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Sunday Supper Suggestion, Serendipity Creole Chicken

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

One must have a sense of humor in the kitchen!

Serendipity Creole Chicken
inspired by: Claudia @ What's Cookin' Italian Cuisine

6-8 chicken legs or 6 thighs or andy combination your family prefers
2 large green peppers - cut lengthwise into 1-inch strips
1 can chickpeas - drained
1 16 oz can tomato sauce
1 c red wine 
garlic salt and pepper
1 - 2 tsp creole seasoning (I used Tony Chachere's) 
generous 1/4 t oregano leaves
olive oil

Freshly cooked rice 

Heat olive oil in large skillet with a lid, add chicken sprinkle with garlic salt and pepper, brown well, turn, repeat seasoning with garlic salt and pepper, brown.  

Scatter peppers and chickpeas over browned chicken. Pour tomato sauce and wine over, then sprinkle with the creole seasoning and oregano. 

Serendipity Creole Chicken, with peppers and garbanzo beans.
Serendipity Creole Chicken
Bring mixture to a boil, reduce heat, cover and simmer for an hour. Remove cover and simmer an additional 15 minutes for the mixture to thicken slightly.

Serve chicken and the tomato broth in a flat soup bowl over a scoop of rice. 

Delicious!  Serves 4 - 6

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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
whats for dinner @ the lazy gastronome
fabulous friday @ our holiday journey
souper sunday @ kahakai kitchen

art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
tickle my tastebuds @ loris creative creations
hearth and soul @ apriljharris.com
homesteader hop @ homesteading with heart
wasteless wednesday @ skip the bag
homesteading blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog @ oak hill
weekend potluck @ mommys kitchen
pinterest party @ as for me and my homestead
friday favorites @ diary of a real housewife
friendship friday @ create with joy
foodie friday @ rattlebridge farms
weekend cooking @ beth fish reads

10

Oatmeal Cookie Dough for the Freezer.

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…


Even though I have been cooking for over 40 years, I am still learning to be better prepared in the kitchen. Being prepared can have a different meaning to each cook, or for that matter any special needs for your own family. But being prepared is a skill worth having and developing to the maximum potential.

Also, I like to play. Everyone needs to play, it keeps us happy and young in spirit. Sometimes it even results in a tasty surprise or improved technique. I like to think about and employ ways to be better prepared in the kitchen and through the house. These usually revolve around the kitchen, but not all the time. This morning, however, the kitchen is once again my playground.


While we love cookies, we are only two people.

And yes we could eat the whole batch of cookies, while they are still fresh and moist. But we usually act all grown up and as such, cookies and milk are not on the menu for dinner.

But we still want cookies!

Fresh cookies. Delicious cookies. Homemade cookies.

Which got me to thinking.........


Why not freeze cookie dough in portions to bake a dozen cookies, on demand.


When you want fresh-baked cookies, pull a portion of dough from the freezer, and let it thaw for a few minutes. Cut into 12 pieces and bake. Because the frozen dough takes up so little space, you can have 2 or 3 different kinds of cookie dough in the freezer, for variety.

Or drop in guests...


Just label with oven temperature and baking time, hey you've got this!

Oatmeal Cookie Dough for the Freezer
adapted from: the Quaker Oats Barrel
makes 4 dozen

1 1/4 c butter ( 2 1/2 sticks) cut into 1/2 inch slices
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1 t vanilla
1 egg
1 T water - don't leave this out!

Cut butter into thick slices, add sugars and salt. Beat until creamy. Add vanilla and egg, beat until fluffy, beat in water.






Combine and whisk together:
1 1/2 flour - whole wheat flour works well here
1 t soda
1 t cinnamon
1/4 t nutmeg

3 c oats
1 1/2 c raisins



Beat flour mixture into the butter-sugar mixture. When smooth, reduce beater speed and add the oats and raisins. Mixing gently until oats and raisins are mixed in evenly.

Oatmeal Cookie Dough, ready to package for the freezer.

Scrape the beater clean, smooth the dough into the bottom of the work bowl. Divide into 4 sections. Pack dough into your mold.

Oatmeal Cookie Dough, for the freezer. Package and freeze, cookies on demand!
Oatmeal Cookie Dough, ready for the freezer.



Oatmeal Cookie Dough, for the freezer. Homemade cookies as easy as turning on the overn!
Oatmeal Cookie Dough, for the freezer.


Place a square of waxed paper over your mold, add 1/4 portion of the dough. Using another piece of wax paper, cover
over the top of the dough, pressing firmly to make a compact
evenly shaped "slab". Remove top piece of waxed paper, fold
the extended portion over dough, turn out. Repeat.


Oatmeal Cookie Dough, store in the freezer and bake as needed. Easy!
Packaged for the freezer.

To bake, remove one portion from the freezer, let thaw a few minutes (or remove the day before and place in refrigerator), cut into 12 pieces and bake.

How about Chocolate Chip?
To make chocolate chip cookies, eliminate the spice and raisins, add 1 1/2 - 2 c chocolate chips. Proceed as shown above.

How about Maple Walnut?
To make Maple walnut, substitute maple flavoring for the vanilla, eliminate the raisins and spice, add 1 1/2 - 2 c. walnuts.

How about Cranberry and White Chocolate?
To make Cranberry White Chocolate, substitute 1 c each dried cranberries and chopped pure white chocolate for the raisins.

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:
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
fabulous friday @ our holiday journey
art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
tickle my tastebuds @ loris creative creations
hearth and soul @ apriljharris.com
homesteader hop @ homesteading with heart
wasteless wednesday @ skip the bag
homesteading blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog @ oak hill
weekend potluck @ mommys kitchen
pinterest party @ as for me and my homestead
friday favorites @ diary of a real housewife
friendship friday @ create with joy
foodie friday @ rattlebridge farms
18

How to make Real Butter Spread, for your homemade pantry.

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…

I am a big fan of real food. Healthy food equals a happy family. But honestly, I also like a bit of convenience, like soft butter to spread on a slice of bread. That one, especially in winter is a hard one. So after more than a few ripped pieces of buttered bread, I came up with a solution....

Homemade soft butter. No artificial anything, just real food. This butter is also great for frying eggs and topping your oatmeal with a dab if you enjoy your porridge that way (we do). Straight out of the refrigerator, you will need to scrape a ribbon of butter off the top (it is real food after all), instead of cutting off a slice.   


Homemade soft butter spread, all real, whole foods. Can be spread cold, from the refrigerator.
Real Butter Spread, from the refrigerator.

But honestly, we do not refrigerate our butter, and we have never had an issue with it spoiling. I keep a small bowl of softened butter in the pantry right next to the salt and pepper.  

How to make soft butter, nothing artificial, all real food. Plus no more torn up bread!
Homemade Soft Butter.

Homemade Soft Butter
by the seat of my pants
makes 4 containers

1 pound butter
1/4 t salt
1/2 c mild oil, we use avocado

Combine the butter and salt, slowly add the oil, continue beating until creamy.  

Homemade soft butter, all natural and soft right out of the refrigerator. No more torn bread!
Soft butter, right out of the refrigerator!

Divide into 4 refrigerator bowls for storage. Refrigerate until needed.

Homemade soft butter, ready for storage.

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:
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
weekend potluck @ mommys kitchen
pinterest party @ as for me and my homestead
friday favorites @ diary of a real housewife
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads

whats for dinner @ the lazy gastronome
fabulous friday @ our holiday journey
art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
tickle my tastebuds @ loris creative creations
hearth and soul @ apriljharris.com
homesteader hop @ homesteading with heart
wasteless wednesday @ skip the bag
homesteading blog hop @ not so modern housewife
weekend potluck @ mommys kitchen
pinterest party @ as for me and my homestead
friday favorites @ diary of a real housewife
friendship friday @ create with joy
foodie friday @ rattlebridge farms
12

Sunday Supper Suggestion, Brown Sugar Loaf Cake

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!


Brown Sugar Loaf Cake
Brown Sugar Loaf Cake

Brown Sugar Loaf Cake
adapted from:  cakes from scratch in half the time
by:  Linda West Eckhardt
350 degrees


the intro:  Luscious and sweet, this dark, caramel-colored sugar cake is crumbly, spicy and everything nice.

2 large eggs - room temperature or see warming tip below
1/4 c butter
1 c brown sugar
1 1/4 c flour - divided
1/2 c chopped pecans
1 1/2 t baking powder
1/2 t salt
1 t cinnamon
1/8 t cloves (original recipe called for 1/2 t, but cloves and I don't get along!)
1/2 c milk
1 t vanilla

Prepare to bake:  Arrange the rack in the middle of the oven and preheat it to 350 degrees. Spritz a 9X5 inch loaf pan and the shiny side of a piece of aluminum foil large enough to cover the top of the pan with pan spray. Place the unbroken eggs in a bowl of (comfortable) hot water.


Make the batter:  Cream the butter until light, then add the brown sugar and beat until fluffy. Separate the eggs. Add 2 of the yolks, one at a time, beating well after each addition, then add the egg whites and beat well.  Toss 1/4 cup of the flour with the nuts. Mix the remaining 1 cup flour with the baking powder, salt, cinnamon, and cloves. Add to the butter mixture in thirds, alternately with the milk and vanilla. Fold in the nuts.






Bake the cake:  Pour the batter into the prepared pan, lay the foil, shiny side down, loosely over the top, and bake for 25 minutes.



Quickly remove the foil and continue baking until a wooden pick inserted in the middle comes out clean, about 20 more minutes. Cool in the pan on a rack for 5 minutes, then turn out onto the rack to cool completely.
When cool, place on a serving platter, add a knife and let everyone serve themselves. Store any leftovers in plastic wrap to keep it moist.


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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
cookbook countdown @ cookbook countdown
homestead blog hop 119 @ not so modern housewife
homesteader hop 38 @ homesteading with heart
tickle my tastebuds tuesday @ loris culinary creations
hearth and soul @ apriljharris.com
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
weekend potluck @ mommys kitchen
pinterest party @ as for me and my homestead
friday favorites @ diary of a real housewife
foodie friday @ rattlebridge farm
fabulous friday @ our holiday journey

20

Chocolate Cheesecake, a simple yet elegant offering

attleWelcome 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…

Chocolate Cheesecake over a chocolate crust. The perfect dessert to serve family and friends.
Chocolate Cheesecake

While I prefer whole grain, naturally sweetened baked goods, every now and again, my dear husband requires a dessert that is a bit more indulgent. This Chocolate Cheesecake is just such a dessert. It is rich, chocolatey and cheesecake, all his favorite flavors in one! 

Chocolate Cheesecake
adapted from Taste of Home
350-degree oven

crust:
1 c dry crumbs (graham cracker, chocolate wafer or  plain dry bread crumbs)
3 T melted butter
1/4 c sugar
3 T dry cocoa


Combine and press into the bottom of a 9-inch springform pan, set aside.

chocolate:
2 c semi sweet chocolate chips

Melt chocolate chips using the microwave, set aside until needed. 

filling:
2 8 oz packages of cream cheese
2 T flour
3/4 c sugar
2 eggs
1 t vanilla
reserved melted chocolate

Beat cream cheese, flour, and sugar until creamy. Add eggs one at a time, beating well after each. Add vanilla, mix well. 


Fold in the reserved melted chocolate chips, mix in completely. 


Carefully spoon cheese mixture into springform pan, bake 45-60 minutes or until done in your oven.

Chocolate Cheesecake, fresh from the oven.

Let cool in the pan 15 minutes, remove the spring side piece. Cool completely, before serving. 

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:
weekend potluck @ mommys kitchen
foodie friday @ rattlebridge farm
friday favorites @ diary of a real housewife
pinterest party @ as for me and my homestead
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
homestead blog hop 119 @ not so modern housewife
homesteader hop 38 @ homesteading with heart
tickle my tastebuds tuesday @ loris culinary creations
hearth and soul @ apriljharris.com
full plate thursday @ miz helens
fabulous friday @ our holiday journey
simple homestead blog hop @ oak hill
10

Green Bean Cobbler, AKA "the other green bean casserole"

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 green bean casserole is very good and a perfect way to enjoy those green beans put away in the freezer from last years garden. Of course, it is just as delicious with green beans bought from the grocery store. It is also nothing like the more famous holiday green bean casserole, this one is not too salty or processed, it is fresh and delicious! 

Green beans, sour cream, cheddar cheese and a crunchy topping, what is not to like? The author suggests that this casserole is made with either garlic or onions. And I think she is correct, both might overpower the sour cream covering the green beans. This first time I will make it with garlic and the next time will be with onions.....

Green bean cobbler, fresh and delicious, with sour cream, cheese and a crunchy breadcrumb topping.
Green Bean Cobbler AKA "the other green bean casserole".

Green Bean Cobbler 
adapted from: One Bite Won't Kill You
350-degree oven

1 pound green beans
water and salt for cooking

1 T butter (2 T butter for the onion version)
2 - 3 cloves garlic minced OR 1 small onion minced
1 c sour cream
3 T flour
salt and pepper to taste
1 c shredded sharp cheddar cheese
1 c fresh bread crumbs (1/3 c dry bread crumbs can be substituted)
garlic salt

Place green beans in a mediums size pan, add water and a dash of salt, bring to a boil, reduce heat, cover and cook gently until just tender. Do Not Over Cook.  Drain well and set aside.

While the green beans are cooking, saute the garlic OR onion in the butter, when done set aside.  

Green bean cobbler, fresh and delicious.

Combine sour cream, flour and salt, and pepper to taste. Spoon over the green beans and stir together gently. 

Add the garlic (or onion) to the green beans, stir in the sour cream mixture. Place the green beans into a 2 qt. casserole, cover with the grated cheese and then the breadcrumbs. 

Lightly sprinkle the bread crumbs with a touch of garlic salt. 

Bake 25 minutes or until top is brown and the sour cream mixture is bubbly. 

Green Bean Cobbler, AKA the other green bean casserole, with sour cream, cheese, and crunchy breadcrumb topping!
Green Bean Cobbler

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:
waste less wednesday @ skip the bag
cookbook countdown 13 @ cookbook countdown
full plate thursday @ miz helens
simple homestead blog hop 87 @ oak hill homestead
weekend potluck @ mommys kitchen
foodie friday @ rattlebridge farm
friday favorites @ diary of a real housewife
pinterest party @ as for me and my homestead
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
homestead blog hop 119 @ not so modern housewife
homesteader hop 38 @ homesteading with heart
tickle my tastebuds tuesday @ loris culinary creations

hearth and soul @ apriljharris.com
18

Sunday Supper Suggestion, Mustard Oregano Chicken and Chops

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

We have been enjoying this dish for many years. I have served it at my Sunday dinners, more than once. It would be safe to say this is one of our regularly enjoyed dinners. The first time I made up this recipe, I used pork chops. Delicious!

Mustard Oregano Pork Chops
Mustard Oregano Pork Chops
Mustard Oregano Pork Chops served with buttery mashed potatoes!

Before I knew it, we tried chicken thighs, again, dinner was delicious! Now I make this up from time to time and I usually double the marinade and increase the meat in each packet. That way we have four packages of 6-8 pieces of meat in each packet. There is nothing better than a great dinner and leftovers......

Mustard Oregano Chicken or Chops
adapted from: Fix Freeze and Feast
makes 3 packages of 4 servings

12 large bone-in chicken thighs OR 12 pork loin chops

1/2 c prepared mustard
1/4 c red wine vinegar
1/4 lemon juice
1/4 c vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic (about 9 cloves)

Remove skin from chicken, remove excess fat from chops if needed.

Place 4 chops or thighs in three freezer bags, set aside.

Combine all marinade ingredients, mixing well.


Divide between the three (or more) bags.


Seal the bags, removing as much air as possible.

Massage the bag gently to place the marinade over all the surfaces of the meat.


Lay bags flat and smooth into place on a large flat pan. Place in the freezer and freeze until firm. Remove from pan and stack in the freezer as you wish.

Mustard Oregano Chicken 
Mustard Oregano Chicken with a Grilled Romaine Salad


To cook:

Outdoor cooking ~
Thaw completely in the refrigerator. Prepare a medium fire in your grill. Cook chops or thighs, turning occasionally until internal temperature is 160 degrees for chops OR 165 degrees for thighs. Remove from heat and let rest 5 minutes before serving

Indoor cooking ~

Arrange chops or thighs on a prepared broiler pan. Broil meat under high heat 5 inched from the heat source, turning frequently for 15-18 minutes or until meat tests done with a thermometer, 160 degrees for pork and 165 for chicken. Let rest 5 minutes before serving.

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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
whats for dinner sunday link up 79 @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
tickle your tastebuds tuesday @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop 87 @ oak hill homestead
weekend potluck @ mommys kitchen
foodie friday @ rattlebridge farm
friday favorites @ diary of a real housewife
pinterest party @ as for me and my homestead


10

Pear and Cranberry Crumble

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 Pear and Cranberry Crumble is more delicious than the sum of its parts! It also happens to be a great spur of the moment dessert as well, with canned pears and dried cranberries readily available in your pantry. I had my dish of deliciousness plain, but it goes without saying that any form of cream, (whipped, iced or soured) would go ever so lovely on top!

I enjoy collecting recipes that are not only delicious but can be made anytime from a well-stocked pantry. Our pantry is fairly basic, so don't let the term "well-stocked" throw you. We have just the basics due to space restrictions, but we still have stock enough to cook delicious desserts on the fly!

The cookbook author states that leftovers make a great breakfast, but I would like to suggest that a wonderful brunch offering could be made with a doubling of the pear/cranberry ingredients and spread the crumble portion thinly over that.

Pear and Cranberry Crumble, fruit and a crumble topping baked together. Your family will love it!
Pear and Cranberry Crumble.

Pear and Cranberry Crumble
adapted from: One Bite Won't Kill You
375-degree oven

2 16oz cans pear halves, drained and sliced lengthwise
2 T sugar
1 t cinnamon
1/4 t nutmeg
1 t cider vinegar
1 c dried cranberries

1 c flour - we used whole wheat
1 c brown sugar, dark brown if you have it
1 stick (1/2 c) butter

Combine the pear slices, sugar, cinnamon, nutmeg, vinegar and the dried cranberries. Gently fold together, and place in a buttered 9X6 baking pan.

Pear and Cranberry Crumble, easy and delicious. You can make this from pantry ready ingredients.
Pear and Cranberry Crumble, a delicious blend of fruit and crumble topping.

By hand with a pastry maker (or the food processor works wonders here!) combine the flour, sugar, and butter, until crumbly, cover the top of the fruit evenly.

Pear and Cranberry Crumble, ready to bake. Perfect when served with whipped cream!
Pear and Cranberry Crumble made with whole grain flour.

Bake 40-45 minutes or until done in your oven.

Serve plain or with a whipped cream garnish.

Enjoy!
Pear and Cranberry Crumble, from One Bite Won't Kill You. Delicious and kid approved recipes.

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:
homemaking party @ classical homemaking
full plate thursday @ miz helens
cookbook countdown 13 @ cookbook countdown
simple homestead blog hop @ oak hill
homesteader hop @ homesteading with heart
january link party @ our holiday journey
weekend potluck @ mommys kitchen
foodie friday @ rattlebridge farm
friendship friday @ create with joy
pinterest party @ as for me and my homestead
weekend cooking @ beth fish reads
whats for dinner sunday link up 79 @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
tickle your tastebuds tuesday @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop @ the not so modern housewife

24
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