Cottage Cheese Toast

Every time I make a recipe with cottage cheese, I always have a ton left over and am looking for something to do with it after. I found this recipe online, what site? I don’t remember.

Well here we go, a fast and easy (healthy) recipe.


  • Cottage Cheese
  • Bread (Any but I like Sourdough)
  • Salt
  • Pepper


  1. Toast the bread.
  2. Cover toast with cottage cheese.
  3. Add salt and pepper to taste.

Thoughts After Cooking:

It was delicious and a great snack or breakfast.

For more toast, go to Twin Sun Toast

For more low calorie recipes, go to Cucumber Hummus Sandwich

For more recipes, go to Sugar Puffs


Creamy Parmesan Spaghetti

Thoughts Before Cooking:

Since Wednesday was Valentine’s Day, I decided to post a very special recipe-one of my valentine’s favorite food.

I made this for him on our anniversary last month and used the recipe provided by The Recipe Critic


  • 12 oz Spaghetti Noodles (I used Angel Hair)
  • 1 Tablespoon of Butter
  • 3 Teaspoons of Minced Garlic
  • 1 Cup of Heavy Cream
  • 2/3 Cup of Shaved Parmesan Cheese
  • Salt
  • Pepper


  1. Cook spaghetti noodles according to the box’s directions.
  2. Drain and set aside.
  3. Add butter to skillet and melt over medium heat.
  4. Add garlic and stir until fragrant (2-3 minutes).
  5. Transfer spaghetti to pan and stir in garlic butter.
  6. Add cream and parmesan cheese to pan and coat the noodles.
  7. Add salt and pepper to taste-top off with Parmesan cheese.

Thoughts After Cooking:

It was delicious and he just loved it.

It was easy and so great-you should try it for yourself.

For more pasta recipes, go to Spinach Pasta Salad

For more recipes, go to Cucumber Hummus Sandwich

Tortellini Soup with Italian Sausage & Spinach

Thoughts Before Cooking:

So I have been wanting to make this tortellini soup recipe for quite some time now. I actually have two pinned on pinterest, and chose one of them.

This recipe comes from The Yellow Bliss Road blog.


  • 1 tablespoon Vegetable Oil
  • 1 pound ground Italian Sausage
  • 1/2 cup diced Onion (about 1/2 medium sized onion)
  • 1 tablespoon minced Garlic
  • 1-28 oz can Crushed Tomatoes
  • 1-32. oz. box of Vegetable Broth (chicken works too)
  • 2 tablespoons fresh chopped Basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 9-ounce package refrigerated tortellini
  • 2 cups packed fresh spinach
  • Parmesan Cheese


  1. Heat a large, heavy bottomed pan over medium-high heat.
  2. Heat vegetable oil and add diced onion.
  3. Saute until onions are soft.
  4. Crumble Italian Sausage and garlic with the onion.
  5. Cook until sausage is no longer pink.
  6. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper.
  7. Bring to a boil, reduce heat to low, and cover.
  8. Let soup simmer for 20-30 minutes.
  9. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  10. Serve with shredded Parmesan.

Thoughts After Cooking:

I thought this soup was amazing.

Even my boyfriend who can’t stand my “healthy food” loved it.

For more The Yellow Bliss Road Recipes, go to Crostini

For more soup recipes, go to Baked Potato Soup

For more tortellini recpies, go to Broccoli & Tortellini Salad with Pesto

For more pinterest recipes, go to Spinach Pasta Salad

Garlic, Tomato, Basil Grilled Cheese Sandwich

Thoughts Before Cooking:

Who loves grilled cheese sandwiches?

Of course you do, everyone does! It is one of the ultimate comfort foods.

Well this is a little twist on the classic sandwich. I came up with this after making Eggplant Tomato Bites


  • Bread
  • Olive Oil
  • Salt
  • Black Pepper
  • 1 Clove of Garlic, Halved
  • Cheese of Choice (I did Gouda)
  • Tomatoes
  • 1 Cup of Fresh Basil
  • Butter


  1. Place a tablespoon of butter in frying pan and melt.
  2. Brush the bread with olive oil and season with salt and pepper.
  3. Grill bread until lightly browned, one to two minutes, remove, and rub with garlic.
  4. Grill tomatoes, turning occasionally, until tender, about 6-8 minutes.
  5. Place the mozzarella, tomato, and basil leaves on a slice of bread, cover with another slice of bread and grill until it is warm and cheese is beginning to melt.

Thoughts After Reading:

I thought it was absolutely delicious.

It was soo good, we forgot to take pics!

For more sandwich recipes, go to Chicken Cashew Wrap

For more basil recipes, go to Green Goddess Salad Dressing

For more recipes, go to Fries Quatro Queso Dos Fritos

Fries Quatro Queso Dos Fritos

Thoughts Before Cooking:

So who here loves the show Psych?

I love this show. I love the mystery, comedy, parody, and looking at all the yummy food they eat.

One particular thing they mention on the show that has gained a lot of buzz was Fries Quatro Queso Dos Fritos.

This is from season three, episode fourteen Truer Lies. After it aired it caused quite a stir as it sounded so good people wanted to try it for themselves.

Unfortunately, there is no recipe for it.

But that didn’t stop me and my friend. We wanted to make it and watch the Psych film, so we decided to try out the recipe from Binging with Babish. However, Babish doesn’t cover everything so Genius Kitchen and The Kitchn had to help me fill in the blanks. He also cubes his cheese, but I’ve discovered that shredded works out much better


  • 3 Russet Potatoes
  • Olive Oil
  • Bacon
  • 2-3 Tablespoons of Butter
  • 3 Eggs
  • Salt
  • Pepper
  • Flour
  • 1.5 Cup of Shredded Cheddar Cheese
  • 1.5 Cup of Shredded Mozzarella Cheese
  • 1.5 Cup of Shredded Smoked Gouda
  • 1.5 Cup of Shredded Monterey Jack
  • Bread Crumbs
  • 1.5 Cup of Sour Cream
  • Ancho Chile Powder to taste


  1. Preheat the oven to 450 degrees F.
  2. Scrub the potatoes clean and remove any blemishes.
  3. Rub the potatoes with olive oil and use a fork to prick them with holes.
  4. Cook for 50-60 minutes, turning them over every 20 minutes. When potatoes are finished remove pan from oven. (Potatoes are done when the skins are dry and the insides feel completely soft when pierced.)
  5. We want as little moisture as possible, so as soon as you remove the potatoes slice them in half and let cool for 15-20 minutes.
  6. Turn the oven down to 400 degrees F.
  7. Place a sheet of parchment paper on a baking sheet and lay out a few strips of bacon.
  8. Bake the bacon for 15-20 minutes, or until crispy. Remove from oven, drain on paper towels, and set aside.
  9. Run them through a potato ricer. If you do not have a potato ricer, scoop the insides of the potatoes into a bowl, add 2-3 tablespoons of butter, and use a potato masher.
  10. Add an egg and sprinkle with salt. Mix together. If mixture is too soft to handle, add some flour to firm it up.
  11. Cover with plastic wrap and chill for 30 mins.
  12. Mix cheeses into one bowl.
  13. Lay out three bowls. In the first place one cup of flour, in the second two eggs, and in the third one cup of bread crumbs.
  14. Take the mashed potato mixture and firm into a ball. Fill it with the cheese mixture.
  15. Roll ball into flour, then eggs, and then bread crumbs.
  16. Repeat until all the potato mixture is used.
  17. Deep fry at 350 degrees F for 5-7 minutes.
  18. Sprinkle the Fries Quatro Queso Dos Fritos with salt.
  19. Scoop out the sour cream and place in a bowl.
  20. Add the chile powder and stir it in.
  21. Pour the chile powder and sour cream mixture on a plate.
  22. Chop bacon into small pieces and sprinkle on the chile powder and sour cream.
  23. Stack Fries Quatro Queso Dos Fritos on top of each other.
  24. Eat, dipping potatoes in the sour cream mixture.

Thoughts Before Cooking:

It was delicious!

The only thing I would change is, as I said earlier, doing shredded cheese over cubed. It makes sure you get the most out of it. Other wise I loved them!

For more potato recipes, go to Baked Potato Soup

For more recipes, go to Pão de Queijo

Spinach Pasta Salad

So I came across this recipe on Pinterest. It originally came from the site, Barefeet in the Kitchen. I like pasta salad, I like spinach, I like tomatoes: so I thought this would be a great recipe to try.


  • 1 8-oz Package of Bowtie Pasta Noodles (Farfalle)
  • 1/2 of a Small Red Onion, thinly sliced and cut into 1-inch pieces (about 1/4 cup)
  • 3 Large Cloves of Garlic, minced
  • 6 Tablespoons of Olive Oil
  • 1/4 Cup of Red Wine Vinegar (I didn’t have any so I substituted with Balsamic Vinegar)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 4 Cups of Baby Spinach (About one 6-oz package)
  • 2 Cups of Grape Tomatoes, Halved
  • Grated Fresh Parmesan Cheese


  1. Bring a large pot of water to boil.
  2. Cook according to the directions on the box.
  3. When finished cooking, drain but do not rinse the noodles.
  4. While the pasta is cooking place the onions and garlic in a large mixing bowl.
  5. Add the olive oil and vinegar to cover the onions and garlic.
  6. When the pasta has been drained add it to the mixing bowl and toss well.
  7. Add tomatoes and spinach.
  8. Toss well.
  9. Serve with a sprinkle of salt, pepper, and Parmesan Cheese.

Thoughts After Cooking:

I loved it! I didn’t want to stop!

It was that good.

Definitely, try this recipe out.

For more pasta salad recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more salad recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Pinterest recipes, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Baked Potato Soup

Baked Potato Soup


Thoughts before cooking:

This recipe comes from The Cat Who…Cookbook. It is inspired by the soup eaten by Polly Duncan and James “Qwill” Qwilleran. It sounded good, fast, and easy to make-so of course I wanted to try it out.


  • 3 Tablespoons of Onion, finely chopped
  • 5 Tablespoons of Butter
  • 5 Tablespoons of Flour
  • 1 14-oz can of Chicken Broth
  • 1/3 Cup of Cheddar Cheese, grated
  • 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
  • 2 Cups of Half-and-Half
  • 1 Cup of Milk
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper
  • 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
  • Cheddar Cheese, to go on top


  1. Sauté the onions in butter.
  2. While stirring, slowly add the flour and then the chicken broth.
  3. Cook until it thickens.
  4. Add the cheddar cheese, stirring until it melts.
  5. Then add the potato, leaving the skin on the pieces.
  6. Finally stir in the half-and-half and the milk.
  7. Season with salt and pepper.
  8. Top each serving with crumbled bacon and cheddar cheese.

Thoughts after cooking:

I loved this soup!

It was so delicious I just wanted to eat more and more.

The only problem is that when you add the milk and half and half you have to stir constantly so it doesn’t burn.

I took a picture, but it didn’t come out well. The color makes it hard to photograph unless you have a really special camera. Oh well.

For more recipes from The Cat Who…Cookbook, go to Nature’s Own Cocktail

For more soup recipes, go to Crazy Cantina Chili

For more potato recipes, go to Scandinavian Spuds

For more recipes, go to Kielbasa Bowtie Pasta

Kielbasa Bowtie Pasta

Thoughts Before Cooking:

Sometimes you need something that is fast to make, cheap, and be able to serve a large group of people. When that happens, I like to pull this recipe out.


  • 1 Box of Bowtie Pasta Noodles (You can substitute with any pasta noodles)
  • 1 Kielbasa Sausage, cut into 1/4-inch slices
  • 1 Cup of Chopped Red Bell Pepper
  • 1 Cup of Chopped Green Bell Pepper
  • 4 Tablespoons of Chopped Red Onion (Can substitute with yellow onion)
  • 3 Teaspoons of Butter
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper


  1. Cook pasta according to the package directions.
  2. Meanwhile, in a large skillet, saute the peppers and onion in the butter, until tender.
  3. Add the sausage, salt, and pepper; cook and stir until sausage is heated through.
  4. Drain pasta and add to the skillet.
  5. Toss to coat.

Thoughts After Cooking:

I love this recipe. Delicious, fast, and great.

I recommend it!

For more pasta recipes, go to Two-Cheese Roasted-Veggie Pasta

For more recipes, go to Nature’s Own Cocktail

Green Goddess Salad Dressing

Thoughts Before Cooking:

So my work sent me to table at a Baby fair, and when I went on break I checked out the WIC table which was giving out free salad with your choice of toppings and dressings.

When they showed me the different salad dressings, I grabbed the one with basil in it as we all know how much I love basil.


  • 1 Cup of Mayonnaise or Plain Greek Yogurt (I don’t like mayonnaise)
  • 1 Cup of Chopped Green Onions (About 7 stalks)
  • 1 Cup of Fresh Basil Leaves
  • 1/4 Cup of Lemon Juice
  • 2 Teaspoons of Chopped Garlic
  • 2 Teaspoons of Worcestershire Sauce
  • 1 Teaspoon of Black Ground Pepper
  • 1 Cup of Sour Cream


  1. Blend all the ingredients, except the sour cream, in a blender until smooth.
  2. Then add the sour cream.
  3. Refrigerate

Thoughts After Cooking:

I loved it! I thought it was so delicious that I couldn’t stop eating the salad.

I forgot to take a picture, but it comes out a pretty green color and is just great on whatever salad or sandwich you put it on.

For more salad dressings, go to Healthy Caesar Salad Dressing

For more basil recipes, go to Eggplant Tomato Bites

For more recipe reviews, go to Blackberry Mint Infused Water

Healthy Caesar Salad Dressing

Who likes salad?


One thing I like is caesar salad, but the dressing can be so unhealthy.There is one recipe I use, but the day I was going to make it I didn’t have all the ingredients, so I had to start searching the internet.

This recipe comes from the blog Humorous Homemaking.


  • 1 Jar with a tight fitting lid
  • 1 Clove of Garlic, minced (about 1/2 teaspoon)
  • 1 Tablespoon of Dijon Mustard
  • 1 Tablespoon of Lemon Juice
  • 1/2 Tablespoon of Worcestershire Sauce
  • 2 Tablespoons of Parmesan Cheese
  • 2 Tablespoons of Greek Yogurt
  • 1/4 Cup of Olive Oil
  • Dash of Salt and Pepper


  1. Combine all the ingredients in a jar.
  2. Screw the lid on tight and shake the jar until all ingredients are combined.
  3. When finished serve immediately or save in fridge up to a week.

Thoughts After Cooking:

I thought it was fantastic.

It was fun shaking the jar and absolutely delicious on the salad.

For more salad recipes, go to Caesar Salad

For more salad dressings, go to Garden Pasta Salad with Bocconcini

Eggplant Tomato Bites

Thoughts Before Cooking:

I’ve never been a big eggplant fan-but when I saw the picture in the Real Simple magazine. I decided to try it, and hoped it would turn out right.


  • Safflower Oil, for the Grill
  • 4 Large Slices of Country Bread, 1 inch thick
  • 1 Large Eggplant, sliced 1/2 inch thick
  • 1/4 Cup of Olive Oil
  • Salt & Black Pepper
  • 1 Clove of Garlic, Halved
  • 12 Ounces Smoked Mozzarella (They didn’t have it so I used Low-Skim)
  • 2 Large Tomatoes, Sliced
  • 1 Cup of Fresh Basil


  1. Heat grill to medium. Once it’s hot, clean the grill grate with a wire brush.
  2. Oil the grill grate with the Safflower Oil.
  3. Brush the bread and eggplant with oil and season with salt and pepper.
  4. Grill bread until brown and crisp, one to two minutes, and rub with garlic.
  5. Slice in half crosswise, and put aside.
  6. Grill eggplants, turning occasionally, until tender, about 6-8 minutes.
  7. Place the mozzarella on the bread and grill, covered, just until it is warm and beginning to melt.
  8. Top with the eggplant, the tomato, and then basil.
  9. Drizzle with oil, sprinkle with salt and pepper, and serve with a salad. (I recommend the caesar.)

Thoughts After Cooking:


I thought it was so good and couldn’t stop eating it.

You should try it out!

For more Real Simple recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more grill recipes, go to Grilled Zucchini Roll-Ups

For more eggplant dishes, go to Ratatouille

For more Vegetarian recipes, go to Crazy Cantina Chili

Crazy Cantina Chili

So today is:

As I am part Mexican, this is a holiday I celebrate every year. I haven’t posted anything for this day yet as haven’t made anything that would be perfect for any Cinco de Mayo celebration. But today I have something:


Thoughts Before Cooking:

So a friend of mine entered me in a chili competition and I was at a loss of what to do. I’ve never really cooked chili, but then I decided to do a recipe from The Star Wars Cookbook:Wookie Cookies and Other Galactic Recipes by Robin Davis.


  • 1 16-0z Can of Kidney Beans
  • 1 16-oz Can of Black Beans
  • 1 16-oz Can of Garbanzo Beans
  • 1/2  a Large Onion
  • 2 Tablespoons of Vegetable Oil
  • 2 Tablespoons of Chili Powder
  • 1/8 Teaspoon of Cayenne Pepper
  • 1 28-oz Can of Crushed Tomatoes with Juice (I used the Diced Tomatoes with Chiles as I like my food HOT!)
  • 1 Cup of Tomato Juice
  • 1 lb of Ground Beef or Turkey (Optional)
  • Salt and Pepper to Taste
  • Shredded Cheddar Cheese
  • Sour Cream or Plain Yogurt

Directions for Vegetarian Chili:

  1. Open the cans of beans. Drain off the liquid from the cans in the sink. Rinse and set aside.
  2. Chop the onion and set aside.
  3. Put the oil in a large saucepan and set the pan on medium heat.
  4. When the oil is hot, add the chopped onions and stir with a wooden spoon until tender, about 5 minutes.
  5. Add the chili powder and cayenne pepper and stir for 30 seconds.
  6. Add the beans, tomatoes, tomato juice; and stir well.
  7. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
  8. Season to taste with salt and pepper.
  9. Serve Chili with cheese and/or sour cream

Directions for Meat Chili:

  1. Cook meat in a pan on the stove.
  2. Follow the directions above, adding the meat during step 7.

Thoughts After Cooking:

I thought the original recipe was good, but wasn’t as hot as I liked it so I added the chiles. I also included meat as I thought it would be more appealing.

I didn’t win the contest, but I had fun trying.

For more recipes to help with your Cinco de Mayo, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)

For more from The Star Wars Cookbook, go to Twin Sun Toast

For more holiday posts, go to Yoda Soda

For more soups, go to White Bean and Barley Soup with Tomatoes and Greens

For more vegetarian recipes, go to Two-Cheese Roasted-Veggie Pasta

Twin Sun Toast


As Tuesday’s book review was on a fantasy/science-fiction book, I thought that the perfect recipe to pair it would be one from The Star Wars Cookbook: Wookie Cookies and Other Galactic Recipes by Robin Davis.

This is similar to the Joanne Fluke recipe, Hole in One, but doubles it! Is it doubly delicious? Or a double fail?


  • 1 Wide Slice of Sourdough Bread (at least 7 inches wide)
  • 1 Teaspoon of Butter
  • 2 Small Eggs
  • Salt & Pepper


  1. Put the bread slice on a cutting board.
  2. Using a 2-inch round cookie cutter, cut out two holes side by side, but leaving bread between and around the holes.
  3. Put a skillet on the stove and switch on the medium heat.
  4. Put the butter in the skillet.
  5. As butter melts, spread it evenly around the bottom of the pan.
  6. Place the bread slice in the pan and break an egg into each hole.
  7. Add salt and pepper.
  8. Fry until the clear parts of the egg turn white, about 1 to 2 minutes.
  9. Slip a spatula under the bread and flip it over quickly and carefully enough to not let the eggs slide out of the holes.
  10. Cook for one minute more.
  11. Slide toast on a plate and a plate and enjoy.

Thoughts After Reading:

So this did not work out at all like the image in the cookbook. The bread kept ripping and egg went everywhere.

But I did not see that they needed to be small eggs, I just used the regular large ones.

So I will try to make this again and make sure I use small ones. But otherwise it was a delicious way to start the morning.

For more recipes from theThe Star Wars Cookbook: Wookie Cookies and Other Galactic Recipes, go to Wookie Cookies.

For more breakfast recipes, go to Herbed Eggs with Sour Cream

For more recipes, go to Vanilla Crackle

Herbed Eggs with Sour Cream


Yep, we are going to make a recipe from The Cat Who Cookbook. Now my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I perfer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the first book, The Cat Who Could Read Backwards, just follow this link.



  • 6 Large Eggs
  • 6 Tablespoons of Sour Cream
  • 1 Tablespoon of All-Purpose Flour
  • 1/4 Teaspoon of Salt
  • 1/8 Teaspoon of Pepper
  • 1/2 Teaspoon of Fresh Chives
  • Butter
  • Sour Cream and Chives for garnish (optional)


  1. Preheat the oven at 400°.
  2. Whisk the eggs in a mixing bowl.
  3. Add in the sour cream, flour, salt, pepper, and chives. Whisk briskly.
  4. Pour into a 1-quart buttered baking ramekin (if you don’t have a ramekin use a 1-quart round dish that can be placed in the oven).
  5. Bake for 15-18 minutes or until eggs reach preferred degree of doneness.
  6. Garnish with a dollop of sour cream and an extra sprinkle of chives if desired. Serves 2-4.


So when I first pulled out the dish it was nice and fluffy, but then it fell.


I guess I’m like Sabrina, I haven’t got my skills of souffles quite perfect.

But as served:



The egg was very good, and we all enjoyed it as a breakfast or dinner food.


It says it serves 2-4, but unless you have multiple side dishes it really serves 2. If you have more people, I would think of preparing two dishes or doubling the recipe. But very cheap and easy to make.



For more The Cat Who…Cookbook recipes, go to Caesar Salad

For more breakfast recipes, go to Potato Chip Omelet

For more egg dishes, go to Breakfast Omelet

For more recipes, go to Blueberry Sour Cream Pie

Chicken Cashew Wrap


Gung Hay Fat Choy or Happy Chinese New Year!

Today marks the new year, the year of the Rooster. Roosters are trustworthy, with a strong sense of timekeeping and responsibility at work. Some famous Roosters are Donny Osmond, Dolph Lundgren, and Jennifer Lopez. Roosters are best with Oxen and Snakes; but should avoid Rats, Rabbits, Horses, and Pigs.

In honor of this being the year of the Rooster, I have decided what better way than to have a chicken recipe.


Bake Until Golden

Thoughts Before Cooking:

This recipe is from Bake Until Golden, the wraps Lisa Leann makes when they are in a hurry to get to the airport. I’ve never made wraps before, but have always wanted to try, so I give this a look.




  • 1/4 Cup of Mayonnaise
  • 3 Tablespoons of Honey Mustard
  • 1/2 Tablespoon of Red Wine Vinegar
  • 1/4 Teaspoon of Salt
  •  A dash of Pepper

Meat Mixture:

  • 1.5 Cups of Chicken
  • 1 Cup of Celery, Chopped
  • 1/4 cup of Cashews, Chopped
  • Flour tortillas (I used wheat)
  • Shredded Cheddar Cheese
  • 1/8 cup of Onion, Chopped


  1. In a large bowl, create the dressing by stirring the mayonnaise, mustard, vinegar, salt, and pepper.
  2. Next: add the chicken, celery, cashews, and onion to the dressing.
  3. Stir well.
  4. Warm the tortillas on the stove.
  5. Scoop some of the chicken mixture into the tortilla.
  6. Sprinkle cheese on top.
  7. Roll it up like a burrito.


IMG_4996 IMG_4999


Thoughts After Cooking:

These were really good! I had a hard time stopping:


I like making them in the morning or night before and taking them to work with me.



For more Potluck Catering Club recipes, go to Happy Trail Mix

For more Chicken recipes, go to Angel Hair Pasta with Chicken

For more “sandwiches”, go to Ham and Cheese Monte Cristos

For more Holidays, go to Potato Chip Omelet

For more recipes, go to C is for Chocolate Oat Crackles