Quick and Simple Recipes

Wednesday, July 29, 2009

BUSY MOMS CRÈME BRULEE

BUSY MOMS CRÈME BRULEE




2 Cups Milk
1 Cup Half and Half
2 pkg (3.4 oz each) Vanilla Instant Pudding Mix
3 T Brown Sugar


Pour mild and half and half into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.

Pour into shallow baking dish. Refrigerate 15 minutes.

Preheat broiler. Sprinkle pudding mix with brown sugar. Broil 3-5 minutes or until sugar is melted and caramelized. Serve immediately.

Dunkin’ Cookies

Dunkin’ Cookies




4 Cups Miniature Marshmallows
25 Caramels
¼ Cup evaporated Milk
1 box Cookies, favorite flavor


Combine marshmallow, caramels and Milk in a microwaveable bowl. Microwave on high for 2 minutes; stir; microwave 1 minute or until marshmallows are completely melted.
Dip favorite cookies into mixture.

PEANUT BUTTER CAKE COOKIES

PEANUT BUTTER CAKE COOKIES




1 pkg devil’s food cake mix
4 oz Cream Cheese, softened
½ cup Peanut Butter
2 eggs


Preheat oven to 375 degrees.

Place all ingredients in a large bowl. Beat on low for about 1 minute, then on medium speed for another minute or until mixture forms a soft dough.
Shape into 1” balls and place 2” apart on baking sheet. Flatten each ball with fork.

Bake for 7-9 minutes or until cookies are set.

GRILLED PEACHES

GRILLED PEACHES




4 Ripe Peaches, cut in half and pitted
3 T Honey
¼ Cup Balsamic Vinaigrette Dressing
½ Cup Whipped Topping


Combine honey and dressing in a medium bowl; add peaches; toss to coat.

Grill peaches for about 4 minutes per side, brushing with mixture occasionally.

Transfer to serving platter. Top with whipped topping

GRILLED PINEAPPLE DESSERT

GRILLED PINEAPPLE DESSERT




1 Fresh Pineapple, cored and pealed
3 T light Raspberry Vinaigrette Dressing
2 Cups Low Fat Cottage Cheese
1/3 Cup Pomegranate Seeds


Cut pineapples into 3/4” slices. Brush with dressing; Place on preheated grill. Grill for about 5 minutes.

Transfer to serving platter. Top with cottage cheese. Sprinkle with seeds.

5 MINUTE PEAR CRUMBLE

5 MINUTE PEAR CRUMBLE




1 Can Pear Slices, drained
½ cup Graham Crackers, crushed
½ cup Whipped Topping, thawed
¼ cup Caramel Ice Cream Topping


Spoon pears into 4 dessert bowls; sprinkle with crackers. Drizzle with Caramel. Top with Whipped Topping

CHOCOLATE MARSHMALLOW PUDDING

CHOCOLATE MARSHMALLOW PUDDING




2 Cups Milk
1 pkg (3.4 oz) Instant Chocolate Pudding Mix
1 Cup Mini Marshmallow
1 Cup Cool Whip, Thawed


Beat pudding mix into 2 cups cold milk in a microwaveable bowl with wire whisk for 2 minutes. Stir in Stir in marshmallows. Microwave on high for about 45 seconds or until marshmallows begin to melt and pudding is heated through.

Spoon mixture into serving cups and top with Cool Whip.

NUTTER BUTTER MILKSHAKE

NUTTER BUTTER MILKSHAKE




1 Cup Milk
2 Cups Vanilla Ice Cream
¼ Cup Chocolate Syrup
8 Nutter Butter Peanut Butter Sandwich Cookies, crushed

Place all ingredients in a blender. Blend on high speed for 1 minute or until well blended. Pour into glasses. Enjoy!

Tuesday, July 28, 2009

COOL RANCH CARROTS

COOL RANCH CARROTS




¼ Cup Light Brown Sugar
2 Cups Baby Carrots
¼ Cup Butter
1 packet (1 oz) Ranch Salad Dressing Seasoning Mix

Melt Butter and sugar in large skillet. Add carrots and seasoning mix; stir well. Cook over medium heat until carrots are tender, about 8 minutes.

APPLE BUTTER DELIGHT

APPLE BUTTER DELIGHT




1 Carton Whipped Topping
1 Cup Apple Butter
2 Cups Vanilla Wafers

Arrange Cookies in the bottom of 4 dessert cups. Fold Apple butter into Whipped Topping; spoon over cookies. Serve or chill.

LEMON CHEESE PUDDING

LEMON CHEESE PUDDING




2 Cups Milk
1 pkg Lemon Instant Pudding
4 oz Cream Cheese

Place all ingredients into a blender; Blend until smooth; Pour into a bowl; Serve.

CHOCOLATE PECAN STRAWBERRIES

CHOCOLATE PECAN STRAWBERRIES
Your kids will love to help too!



1 Container Fresh Strawberries
1 Cup Crushed Pecans
2 Cups Dipping Milk Chocolate

Place chocolate in a microwavable safe dish and microwave on high at 30 second intervals, stirring in between until chocolate is melted.

Dip the strawberries into the chocolate and then immediately dip into the crushed nuts. Place on wax paper. Serve or place in the refrigerator until ready to serve.

Monday, July 27, 2009

ALMOND CHICKEN

ALMOND CHICKEN




8 Boneless Skinless Chicken Thighs
¼ Cup Zesty Italian Dressing
1 Cup Chicken Broth
1 Can Green Beans
1 Cup Instant Rice
¼ Cup Slice Almonds

Combine chicken with dressing in a large skillet on medium high heat until evenly browned, about 4 min per side

Add broth and bring to a boil. Cover and simmer about 5 minutes. Add beans and cook another 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; add rice and nuts; Cover; remove from heat and let stand about 5 minutes; fluff rice; serve with chicken

BROCCOLI AND OLIVES

BROCCOLI AND OLIVES




2 cups Broccoli florets
1 small can (2.5 oz) slice pitted ripe olives, drained
1 T Olive Oil
1 T garlic, minced
¼ Cup Parmesan Cheese, grated

Heat oil in a large nonstick skillet on medium high heat. Add garlic; cook until tender – about 2 minutes

Add broccoli and olives; cook until thoroughly heated – about 5 minutes. Stir in cheese. Serve.

Sunday, July 26, 2009

BUSY MOMS SPINACH PIZZA

BUSY MOMS SPINACH PIZZA
This recipe is so easy and simple that your kids will love to help you.


1 Pre Made Pizza Crust
½ Cup Alfredo Sauce
4 Cups chopped Fresh Spinach
2 Medium Tomatoes
2 Cups Shredded Italian Cheese Blend

Pre Heat Oven to 450 degrees

Place pizza crust on baking sheet. Spread Alfredo Sauce over dough; Add spinach and tomatoes; Top with cheese.

Bake 10-15 minutes or until cheese is melted and crust is golden brown.

Thursday, July 23, 2009

CHICKEN AND SAUSAGE JAMBALAYA

CHICKEN AND SAUSAGE JAMBALAYA




1 (10 oz) pkg frozen Cheesy Rice and Broccoli, thawed
4 (oz) smoked Kielbasa, thinly sliced
1 (9 oz) pkg frozen diced cooked chicken breast, thawed
1 (14.5 oz) can stewed tomatoes with Italian herbs, undrained
2 T Fresh Parsley, chopped

Combine top four ingredients in a medium saucepan and bring to a boil. Stirring frequently, cook about 10 minutes or until heated thoroughly. Sprinkle with parsley.

BUSY MOMS CRISPY ONION CHICKEN

BUSY MOMS CRISPY ONION CHICKEN
This delicious recipe is so quick and easy


4 Boneless, Skinless Chicken Breast Halves
4 T Honey Mustard
1 Cup French Fired Onions, crushed

Preheat oven to 375 degrees

Coat chicken in Mustard, then roll in crushed onions. Place on a foil-lined baking sheet and bake for 20-25 minutes or until juices run clear.

Thursday, July 16, 2009

BUSY MOMS BROWNIES

BUSY MOMS BROWNIES




1 Can Sweetened Condensed Milk
2 cups Graham Cracker Crumbs
1 Cup Chocolate Chips

Stir all ingredients together.
Pour into 13 x 9 greased pan. Bake at 350 degrees for 25 minutes. Cut into squares

RANCH CHEDDAR CHICKEN

RANCH CHEDDAR CHICKEN


¼ Cup Ranch Dressing
1 T Flour
¼ Cup Sharp Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, grated
4 Boneless, skinless chicken breasts

Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheese; sprinkle on chicken.

Bake at 375 degrees for 25 minutes or until juices run clear.

Monday, July 13, 2009

PORK AND DILL CHOPS

PORK AND DILL CHOPS


6 Boneless Pork Loin Chops
¼ Cup Butter, melted
1 T Dijon Mustard
2 t Dill Weed
1 T Worcestershire Sauce
¼ t Garlic Powder

In a small bowl, combine bottom 5 ingredients.

Place Pork Chops in a broiler pan; Spoon mixture over both sides. Broil about 5 minutes per side or until juices run clear.

ROSEMARY CHICKEN

ROSEMARY CHICKEN


4 Boneless Skinless Chicken Breast Halves
2 t dried Rosemary
1 t Dried Oregano
1 T Lemon Juice
1 T Oil
Salt and Pepper to Taste

Flatten chicken to ¼” thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 4-5 minutes or until juices run clear. Sprinkle with remaining ingredients.

PEANUT BUTTER PARFAITS

PEANUT BUTTER PARFAITS




1 Cup Heaving Whipping Cream
1 Cup Whipped Peanut Butter, Smooth
1 ½ Cups prepared Chocolate Pudding

In a medium bowl mix the whipping cream until soft peaks form. Fold in peanut butter.

Spoon 1 Tablespoon of Chocolate pudding into dessert cups; spoon 1 Tablespoon peanut butter; Repeat layers

BUSY MOMS SHRIMP FRIED RICE

BUSY MOMS SHRIMP FRIED RICE




1 Cup Instant Rice
4 T Butter
1 lb uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste



Cook Rice according to package directions.

In a large skillet, melt 1 T butter; add eggs. Cook eggs thoroughly. Remove eggs from skillet.

Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5minutes stirring occasionally or until shrimp turns pink. Add eggs and season with salt and pepper; top with bacon. Enjoy.

COCONUT BALLS

COCONUT BALLS




1 Can (14 oz) Sweetened Condensed Milk
1 T Cocoa Powder
½ cup shredded Coconut

Heat Milk on Medium-High heat with Cocoa powder; stir until mixture comes away from the bottom of the pan (about 5 minutes). Whisk until smooth.

Pour mixtures into a shallow casserole dish and place in freezer for about 15-20 minutes. Remove from freezer. Scoop up about 1 tablespoon of mixture and form into a small ball. Roll ball in shredded coconuts. Enjoy.

BAKED PARMESAN ORANGE ROUGHY

BAKED PARMESAN ORANGE ROUGHY




4 Orange Roughy fillets (about 4 oz each)
1/3 Cup Parmesan Cheese, grated
2 T all purpose Flour
1 t Paprika
1 Egg, slightly beaten
2 T Milk
Salt and Pepper to taste

In a shallow bowl, mix Parmesan cheese, flour, paprika, salt and pepper. In a separate bowl, combine the egg with the milk.

Dip the fish into the egg mixture then into the Parmesan mixture. Place coated fish into a greased baking dish; Bake uncovered in a 350 degree oven for about 20-25 minutes or until fish flakes easily with a fork.

PEANUT BUTTER DROPS

PEANUT BUTTER DROPS




2 Cups Crunchy Peanut Butter
2 Cups Sugar
2 large Eggs

Combine all ingredients in mixing bowl.

Drop spoonfuls onto a cookie sheet and press down with palm of hand. Bake for about 8-10 minutes.

Friday, July 10, 2009

MANGO CAPRESE SALAD

MANGO CAPRESE SALAD




6 large, ripe mangos peeled, pitted and slices
16 ounces fresh mozzarella cheese sliced
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Snipped fresh basil
Crusty toasted baguette slices
Salt and Pepper to Taste

Place baguette slices on a platter. Top each baguette with sliced mango, alternating with slices of mozzarella. Drizzle with lemon juices and oil and season with salt and pepper. Sprinkle with Basil.

MANGO BACON BBQ PIZZA

MANGO BACON BBQ PIZZA




6 (7-inch) pizza crust
12 tablespoons barbecue sauce
3 cups shredded Italian blend cheese
12 strips bacon, cooked crisp and coarsely crumbled
6 tablespoons sliced green onion tops
6 mangos, peeled, pitted and diced

Pre Heat oven to 450 degrees

Place pizza crust on baking sheet. Spread with BBQ sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8-10 minutes or until crust in browned around edges. Cut into small wedges.

CRANBERRY ORANGE HAM STEAKS

CRANBERRY ORANGE HAM STEAKS




6 Cooked Ham Steaks
¼ Cup Frozen Cranberry Cocktail Concentrate, thawed
1 t Grated Orange Peel
1 t Dijon Mustard


In small bowl, combine cranberry concentrate, orange rind and mustard; set aside.

Place ham steaks on greased grill over medium-high heat; cover and cook, turning once, for about 10 minutes or until heated through once, for about 10 minutes or until heated through. Brush both sides with glaze; cook for 1 minute, turning once.

CRANBERRY DIJON CHICKEN

CRANBERRY DIJON CHICKEN




8 oz Can jellied Cranberry Sauce
¾ Cup Dijon Mustard
1 t Grated Orange Peel
6 Pieces of Chicken, Thighs and Legs


In a small saucepan over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth. Remove from heat.

Meanwhile, Grill (or broil) Chicken for about 20 minutes or until juices run clear. Brushing with sauce during last 10 minutes of grilling.

POTATO HAM SKILLET

POTATO HAM SKILLET


2 Cups Cubed Potatoes
2 Cups Cooked Ham, Cubed
½ Cub Mayonnaise
2 Cups Mozzarella Cheese
Salt and Pepper to Taste

Boil Potatoes until tender, about 15 minutes; Drain

In a large skillet, combine the potatoes, ham, mayonnaise, salt and pepper. Cook and stir over medium-low heat until heated through. Stir in cheese until melted.

BUFFALO GRILLED CHICKEN

BUFFALO GRILLED CHICKEN


2 lbs Boneless, Skinless Chicken, Thighs and drums
¼ Cup Buffalo Wing Sauce
1 T Cornstarch
¼ t Cumin
¼ t Garlic Salt
Pepper to Taste


Coat grill with cooking spray and Pre Heat Grill

Place cornstarch, salt, pepper, cumin in plastic bag and shake until well combined. Add chicken and shake until chicken is well coated.

In a small bowl add the wing sauce. Dip the chicken in the wing sauce and grill for about 8 minutes each side or until juices run clear.

BUSY MOMS BLUE CHEESE POTATOES

BUSY MOMS BLUE CHEESE POTATOES


1 Pkg pre-made Mashed Potatoes (24 oz)
2 T Crumbled Blue Cheese
2 T Bacon Bits
4 Fresh Chives, chopped
Salt and Pepper to Taste


Combine all ingredients together in a microwave safe bowl; cover; microwave on high for about 5 minutes.

BUSY MOMS DEVILED EGGS

BUSY MOMS DEVILED EGGS


¼ Cup Cooked Ham, finely chopped
6 Eggs
3 T Mayonnaise
2 t Dijon Mustard
2 T Dill Pickle Relish
½ t Paprika
Pepper to Taste


Place eggs in a single layer in medium saucepan; Add enough water to cover eggs; Bring to a boil; Remove from heat and let stand 15 minutes. Drain and rinse with cold water.

Peel eggs; cut in half lengthwise. Remove yolks, reserving in a small bowl. Add mayonnaise and mustard to yolks blending well. Mix in relish, pepper and ham. Spoon mixture into egg white halves. Top with paprika. Serve immediately or keep covered in refrigerator until ready to serve.

Wednesday, July 8, 2009

BUSY MOMS BLUEBERRY DELIGHT

BUSY MOMS BLUEBERRY DELIGHT




1/3 Cup Cream of Coconut
3 Cups Drained Pineapple Cubes
3 Cups Honedew Cubes
2 Cups Fresh Blueberries
½ t Ground Ginger
¼ Cup Sweetened Shredded Coconut



In a large serving bowl, combine first five ingredients. Top with shredded coconut; Chill until ready to eat.

BUSY MOMS CRANBERRY COUSCOUS

½ Cup Dried Cranberries
2 Cups Couscous
1 Medium Onion
3-3/4 Cup Vegetable Oil
1 T Extra Virgin Olive Oil
1 T Butter
Salt to Taste


Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick sauté pan and sauté the onion, with a little salt, until it is lightly browned.

Add the vegetable broth and the dried cranberries and bring the broth to a boil.

Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.

Thursday, July 2, 2009

BUSY MOMS BLUEBERRY BAKED APPLES

BUSY MOMS BLUEBERRY BAKED APPLES




4 Baking Apples
½ Cup Canned Blueberries, Drained
½ Cup dried Blueberries
1 t Cinnamon
½ Cup Apple Juice



With a paring knife or apple corer, remove cores from the apples; with a knife, peel the top half of the apples. In a small bowl, toss dried fruit and cinnamon; set aside. In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice. Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples. Loosely cover each apple with plastic wrap or waxed paper; microwave until apples are tender, about 6 to 8 minutes. Allow to cool. Cover and refrigerate, if desired. Serve warm or cold.

QUICK AND EASY BASIL RED POTATOES

QUICK AND EASY BASIL RED POTATOES




1-1/2 lb Red Potatoes, cut into 1” cubes
2 t Chicken bouillon granules
¼ Cup Butter
3 T Beef Broth
2 t Dried Basil
Dash of Garlic Salt



In a large saucepan, add the bouillon and potatoes to water and bring to a boil for about 10 minutes or until tender.

Drain potatoes. Place potatoes in a serving bowl and gently stir in Broth, Basil and Garlic Salt. Serve.

QUICK AND SIMPLE STRAWBERRIES WITH CHOCOLATE CREAM

QUICK AND SIMPLE STRAWBERRIES WITH CHOCOLATE CREAM




18 Large Fresh Strawberries, halved
1-1/2 Semisweet Chocolate Squares, grated and divided
8 oz. Cream Cheese, Softened
2 t Vanilla Extract
1 Cup Whipped Topping



Set aside 2 T grated chocolate. Place remaining chocolate into microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)

In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocoale. Fold in whipped topping and ½ of reserved grated chocolate.

Cut a small hole in the corner of pastry or plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture.

Place strawberries cut side up on serving platter. Pipe cream cheese mixture onto strawberries. Sprinkle with remaining grated chocolate. Serve.

HERB VEGETABLES

HERB VEGETABLES




1 pkg (16 oz) frozen waxed beans, green beans and carrots
½ t Dried Basil
½ T Dried Thyme
2 T Extra Virgin Olive Oil
½ t White Wine Vinegar
2 T Water
Salt and Pepper to Taste



Place vegetables and water in microwave safe bowl. Cover and microwave for about 10 minutes or until vegetables are tender.

Meanwhile, combine spices. Drain vegetables, drizzle with oil and vinegar; sprinkle with spices; toss to coat.

CAJUN POTATO WEDGES

CAJUN POTATO WEDGES




3 Medium Potatoes
2 T Butter or Margarine, melted
2 T Cajun Seasoning



Cut each potato lengthwise into eight wedges. Place in a casserole dish. Drizzle with butter; sprinkle with seasoning. Toss to coat.

Bake at 450 degrees for 20-25 minutes or until tender, turning once.

BLUEBERRY ICE CREAM TART

BLUEBERRY ICE CREAM TART



1 Can (21 oz) Blueberry Pie Filling
1-1/2 Cup Crushed Vanilla Wafers
1 t Cinnamon
1/3 Cup Butter, melted
1 qt. Vanilla Bean Ice Cream, softened



In a small bowl, combine vanilla wafer crumbs and cinnamon; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside

Place ice cream in a large bowl; gently fold in pie filling. Spread over crust. Cover and freeze overnight. Remove from freezer 10 minutes before serving.

EASY CORN SALAD RECIPE

EASY CORN SALAD RECIPE



4 Cans (11 oz each) corn, drained
8 Green Onions, chopped
3 Jalapeno peppers, seeded and chopped
¼ Cup Fresh Cilantro, minced
½ Cup Mayonnaise
Salt and Pepper to Taste



In a large bowl, combine all ingredients. Refrigerate overnight.

HONEY GLAZED LAMB CHOPS

HONEY GLAZED LAMB CHOPS




8 Lamb Loin Chops (1 in Thick and 3 oz. each)
1/3 Cup Honey
1/3 Cup Honey Dijon Mustard
Dash of Onion Salt
Pepper to taste



In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 3-4 minutes or until heated through.

Brush sauce over both sides of lamb. Broil for about 5-7 minutes per side or until meat reaches desired doneness.

MINT SANDWICH COOKIES

MINT SANDWICH COOKIES




1 – 16 oz can Whipped Vanilla Frosting
½ t Mint Extract
2 drops green food coloring (optional)
60 Butter Flavored Crackers
2 Cups Semisweet Chocolate Chips
1 Cup Green Candy Melts (optional)


In a large bowl, combine the frosting, extract and food coloring. Spread over half of the crackers; top with remaining crackers

Place Green candy melts in microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a ½ teaspoon of hydrogenated vegetable shortening if overheated)

Place chocolate chips in another microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)

Dip the cookies in the green candy melts, the chocolate chips or both. Place on waxed paper until the candy/chocolate is set. Store in an airtight container.

TOMATO AND SPINACH SAUTE

TOMATO AND SPINACH SAUTE




1 Medium Tomato, chopped
1 Cup fresh spinach, chopped
2 Garlic Cloves, minced
1 T Extra Virgin Olive Oil
1 T Balsamic Vinegar
Salt and Pepper to taste



Heat the oil over high heat. Add the spinach. Sauté for 2-3 minutes. Add salt and pepper. Remove from heat and place on serving platter.

In the same pan, add garlic and sauté for about 2 minutes. Stir in chopped tomatoes, salt and pepper. Sauté for another 2 minutes or until heated thoroughly.

Spoon tomato mixture over spinach and drizzle with balsamic vinegar. Serve.

CORN AND SPINACH SAUTE

CORN AND SPINACH SAUTE




1 Cup fresh Corn
1 Cup fresh spinach, chopped
¼ Cup Red Bell Peppers, chopped
1 T Extra Virgin Olive Oil
¼ Cup Onions, diced
¼ Cup Water
Salt and Pepper to taste



Heat the oil over high heat. Add the corn, onions salt and pepper. Sauté for 2-3 minutes

Add the spinach, bell peppers and water and cook for about 2 more minutes. Remove from heat and serve.
 
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QUICK AND SIMPLE RECIPES FOR BUSY MOMS