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Cheddar Cheese Drop Biscuits

Do you buy a block of cheese? And sometimes does the wrapper come off in the refrigerator, and the end of the block gets a little dried out? And you cut off about 1/4 inch slice all across the entire block end? And you think "I hate to waste cheese!"? And you wish you could do something with it?

Cut cheddar cheese into small cubes and let dry 24 hours, the firmer cheese does not melt and run out of your biscuit!

Well you can. Go ahead and slice off that dry end, but do not throw it away. Then slice off another 1/4 inch of cheese, and if that block of cheese is small, you might want to cut off two 1/4 inch slices. Then dice it all up, say about 1/4 inch in size and leave it on a plate or cutting board to "air dry". You can put this in a cupboard overnight, allowing the cheese cubes to dry and yet stay safe from any flying kitchen visitors.

Then make these cheddar drop biscuits!

I have been drying cheese just like this, on purpose for years to use in baked goods, because I wanted the cheese to stay in the baked item, not melt and run out all over the baking pan. Remember the Fluffy Biscuit Muffins? These drop biscuits, are a simple spin off from that recipe and a great way to use up that unfortunate cheese!

Cheddar Cheese Drop Biscuits, perfect with salad and everything else!
Cheddar Cheese Drop Biscuits, a delicious part of this dinner!

Cheddar Cheese Drop Biscuits
by the seat of my pants
425 degree oven

1 c self rising flour
2 T full fat mayonnaise
1/2 c milk
diced dried cheese - 1/4 c or so
garlic salt
grated cheddar if desired for tops

Cut mayonnaise into flour, stir in cheese.


Add milk and mix only until moist. Do Not Over mix!

Divide into 4-6 muffin tops, sprinkle lightly with garlic salt and grated cheddar is using.

Bake 15-18 minutes.

Cheddar Cheese Drop Biscuits, fresh from the oven.
Cheddar Cheese Drop Biscuits, fresh from the oven.

Makes 4 large or 6 small or double the batch for more!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!


this post shared with:
homemade mondays @ frugal by choice
homestead barn hop @ the prairie homestead
hearth and soul @ apriljharris.com
see ya in the gumbo @ ms enplace

5

Rustic Chicken Medallions with sipping gravy

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

You could find a comforting, delicious, satisfying dish like this in your town's best cafe open for dinner, or even a country club setting, why? Because everyone loves food that fulfills hunger and satisfies a wanting palate. And when it is easy, so much the better. I stumbled upon this recipe on Kayotic Kitchen but have made some significant changes and played with it to make it company worthy and weeknight friendly.

Rustic Chicken Medallions with sipping gravy
Rustic Chicken Medallions with sipping gravy

Please don't be offended by the cream of mushroom soup, this is nothing like what you might expect from a meal containing a canned soup and after all you can make a substitute (which can be found on many blogs) if you like, but this dish is one you will enjoy time and time again if you love delicious, comforting and satisfying, I promise............

Rustic Chicken Medallions with sipping gravy, serve with mashed potatoes or rice.
Serve with rice or mashed potatoes.

We enjoyed our dinner with a serving of brown rice, however, next time this splendid gravy will be served with mashed potatoes. 

Rustic Chicken Medallions,
with sipping gravy (because this gravy is too good to leave on your plate!)
By the seat of my pants
broiler & 350 degree oven

6-8 boneless chicken thighs, cut into 3-4 pieces, trimmed of excess fat
1 thick slice bacon, minced
2-3 T diced onion

1 t dried thyme leaves, before scattering over chicken, crumble in the palm of your hand
garlic salt
fresh ground pepper

2 T raisins chopped fine
1 apple diced - you do not have to peel
8 medium-large brown Crimini mushrooms, sliced thick
1/2 c diced cheddar cheese

1 can cream of mushroom soup
1/2 can dry white wine

Cover the bottom of a flat pan with a lid, that you can use to broil the chicken (this saves clean up of a broiler pan)


Sprinkle the bacon over the chicken, broil until bacon is opaque, add onions and broil until golden. You want the onions to be a deep golden brown, but not to burn. Turn chicken over and broil a bit more to seal the surface of the chicken.


Season with the thyme leaves, garlic salt, and fresh ground pepper.


Scatter the raisins, apple pieces, mushroom slices and diced cheese over the surface of the chicken.


Combine the soup and wine in a small bowl, pour over the chicken. Cover with a lid and bake for 40 minutes.


Remove lid and continue to cook additional 20 minutes, the chicken should be tender, and the sauce will have reduced.


Serve in a soup plate or rimmed dinner plate beside your choice of, mashed red potatoes, rice or pasta. PS, serve with a spoon for sipping..............

Serves 4-6

*brown rice, we routinely add vegetables to rice and for this colorful side dish, you simply add 2 grated carrots to the rice, at the start of your cooking process.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


this post shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
see ya in the gumbo @ ms enplace

7

Tuscan Beans with Tomatoes and Oregano

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Tuscan Beans with Tomatoes and Oregano
Tuscan Beans with Tomato and Feta on a bed of Swiss Chard.

I ran across this recipe when cleaning out one of the units at work after my sweet tenant needed to move on to assisted care. The photo of this dish really caught my eye, and yes the photography in this book is great, but it was the combination of tomatoes and garbanzo beans......

With fresh tomato season ending soon, I wanted to make this salad. Like all cooks before me and everyone that will come after, I changed the process a bit. Oh and used what I currently have in the garden.....tender baby beet greens from the garden.
Tuscan Beans with Tomatoes and Oregano
adapted from: keep the beat recipes, deliciously healthy dinners
serves 4

scant 2 cups of cooked garbanzo beans OR 1 16 oz can drain and rinse
2 c cherry tomatoes, halved
2 T olive oil
1 T balsamic vinegar
1 t dried oregano (if you have fresh in the garden, 2 T chopped)
salt and pepper to taste
12-16 whole leafy greens, romaine, leaf lettuce, tender beet greens - whatever is available or in your garden or kitchen
shaved Parmesan or crumbled Blue or Feta

In a large bowl, combine the oil, vinegar, and oregano, whisk well.

Add tomatoes and beans, coat with dressing, season with salt and pepper. This can be done before and allowed to sit and marinate while you cook the rest of dinner.

To serve:  place the largest leaves, 2 or 3 on each of four plates. Gently tear a couple leaves and place in the center of the plates, divide the salad and serve on top of the torn greens, garnish with cheese.

Enjoy!

Serves 4

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
foodie friday @ rattle bridge farm
full plate thursday @ miz helens
cook your books @ kitchen flavors
3

Chard, White Bean and Sweet Potato Gratin

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is a lovely dish. This will be eaten completely with no waste. This, however, is not a spectacular dish, but it could be. Greens are important for good health, this gratin uses a lot of them, which is why I was drawn to the recipe. Oh and also because we grew the chard in our garden.

Enjoy more beans at mealtime, Chard White Bean and Sweet Potato Gratin.

When I make a recipe from one of the cookbooks, I try to make it exactly as the book instructs. That way I can fairly and with accuracy (based upon 40+ years of cooking and 50+ years of eating) say if is worth making/eating again. And as I first stated, this is a lovely dish, but it is not as good as the sum of the parts. It would be better if it was more robust, and I will offer suggestions to create such a dish.

Chard, White Bean, Sweet Potato Gratin
adapted from:  spilling the beans
400-degree oven

olive oil
1 small onion finely chopped - use a medium-large onion and dice it
2 bunches chard, leaves and stems both cut into 1-inch pieces
salt and pepper to taste
1-2 t crushed red pepper - use standard judgment for your family's preferences

2 T butter
2 T flour
2 c milk
2 cloves garlic crushed - 4 cloves garlic finely minced
salt and pepper to taste
fresh grated nutmeg

1 large or equal amount of smaller sweet potatoes, peeled and cut 1/8 inch thick - do not use more sweet potato you only want a thin (single) layer under the chard, use a mandolin or food processor to get really thin slices if needed. Too much sweet potato makes the dish bland.

2 c cooked white beans or 1- 16 oz can beans drained and rinsed
1/2 t finely crushed thyme leaves

freshly grated nutmeg

1 c coarsely grated Gruyere, old cheddar or Gouda cheese - 2 c grated Smoked Gouda





Drizzle oil in a large pan, add onion and saute until onion is golden brown. Add chard (in batches if necessary) season with salt and pepper to taste, cook until the chard wilts and cooks, and there is no moisture left in the pan. Stir in the crushed red pepper and transfer to a bowl. Taste again and season with salt if needed. You want the chard to be flavorful, but not salty.


Using the same pan, add butter to the pan, when melted stir in the flour. Cook and stir over medium, add garlic and milk. Let simmer until thickened, stirring constantly. Season with salt and pepper and freshly grated nutmeg. Use freshly grated if possible and don't be stingy!

I did, in fact, use too much sweet potato, just for the record....

Prepare a baking dish (butter or pan spray, you decide) layer in the following manner:

half the sweet potato slices in a single layer,
half the beans sprinkled with half of the thyme,
half of the chard mixture,
season with salt and pepper and fresh nutmeg,
cover with half the white sauce and half the cheese

Repeat.

Cover baking dish with foil, bake 45 minutes. Remove foil and bake additional 15 minutes.

My Note: If you prefer a darker cheese finish, you may broil for a moment or two, keep an eye on this, hot cheese browns up quickly. I did use the broiler, however, it clearly was a bad lighting moment!

Let rest 10 minutes and serve.

Serves 6 as a main dish, 8 or more as a side dish.


Chard White Bean Sweet Potato Gratin, perfect for a meatless entree.

We had a simple dinner of sliced tomatoes and whole grain buttered bread with the Gratin, a lovely meal, but I will be making this again (there is chard in the freezer for winter eating) and will be incorporating the additional ingredients.

Get more vegetables into your family, with Chard White Bean and Sweet Potato Gratin.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
3

Preserving the harvest effectively, when the harvest is over.........-part 2

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This food is from our small backyard garden. Small harvests are easy to process and while it does not seem like you are going to have enough, when the growing season is over, you have all you need. The process to successfully process and store your harvest can be found here

Now that summer is coming to a close, the harvest is complete for many of the crops in the garden. The sudden hot burst in our summer weather ended the growing season for our string beans and  sugar snap peas. But not before we got plenty for the freezer. The garden contained two types of green beans, a tri-color mix of bush beans and standard pole beans. This year we did not plant Italian Roma green beans.

The tri-color beans were snapped raw and tray froze, while the pole beans were left whole, blanched and frozen on a tray. As each bean type was harvested, they were processed and bulk stored in large 2 gallon freezer bags until ready for long term storage. You can check out the post about changing the way I store food for the winter, here if you like. This year has gone so well, even though my food saver decided to break and a Costco run was necessary!


Today I packaged the bulk stored food. In order to eliminate unnecessary waste, packaging was in usable amounts. Or amounts that will allow flexibility. For instance. The snapped beans are in one pound packages. While I won't cook the full package for just the two of us, since they are individually frozen, I can pour out what I do want to cook and return the rest to the freezer. Yet I have many recipes "pinned" on Pinterest calling for, yep you guessed it, one pound of green beans.


The blanched green beans are also in one pound packages, but for a different reason. When thawed these will be used for winter salads like this one, and again one pound of green beans is needed. In addition, I have some salads and stir-fry recipes "pinned" that also use one pound of green beans.

The sugar snap peas are another matter, these were packaged in 12 ounce packages. They are delicious simply thawed and dressed lightly with vinaigrette or an Asian style dressing and 12 ounces is plenty for a salad or even a side dish of gently cooked pea pods.

Rhubarb is processed in one pound packages of sliced chunks, as many recipes call for that amount. There will also be packages of diced rhubarb, if a recipes calls for less than the package, like the snap beans, the rest can be returned to the freezer.


The Swiss Chard was packaged to serve just the two of us. These packages will also be a nice addition to soups or pasta dishes. If we are serving company also, simply grab more packages!

While I will continue to harvest, process and freeze Swiss Chard and Rhubarb, this is what was packaged for long term storage today:











In packages intended to be used, in recipes and cooking
that will fit our needs.













The bulk storage bags are washed, and drying, ready to be used again. Often I will use plastic bags many times before they are tossed into the recycling. The exception is meat. I also prefer to hand wash, while I have put a bag through the dishwasher, I do not think they are as strong after that process.



And last years produce, is in the bottom slide drawer in the freezer, to be used first.


Oh look a package of Roma green beans!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post shared with:
garden tuesday @ sidewalk shoes
tuesday garden party @ an oregon cottage
natural living monday  @ homemade for elle
homestead barn hop @ the prairie homestead
hearth and soul @ apriljharris.com
tuesdays with a twist @ back to the basics
homemade mondays @ frugal by choice
6

Lasagna Stuffed French Bread.......

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Yes as goofy as this seems,  we did it again, only this time with leftover lasagna.........And just like before when we used spaghetti and meat sauce, this is yummy. This kind of spur of the moment food is great "game day" food for the guys.

Lasagna stuffed French Bread
by the seat of my pants!
350-degree oven

left over lasagna
left over Italian or French Bread
olive oil
garlic salt
Parmesan Cheese and/or cheese of choice


Cut the bread in half, but leave the crust on one side,



Drizzle olive oil on bread and season with some garlic salt,


Cut lasagna into small pieces and pile on the bread,


Sprinkle on some cheese,

Lasagna Stuffed French Bread
Lasagne Stuffed French Bread

Bake 20-25 minutes or until hot,


Cut into narrow slices and enjoy!

We enjoyed this for lunch, on the back patio, watching the birds. But I promise it will be equally good in front of the TV, remote in one hand, this crunchy nibble in the other!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
see ya in the gumbo @ ms enplace
homemade mondays @ frugal by choice
weekend cooking @ beth fish reads


5

Guinness Baked Beans

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We enjoyed these beans last week. They are delicious! We are still in the middle of cold season here (as in having a cold, the weather is still quite warm!), but now it is my dear husband. While he made this lovely dish, I will share it with you....


Guinness Baked Beans
adapted from: Spilling the Beans
serves 12

Beans, bacon and beer, Guinness Baked Beans.
Guinness Baked Beans

Note:  this dish may be baked in a 350 degree oven for 1 hour, stirring once or twice along the way, or you may use a slow cooker. We took the slow cooker route. I think the oven would produce a slightly thicker sauce, but we had no trouble cleaning our plates!

5 slices of bacon, chopped
2 onions, diced
1 1/2 c ketchup, barbecue sauce or tomato sauce mixed with 1/4 c packed brown sugar
1 bottle Guinness - you may also use apple juice or stock
1/4 c apple cider vinegar
1/4 c molasses
1/4 c Dijon, yellow or grainy mustard
4 c cooked kidney beans, red or white*
4 c cooked small white beans*
Salt and Pepper to taste

reserved bacon
A few drops Tabasco sauce if desired

Fry chopped bacon until crisp, drain and set aside. Remove excess dripping from the skillet, add onions to the pan, continue cooking until onions are golden.

Combine onions and remaining ingredients in the crock of the slow cooker, stir well. Cover and cook on low 6 hours. About 30 minutes before serving, stir in the reserved bacon and Tabasco sauce if using.

Guinness Baked Beans, adaption for canned beans if desired.

* or two cans of beans; drained well, rinsed if desired

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
cook your books @ kitchen flavours
full plate thursdays @ miz helen's
home acre hop @ prudent living
see ya in the gumbo @ ms enplace
4

Oven Barbecued Pork Chops, vintage recipe circa 1965

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Oven Barbecued Pork Chops, vintage recipe circa 1965
Oven Barbecued Pork Chops, circa 1965

This past week at work has been a long one, I have also been ill with a summer cold. Why is it, those last of the season colds are simply the worst?

Fortunately, I have come home to a nice dinner each evening, and tonight we had these delicious pork chops.



These chops are a quick, "get it into the oven meal" that is surprisingly delicious. I say surprisingly because when you read the list of ingredients, one might say I'll pass, and if you did you would be sorry!

Oh, only one hint to offer, don't forget the lemon, it is essential.......

Oven Barbecued Pork Chops, vintage recipe circa 1965
Oven Barbecued Pork Chops, circa 1965

Oven-Barbecued Pork Chops
adapted from:  The Sunset Casserole Cookbook ( circa 1965)
325 oven

The intro:  You might want to tuck vegetables such as peeled carrots or thick slices of sweet potatoes between these chops to bake along with them. 

Possibly, but we didn't and instead served these chops with a side of homemade Mac and Cheese.....

4 loin pork chops, cut about 1 inch thick
bacon fat or oil for browning
Garlic salt
Pepper
4 slices lemon, 1/4 inch thick
4 slices onion 1/4 inch thick - you want to use a large onion and cover the chops, trust me
1/2 c brown sugar
3/4 c catsup
a drop of liquid smoke or a healthy dash of Frank's hot sauce if desired

Brown chops in a frying pan, when browned on both sides arrange in a 9-inch square baking pan or casserole.

Season with the garlic salt and pepper.

Top each chop with a slice of onion, then a slice of lemon.

Combine remaining ingredients, stirring well and divide evenly over the chops.

Bake 1 hour or until tender in your oven.

Serves 4.

Yum, leftovers!

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
wfmw @ we are that family
home acre hop @ prudent living
full plate thursday @ miz helen's
cook your books @ kitchen flavours

5

Fluffy Biscuit Muffins

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We have developed a pattern here in our little kitchen. One where we cook on Sundays, to be fed well the rest of the week. With the work day and commuting times, we would not eat until nearly 7 pm otherwise. For me, that is too late because by then I would be so hungry that I would have snacked my way through enough food for it to be the meal......

Fluffy Biscuit Muffins, another self-rising flour recipe.
Fluffy Biscuit Muffins

We are also devoted to eating healthy with a bit of "treat" thrown in, and I am also a big fan of leftovers. We could call them planned-overs because we cook the way we do, on purpose. But the term leftovers has never been thought of as a bad thing, ever! As some of you know, we have plenty of cookbooks to choose from, so cooking is never boring around here.

The one area I continue to struggle with is smaller portioned recipes for certain foods, like fresh muffins or desserts. Soups, stews, and casseroles all freeze very well. We call upon these kinds of foods for our meals on a regular basis. Cook a vegetable or toss a salad and dinner is done, except.......


Sometimes you need something more, something freshly made, something  made for that meal, a task to connect you to home and disconnect you from work. And while I have been in this blurry state of being for some time, I was not quite able to put it to words. I have also been on a search, for recipes for just the two of us. Simple yet enjoyable foods that can be made up, quickly, just for the two of us, and just for this meal. While I love leftovers, I don't want every recipe I make to produce leftovers......

All of our cookbooks have these colorful tabs, so many things we want to make!

While this quick bread recipe is in the form of a muffin, make no mistake, these are pure biscuit in taste! I have already confessed that I am a lazy biscuit baker, so you had to know this was right up my alley. And to calm any concerns about the mayonnaise, no these do not taste like mayo (I actually love mayo, by the way). These are biscuits in an easy to handle muffin shape for those busy nights when only fresh biscuits will do.....

First I made some self-rising flour:

adapted from:  King Arthur

Easy to make, Self-Rising Flour
I increase the whole wheat flour on each new batch, until 100% whole grain.
4 c whole wheat flour
4 c flour - divided
4 T baking powder
2 t salt

Place the whole wheat flour and 3 cups of regular flour in a large bowl. Place the baking powder and salt into the bottom of the one cup measuring cup and add enough flour to make the final cup of flour for the total of 8 cups. Add the final cup of flour to the bowl and whisk thoroughly.

Store in a cool dry place, you can refrigerate due to the whole wheat flour, if you prefer. This can be used in any recipe calling for self-rising flour, like these biscuits....


Fluffy Biscuit Muffins
adapted from: Taste of Home, Ultimate 5 Ingredient Recipes
425 oven

1 c self-rising flour
2 T full fat mayonnaise
1/2 c milk

Cut mayonnaise into flour until mixture resembles course crumbs.


Stir in the mix, just until mixed, do not over mix!


Spoon into 4 prepared muffin cups. Bake 14-16 minutes or until done in your oven.



Loosen biscuit and turn on their sides to prevent soggy bottoms, serve with butter and jam.

Serves 2 - 4

This basic recipe begs to be played with, you can bet I will be sharing additional biscuit muffins in the future.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!


this post shared with:
weekend cooking @ beth fish reads
cook your books @ kitchen flavours
happiness is homemade @ mommy on demand
homemade mondays @ frugal by choice
homestead barn hop @ the prairie homestead
see ya in the gumbo @ me enplace
motivation monday @ a life in balance
hearth and soul @ apriljharris.com
wfmw @ we are that family
home acre hop @ prudent living
full plate thursday @ miz helen's

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