and a wonderful treat for topping for your favorite breads, and anything else you love topping with butter!

And now, my dear friends, family, and blog-readers… I must go. The battery on the girl child’s computer is near the end, and Red Widow is on. Have you started watching this show? Oh, you should! You really should!!!

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Filed under Cooking With Love, Recipes, Sauces/Dressings

Best Banana Bread

Over the past few months, I have promised several people that I would share my favorite banana bread recipe. It is not my own recipe, it is just my favorite. I mean, it’s hard to improve on a Betty Crocker recipe (but I think I managed, just because of my own special touches). The original recipe is here, which I found in a magazine-style recipe collection titled “Brunch”. I love brunch. Not because I’m pretentious and like to say things like “Let’s do brunch.” No, it’s because mornings come too early and I don’t like to cook in the early mornings, so if I’m cooking in the morning, it’s more likely to be a late breakfast/early lunch kinda thing, which is typically referred to as “Brunch”. (It’s laziness, not pretentiousness…lol)

Yesterday was a day off from my “day job”, so we had dinner early, which gave me time to make banana bread for dessert. The pictures and recipe, along with my commentary follow below:

Gather your ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

You’ll see in the picture that I am using the vanilla sugar and vanilla extract I made back in April. I also had the girl child make some butter while I was gathering all my ingredients, and this produced just a bit of buttermilk, so I included that in the recipe so it didn’t go to waste. I love getting all the use out of our food as we possibly can!

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. 

 

Add bananas, buttermilk and vanilla. Beat until smooth.

I know you’re “supposed to” mash the bananas before adding them. But I hate taking the extra step and dirtying an extra bowl (that I’ll have to argue with the kids about getting washed. Too much effort…). I use very brown bananas, smash them a little while they’re in the skin, and then you can use either a strong whisk or a potato masher to mix them into the batter.

Stir in flour, baking soda and salt just until moistened.

Stir in nuts. Pour into pans.

If it is ever said that I’m an evil mother who doesn’t care what her children like/want, let this serve as proof to the contrary. Banana bread needs walnuts. The girl child doesn’t like them. So, I mix nuts into just half the batter, and divide the batter in the pan so we get a half loaf with and a half loaf without walnuts. Then I sprinkle extra nuts on top for easy identification of which side is which.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

If you’re patient, you’ll let it cool completely like the recipe says. But if you’re me (or anything like me), you’ll wait just until it’s cool enough to touch and slice into it so it’s still nice and warm and the freshly made butter melts right into it! YUM!

 

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Filed under Breads & Rolls, Breakfast, Recipes

My Bacon Story

There was a time in my life when making bacon was a chore. But bacon is worth the chore, right? So I would get out the shirt aptly named “The Bacon Cooking Shirt”, courtesy of all the bacon grease splatters it was stained with, and get the bacon started on its way to sizzling, crispy perfection on the stove, jumping every now and then to try (and fail) to avoid the bacon grease splatters. We would enjoy the bacon, it would make us smile..and then we would walk into the kitchen and slide across the grease-covered floor and start the cleanup of bacon grease from the stove, counters, and floor. We didn’t eat bacon very often in those days. Too much work.

It pains me to learn of the number of people who still cook bacon this way. There is an easier way, people. Easy! And no babysitting of the pan, or flipping of the bacon is necessary. Yes, really. It’s true!

All you need is your favorite bacon (mine comes from a local farmer I used to buy my pork from in my hometown. I’m hoping to find a new local farmer in my new town soon, since my freezer is starting to get quite low on meats!), an oven set to 425 degrees, and a bar pan (jelly roll pan, whatever you call it, as long as it has sides. You do NOT want to use a pan with no sides. You need the pan to be able to hold the bacon grease.) Line the bacon in a single layer across the pan. You can put it pretty close together, but don’t overlap it. Put the pan of bacon in the oven, and set your timer for 15 minutes. (Please, please, please set the timer. Don’t believe that you will remember, because you won’t, and you’ll forget about it, that is, until your smoke alarm reminds you that you were cooking bacon. And then you have a pan of burnt nothingness and that is just wrong, on so many levels.)

Don’t worry. The 15 minutes is just a starting point. I always set it for 15 minutes and check it then, but usually end up re-setting the time for another 5-10 minutes. Personally, I think bacon is done just before it burns. My kids, sadly, do not tend to agree with me. But, I’m the one cooking, and when they decide to cook, they can make it how they like it. But, once in awhile I’m feeling generous and will take a few pieces off the pan early for them.

Tonight’s bacon cooking is serving multiple purposes. BLTs on the menu for the night, paired with oven fries, which I cooked on the same pan (after removing the bacon and most of the bacon grease). The bacon grease gave a great extra bit of flavor to the oven fries tonight. MMMMMMMM!!!!!! And the remaining bacon grease? Well, it now sits in a jar, on a shelf in my fridge, awaiting its turn at flavoring some fresh green beans we got in our Bountiful Baskets produce pickup this past weekend. And it will get to flavor some other things over the next couple weeks as well, I just don’t know what those things are quite yet.

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Breakfast is Ready

9pm. And breakfast is ready. Ok, well, not completely… but I have finished what I can do and the rest is up to the trusty ol’ slow cooker. We will get up in the morning to a hearty breakfast of oatmeal, and all we have to do is scoop it into our bowls and add our favorite toppings. There. Breakfast. Done.

I know what you’re thinking… oatmeal? slow cooker? HUH? Here’s the deal. I am NOT a morning person. Even the simple task of boiling some water to cook up some oats is just too much for me. I need immediate food in the mornings, otherwise I tend to eat nothing at all. So before going to bed each night, I have to set my coffee pot to brew my coffee before my alarm clock ever goes off and I have to figure out my breakfast. If I’m having a banana or a bagel or a bowl of cereal, I set it next to my coffee pot, ready to go. My oatmeal bowl is sitting next to the slow cooker, with the butter, brown sugar and dried fruit right there to be stirred in as well. No thinking for me before I get my coffee and my food.

Yes, it is July. Yes, it is hot outside. But I need a hearty breakfast for a long day of traveling for work tomorrow (in which I often don’t get lunch until very late in the day), and the girl child has morning soccer practice, so she needs a nice hearty breakfast too. It’s also a great breakfast to have ready when the kids are having friends stay the night. That way whenever they get up, breakfast is ready.

I know you’re just dying to know how you can make this for your family. I promise you, it will be one of the easiest breakfasts you make for them!

Gather your ingredients:

  • 3 cups water
  • 1 cup milk
  • 1 cup steel cut oats (important to use steel cut, NOT rolled or quick cooking)

Mix the above in a heatsafe bowl (not directly in the slow cooker). Place bowl in the slow cooker and fill the slow cooker insert with water until the water reaches the top of the liquid in your other bowl. Cover with slow cooker lid. Plug in your slow cooker (like how I remind you of that very important step? I’ve forgotten it a time or two…or more… 😉 ), turn it on low. Now go to bed and wake up to fresh cooked oatmeal!

Mixins (as many or as few as you like):

  • butter
  • brown sugar
  • dried fruit, raisins
  • cinnamon

Variation:

You can add a chopped up apple to the oats as they are cooking. You can also add all the flavorings like cinnamon and sugars, even the dried fruits, while it cooks. I keep it plain because we all like ours a little different.

Leftovers:

We don’t usually have leftovers of this. But I sometimes make sure we have leftovers because it does re-heat pretty well and then I can take it to the office with me on a crazy morning. When I do that, I reheat it with the butter and dried fruits and stir it really well before adding in the sugar.

Oatmeal is also a great addition to bread. So if you’re making your own bread, you can mix in some oatmeal to add some texture and make it a little more hearty.

Enjoy your breakfast!

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Filed under Breakfast, Cooking With Love, Recipes

Bagel Day

Making bagels is one of those things people just don’t expect to be so easy. A bit time-consuming, but easy and worth the effort! I have made these bagels many times, and the last time I made them was Memorial Day weekend while my sister was in town. She went for a quick run one morning, (I say “quick”, but it wasn’t. It was 13 miles- a half marathon! She’s AWESOME!) and I thought she’d enjoy some fresh-out-of-the-oven bagels. (And she did.) My niece came by that afternoon also. Just to hang out with my kids and my sister’s foster daughter. They hung out, played some games and she marvelled at me actually making bagels from scratch. She called me an awesome cook. Yeah, my head got a little bigger that day.

On this particular day, I created blueberry bagels (using a bag of dried blueberries) and cheese bagels (using a mixture of asiago and parmesan cheeses). There are still a few sitting in the freezer. I think my kids have forgotten that they are there. But my niece remembered. She was over a few nights ago and asked if she could steal a couple bagels before she left for work. Of course I said yes. Because what good is making the food if I’m not gonna share it, right?

In the past I have made bagels to bring to work, and even sent a few along on a hunting trip for a friend. And do you know what’s funny? I don’t really love bagels all that much. But I really enjoy making them! And sharing them, of course! 🙂

The bagel recipe follows… it uses a mix (that I also included the recipe for) and someday I’ll post other recipes that use this same mix. Enjoy!

Bagels
· 1 Tablespoon active dry yeast or 1 (1/4-oz.) package
· 1-1/2 cups lukewarm water 110F (45C)
· 5 cups HOT ROLL MIX **
· Cornmeal
· 3 qt. water
· 1 Tablespoon sugar
· 1 egg yolk, beaten
· 1 Tablespoon water
· Poppy seens, sesame seeds or coarse salt
In a large bowl, dissolve yeast in 1-1/2 cups lukewarm water. Beat in 4-1/2 cups HOT ROLL MIX. Let rest 2 minutes. Add enough mix to make a very stiff dough. On a lightly floured surface knead dough until smooth, 5-10 minutes. Add more mix to surface as needed. Dough will be quite firm. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, 30-45 minutes.

Punch down dough; knead 4-5 times. Divide in half. Divide each half into 8 pieces. Shape each piece into a smooth ball. Flatten each ball with palm of hand. Holding a ball with both hands, force one thumb through center. Place bagel on lightly floured surface. Repeat with remaining dough. Cover lightly; let rise in a warm place 2-30 minutes.

Lightly grease 2 baking sheets. Sprinkle with cornmeal; set aside. In a 5-qart pot, bring 3 quarts water to a boil. Add sugar. Lower hear to keep water boling gently.

Use slotted spoon to carefully lower bagels, one at a time, into boiling water. Turning often, cook until slightly puffed, about 5 minutes. Add more water if necessary. Drain bagels briefly on paper towels.

Preheat oven to 400F (205C). Arrange bagels, not touching, on prepared baking sheets. Combine egg yolk and 1 Tablespoon water. Brush bagels with egg yolk mixture. Leave plain, or sprinkle with poppy seeds, sesame seeds or coarse salt. Bake 15-20 minutes in oven until browned. Cool on a rack. Makes 16 bagels.

—-Make-A-Mix cookbook

My notes: Add more flavor! You are limited only by your imagination!
· Mix in chives and garlic to the dough. Sprinkle with poppy seeds.
· Mix in cinnamon and craisins or raisins
· Mix in dried minced onion and top with additional onion

** Hot Roll Mix
· 5 lb. (20 cups) all-purpose flour
· 1-1/4 cups sugar
· 4 teaspoons salt
· 1 cup instant nonfat dry milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups Hot Roll Mix.

Variation
Use 9 cups whole-wheat flour and 8 cups all-purpose flour instead of 20 cups all-purpose flour. Decrease sugar to 1 cup.

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Filed under Breads & Rolls, Cooking With Love, Recipes

Bagels, Bagels, Bagels

I was talking to a friend about food yesterday. (Is that surprising? Yeah, I didn’t think so…) In this conversation, I commented that I love to make bagels in many different flavors and continued on about something else, while he was interrupting me with “Wait! What? You make bagels? Like you toast them and put cream cheese on them, not like actually make bagels, boiling and all that”…. I laughed, and replied that of course I mean I mix the dough, shape it, boil it, bake it… how silly to assume I meant anything else, right? 😉

So, making bagels has been on my mind for quite awhile now, but always gets set aside. It is time to stop putting that task aside. I have asked my friends what their favorite bagel flavors are and I received several responses. “Blueberry” “Cheese” “Onion” “Garlic” “Dried Cherries with Honey” (let me add my YUM! to that request!!! Sounds great!) “Pumpkin Spice” “Sun Dried Tomato with Italian Spices”

Well, that’s a lot of flavors! And I am not ambitious enough to try to do them all in one bagel making session, but I will make bagels this weekend! (Please, would someone remind me to pick up some more flour, cheese, onion, garlic and I guess some blueberries…) I will mix, shape, boil and bake… and then I will wrap and freeze for easy breakfasts and snacks. And yes, I will share! Of course I will share. It’s what I do. 🙂

You can find my recipe HERE! Happy boiling. 🙂

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Filed under Breads & Rolls, Cooking With Love, Recipes

Breakfast Burritos

  • Large Flour Tortillas (I bought 2 packs of 16 each, but did not use them all)
  • Breakfast Sausage
  • 2 dozen eggs
  • 2 cans black beans (you can use dried beans if you prefer, you just need to cook them up, of course)
  • Salsa
  • Colby-Jack cheese
  • Plastic Wrap

Gather all ingredients in one place

Brown sausage in a large skillet (mine is 12″)

While the sausage is cooking, grate cheese (or set the kids to work on grating the cheese, which is what I always do…) and drain & rinse the black beans

Set browned sausage aside. Scramble eggs in a large bowl. Heat the same skillet used for the sausage and pour the eggs in. Cook and stir until cooked/scrambled.

Pour the beans and sausage on top of the eggs in the skillet and mix well. (Why bother dirtying another bowl for mixing, right?)

Warm tortillas so they fold easily (You’ll want to warm just a few at a time so they don’t cool before you’re ready for them). Lay 1 tortilla out on your counter, and scoop about 1/2 cup of the egg mixture onto one side (don’t use anymore than that, or they won’t roll very well, but you could do a little less and get more burritos out of the mix, if you wanted to)
 
 
Top with a little salsa and shredded cheese. Then fold, starting at the end with the “stuff” on it, then folding in the sides and roll until it looks like a burrito. Once it’s all rolled/folded up, wrap in plastic wrap.
 
 
Continue until all the mixture is gone, or until you run out of tortillas, whichever comes first. You can, of course, personalize these to suit your family’s tastes. Leave out the salsa, leave out the sausage, add veggies, add shredded potatoes… you are limited only by your imagination!
  
Once you’ve finished all the rolling, place the wrapped burritos into a large freezer-safe container or freezer bag. When ready to eat, just unwrap, and wrap in a microwave-safe paper towel. Microwave on high 1-3 minutes (You’ll have to test it, and it will depend on how much or how little stuffing you put in, and on your microwave, too….)
  
Enjoy for breakfast, after-school snacks, or late-night snacks!
 
This is a perfect recipe to have on your “Power Cooking” rotation, and is very budget friendly!!!

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Hearty Breakfast Cookies

It’s time for Back-to-School! With Back-to-School comes the recreational soccer league for my kiddos. To me, this means getting the freezer stocked up with easy to grab-no-go snacks, breakfasts and lunch items. I planned on doing some of that this past weekend, however, when I went to make my baked goods, I discovered I was out of flour (by out, I mean I only had a few cups left… plus lots of whole wheat flour…), so my baking endeavor has been postponed until Labor Day Weekend (a fitting weekend for laboring in the kitchen, wouldn’t you agree?).

I have been asked many times for the breakfast cookie that I use. Since I have not posted it on this blog yet, I will do that today so that you can all join me in making these cookies for yourself and your families next weekend. I generally double the recipe and then I wrap each cookie in wrap and bag them all up for the freezer. Wrapping them individually allows you to grab 1 and not have to thaw the whole bunch of them. They thaw quickly, but you can also pop them in the microwave for 20-30 seconds (1 or 2 cookies at a time, just what you need for the day). These are a favorite for the kiddos for breakfast, lunch and after school snacks. I like to grab one for a late-afternoon pick-me-up at the office.

Enjoy! (This recipe was originally posted at AllRecipes.com and when I printed it for my recipe box, it called for buttermilk instead of water. I suggest using buttermilk!)

Ingredients

  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 1 1/3 cups packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 cups quick cooking oats
  • 1/2 cup wheat germ
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 cup raisins

Directions

  1. In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
  2. Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins. Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheets. Flatten slightly.
  3. Bake at 350 degrees F (175 degrees C) for 18 – 20 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.

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Filed under Breakfast, Cooking With Love, Recipes

Breakfast Burritos

Breakfast Burritos
  • Large Flour Tortillas (I bought 2 packs of 16 each, but did not use them all)
  • Breakfast Sausage
  • 2 dozen eggs
  • 2 cans black beans
  • Salsa
  • Colby-Jack cheese
  • Plastic Wrap

Gather all ingredients in one place

Brown sausage in a large skillet (mine is 12")

While the sausage is cooking, grate cheese (or set the kids to work on grating the cheese, which is what I always do…) and drain & rinse the black beans

Set browned sausage aside. Scramble eggs in a large bowl. Heat the same skillet used for the sausage and pour the eggs in. Cook and stir until cooked/scrambled.

Pour the beans and sausage on top of the eggs in the skillet and mix well. (Why bother dirtying another bowl for mixing, right?)

Warm tortillas so they fold easily (You’ll want to warm just a few at a time so they don’t cool before you’re ready for them). Lay 1 tortilla out on your counter, and scoop about 1/2 cup of the egg mixture onto one side (don’t use anymore than that, or they won’t roll very well, but you could do a little less and get more burritos out of the mix, if you wanted to)
 
 
Top with a little salsa and shredded cheese. Then fold, starting at the end with the "stuff" on it, then folding in the sides and roll until it looks like a burrito. Once it’s all rolled/folded up, wrap in plastic wrap.
 
 
Continue until all the mixture is gone, or until you run out of tortillas, whichever comes first. You can, of course, personalize these to suit your family’s tastes. Leave out the salsa, leave out the sausage, add veggies, add shredded potatoes… you are limited only by your imagination!
 
Once you’ve finished all the rolling, place the wrapped burritos into a large freezer-safe container or freezer bag. When ready to eat, just unwrap, and wrap in a microwave-safe paper towel. Microwave on high 1-3 minutes (You’ll have to test it, and it will depend on how much or how little stuffing you put in, and on your microwave, too….)
 
Enjoy for breakfast, after-school snacks, or late-night snacks!
 
This is a perfect recipe to have on your "Power Cooking" rotation, and is very budget friendly!!!

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