Ana’s Advent Calendar 2014, Day 3: 2nd Annual Holiday Recipe Exchange


Today’s announcements: I have received some serious news about a friend’s health and took time yesterday to process it. Please don’t worry. I am fine, and Advent Calendar will proceed as normal. But I was not able to respond to comments the way I wished, and I apologize for that. This season can be a joyous one, but it can also be a difficult reminder of loss and times of heartache. In that spirit, we will have the third annual Blue Christmas post on Friday to honor those for whom this holiday is less than joyous. It’s a sacred tradition of Ana’s Advent Calendar, and for me it is the heart of the entire event. I created Advent Calendar specifically for those who feel alienated, sad, weary, or unhappy during a month in which the world seems to celebrate. There is a place for us, too. If you feel quiet, if you feel unsure about socializing or drinking eggnog, have no fear. Here, you are welcome just as you are. (Unless you are a troll. Trolls should go back to living under the bridge. :P)

Also, you may have noticed comments from the inimitable Kathryn Blake, best known as Headmistress Blake of disciplinary fame. She has returned for a second year as helper elf, and she is joined by the lovely Anna Jones of Witty Bard Press. They are helping me behind the scenes. If they ask you questions or give you a gentle reminder, please obey them as you would me. Wait. Without the merciless teasing. ๐Ÿ˜€ Never mind, tease away.

I will be away tomorrow through Saturday (or Sunday, if weather decides not to cooperate), but you will be in the capable hands of Kathryn, Anna, and an amazing series of guest posters. I will check in as I am able, and I will return to you for sure on Monday. Sunday, I hope. ๐Ÿ™‚

Last year’s Holiday Recipes post generated an amazing wealth of tasty treat ideas. Michelle B collected all of the recipes into a surprise party favor. Michelle B has offered to do the same this year, so please make sure your recipes have clear measurements, all necessary steps, and are easy to understand. You can use either imperial (cup, teaspoon) or metric measurements, but please be consistent.

The following is a recipe I made with my mom every Thanksgiving. For some reason, ginger cookies were cut into turkey shapes for Thanksgiving, while Christmas meant white sugar rolled-out cookies. I always preferred the more flavorful ginger cookies, but to this day I think of ginger cookies as Thanksgiving cookies. It feels naughty to make them for Christmas, and we all know I’m about the naughty!

Rolled-out cookies are special to me because my mother (who baked/cooked because she was a woman and expected to do so, not because she enjoyed it) only made them twice a year. She hated her kitchen in a mess, and she particularly hated Ana creating mess in her perpetual excitement. (No one can picture me excited about a project, right?) I’ll never make cookies as perfectly or neatly as my mom, but I like to think that imperfections are a sign of love.

Here is this year’s holiday recipe for Advent Calendar. If you go to last year’s PDF, you’ll find a recipe for another of my favorites–vanilla caramels. Yum.

UPDATE: If you add an image to your recipe, Michelle B will include it in the cookbook. You can post the photo directly (I think) or a link to it.

Rolled Ginger Cookies


1 cup shortening

1 cup white sugar

1 egg

1 cup molasses

2 Tablespoons vinegar

5 cups sifted flour

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon ginger (powdered)

1 teaspoon cinnamon

1 teaspoon ground cloves

Cream shortening and sugar. Add egg, molasses, and vinegar. Beat well (with a wooden spoon! Oh, joy!). Sift dry ingredients together and stir into the wet mixture. Chill for three hours.

Roll out on floured surface and sprinkle with sugar. Cut with cookie cutters.

Bake at 375 degrees Fahrenheit for 5-6 minutes (depending on thickness) on an ungreased cookie sheet. Cool slightly and move to cooling racks.





Today, I’d like you to do three things:

  1. Share your favorite holiday recipe. This is not a contest to show cooking expertise. If your favorite holiday recipe is to go to the grocery store and buy a pint of eggnog, tell us! If you like to slice hot dogs lengthwise and doctor them up with barbecue sauce, go for it. If you don’t cook, what food do you like to enjoy for the holidays?
  2. Reply to at least two other recipes in the comment thread. Have you tried it before? Is it new to you? Would you like to try it?
  3. If you have tried cooking or baking before, please share a story about your worst disaster. Mine? Too many to count. Most recently, I wanted to make Michelle B’s shortbread cookies from last year’s cookbook. I mixed everything together and set the dough in the fridge to chill. Then I got slammed with work, so I didn’t get a chance to check the dough…for two days. I had to throw the dry, crumbly mess away. Oops! Or there’s the time I wanted to make perfect lemon bars for my friend’s funeral and went through three batches, had to buy a new non-warped pan, and learned why RealLemon is not real at all. It took three tries, but I did finally get it right. ๐Ÿ™‚

UPDATE: If you add an image to your recipe, Michelle B will include it in the cookbook. You can post the photo directly (I think) or a link to it.

274 thoughts on “Ana’s Advent Calendar 2014, Day 3: 2nd Annual Holiday Recipe Exchange

  1. Tina S. says:

    Peanut butter fudge
    1 stick of butter
    3/4 cup evaporated milk (not reduced or fat free)
    3 cups sugar
    1 tsp. Pure Vanilla extract
    2/3 cup peanut butter
    2 tbs. Fluff
    Candy thermometer
    sheet pan
    Tin foil
    Melt 1 stick of butter on medium heat, when melted add evaporated milk and sugar stir constantly till it reaches 240 degrees on your candy thermometer. Take off from heat and add vanilla, peanut butter, and fluff. Mix and pour on a foil lined sheet pan and let cool

    I haven’t had any disasters yet, but did have a little mix up of ingredients when I made my fudge a few weeks ago. Instead of adding vanilla to my mixture I somehow managed to add pure peppermint extract. I realized the mistake when it was too late. Now I HATE peanut butter, so I couldn’t try it to see if it was okay. So I brought it to work with me. I let them know what happened and they all said I should make the mistake again. It was peppermint peanut butter fudge.


      • Tina S says:

        It’s really easy, I started making it because my husband always wanted it but was so expensive from the candy stores. It’s simple, inexpensive, and I’ve heard mouth watering


        • Sarah Bennett says:

          Good morning all!!
          My favorite Christmas recipe is one I only learned a few years ago from an ex for Russian tea cakes. They are so easy to make and fabulous to eat with milk, eggnog, coffee etc.

          Russian Tea Cakes
          1 cup butter or margarine siftened
          1/2 cup powdered sugar
          1 teaspoon vanilla
          2 1/4 cup all purpose flour
          3/4 cup finely chopped nuts
          1/4 teaspoon salt

          Heat oven to 400ยบ
          Mix butter, powdered sugar and vanilla inti a large bowl. Stir in flour, nuts and salt until dough holds together
          Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheet
          Bake 10-12 minutes until set but not brown
          Remove from cookie sgeet. Cool slightly in wire rack.
          Roll warm cookies in powdered sugar again.

          Worst recipe fail was when I tried to use old rye flour in this cookie recipe one year because I didn’t want to run to the store for more white flour. Lol. Had to toss out the whole double batch. won’t ever do that again!!


        • Joelle Casteel says:

          oh yes on the expense, Tina. I’m just about 40 minutes from Frankenmuth, Michigan, so I’m used to fudge from the tourist shops ๐Ÿ˜€


    • Marybeth says:

      Using the same recipe, you can make any flavor. Instead of using peanut butter, use milk chocolate chips (12 oz bag) or any kind of chips. I make white chocolate, butterscotch, peanut butter and chocolate. I only make it at Christmas, so every one in the neighborhood can’t wait!


      • AFOdom says:

        Nestle used to make chocolate-raspberry chips. They made amazing fudge. I haven’t been able to find them for years. I don’t know if it’s because they weren’t selling or because there was something wrong with them health-wise. Such a bummer.


  2. Joelle Casteel says:

    Okay, trying to think hard on this because I’m still awful sick ๐Ÿ˜ฆ So I’m going somewhat with Anastasia’s amusing comments about buying stuff. I’ve found that Birdeyes’ stir fry veggie packs are great, although I have a bit of a change, As I didn’t pay attention to the directions at first, I used the veggies in dishes before noticing the recipe on the back. So I stretched the recipe but slicing 3 potatoes in line slices before starting to follow the rest of the recipe to stretch the meal further.

    I’m looking forward to seeing what others share and thinking on how I can “vegan”-ize thiem ๐Ÿ™‚

    Well other than the stir fry veggie amusement above, I never follow a recipe when I make pancakes, which sometimes leads to funny pancakes. You see, I only make vegan pancakes, even if I end up putting regular butter on them for my Master’s helping. However with cooking being so much about science, vegan cooking is probably more so. To deal with having something in place of eggs and dairy milk requires a good balance of vinegar and baking soda to get the right consistency. My eye-ing of things means sometimes that I have flat pancakes, ones that are still raw inside while the outside is overcooked.


      • Joelle Casteel says:

        I guess it would be challenging if that wasn’t the way I learned to cook. My mother doesn’t cook often so as a young wife and mother, I had to figure out how on my own. I was interested to hear though a French chef on “Guy’s Grocery Games” talking about how as a French-trained chef, he was trained to cooking techniques so he can work with any ingredient and that’s much how I work in the kitchen. Like while I’m vegan, I do the majority of cooking for my family, including non vegan dishes. A decent portion of the food I cook, I don’t even use the sense of taste to make it taste good ๐Ÿ˜€


    • Sarah Bennett says:

      Very interesting, Joelle! It must be challenging to rethink recipes for vegan purposes. I salute all who do this!
      Thanks for sharing!


      • Joelle Casteel says:

        It takes some time to learn, Sarah. I can’t tell you how often I’ve had a friend say something like “I tried to make tacos with TVP and they tasted like nothing…” and I’ll ask how they cooked the dish and I’ll start correcting ๐Ÿ˜€ don’t hesitate to message me on Facebook if you find you’re trying to make a dish and not sure what to do. I’m Joelle Casteel the same there as the name I use on Ana’s blog


    • AFOdom says:

      We were out of milk one day, so my son made pancakes with almond milk we happened to have in the fridge. It was fluke we even had almond milk. The pancakes came out so tasty and fluffy that he never wants to make pancakes with regular milk ever again.


  3. Leigh Smith says:

    Ana knows I’m a five ingredients and five step girl. So today, I’m giving you a recipe for Taco Casserole.

    Taco Casserole
    l lb ground beef
    1 16 oz jar of picante sauce
    1 can tomato soup mixed with water
    8 torillas (I used corn)
    1 cup shredded cheese (monterey, jack, cheddar, you choose)
    1 can rinsed beans of your choice (optional)

    Brown ground beef, drain is necessary. Cut tortillas into squares. Add to pot along with other ingredients. Cook until blended. Serve and watch the smiles

    This is quick, easy and delish and a great dish when you’re in a hurry to whip something together.

    Okay, I broke my own rule and this is six ingredients if you add the beans, but we like the beans and we’ve had it with and without.


      • Joelle Casteel says:

        Here’s an example of vegan-izing, Sarah, ’cause I so plan to try out Leigh’s dish ๐Ÿ˜€
        A pound of frozen veggie crumbles instead of ground beef. I’d use Daiya shreds cheddar for the cheese. Then then the dish simmer for a good 20 mins, if not 30, adding a little fluid if need be. Make sure the beans are vegetarian- original recipe refried beans contain lard, which isn’t vegan


          • Joelle Casteel says:

            See, I agree with Leigh’s “as few ingredients as possible,” which is part of why I don’t use many ingredients. Especially online too many of the vegan recipes have dozens of ingredients and are more complicated than I feel they need be


    • Leigh Smith says:

      Forgot my disaster

      My one kitchen disaster was way back in the dark ages when microwaves came into being. Ray, being a sweetheart, bought one for me. My first try was to make biscuits. I kept waiting for them to be brown. They made great white hockey pucks.


    • Jay says:

      Odon family stuffing
      1 lb sage sausage
      8oz fresh mushrooms
      1 large onion
      3 stalks celery
      cubed stuffing
      chicken stock to desired wetness
      2 sticks butter
      Ground sage
      black pepper
      onion powder
      garlic powder

      Put cubed stuffing in large pot
      in saute pan cook sausage when almost fully cooked add half stick of butter and finish cooking… pour on top of cubes do not stir
      in same pan add sliced onions and mushrooms along with 1 stuck of butter… season to taste then add to the sausage do not stir
      in same pan add diced celery and enough chicken stock to cover add fresh pepper and sage… cook until soft but not mushy… pour over cubes and stir until well blended

      Add more stock until desired wetness… bake at 350 for about 20 minutes until heated through…


    • AFOdom says:

      Oh yum. Tacos are a favorite in my house – any taco kind of anything. We also do “once a month cooking”, where we cook all of our food for the month and freeze it. This looks like a winner for that approach – can cook everything except throwing in the tortillas, then throw those in when we reheat on the stove. EXCELLENT. Thanks so much.


  4. Renee says:

    Hey Ana be safe in your travels.

    In our house the holiday season always seems to be one focused on food especially comfort food and sweets. This one is a favorite in our house.

    Pumpkin Cheesecake
    โ€” Serves 8
    1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)
    1/4 cup unsalted butter, melted
    3 (8 ounce) packages cream cheese, softened
    1 cup sugar
    1 teaspoon ground cinnamon 1 teaspoon ground ginger
    1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
    4 eggs
    3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar and a teaspoon of vanilla)
    COOKING INSTRUCTIONS: Preheat the oven to 350 degrees. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9โ€ spring form pan inches. Bake 10 minutes, then let cool. Reduce oven temp. to 300 degrees. In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. To loosen cheesecake from the sides of the pan, unbuckle the side and carefully remove. Serve a dollop of whip cream on the cheesecake. This recipe is to die for!

    My cooking disaster was the first Thanksgiving turkey that I cooked all by myself. I had taken the turkey out of the freezer a couple of days before Thanksgiving and put it in the refrigerator. It only takes a day for a chicken to defrost so, a turkey probably only needs an extra day? Right? Notโ€ฆ I got up early Thanksgiving, preheated the oven, washed the outside of the turkey, popped it into the pan and put the pan into the oven. Many hours later the smell of something cooking starts to permeate the house. But wait, what is that smell? It almost smells like paper burning. I donโ€™t have any paper burning and I am very busy getting the rest of dinner ready, so I open a window in the kitchen and ignore it. It is time the turkey should be done but the popper thing has not popped yet. I turn up the oven temp because that will make it get done quicker. We keep waiting and waiting but no popper popping and the smell of something burning is getting very strong. Finally, there is smoke coming out of the oven so I decide the popper must be broken and take the turkey out of the oven. I had never removed any of the bags of parts from inside so they had slowly burned to a crisp, leaving a strange burned paper taste throughout the turkey (and the house). The turkey was very well done in parts and raw in others (basically inedible) so we had a vegetarian Thanksgiving dinner without turkey that year.


  5. abby says:

    My recipe is one I discovered 2 years ago…and it was a big it….of course it is chocolate.

    Chocolate Mint Trufffles
    1 10 oz. package mint chocolate chips
    1 6 oz package of semi-sweet chocolate chips….one cup
    1 (14 oz.) can of Eagle Brand Sweetened Condensed Milk….(not evaporated milk)
    Finely chopped nuts, chocolate and colored sprinkles, coconut, colored sugar…whatever..

    In Heavy saucepan, over low heat, melt chips with sweetened condensed milk.
    Chill 2 hours or until firm
    Shape into 1 inch balls.
    Roll into any of the above
    Chill 1 hour or until firm
    Store covered (so they don’t call you name as you walk by) at room temperature..

    My disaster was a long time ago. I was just out of college, and my parents were coming to my apartment for dinner…for the first time. I decided to make a lemon meringue pie…my dad’s favorite. (hint…i have not made it since). Made the crust…made the lemon filling..tasted great….poured filling….and stared as the crust rose to the top of the filling!
    Yes i freaked out……my parents laughed……

    hugs abby


  6. SH says:

    This is a favorite in my house that I typically only make for the holidays. Super easy and tastes so good –

    Scalloped Corn

    1 Regular size can, I think it’s 14 1/2 oz, creamed corn
    1 16oz package frozen whole kernel corn
    1 cup sour cream
    1 box Jiffy corn bread/muffin mix
    1 cup melted butter or margarine, I use butter
    1/3 cup sugar
    2 eggs

    Combine all ingredients and mix well. Pour in 13 x 9 ungreased baking dish.

    Bake at 350 degrees for 40 – 45 minutes

    My worst cooking fiasco was making fresh Brussel sprouts, with a new recipe, which I then proceeded to ‘forget’ about while they were baking. Believe me, the smell of slightly burnt brussel sprouts is a smell that lingers in your house for a very long time!

    Have a fantastic day everyone!


  7. Ruth Shulman says:


    You will need a heavy-bottomed sauce pan, a 13×9″ inch heatproof glass baking dish (buttered), a candy thermometer and wax paper. I also recommend a bowl with ice water nearby. Hot sugar splashing around is nothing to mess to with. But the recipe is worth it!

    Melt butter in saucepan over low heat.

    Add 1/4 cup of water and stir.

    Add sugar slowly and stir. Continue to stir until sugar is almost completely dissolved.

    Raise heat and continue to stir until sugar begins to boil. Once it’s begun to boil, STOP STIRRING. DO NOT stir during boil.

    When sugar begins to turn golden, monitor the temperature closely. As soon as the temp reaches 288 degrees, remove from the stove and pour into the baking dish.

    Allow the toffee to cool and stiffen. Once it’s stiff, remove from the dish, turn onto wax paper and top with melted chocolate, nuts (roasted almond slivers are good) or whatever else you might fancy.


  8. ruthshulman says:


    You will need a heavy-bottomed sauce pan, a 13ร—9โ€ณ inch heatproof glass baking dish (buttered), a candy thermometer and wax paper. I also recommend a bowl with ice water nearby. Hot sugar splashing around is nothing to mess to with. But the recipe is worth it!

    Melt butter in saucepan over low heat.

    Add 1/4 cup of water and stir.

    Add sugar slowly and stir. Continue to stir until sugar is almost completely dissolved.

    Raise heat and continue to stir until sugar begins to boil. Once itโ€™s begun to boil, STOP STIRRING. DO NOT stir during boil.

    When sugar begins to turn golden, monitor the temperature closely. As soon as the temp reaches 288 degrees, remove from the stove and pour into the baking dish.

    Allow the toffee to cool and stiffen. Once itโ€™s stiff, remove from the dish, turn onto wax paper and top with melted chocolate, nuts (roasted almond slivers are good) or whatever else you might fancy.


    • pieclown says:

      I know what you mean about sugar not to be messed with. My mom had a scar from the time her sister hit her with a spoon or the thermometer. They were cooking to hard crack. They were 12-10 ish.


    • ruthshulman says:

      I have a scar from culinary school where we were learning to wrap molten sugar into spirals. Since then I have never given out this recipe without the bowl of ice water suggestion. ๐Ÿ™‚

      Now for the part of the recipe that did not carry over from the post that didn’t post. (I should not do anything remotely intellectual early in the morning on my day off).

      Two cups of sugar and a pound of butter (no substitutes!) that you melt together and to which you add the 1/4 cup of water.



  9. JeanMP says:

    Fabulous 5-Minute Fudge Wreath

    Unsalted butter, softened
    One 12 ounce package semisweet chocolate chips
    1 cup butterscotch chips
    One 14 ounce can sweetened condensed milk, (save the can)
    1 tsp pure vanilla extract
    One 8 ounce can walnuts, plus more for topping
    1/2 cup raisins or dried currants ( a couple of handfuls)
    Candied red and green cherries (optional)

    Grease an 8 inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove ad turn the heat to low.

    Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

    Stir the chips and milk until they melt together, about 3 minutes. Place the pan on the counter, stir in the nuts and raisins. Scoop the fudge into the cake pan all around the plastic covered can in the center to form a wreath or ring shape. Let it be bumpy and funky on the top. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs. (The fudge looks good left plain)

    Put the fudge into the fridge and cool until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula, cut the fudge into thin slices to serve.


  10. Shannon Love says:

    This is one recipe that I make with my two older children (7 and 9). I help them read the recipe and explain the terms. After all that is said and done, I stop talking and just assist. The kids start talking and the more they talk, the more I get to know the people they’re becoming. They just let out what’s on their mind and I just listen. They both have wicked senses of humor and they’re discovering the process their world in each individual way. I feel like I’m getting the best experience of them all. I think this year, I’ll find a job for my 3 year old. He’s quite the little ham.

    Monster Cookies

    1.5 cups creamy or chunky peanut butter
    1 cup packed light brown sugar
    1 cup granulated white sugar
    8 tablespoons (1 stick) unsalted butter, softened
    3 large eggs
    1 tablespoon vanilla extract
    4.5 cups quick cooking oats
    2 teaspoons baking soda
    1 cup semi-sweet chocolate chips
    1 cup M&M’s plain chocolate candies

    1. Preheat oven to 350F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mat.
    2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M’s.
    3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you’d like your cookies to look pretty, dot a few extra M&M’s and chocolate chips on each mound of dough before baking.
    4. Bake 10 to 12 minutes. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

    I think my favorite cooking disaster was when I tried my hand at sourdough. I read the instructions and prepared the dough. Since then, I’ve seen sourdough starter recipes that are only flour and water, well, this one had yeast in it. I filled a large mason jar to the top with my yeasty dough and set it aside (did not think of expansion, I had a total face-palm moment when the trouble started). I was called into the kitchen a little while later to see that there was a slow eruption of leaking dough coming out of the mason jar and onto the counter. I poured half the dough from the mason jar into another jar and closed them. A little while later, same mess. My husband and I repeated this until about 8-12 mason jars were set aside with dough in them. It felt like the I Love Lucy episode where Lucy and Ethel are working the candy conveyor belt (only over hours instead of seconds).
    I never did make sourdough bread.


    • P.T. Wyant says:

      ROFL at the sourdough starter. It sounds like something I would do. I want to try that again someday though — I had one that didn’t use yeast and I’m not sure it ever “took” so I tossed it. Care to share the recipe/directions for the yeast one?

      And the cookies sound great. I love cookies.


    • Renee says:

      It is so much fun cooking with kids. I had to laugh at your sourdough starter story. A couple of years ago I was running an after school cooking club for about 22 kids. I thought I would get a head start in the morning by preparing the pretzel dough and putting on top of the fridge before school. Well, by the time I got back to it… there was dough coming halfway down the fridge and everywhere. What a mess!! Can’t wait to try your recipe.


      • Shannon Love says:

        sourdough starter heaven. Or there’s a monster sized demon of a landfill by now. That thing was a dough eruption nightmare. My husband just asked me to try again. I think I’ll get the kids involved.


    • AFOdom says:

      Sometimes my kids don’t feel like helping with the baking, but they know I’m a pair of trapped ears when I do it. They’ll hop up on the counter next to me and chatter away while I listen. I love those moments. The sit on a space where the counter comes to a corner, and my daughter calls it “the therapy corner”. You’re so right how just being quiet makes a safe space for them to share themselves.


  11. sassytwatter says:

    First of Ana…..;)be nice to the trolls….they are just little people with funny hair…..swedes love thier trolls!

    I love ginger cookies and yoo me the smell and decorating them signifies it’s holiday season. I will have to give yiur recipe a try one day as soon as I have two free hands.

    Tina S OMG the PB fudge sounds good I am a pb lover!!!

    I used to cook and bake but haven’t last few months… now seems like a foreign world. But here is a recipe for Glogg a traditional drink made for the holidays in Sweden which is just spiced wine. Take some cheep red wine warm it as some mulling spices and some almonds and dried fruits volia a warm nice drink.

    Kitchen scrapes well let’s just say I’m a messy baker flour ends up everywhere as I like to be exact with my measurments ๐Ÿ˜‰


  12. Shannon Love says:

    Rum Cake

    1 cup chopped pecans or walnuts (optional)
    1 package (18.25oz) yellow cake mix
    1 package (3-3/4 oz) vanilla instant pudding & pie filling mix
    4 eggs
    0.5 cup vegetable oil
    0.5 cup cold water
    0.5 cup amber rum (I like spiced rum)

    0.5 cup butter
    0.25 cup water
    1 cup sugar
    0.5 cup amber rum

    Preheat oven to 325F. Grease and flour 10″ tube pan or 12-cup fluted pan. Sprinkle nuts over bottom of pan. Combine all cake ingredients and with electric mixer, beat 4 minutes at medium speed. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
    Prepare glaze in saucepan by melting butter over medium heat. Stir in water, sugar and rum and boil glaze. I stop cooking once the glaze has been boiling for a couple minutes.
    Prick top of cake with a fork. Spoon and brush glaze evenly over top and sides, allowing cake to absorb the glaze. I keep going until I feel the cake has had enough without becoming a wet sponge. I set aside some glaze in the fridge. At serving time, I like to pop the glaze in the microwave to heat up and I pour a little over the sliced rum cake and then serve.
    If desired, decorate cake with a border of whipped cream or any other creative touches.

    Note: If using cake mix with pudding already in it, omit instant pudding and use only 3 eggs and 1/3 cup vegetable oil.

    This seems to be a crowd favorite in the family so in 2010, I made this for my coworkers who had to work on Christmas Eve. I didn’t have to work that day and I was expecting my son so I didn’t join them. The stories I got when I got back to work were hilarious!! I assured everyone that the rum was cooked off in the cake and glaze so there shouldn’t be a problem but they informed me that the boss was singing “kitty cat porn and I don’t care” to the tune of Jimmy Crack Corn. And he was acting very silly for the whole shift. There is quite a bit of sugar in the recipe, that had to be it.
    This year I’m making it again and I’m going to hang around and watch ๐Ÿ™‚


    • P.T. Wyant says:

      This sounds really good and I might have to try it. My only concern is that I don’t drink so I have a low (non-existent) tolerance for alcohol. I know that it cooks off, but rum (even in rum coolers) makes my stomach do flips after even just a sip or two… Hopefully it won’t do that in the cake.

      On the other hand, your boss sounds like a hoot!


      • Shannon Love says:

        I know what you mean about the rum. I feel the same way in that I know that it cooks off but when I made it for work that time, I was pregnant so I didn’t touch any of it (just to be on the safe side).


    • catrouble says:

      Ooh Shannon…I love rum and it looks as if the alcohol is cooked out of the cake and glaze so I don’t have to worry about my low tolerance to alcohol! ๐Ÿ˜€ Thanks!

      Hugs and Blessings…


    • Kyra says:

      Your recipe sounds much tastier and easier than the one air tried once. Thanks for posting it and I will try it soon๐ŸŒบ๐ŸŒบ


  13. nancygoldberglevine says:

    My recipe is for chili and it’s super easy… 1 lb. ground chuck or hamburger
    1 or two cans of tomatoes
    1 can tomato paste
    1 or two cans of kidney, baked, white kidney or black beans
    onions and green peppers (optional)
    1 tsp. chili powder or to taste
    1 tsp. sugar or sweetner
    Cook the ground chuck, onions and peppers (if using) in a skillet. Add the other ingredients and simmer until done. Serve over angel hair pasta.

    Ana, I love roll-out cookies. My mom and I used to make Chanukah cookies years ago and give them to our friends and co-workers. I’ll bet her cookie cutters are still in the kitchen–will have to check and take them home. I have some, but they are way bigger than the ones she had and I like the smaller cookies. Be safe.

    I’m a pretty good cook, but after my first knee operation, I decided to host a seder for the first night of Passover in 2012. I made two skillets full of chicken instead of using the crock pot to make cherry chicken because canned cherries were so expensive. While my mom and dad and best friend were sitting there, trying to conduct the seder, my smoke alarm started going off. I have a life alert pendant (long story) and it summoned the cops. It turned out that I had left one of the skillets of chicken on the back burner and it was burnt. You can read the fictionalized version of this in my e-book, “Mr. Short, Dark…& Funny.” Mr. Short, Dark…& Funny wasn’t at my seder, but he heard about it.


  14. P.T. Wyant says:

    I found this recipe on FaceBook and decided to try it. I really don’t like cranberries, but my roommate does, so I thought I’d bake it for her. So, on Thanksgiving, after I got the turkey in the roaster, I mixed it up and put it in the oven. It was half gone before the turkey was done and I ate most of it.

    Cranberry Coffee Cake

    1 stick of Butter – softened
    1 cup of Sugar
    2 Eggs
    2 cups of Flour
    1 teaspoon of Baking Soda
    1 teaspoon of Baking Powder
    1/2 teaspoon of Salt
    1/2 pint of Sour Cream (1 cup)
    1 cup of Whole Cranberry Sauce
    1/2 cup Chopped Walnuts

    Preheat over to 350ยฐ. Grease and lightly flour a Bundt pan.

    In a large bowl cream together the Butter and Sugar, add the Eggs, mix well. Add the Flour, Baking Soda, Baking Powder, Salt and Sour Cream. Mix until well blended. It will be a thick batter.

    Layer a thin coating of batter into the pan. Spread it out with the back of a spoon.

    Keeping on top of the batter, layer half the Cranberry Sauce and half of the Walnuts.

    Take half of the remaining batter and carefully cover over the Cranberries and Walnuts.

    Layer the remaining Cranberries and Walnuts, then top with the remaining batter.

    Bake for about 50 minutes or until golden brown. Let cool at least 15 minutes before trying to remove it from the pan.


    Cooking disasters… I think one of my most memorable was when I wanted some cornmeal mush and didn’t have a recipe. But I figured, “cornmeal, oatmeal… can’t be too different, right?” So, I made cornmeal according to the directions on the oatmeal box… I’m not sure, but I think I invented a new road paving material. How bad was it? The dogs wouldn’t eat it! (In my own defense I was just a kid at the time…)


  15. Lara Estes says:

    I have to share 2 recipes in honor of my parents. The first is a cookie that I absolutely love. So much so that my mother would have to lock them in the chest freezer to keep me out of them. The second is a recipe that my father found somewhere. He made this every Christmas after mom passed away. It is absolutely sinful.


    1 cup of butter
    2/3 cup of sugar
    3 egg yolks
    1 tsp. almond extract
    2 1/2 cups flour
    1/8 tsp. salt (pinch)

    Refrigerate cookie sheet for 1 hour before starting

    Make sure that you use a quality cookie press.

    Per heat oven to 400 degrees.

    Mix together first for ingredients with a wooden spoon ( Ana should like this) until light and fluffy. Add flour and salt and blend thoroughly
    Press out cookies and decorate. Bake for 8 to 10 minutes until edges are light brown.

    Swiss Vegie Medley

    1bag frozen mixed vegetables ( Broccoli, Carrots, Cauliflower) thawed and drained.
    1 can Golden Cream of Mushroom soup
    1 cup shredded Swiss Cheese
    1/3 cup Sour Cream
    1/4 tsp. fresh ground pepper
    1 4oz jar of chopped pimentos drained
    1 can (2.8oz) Durkee French Fried Onions

    Per heat oven to 350 degrees

    Combine Vegetables,1/2 cup of cheese sour cream, pepper, pimentos and 1/2 can French fried onions. Pour into a 1 quart casserole. Bake covered for 30 minutes. Remove from oven and top with remaining cheese and French fried onions. return to oven and bake for 5 minutes uncovered.


    • Tina S says:

      I would try the Swiss veggie medley, but use a different cheese nobody in my family like swiss. Would that completely ruin the recipe? Definitely gonna try the spritz


    • Amy says:

      Spritz cookies make me a bit nostalgic. My mom used to make them every year. She would use food coloring to make the dough rainbow. She would alternate colors and plain in her cookie press, and they came out all swirly and pretty. I don’t actually like them, but they remind me of Mom.


    • Katie says:

      I love your spritz cookie recipe, Lara! ๐Ÿ™‚ I have a similar one. Christmas was never complete without rolling out and decorating these cookies. My grandmother always made them. As kids, my mom made them. They were frosted and then my younger sister, who was quite the artist would decorate with detail. They were so cute in the end and just delicious! My mom hasn’t made them in the last few years as they are a project. I did it last year with my girls and they turned out pretty good. I have to learn to roll them a bit thinner. They were always such a big part of our Christmas growing up. Thanks for sharing your recipe. ๐Ÿ™‚


      • Katie says:

        I can only speak for my own, AFOdom. When we make them and roll them out they are somewhere in between. After they are frosted they are more on the soft side. Just YUM!


  16. laurellasky says:

    Chanukah is our holiday that is usually in December and sometimes near Christmas. Our recipes are for potatoes pancakes and jelly donuts. When we lived in Israel the air was full of the sent of donuts. The trick was to eat them while they were hot because otherwise they tasted like well never mind, only eat them when they are hot. Now we buy the potato pancakes at a local place that makes chicken and side dishes. They are guaranteed to put a least two pounds on me. I never could figure out how a pancake that weighs 5 ounces could put 2 lbs on. It’s a mystery.
    All these recipes sound great! Question: do you do home delivery? Lol, i don’t cook much these days, just simple stuff.


  17. Holla Dean says:

    My mother used to bake from early November right up to Christmas. She made a large variety of specialty cookies that I’ve never seen anywhere else. Many of them are German/Austrian. Unfortunately I have no talent in the kitchen and my mom’s arthritis makes it impossible for her to do this anymore.
    My recipe is Almond Crescent Cookies. When we were children we called them Moon Cookies because they’re shaped like a crescent moon. You could substitute hazelnuts too. It took me a while to write this out because the recipe I have from my mother is this:

    Sift 1/2 cup confectioners sugar, beat until soft 1 cup butter. Blend sugar and butter until light and creamy. Beat in 1 egg yolk. Sift and stir in 2 1/2 cups flour. Add 1/2 lb. blanched, finely chopped almonds. Chill dough, roll to the thickness of 1/4 inch logs. Cut and shape into crescent shape. Bake on a greased tin in a moderate oven 375ยฐ. Roll in in vanilla sugar.

    Here it is in a more traditional layout.

    Almond Crescent Cookies

    1/2 cup sifted confectioners sugar
    1 cup butter
    1 egg yoke
    2.5 cups flour
    1/2 lb. blanched, finely chopped almonds.

    Beat the butter until soft and blend with sugar until it is light and creamy. Beat in the egg yolk. Sift and stir in the flour. Add the chopped almonds.
    Chill the dough for a few hours. Then make a dough ball about the size of a medium meatball and roll it between your hands or on a floured cutting board until you have a log shaped length of dough. Cut into shorter pieces of about 2.5 inches and bend them gently into a crescent shape.
    Place on a greased cookie sheet in a moderate oven of 375ยฐ until done. Sorry, I donโ€™t have a time. Itโ€™s my motherโ€™s recipe. She says they take 10 to 15 minutes.
    When done, roll them gently in vanilla sugar.

    I’ve had many cooking disasters. So many that I don’t bother to make anything but the simpler things. I can make these cookies, but the many rolled out dough ones that my mom used to make just fall apart. The dough doesn’t hold together and crumbles apart when I try to cut it. My lack of patience may have something to do with it.


  18. Amy says:

    My recipe is for yogurt cookies. I never use the word “amazeballs,” but trust me, that is the only word for these cookies. They’re super easy—soft drop rather than rolling, cutting, or shaping, and they are melt-in-your-mouth. I’ve never met anyone who didn’t like them.

    Yogurt Cookies

    1 stick butter, softened
    1 c sugar
    1 egg, beaten
    1 c plain yogurt
    1 tsp baking soda
    pinch salt
    1 tsp cinnamon
    1 tsp nutmeg
    2 c flour

    Mix baking soda & yogurt and set aside (use a separate bowl; the yogurt will “rise”). Cream butter and sugar. Stir in egg and yogurt mixture. Add salt, spices, and flour to make a soft dough. Drop by teaspoon onto a greased/lined tray. Bake at 350 for 10-12 minutes.


  19. Amy says:

    Oh! Forgot my cooking disaster. Well, I’m not a great cook, so a lot of my experiments are disasters. My husband is a much better cook. I can bake well, though. But this one time I made the recipe I just posted. I doubled it for a large crowd, except I forgot to double the flour. The cookies all sort of melted and came out like pancakes. Everyone ate them anyway—they tasted fine. They were just really, really flat. LOL!


  20. Laura says:

    Caramel Graham Goodness or Crack Bars(which is what we call them)

    1 – 9 x 13 cookie sheet
    2 – sticks of butter
    1 cup of brown sugar lightly packed
    1 tsp. vanilla
    Honey Graham Crackers
    1 – sm. pkg. of crushed pecans or walnuts(whichever you prefer)

    Place the Graham Crackers on the 9 x 13 cookie sheet in a single layer. Make sure that the crackers are in individual pieces.
    Melt the 2 sticks of butter with the brown sugar and vanilla. Bring to a boil.
    Spoon over the graham crackers and add the crushed nuts.
    Bake at 350F for 10 minutes.
    These are going to cool quickly. So when they are done, use a spatula and place them on waxed paper immediately.
    I have made these many times when I need a quick dessert.

    One of the recipes that brought back memories was Shannon’s Rum Cake only my mom made rum balls and then placed them in a tin on top of the fridge to ferment. After a couple of weeks I swear you could probably get a little woozy just from opening the tin up. I’m going to to try make Abby’s truffles for Christmas.

    My cooking disaster was making coffee. We were having a party and I had one of the large urns for coffee. I scooped the coffee into the urn and thought that it didn’t look like enough coffee for all the water even though the directions told me how far to fill it up. Needless to say, the coffee was like sludge and to this day I am not allowed near a coffee pot. I’m not kidding. My family cringes if they see me near one. Oh well, this ok because I don’t like coffee anyway.


  21. pieclown says:


    I have not had the time to do cooking or baking in some time for holidays. General cooking yes. Years ago I did make an oyster salad. This was a fav of some of my family, but not all. The was no real recipe. My mom’s dad made it from memory and never wrote it down. He had learned from his mom. It was like a tuna salad, but something you eat by it self.

    As for s disaster, I was working in a soup kitchen and we had cooked 2 turkeys down to the bone, to make a soup. Someone said add salt. Not this was 5 gallon pot, so I figured 1 cup of salt. We spent the rest of the day trying to get the soup save to be served the next day.


  22. Mary M. says:

    There are so many very sweet recipes for Christmas but one of our family favorites actually is a cookie with pepper in it…… the German Pfeffernusse or “pepper nuts”. If you like spice, molasses or gingerbread cookies, you will love these!

    German Pfeffernรผsse Cookies


    1/2 cup dark molasses
    1/4 cup honey
    1/2 cup unsalted butter
    2 large eggs
    2 teaspoons anise extract
    4 cups all-purpose flour
    3/4 cup white sugar
    1/2 cup brown sugar
    2 teaspoons ground cinnamon
    1 1/2 teaspoons baking soda
    1 1/2 teaspoons ground cardamom
    1 teaspoon ground allspice
    1 teaspoon ground nutmeg
    1 teaspoon ground cloves
    1 teaspoon ground freshly cracked black pepper (cracked as finely as possible)
    1/2 teaspoon ground ginger
    1/2 teaspoon kosher salt
    1 cup powdered sugar for dusting


    In a large heavy bottom pot over low heat, combine the molasses, honey, and butter. Stir everything together until the butter is just melted and the ingredients all come together, making sure not to let the mixture come to a boil.
    Once the butter is melted, remove the pot from the heat. Pour the mixture into a large mixer bowl attachment and set it aside to cool.
    Once mostly cooled, stir in the eggs and the anise extract.
    Sift together the flour, white sugar, brown sugar, cinnamon, baking soda, cardamom, allspice, nutmeg, cloves, ginger, black pepper, and salt in a separate bowl.
    Add the dry ingredients into the molasses mixture in the mixer bowl and mix on low until everything is thoroughly combined, At this point the dough will be quite thick and stiff, cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours.
    Preheat the oven to 325 degrees F. Line 2 baking sheets with silpats or parchment paper.
    Using a small 1-inch cookie scoop, roll the dough into small balls and place them on a baking sheet โ€“ about 15 per sheet.
    Bake the cookies for 12-14 minutes until done. Remove the baking sheet from the oven and let the cookies cool slightly before transferring them to a cooling rack. Once the cookies are cooling, repeat the baking process for the remaining dough.
    Once all of the cookies have been baked and cooled, roll each cookie in the powdered sugar before serving.

    You can bake the cookies up to 2 months ahead of time and freeze them, then roll them in the powdered sugar to serve.

    I commented on several yummy recipes in their threads.

    One culinary disaster I witnessed at our house was when I tried to teach my sister to bake a cake from scratch when we were kids, I guess she got a little upset with my close supervision and gave me a time out from the kitchen until she finished. When I returned, she had the cake in the oven, but it wasn’t behaving like a normal cake. I then pointed out the bowl with the eggs in it that she had cracked but not added to the cake. She actually asked me if she could pull the cake out of the oven and add the eggs to correct the problem!


  23. Sarah says:

    I live in Australia, so it is quite often hot during Christmas. We tend to have a BBQ or cold meats and salads. So I have 2 easy desserts for you.

    Fluffy Pudding
    1 86g packet of jelly (flavour depends on the fruit you will serve it with)
    1 375ml chilled can of evaporated milk
    Dissolve jelly in 1 cup (250ml) of boiling water. Allow to cool. Add cold evaporated milk and beat with electric beaters until light and fluffy. Refrigerate for 3 hours, and serve with fresh fruit.

    Lemon Meringue Icecream
    1x 1 litre of vanilla icecream
    2 packets of mini meringues
    1 jar of lemon butter,
    1 cup of sweet biscuit crumbs
    Let icecream soften for a while.Grease a 1 1/2 litre casserole dish with butter or cooking spray. Pour crumbs and swirl them until there is a light coating over bottom and sides. Place a few meringues in the bottom. When icecream has softened, take 1 cup out and pour over dish. Add to the container of icecream, the jar of lemon butter, and the rest of the 1 box of meringues and stir gently. Then pour mixture over the dish and smooth top. Freeze for several hours or overnight. To serve, place other meringues on top.

    As for disasters, every time I make vegan bread, it turns out that even the chickens won’t eat it!


  24. JC says:

    My favorite recipe for this time of year is Chocolate Chip Pumpkin Bread. I am not much for choking or baking but I love this enough to bake in order to eat it.
    3 cups all-purpose flour
    2 teaspoons ground cinnamon
    1 teaspoon salt
    1 teaspoon baking soda
    4 eggs
    2 cups sugar
    2 cups canned pumpkin
    1-1/2 cups vegetable oil
    1-1/2 cups semisweet chocolate chips

    In a large bowl, combine flour, cinnamon, salt, and baking soda.
    In another bowl, best the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
    Pour into two greased 8-in by 4-in by 2-in loaf pans. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans. Cool on wire rack.

    As for a disaster in the kitchen, no big ones just plenty of burnt cookies because I can never remember to set a timer. Oh I did set a pot holder on fire once but I want actually cooking at the time.


  25. ssaradaniel says:

    Candy Cane Cookies
    pictured here:

    ยฝ cup butter, softened
    ยฝ cup shortening
    1 cup powdered sugar
    1 egg
    1ยฝ t. almond extract
    1 t. vanilla
    2 ยฝ cups flour
    1 t. salt
    ยฝ – 1 t. red food coloring
    1 cup crushed candy canes or peppermint candy

    Mix butter, shortening and powdered sugar. Mix in egg, almond extract and vanilla. Continue mixing as you add in flour and salt.

    Divide dough in half. Place in separate bowls. Blend food coloring into one bowl of dough.

    Shape one tablespoon of dough from each color into a rope. Place ropes side by side on a cookie sheet. Press together lightly and twist. Curve down the top third to form a candy cane.

    Bake at 375 degrees for 8-10 minute.

    Immediately after removing from oven, sprinkle cookies with crushed peppermint candy. Wait until cookies are cool to prevent breakage when removing them from the pan.


    These cookies are my favorites when they turn out well, but for every yummy cooking story, I also have a cooking disaster story. WARNING: Make sure that you only use peppermint candy canes (or peppermint candies)!! A couple years ago, I went around our family Christmas tree, plucking off all the red and white candy canes. I crushed them into the topping, which I then sprinkled onto the cookies. Well, you can imagine my dismay when I took a bite and discovered mixed in with the refreshing mint flavor was also the not-so-refreshing taste of watermelon candy. Yes, unbeknownst to me, one (or more) of the candy canes I crushed was watermelon flavored, not mint, and I can NOT in good conscience recommend it to anyone!


    Mary M., your German Pfeffernรผsse Cookies sound so yummy. I would love to try them. Sarah, my hubby is a huge lemon meringue fan, and I’d love to hear what he thinks of your ice cream.


  26. Charmainee Butler says:

    I don’t really cook this time of the year. The beginning of the month is full of birthdays then xmas parties and my mother in law insists on doing xmas dinner every year and wont let me in the kitchen. I try to get my son to help bake cookies on xmas eve but I don’t have a recipe. I just type chocolate chip cookies into google and pick one.


    • Charmainee Butler says:

      Forgot disaster well as I don’t cook much I haven’t really had one although santa did moan that his cookies we a little over cooked last year lol.


  27. chickie says:

    DRUNK CHERRIES! They don’t have much of an alcohol taste, mostly just cherry. The longer they soak, the stronger they get so keep that in mind.

    Open a jar a maraschino cherries. Put your hand over the top and drain off most of the liquid. I suppose you could use a strainer if you want to be all sanitary and clean about the whole thing. And if you’re a lightweight, probably just drain off half the juice. Then pour vodka to cover the cherries and put the lid back on. This needs to sit in your fridge for at least a few days before you serve them and a week is best. Roll them around twice a day to keep them mixed up. One time, I made a big huge warehouse club sized jar (a gallon or so) and didn’t shake it. The bottom cherries were pure vodka and downright awful, the top ones didn’t soak up any alcohol so no good either.

    My worst disaster changes constantly and is whatever I screwed up the last time. I can cook just fine when there’s no rules or directions. Give me a list to follow or a recipe and I don’t know what happens. I’m fairly incapable of following instructions. Truly… I mean there’s the little rebel that doesn’t want to listen, but I like food and want it to work. The process of reading, understanding, and doing often escapes me. My last problem was the other day with a casserole that had a specific order that things had to go in the pan. My brain overrode the order and completely toasted dinner. So we had pizza. Again lol. I’m a mess up things that can’t possibly be messed up kind of girl ๐Ÿ˜‰

    Travel safe Ana โค


          • Marybeth says:

            Hmmm….I love to cook. I just don’t do as much as I used to. Our current favorite treat is Artichoke dip. For those who don’t like artichokes, I don’t either. But, I love this recipe!

            Artichoke Dip

            4 oz cream cheese, softened
            1/2 cup milk
            1 can of artichoke hearts in water, drained
            1 pkg of Knorr vegetable soup mix
            1 garlic clove, chopped
            1 lemon
            8 oz sour cream
            grated fresh parmesan cheese

            Whisk cream cheese until smooth, add milk, whisk until smooth.
            Chop artichokes using a food chopper
            Add artichokes, soup mix and garlic (I use several cloves) and mix well
            MIcrowave on high for 5-7 minutes or until hot (not boiling)
            Juice lemon for 2 tablespoons of juice
            Stir in juice and sour cream

            We pour it into a sourdough bread bowl that has been hollowed out. Then put the left over bread and extra sourdough cubes all around the bowl on a large baking stone. Sprinkle fresh grated cheese over the top and put in a 450 F oven and bake for 13-15 minutes.
            Absolutely delicious!

            Now, my cooking disaster. I grew up in a household with 5 large older brothers. I learned to cook on a LARGE scale. lol It took a very long time to learn how to cook for two! My husband got tired of the same food for days on end. I also made hockey pucks with my fist attempt at dumplings for stew. Dumpling batter is just a moister biscuit mix. Somehow, I made bricks. 28 years later, my husband still likes to tease me about this.


            • Chickie says:

              I do the same thing with spinach, without the parmasean and serve it cold with pita chips with little bread rounds. I’m not allowed to attend family anything without bringing it!

              The secret to dumplings is not overmixing (leave it a tad lumpy) let it rest five minutes, then leave it alone in the pot. When I quit messing with them, oh yum!


  28. catrouble says:

    Looking forward to reading all these awesome recipes. Don’t think I saw anyone share this one and don’t remember if I shared it on my blog but even if I did, it’s worth sharing again.

    Bacon Candy…Yes, you read this rightโ€ฆCandy! ๐Ÿ˜‰
    1 pound sliced bacon
    ยผ cup light brown sugar, firmly packed
    1.Preheat oven to 350 degrees
    2.Place a rack in a baking pan or edged baking sheet deep enough to catch the grease.
    3.Place the sugar in a small bowl
    4.Cut bacon slices into 1 inch pieces
    5.Coat pieces well in brown sugar
    6.Bake for approximately 30 minutes until bacon is crispy.
    7.Let cool and harden.
    8.Serve at room temperature.
    Can change up the candy by adding ยฝ teaspoon ground cinnamon to the brown sugar.

    My worst disaster in the kitchen was trying to warm milk over the burner in a measuring cup…bottom blew out of the measuring cup and milk ended up all over the stovetop. ๐Ÿ˜ฆ

    Thank you so much Michelle B for offering to compile all the recipes again this year!

    Hugs and Blessings…


  29. Katie says:

    I’m excited about having all of the recipes again! It was such a treat last year. Thanks Michelle, for doing this again for all of us! ๐Ÿ™‚ Thanks to all for contributing!

    The ginger cookie recipe looks great, Ana! I will have to give it a try. Love ginger in cookies! Thanks for sharing. We usually make, and then roll out some gingerbread cookies and then decorate them with frosting around here at Christmastime. Last year we were a little naughty and one of them was decorated as if from behind and showed a bottom. My teens/young adults got a good laugh out of that!

    One of the things that my family enjoys around the holidays is a cake called Cranberry Cobbler that I got from Martha Stewart’s Everyday Cooking little magazine, a couple of years back. It is easy to make and usually goes pretty fast. Here is the recipe:


    6 tablespoons unsalted butter, melted, plus more for pan
    1 1/4 cups cranberries, partially thawed if frozen
    3/4 cup plus 2 tablespoons sugar, divided
    1 cup all-purpose flour (spooned and leveled)
    1 1/4 teaspoons baking powder
    1/2 teaspoon fine salt
    1/2 cup whole milk (I use skim milk and add a touch of light cream)
    1 large egg


    Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.

    Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).

    Here is a link if you’d like to watch someone bake it:

    Enjoy! I’ve made this a couple of times so far this past week or so. It is YUMMY!

    Many hugs,

    โค Katie


  30. Julie says:

    Peanut Butter Pie (really more like a cheesecake)

    1 โ€“ 8 oz pkg cream cheese, softened
    1 โ€“ 14 oz can condensed milk
    ยพ cup peanut butter
    3 Tbsp. lemon juice
    1 cup whipping cream or 4 oz. frozen non-dairy whipped topping
    1 t. vanilla
    1 t. chocolate syrup

    Graham cracker pie crust

    Beat cheese in a large bowl until fluffy. Beat in peanut butter and condensed milk until the mixture is smooth. Stir in the vanilla and the lemon juice, then fold in the whipped cream or frozen topping. (Donโ€™t over stir at this point.)

    Pour the mixture into the crust, then drizzle the chocolate syrup over the pie and gently spread it with a spoon. (This is where your artistic talents come in.) Chill at least 4 hours before serving.

    I use a pie crust from the store and it works great, but making one would probably be even better. The original recipe calls for a chocolate pie crust, but I donโ€™t like it that chocolate-y. Also, I prefer it with frozen whipped topping instead of whipped cream.


  31. Sarah Bennett says:

    Hi again folks!
    Just thought of another recipe to share:

    Pumpkin dip

    1 –16oz Container of regular plain or Greek plain yogurt
    1 large can of pureed pumpkin
    One container of whipped topping
    3 tablespoons of nutmeg
    3 tablespoons ground cinnamon
    Blend together either by hand or with a mixer until fully blended and smooth

    Serve with apple slices or animal crackers


    • catrouble says:

      Hey Sarah…I have a different pumpkin dip recipe with cream cheese and maple syrup in it…shared on my blog last month. Will have to try this one now! Thanks! Hugs and Blessings…Cat


    • Katie says:

      This looks SO good, Sarah! ๐Ÿ™‚ I was mentioning to Cat the other day that I mix pureed pumpkin with plain yogurt all the time, this time of year. It just a nice festive way to change your yogurt flavour. Sometimes I take a scoop of it and put it in a bowl of oatmeal, with some cinnamon sugar or brown sugar and add some raisins. It makes a nice breakfast! I will have to try this dip!


  32. Kyra says:

    Hello everyone. I have a recipe I would love to share but needs tweaking for correct measurements. I am one of those who adds pinch of this or that.

    My worst cooking :/ baking disaster so far was my first time baking hot cross buns for Easter. It’s a rather tame disaster compared to the others. I just didn’t know that you had to let the dough stand and rise twice before baking. Needless to dalton, rocks may have been more edible !!!!!.

    Shannon: your rum cake sounds like a easier and tastier version if the one I tried. I definitely will try that.

    Cattrouble ( nice name) I definitely will try the bacon candy. Nothing better than sweet and bacon, together they’re divine.

    Leigh Smith your taco recipe sounds yummy. Can’t wait to try that also.

    Until later……..


  33. Minelle says:

    My recipe may be the same as last year….not sure! LOL
    I make this when I want to feel warm and fuzzy, or for Mardi Gras!
    I never follow a recipe exactly… I gave you the original! (MOSTLY)

    Creole Jambalaya
    4 cups boiled rice—I like Jasmine rice
    ยฝ pound raw or boiled ham—I do not really measure
    ยฝ pound small sausages slicedโ€”I donโ€™t measure here eitherโ€ฆjust approximates.
    Sometimes I add other types of sausage….
    2 green peppers
    4 green onions
    2 medium dry onions—-I use sweet onions
    Salt and pepper
    1 can of tomato paste
    The rice needs to be boiled before you begin making the Jambalaya. You should have it cooling on the side.
    Then put in skillet 2 tablespoons lard, bacon greaseโ€ฆ.any oil of your choice. (I like Coconut or Avocado oil) Fry chopped onion until the edges begin to brown.
    Add tomato paste, chopped green peppers, sausage and ham. Fry stirring well for 15 to 20 minutes.
    Then add the boiled rice, turn the gas down and cook slowly for about an hour. Make sure you stir now and again.
    I have made this recipe using cauliflower rice and it is still yummy!!

    When my Scotsman and I were first married I made lemon chicken that came out tasting like lemon paste! Ewe…we ordered out that night.
    Of course there was that time I mixed tomato paste and peanut butter….


  34. Kristin Elyon says:

    Don’t know if this has been posted yet but I adore Reindeer Balls. Don’t worry haha its a fun thing to do with your oreos ๐Ÿ™‚

    Picture here:×250/00/15/31/153128.jpg

    What you need:
    1 pkg. (8 oz.) brick cream cheese, softened
    36 OREO Cookies, finely crushed (about 3 cups)
    4 pkg. (4 oz. each) semi-sweet baking chocolate (dark normal or vanilla), melted.


    1. Mix cream cheese and cookie crumbs until well blended.
    2. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate and then crumble more oreos on top.
    3. Place in single layer in shallow waxed paper-lined pan.
    4. Refrigerate 1 hour or until firm.
    5. Enjoy!

    Just beware its addicting!


  35. ameliahfaith says:

    My worst cooking disaster was the first Thanksgiving M and I spent together. I set the apple pie to bake at 350 just like I was suppose to…only I forgot to check to make sure the oven was on bake. 30 minutes we had blackened BROILED pie…. So much for being a kitchen goddess. She stayed anyway but she does the pies now lol!!

    I make a wonderful cake. I use the word make loosely. I buy an Angel Food Cake, cut it in half remove the top and set aside. There is no shame in asking for help when playing with big knives. I know from experience blood ruins angel food!

    In a saucepan make pudding of your choice. I suppose you can use instant but it not as good. (Follow directions on the back of the box, we have already discussed I am not a kitchen goddess) Feel free to substitute 1/4 cup of the liquid with the alcohol of your choice. I love Brandy with chocolate pudding or banana or vanilla rum with tapioca pudding. The alcohol should cook out.

    ok, scoop out some of the cake in the bottom half to make a little drainage ditch/tunnel/moat/description of your choice. when the pudding has chilled a bit (like so you can touch it with out getting a 3rd degree burn (trust me you’ll know!!) pour the pudding into your channel, warm soft folds Cake jeesh! Grow up! then pout the top back on. Cover the whole thing with whipped cream. Take a candy bar and with a knife (for the cautious and brave) or those of us in the real world a peeler. Peel some curls from the candy to decorate the top of the cake. Chill for a few hours to set then serve and eat.


    • Chickie says:

      Giggles ๐Ÿ™‚ shame on you for defiling something so angelic! That actually sounds soooo good though. And since apparently I’m a lush, love the thought of boozing up a cake!


    • AFOdom says:

      Growing up is for people with no sense of humor. I love how easy this is. I have a chocolate-pudding-from scratch recipe that tastes like a hershey chocolate bar when done. This is such an easy recipe, which I love. Definitely giving this a try.


  36. Kristin Elyon says:

    I forgot my cooking disaster! It was my first time cooking for the holidays, in front of my family and extended family. I was making some kind of chicken on the stove and I did something wrong because it caught fire… I screamed grabbed the handle and threw it into the trash bin… which was a light plastic… and everything erupted in flames… it was like a mini explosion. So needless to say i burnt half the kitchen and the firemen had to come and help. I don’t think anyone ever forgot that… *hides*


  37. Jay says:

    Odon family stuffing
    1 lb sage sausage
    8oz fresh mushrooms
    1 large onion
    3 stalks celery
    cubed stuffing
    chicken stock to desired wetness
    2 sticks butter
    Ground sage
    black pepper
    onion powder
    garlic powder

    Put cubed stuffing in large pot
    in saute pan cook sausage when almost fully cooked add half stick of butter and finish cooking… pour on top of cubes do not stir
    in same pan add sliced onions and mushrooms along with 1 stuck of butter… season to taste then add to the sausage do not stir
    in same pan add diced celery and enough chicken stock to cover add fresh pepper and sage… cook until soft but not mushy… pour over cubes and stir until well blended

    Add more stock until desired wetness… bake at 350 for about 20 minutes until heated through…


    • Jay says:

      Oh my cooking disaster has to be any attempt at making snickerdoodles… no matter what I do they always turn out horrible… all my other cookies are awesome


  38. thelongbean says:

    Sorry, I do not have a formal recipe for you as my cooking skills are legendarily bad!
    For a casserole I fry some Mushrooms and Onion..
    Put them in a slow cooker (I think you americans might refer to it as a crockpot) with a tin of diced tomatoes,Sprinkle some herbs and add finely chopped garlic. Season well before adding a small tin of tomatoe puree.
    Brown off enough meat for three or 4 portions and add to the slow cooker.
    Stir Well and then leave in the slow cooker for 4 to 8 hours depending on the heat setting selected.

    As for bread, cakes etc I just get the bread maker out and try to follow the recipe book!


  39. AFOdom says:

    Doh! I missed posting yesterday. I wanted to post our family recipe for “Jackass Cookies”, but by the time I got home from work, I forgot to type it up. I’ll try to get it up tonight, because it’s a pretty damn good chocolate chip cookie recipe. Named Jackass because the guy we got the recipe from tried to get my mom to leave my dad and run off with him. He didn’t get my mom, but we got his cookies, and they are by far the family’s favorite cookies.

    In the meantime, here’s my “go to” peanut butter cookie recipe for when you are in *dire* need of immediate cookie and/or peanut butter satisfaction. In my world, a good peanut butter anything has as few non-PB ingredients as necessary – don’t interfere with the PB any more than you have to.

    1 c peanut butter
    1 c sugar
    1 egg

    Bake at 350 for 6-8m

    While we generally prefer chewy cookies, these come out crispy. They are amazing dunked in milk.


    • AFOdom says:

      Doh again! Forgot cooking disaster. I’m actually kind of crap at baking, though I’ve been building my skills the last year or so. What I really shine at is sculpted cakes. I don’t do fondant, because I don’t like the way it tastes. I use regular store bought icing and cake mix, because my real skill is cake engineering. I’ve made giant geckos, diretoads eating elves, 3 tier castles, pikachu (standing upright), mario 1up mushrooms, and more. In my life I’ve only had *one* cake sculpting disaster (which is amazing, considering how many I’ve made). It was a Tardis cake for my daughter’s birthday.

      Key things for making a sculpted cake:
      — Don’t use *super moist* cake. It won’t stay together. Your best bet is pound cake, but that can get expensive if you’re making something big or need a specific flavor. Just stay away from super moist or ANYTHING that says “pudding in the batter”.
      — Tall thin cakes may need cardboard supports between layers and dowels to hold them up.
      — Start 3-5 days ahead of time and refrigerate your cake between every stage of sculpting. This keeps things sturdy.
      — NEVER NEVER NEVER try to make a sculpted cake in a single day on the same day you want to serve it.

      Tardis cake — I forgot every one of those rules. The only thing I made ahead of time was the walls. I made them out of sugar cookies and decorated them like Tardis sides. The plan was to make a tall thin four layer cake, ice it blue, then stick the cookies to the four sides of the Tardis. Between using the super moist cake my husband bought me (I didn’t notice when I got started), completely forgetting the cake would need additional supports, and not refrigerating each layer as I built it, I created a mound of cake and icing similar to what you might find in a garbage dump. I actually started all over making a SECOND cake out of pound cake, then realized when I got to to the stacking part that the cake would still crumble into itself without supports. At which point, I had to admit I’d just screwed everything up. I’d been working on the cake for EIGHT HOURS. The sleepover party had started 3 hours before and there was still no cake. In the end, I just kind of pressed the cake together into a sort of rectangle, iced it green, and found Dr. Who paper crafts on the internet. I taped together a paper tardis, a Matt Smith, and a couple of companions, slapped them on top. Alyssa laughed at me (she has such a great sense of humor) and wound up printing up more paper craft stuff for all of them to put together at the party. They ate the cake mess with bonus giant Tardis cookies on the side.

      So yeah. That happened. ๐Ÿ™‚


  40. Ami Starsong says:

    I think somewhere I put this recipe on one of my posts – but it was ages ago and I doubt if many of you will have seen it. It is a recipe to die for, and the calories will probably kill you anyway. Truly a ‘pudding’ for a special occasion – you only need a very small wedge as it is extremely rich. I always do one around Christmas time as an alternative to Christmas pudding. Should anyone want a picture of this, let me know and I will email you one.



    5 tablespoons liquid glucose (on the selves in Brit supermarkets but you may need to get a jar from your chemist, or substitute a plain, thick sugar syrup. But it MUST be a thick syrup.)
    5 tablespoons rum
    1 lb plain dark chocolate with a high cocoa content eg 75% or 80%
    1 pint double cream, at room temperature
    3 ozs Amaretti biscuits, crushed finely

    To serve:

    Cocoa powder for dusting
    Chilled single pouring cream

    You will also need a 9 inch cake tin, lined with a circle of greaseproof paper/baking paper/ silicone paper, and the base and sides lightly brushed with groundnut oil.

    1 Start off by sprinkling the crushed biscuits all over the base of the tin. Next break the chocolate into sections and put them in a heat-proof bowl together with the liquid glucose and the rum. Fit the bowl over a pan of barely simmering water, then leave it until the chocolate has melted and become quite smooth. Stir, then take off the heat and leave the mixture to cool for 5 minutes or so until it feels just warm.

    2 Now, in a separate bowl, beat the cream until only very slightly thickened. Fold half in to the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin. Tap the tin gently to even the mixture out, cover with cling film and chill overnight.

    3 Just before serving run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate (don’t be nervous about this – it’s very well behaved). To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections. Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of Amaretti liqueur make a wonderful addition to the cream.

    NOTE: The torte does freeze well, but since you can also make it a couple of days in advance, this doesn’t really seem necessary.



    • Katie says:

      Ami, this looks really really good! I might have to try this one soon! ๐Ÿ™‚ I bet that I can find liquid glucose in a specialty store. First I might just try our local grocery store. thanks for sharing! YUUUUUUUUUUUMMM!


      • catrouble says:

        Hey Cuz…if you can’t find liquid glucose, just use a heavy syrup. Let me know if you need the recipe and I will send the measurements. Hugs…Cat


  41. Liz Castillo (@liz_josette) says:

    My favorite recipe during the holidays is Broccoli Rice Casserole! My mother makes it for Thanksgiving and Christmas and always makes a special small dish for me to take home and have later.

    Broccoli Rice Casserole

    2 (10 ounce) packages frozen chopped broccoli
    3 cups instant rice
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (10.75 ounce) can condensed cream of chicken soup
    1 1/4 cups water
    1 (16 ounce) package cheese, shredded (or more if you like it cheesy like me)
    1 tablespoon butter
    1 bunch celery, chopped
    1 large onion, chopped (less if you’re not a fan like me)
    salt and pepper to taste


    Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
    In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.
    Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
    In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.
    Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.


  42. Sini says:

    Nordic pancake:
    100 g butter or margarin
    8 dl milk
    2 eggs
    1 ยฝ dl sugar
    1 tbsp vanilla sugar
    1 tbsp cardamom
    1 tsp salt
    1 tsp baking powder
    4 dl wheat flour

    Melt butter. Measure milk into a bowl and add eggs. Add the rest of the ingredients and butter. Let the batter rest in the fridge for 15-30 minutes. Pour onto a buttered or lined pan. Cook in 200 degree Celcius oven for about 35 minutes.


  43. mickeymab (aka Michelle B) says:

    Look at all those wonderful mouth-watering dishes! I figured i’d add one too ๐Ÿ™‚

    My mom makes DATE SQUARES every year for the holidays, to this day!

    Crust Ingredients

    1 1/2 cups Flour
    1 teaspoon Baking Soda
    1 1/2 cups Brown Sugar
    1 1/2 cups Oatmeal (not Quick Oat!)
    1 cup Butter or Margarine, softened

    Filling Ingredients

    1 pound Dates
    3/4 cup Hot Water
    1/2 cup Sugar
    Pinch of Salt
    1 teaspoon Vanilla Extract

    Preheat oven to 350ยฐF.
    In a bowl, mix Flour and Baking Soda. Add Brown Sugar and mix well.
    Cut in the Butter (or Margarine) until mixture resembles crumbs. Divide in two parts.
    Mix Dates, Hot Water, Sugar, and Salt in a pot.
    Cook at medium heat until Dates are tender and have absorbed the water.
    Remove from hear and add Vanilla Extract.
    Grease a rectangular pan.
    Cover bottom of pan with half the crumb mixture and pat down firmly.
    Pour filling evenly over the crust.
    Cover filling with other half of crumbs and pat down.
    Bake for 20-25 minutes.
    Let cool then cut into 1 1/2 to 2 inch squares.
    Store in cool dry place. Can be frozen.

    My culinary mistake happened earlier this year. I was trying my hand at a traditional French Braised Beef Stew. The recipe indicated to โ€œsprinkle generously with sea saltโ€. So I did.
    The entire time the stew was stewing, the place smelled wonderful and my mouth was eager to sit down for dinner! Come dinner time, As the meal was simmering, I tasted the broth and gagged – the salt level had completely overpowered my beef. I added more water and adjusted the other spices as best as I could but it was beyond repair. The beef and vegetables were as tender as can be though!
    Note to self: when using Sea Salt, โ€œgenerouslyโ€ should not be taken literallyโ€ฆ ๐Ÿ˜›


    • mickeymab (aka Michelle B) says:

      Oops! Line two of Instructions should read:

      In a bowl, mix Flour and Baking Soda. Add Oats and Brown Sugar and mix well.



  44. michellewillms2013 says:

    I have to make my husband his favorite pie every damn holiday. MY favorite cookie, though is just a simple teacake. This is my own recipe, modified from a recipe my grandmother gave me when I was seven-years-old for sugar cookies, retrieved from a 50-lb. bag of flour. Here’s my recipe:

    Michelle’s Southern Tea Cakes
    2 ยฝ c. self-rising flour
    1 ยผ c. sugar
    2 large eggs
    ยฝ c. butter, softened
    ยผ c. shortening
    2 t. real vanilla

    Preheat oven to 350 degrees Fahrenheit. Cream together shortening, butter, and sugar. Add eggs, one at time, mixing well after each addition. Add sugar and vanilla; mix until smooth. Add flour by increments until all has been added. Dough will be pretty stiff. If you want to eat them as teacakes, drop by teaspoon sized balls onto cookie sheet. Gently flatten with sugar-dipped, smooth-bottomed glass. Bake for approximately 12-15 min. Cool on towel or wire rack. Store in tightly sealed container.

    For decorating, chill dough for several hours. Roll to desired thickness onto floured surface. Cut into selected shapes. Bake 8-10 min. Cool on towel or wire racks. Ice and decorate to taste. Store in sealed container.


    • mickeymab (aka Michelle B) says:

      Another yummy sounding recipe! Can you clarify though… you say to cream together shortening, butter and sugar, and then later you say to add sugar and vanilla… is the sugar amount divided? ๐Ÿ™‚ Thanks!


      • michellewillms2013 says:

        Oh CURSES!!! I keep making mistakes in this! I apologize. Just add vanilla. The sugar isn’t divided. It’s all added at the beginning. This is what I get when I write down what I’ve made from my head for years…


  45. michellewillms2013 says:

    Hmmm….my cooking disaster…Of course, I’m sure you all know I’m perfect and never make mistakes. Ouch! My dog bit me for lying. Okay, here’s the truth. I don’t measure. SOMETIMES, I have tiny, little accidents and instead of gently adding my herbs, spices, salt, and pepper, I spills. Great spills. I cannot even choose a single incident. I know I’ve made chili and was adding a TINY bit of red pepper to give it little bite. I was sprinkling the pepper over the pan, and BOOM! I spilled TONS of the stuff into my bubbling chili. I hastened to scoop the stuff out, but alas, much had already been absorbed. I told my husband I’d had a little spill and dinner was a BIT spicy (keep in mind I’d already added some jalapenos, green chiles, and other tasty hot bits), and he tried gamely to choke it down, with CHOKE being the key word here. ๐Ÿ˜‰


  46. michellewillms2013 says:

    I know I’m making those drunk cherries. I wonder if it’d work with olives? There are about a million other recipes I want to try. I can’t even make up my mind!! I do love that there is an artichoke dip recipe that doesn’t include mayonnaise (I hate mayo). I’ll have to try that for sure! I want to just go through this list and make, make, make. I wish I had the funds to do so. ๐Ÿ™‚


Thank you so much for joining the discussion! Please play nicely or you may be asked to stand in the corner. ;)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s