Grandma Joan's Coleslaw

Updated 2019

Best-ever tangy, but sweet coleslaw! This is my mother-in-law, Joan Marshall's recipe, fondly called Grandma Joan by her great-grandsons.

 

It's always a hit when I serve it, and I never any leftovers. I don't add mayonnaise to it, but if you would like it creamier, you certainly can add some. Refrigerate several hours, then drain the brine off before mixing with mayonnaise until it's the consistency you like.

It's the perfect accompaniment to grilled meats, backyard barbecues, and a fabulous side dish to pulled pork, or heaped on top for a delicious sandwich.

Shred or dice all veggies and place in large non-reactive bowl

Mix sugar, white vinegar, celery seed, mustard seed, salt and course-ground black pepper in microwave-safe bowl; heat to almost boiling in microwave (approx 2 minutes) - cool. You may also do this step in a saucepan on your stove top.

Toss veggie mixture with sugar/vinegar mixture

Place in non-reactive bowl (stainless steel or glass), cover and chill in refrigerator several hours, over overnight if you have time.

add some red cabbage for a colorful variation

You may also like:
Rotkohl (German Red Cabbage)

Pickled Cabbage Slaw

RECIPE
Ingredients
1 small to medium head cabbage or 1/2 head green cabbage and 1/2 head red cabbage, diced or shredded
2 large carrots, diced or shredded
2 stalks celery, diced or shredded
1 small onion, diced or shredded
1 red bell pepper, diced (optional)
1 green bell pepper, diced (optional)
1 cup sugar
1 cup white vinegar
1 tsp celery seed
1 tsp mustard seed
1 tsp salt
1 tsp course-ground black pepper

Method
Dice or shred all vegetables and place in large non-reactive bowl (stainless steel or glass).

In large microwave-safe bowl, combine sugar, vinegar and next 4 ingredients. Stir to combine and microwave on high until mixture almost boils, about 2 minutes. (or do this in a saucepan on your stove top)

Stir and allow to cool to room temperature.

Once cooled, stir sugar/vinegar mixture into veggies and toss to thoroughly combine.

Chill, covered in a refrigerator several hours, or overnight if you have time.  Makes approx. 4 cups of coleslaw. 

When ready to serve, use a slotted spoon or drain some of the marinade off. Alternately you can drain off the marinade and mix in some mayonnaise to make it creamy.

Recipe is easily doubled.

Enjoy,
Mary

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Home-Style Barbecue Baked Beans

Yummy baked beans you can "pressure can" and have in your pantry anytime you want them! Don't want to pressure can them, simply make, bake and serve.  A bag of Navy beans is less than $2 at most grocery stores, making them one of the most economical foods you can cook with. One bag of beans is 24 oz. or 3 cups of dried beans, which equals about 6-8 cups of cooked beans (with liquid) or 4 pint canning jars. 


Ingredients
1 bag (24 oz.) dried Navy beans
1-2 tsp salt (or can use a piece of salt pork)
1-2 Tbls. Molasses
1-2 tsp ground mustard
2 cups barbecue sauce (make your own)

Method
Soak Navy beans according to the directions (usually overnight, or use the "quick  soak method").

Drain beans and cover with fresh water so beans are completely submerged (about 6 cups of water).  Place the pot on the stove and cook the beans until the water boils. Turn down the heat and allow the beans to simmer until the beans are getting soft, but not mushy - remember if you are going to can them they are going to cook more in the canning process!

Pour off and save the water. Add the salt (or salt pork), molasses, ground mustard, your favorite barbecue sauce and about 4 cups of the saved liquid - mixture should be runny/soupy!

Put a lid on your pot, place it into a 350 degree oven and cook for 3 1/2 hours. Check beans often throughout the cooking time to see that the mixture has enough liquid to remain runny. Add water to the pot as necessary.

Once cooked, ladle into canning jars and process pint jars in a pressure canner for 65 minutes at 11 lbs. of pressure.

Yield: approx. 6 pints

Enjoy,
Mary

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content.

Rotkohl (German Red Cabbage)

This is a great spicy, sweet cabbage served with schnitzel or Sauerbraten (German beef roast).

RECIPE
Ingredients

1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tbls. butter
1 tsp salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf

Method

In a Dutch Oven or stock pot, toss cabbage, apples and onions. Add water, vinegar, sugar, butter and salt.

Place peppercorns, allspice, cloves and bay leaf in a spice bag and add to mixture in pot.

Bring to a boil; reduce heat, cover and simmer 1 1/2 hours. Discard spice bag before serving.

Cooks note - this can also be made in a slow cooker. Simply add all ingredients and cook on low 6-8 hours.

Enjoy,
Mary

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German Pork Schnitzel

Revised and Updated August 2021

Being a military wife for 23+ years, we traveled a lot from base to base, and spent 4 1/2 wonderful years in Berlin, Germany before and after the fall of the Wall. We were there when the wall came down and how fantastic it was to witness history first-hand. 

While there, I developed a love of German foods, and this is one of my families all-time favorites! Easy to do using pork cutlets or scallopine, this dish comes together quickly making it a "good any time" meal.

RECIPE
Ingredients
1-2 tsp. Edora schnitzel and chop seasoning  (If you can't find this, use a mixture of Seasoned Salt and Pepper)
1/2 cup flour (or more depending on how many scallopini's you have)

1 pkg pork scallopini or pork cutlets 
1-2 cups crushed corn flakes or Panko bread crumbs
1-2 eggs, beaten with a tablespoon of cold water
1 pkg. Maggi Jaeger Sauce (also known as Hunter Sauce) or Mushroom Gravy

Method
Mix rub with flour and dredge schnitzel's in mixture; dip coated schnitzel's in egg, then dredge schnitzel's in corn flake or bread crumbs.

Place on rack over paper towels and allow to sit for 30 minutes to 1 hour at room temperature (this helps the batter stick to the scallopini)

Fry prepared scallopines (schnitzels) in hot oil (I use a deep-fryer, but you can do this in 2 tbls. oil in hot skillet) for a few minutes or until cooked through - cooks very quickly. 

Drain on paper towels and serve with Jaeger (Hunter) Sauce, fried potatoes and onions, or spätzle or noodles, and Rotkohl or Creamy Cucumber Salad with Dill.

Here is another authentic German recipe for pan-fried Chicken Schnitzels with Hunter Sauce!  Yumm!  

Enjoy,
Mary

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Caramel-Nut Sticky Buns

Updated January 2020

Easy to make, yummy to eat, sweet and sticky caramel nut sticky buns! These are my husband's all-time favorite, so every fall and winter I make several batches for him to enjoy.

You can make the topping with honey or maple syrup for a bit different taste. They never last long around here, but it is important to store them in an air-tight container.

I sometimes bake them in one 13 x 9-inch Pyrex pan and invert them into another since they have lids. Otherwise, I have an old Tupperware container I keep them in.

Fresh baked breads have no preservatives, so they are best enjoyed within a few days, otherwise they will begin to get stale.

RECIPE
Ingredients
For the Dough:
1 package or 2 1/4 tsp yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
1 tsp salt
1 large egg
3 to 3 1/2 cups all-purpose flour

For the Filling:
1/2 cup melted butter
1/2 cup brown sugar
2 tbls ground cinnamon

For the Topping:
1/2 cup firmly packed brown sugar
1/3 cup slightly melted butter
2 tbls. honey or maple syrup
1/2 cup chopped pecans

Method
For the Dough:
In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Pour in yeast mixture. Switch to the dough hook and mix in remaining flour, 1/4 cup at a time, until dough is easy to handle.

Knead dough in your mixer with the dough hook, or by hand on lightly floured surface, for 5 to 10 minutes. Place in a well-greased bowl, cover and let rise until doubled in size, 1 1/2-2 hours. 

*Dough rising tip - turn on your oven to 400 for one (1) minute only (do not preheat), immediately turn oven off and place dough inside warm oven to rise.

Once doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.

For the Filling and Baking:
Combine melted butter, cinnamon and brown sugar, spreading all over dough. Beginning at the longest (15 inch) side, roll up dough and pinch edges together to seal. Cut into 12 slices.

Coat a baking pan with nonstick cooking spray. Mix topping together and spread over pan. Place rolls on top, cut side down in 4 rows of 3 rolls each. 

Cover and let rise in oven again (see note above for using oven to raise dough) for 45-60 minutes. Bake 375, 20-30 minutes (check after 20 minutes); immediately invert into container and scrape remaining caramel mixture on top if any remains in the pan! Serve warm!

Cook's note - these sticky buns freeze well. Flash freeze individually on a rimmed baking sheet. Once frozen, wrap each one in plastic wrap and place in zip top bags. Seal and store in your freezer.

Enjoy,
Mary

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Nic's Mint Chocolate Chip Ice-Cream

The youngest grandson, Nicholas (Nic - 8) made this today with Papa!  The best ever homemade Mint Chocolate Chip Ice-Cream!

4 eggs beaten

Add 2 cups sugar, 1/2 cup at a time, beating after each addition to make smooth

Add 4 cups heavy cream and 1 1/2 cups half and half

Mix well

Add 2 Tbls vanilla extract, 2 tsp mint flavoring and food coloring; mix well

Pour mixture into ice-cream maker

Churn 30 minutes or until set-up, pour mixture into large bowl

Add chocolate chips and stir to blend

Pour into freezer container and freeze until set

Ingredients

4 large eggs

2 cups sugar

4 cups heavy cream

3 cups half and half

2 tsp vanilla extract

2 tsp mint flavoring

food coloring to color

1 cup + to preference chocolate chips

Method

Beat eggs

Add sugar and beat until well blended and smooth

Add cream and half and half and beat until blended

Add flavoring and mix well

Add food coloring and mix well

Pour mixture into ice-cream freezer and freeze according to ice-cream maker directions.  Scrape into large bowl and mix in chocolate chips.  Pour into freezer container and freeze.

 



Fudge Brownies

Updated and revised February 2021

I picked the grandsons up after school today and we were all set to cook with them. My husband was making homemade mint chocolate chip ice-cream with our youngest grandson, Nicholas, and I was helping the oldest grandson, Ethan, make homemade brownies. Fun times for them and us. I just love that both boys want to cook, and learn how to make things for themselves ... makes me smile!

This recipe is from my mom, who got it from my grandmother. Super-simple, fudgey brownies, easy to do! They are Ethan's favorites!

Melt 3/4 cup cocoa powder, 4 Tbsp. vegetable oil, 1 stick butter (OR use 4 squares unsweetened chocolate - no vegetable oil) over medium-high heat

Remove from heat and add 2 cups sugar

Stir sugar in until well combined

Add 4 eggs, one at a time and stir after each addition until well blended

Measure out 1 cup flour

Stir flour and vanilla extract in until well blended

Stir in chopped pecans if using, or reserve to sprinkle on top, and pour into 13 x 9 pan sprayed with baking spray. Bake 350 oven 20-25 minutes.

RECIPE

Ingredients

3/4 cup cocoa powder (or 4 squares unsweetened baking chocolate)

4 tbsp. oil (omit if using baking chocolate)

1 stick butter

2 cups sugar

4 large eggs

1 cup flour

1 tsp. vanilla extract

1/2-1 cup chopped pecans (or walnuts, optional)

Method

Melt butter and oil with cocoa (or chocolate squares - omit oil), over medium heat until butter is melted. 

Remove from heat and stir in sugar. Add 4 eggs, 1 at a time, beating well after each addition.  

Stir in vanilla extract and 1 cup flour until well combined. Add chopped nuts (optional), if desired. Spoon mixture into 13 x 9-inch pan sprayed with baking spray, or greased.

Bake in a 350 degree oven 20-25 minutes or until brownies are set.  Cool on baking rack, cut into squares.

Enjoy,

Mary

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Homemade Barbecue Sauce

Updated September 2019

My husband has been perfecting this for 30+ years, and I think you'll love it because you can adjust all the seasonings to make it your own!  You can even add a dash or two of hot sauce!  Sticky, sweet and tangy, it gets rave reviews every time he makes it! Oh, and I even "can" some so I have it all the time in my pantry!  

If you would like to can some yourself, simply fill your jars with sauce leaving 1/2-inch headspace, cover with lids and process in boiling water bath or steam canner 20 minutes. So simple! Add this to some of his pulled pork barbecue and you'll be in heaven!

RECIPE
Ingredients
80 oz. (10 cups) organic ketchup (I use Annie's Naturals Organic Ketchup)
1 3/4-2 cups raw, local honey 
2 cup molasses (I use Grandma's original)
1  large onion finely minced
3/4 -1 cup white vinegar (more or less depending on taste)
1/2 cup spicy brown mustard (I use Gulden's)
1/3 cup Worcestershire sauce
2 Tbsp + course-ground black pepper
Dash or two of hot sauce (optional)

Method

Mix all ingredients in a large sauce pan; simmer on stove top until sauce reduces and thickens (this will take several hours (as many as 4-6 hours) on a simmer stirring from time to time to prevent sticking).

Adjust seasonings to suit your taste (we always need to add more pepper or other seasonings as the sauce cooks down).

Hand-pulled pork - doesn't that look yummy?

Oh ya, some nice Grilled St. Louis ribs!

Or Barbecue Meatloaf

Enjoy,

Mary

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Sourdough French Bread

I love working with sourdough!  Just a few ingredients to get your "starter" going, and a little patience, but once you have it, all you need to do is keep feeding it.  Super simple to keep in  your refrigerator.  When you get tired of it, just discard it, or just freeze it to save it until you want to use it again.

Ingredients

Sourdough Starter
• 3 tbls. instant mashed potato flakes
• 3 tbls. white sugar
• 1 cup warm water
• 2 1/4 tsp. active dry yeast

Sourdough French Bread
• 6 cups All-purpose flour, more if needed
• 4 1/2 tsp Yeast
• 1 tbls. Sugar
• 1 tbls. Salt
• 1 cup Water, very hot (120F)
• 2 cups Sourdough starter, room temperature
• 1 tbls. Oil
• Yellow cornmeal
• 1 Egg white

Method

Sourdough Starter:
1. Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
2. On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
3. Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

Sourdough French Bread
1. Feed your starter at least 12 hrs before making bread.
2. Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl. Add in water, oil and starter and beat 3 min with an electric mixer.
3. Work in additional flour by hand till dough can be handled. Amount will vary, depending on consistency of starter used. Decant dough to a lightly floured board and knead till smooth, satiny and elastic, about 10 minutes, working in additional flour in small amounts as needed to keep dough from sticking to board or possibly hands.

4. Place in a large, oiled bowl, turning once to coat dough ball; cooking spray works well for this. Cover with plastic wrap and allow to rise in a hot place till doubled, about 1 to 1 1/2 hrs.
5. Punch dough down and divide into either 2 or possibly 4 pieces, depending on size of loaves desired. Cover and let rest 10 min.
6. Roll each piece out into a rectangle and roll up from long side, pinching seam closed and tapering ends. Place loaves, seam side down, either in baguette pans or possibly on a baking sheet that has been oiled and sprinkled with cornmeal. Gash top 1/4 inch deep either along the length or possibly diagonally every 2 or possibly 3 inches. Beat egg white with 1 tbsp water till frothy and brush loaves with it. Cover and let rise in hot place till doubled, about 1 hour.
7. Bake at 375 degrees 20 minutes, then brush again with egg white and bake an additional 20 min.
8. Remove from pans and cold on wire racks.

Enjoy,
Mary

John's Creole Red Beans

Love these beans!  They are very popular whenever I make them and always get gobbled up by friends when I serve them at parties or gatherings! 

They are a wonderful twist on traditional beans, and pair well with all kinds of barbecued meat!  We especially love it with barbecued chicken, or they could be a meal in itself ... simply serve with a side of corn bread.

RECIPE
Ingredients

1 (16-ounce) package dried red kidney beans
1 pound smoked sausage
1 tablespoon vegetable oil
3 celery ribs, chopped
1 medium-size green bell pepper, chopped
1 large onion, chopped
3 garlic cloves, minced
1 (14 1/2-ounce) can crushed tomatoes
1 (32-ounce) container chicken broth
3 1/2 cups water
2 bay leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice
Garnish: chopped green onions
* I add a dash or two of Hot Sauce also

Method

Rinse and sort beans according to package directions. Place beans in a Dutch oven; cover with water 2 inches above beans, and let soak 8 hours. Drain beans, and rinse thoroughly; drain and set aside.

Cut smoked sausage into 1/4-inch-thick slices.

Sauté sausage in hot oil in Dutch oven over medium heat 5 to 7 minutes or until sausage is golden brown. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. (Store sausage in refrigerator until you're ready to stir into bean mixture.)

Add celery and next 3 ingredients to hot drippings, and sauté 5 minutes or until vegetables are tender. Add tomatoes, and simmer, stirring occasionally, 7 minutes.

Stir in beans, broth, and next 5 ingredients; increase heat to medium-high, and bring to a boil. Boil 10 minutes; reduce heat, and simmer, uncovered, stirring occasionally, 1 1/2 to 2 hours or until beans are tender (can take up to 3 hours). Stir in sausage, and simmer 30 more minutes. Serve over hot cooked rice. Garnish, if desired.

Note: For quick soaking, place kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain as directed, and proceed with recipe.

Enjoy,
Mary


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Italian Feather Bread

This bread has a super crispy crust and soft dough inside. It is delicious served with soup, brushed with garlic butter or olive oil and garlic. It's also a wonderful bread to use when making bruschetta.

RECIPE
Ingredients
2 pkgs active dry yeast
1 tbls sugar
1 cup warm water (100-115 F)
1/3 cup butter, cut into small pieces
3/4 cup hot whey (or milk)
2 tsp salt
5 1/2-6 cups flour
1 egg white lightly beaten with 1 tbls cold water
sesame seeds (optional)

Method
Stir yeast, sugar and warm water together. Let sit 10 minutes or until mixture is bubbly. In the meantime, melt the butter in the hot whey and let cool to lukewarm. Add the salt and combine with yeast mixture. Pour mixture into large bowl, and using the dough hook, add flour 1 cup at a time or until dough holds together on the hook. 

Turn out on floured board and knead until smooth, 2-4 min. Divide dough in half and roll each out into 12 x 8-inch rectangle. Starting with the wide end, roll up tightly and seal end seams by pushing down with the side of your hand and tucking under. Place each on a baquette pan or large baking sheet sprayed with cooking spray and sprinkled with cornmeal. Cover and let rise in warm, draft-free place until doubled in bulk, about 50-60 min. 

Brush with beaten egg white and bake in 425 oven 30-40 minutes or until loaves are a rich golden color and make a hollow sound when you tap the top with your knuckles. 

Cool on wire rack. Slice and serve as desired.

Enjoy,

Mary

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Streusel-Topped Zucchini Bread

Revised July 2021

When zucchini is abundant during the summer months, I always make this Streusel-Topped Zucchini Bread. It's moist, flavorful and so delicious. 

We enjoy a slice for breakfast with our coffee in the morning, but also like to wrap some up to go to the office. It also makes the perfect afternoon snack or even after dinner dessert.

Make it your own and add chopped nuts, raisins or even chocolate chips to the batter for a fun twist.

RECIPE

Ingredients
1 pound zucchini (about 2 medium-sized or 3 cups shredded)
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
1 cup white sugar
1/2 cup brown sugar, packed
3/4 cup oil (your choice)
2 teaspoons vanilla extract

non-stick spray or butter for greasing the pans
Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips

Streusel Topping
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 stick unsalted butter
1/2 tsp ground cinnamon
1/2 cup chopped pecans or walnuts

Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over zucchini bread immediately before baking.

Method
Heat the oven to 350°F. Grease two 8x4" loaf pans (or use 4 mini-aluminum foil pans).

Trim the stem and root-end from the zucchinis and shred them (I used the shredder attachment on my Kitchen Aid). Gather the shreds in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moisture from the zucchini as possible.

Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract.

Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between prepared loaf pans (greased or sprayed with baking spray).

Bake 45-50 minutes (30 minutes for mini-loaves), until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.

Loaves will keep in an airtight container for several days. They can also be wrapped in plastic wrap, then aluminum foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

Yield: 2 - 9" loaves or 4 mini-loaves

Enjoy,
Mary
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Easy, Big Fat Yeast Rolls

Easy, Big Fat Yeast Rolls baked by my daughter, Anne

Updated and Revised November 2021

I've had lots of compliments on these over the years, and many people now have this recipe and it's the only one they use!  

My daughter made these for Christmas one year and, as you can see, they turned out fantastic!

Aren't they gorgeous?

This recipe is easy, no fail. Even beginners have great luck making them. Simply follow the instructions and you too can make delicious easy, big fat yeast rolls at home.

RECIPE

Ingredients

1 cup warm water
1 pkg (2 1/2 tsp) active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softened butter
1 egg, beaten
3 1/2-4 cups all-purpose flour 

Method

Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended.

Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).

Put the dough out onto floured board and knead a few times until smooth.

Place the dough in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. PRO TIP - Turn your oven on to 400 for 1 minute, turn oven off and place dough inside to rise.

*After rising you can punch dough down, wrap and freeze to make the rolls later OR refrigerate to bake the next day. Thaw dough completely and let it come to room temperature before continuing with the recipe.

Punch down dough and turn out onto floured board. Divide dough into 12 large or 18-20 small pieces and using your hands shape dough into round balls. Place in greased 13 x 9-inch baking pan. Let rise again about 30 minutes.

Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.

*Sourdough Option - add 1 cup classic sourdough starter in place of the water, reduce flour to 2 1/2-3 cups, or until you have a soft dough as above, and proceed with recipe.

Also featured on Meal Plan Monday

Also seen on Weekend Potluck

Also seen on Meal Plan Monday Thanksgiving Edition

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.