Instant Pot Creamy Macaroni and Cheese

When I first started researching recipes for the instant pot Mac and Cheese recipes were popping up everywhere. People boasting it was so easy even their children can prepare it. I looked at them all but which one to choose? I already have an easy stove top recipe that I love. Well last night I tried adapting it to the instant pot. It worked perfectly! Everyone is right it is so easy and fast. The best part is you don't have to drain the pasta or use multiple pots. My version is a little different from the recipes I have seen. It uses store bought Alfredo to achieve a creamy cheesy sauce. You can use any brand, light styles, four cheese flavors or even the Alfredo sauce from the refrigerator section. Size of the sauce doesn't seem to matter much either; 10, 15 or 16 ounces work with similar results. So give it a try and make it you own. Use any blend of cheese you like or any shape of pasta you have on hand. Just cook for half of the recommended time on the package. Be careful when using quick release. I didn't have any sputtering with this amount of pasta but if you double the recipe you might? So use caution maybe let release naturally for a minute or two. I left the pot on warm while stirring in the cheese, but I turned it off once everything was smooth and cheesy. It kept warm covered on OFF until the chicken I baked rested for 10 minutes. Such an easy, delicious main dish or side from the instant pot. I see making this more often than I should. I hope you enjoy it as much as we did.

Instant Pot Creamy Macaroni and Cheese

Makes 2 to 3 main-dish or 4 to 6 side-dish servings

Ingredients

2 cups water
2 cups (8 oz) elbow macaroni, uncooked

1 (16 oz) jar Alfredo sauce

1/2 cup milk

1/2 tsp. freshly ground black pepper

1/4 tsp. kosher salt

1/4 tsp. ground red pepper (optional, might be too spicy for children)

2 cups (8 oz) sharp Cheddar cheese, shredded

Directions

Add 2 cups water to instant pot, stir in macaroni. Secure with lid and set to sealing. Cook at high pressure for 4 minutes or half of the time recommended on the package. Perform a quick release. Use caution, pasta can sometimes foam up a bit and spray out of the vent. Stir macaroni breaking up any clumps. Stir in Alfredo sauce, milk, black pepper, salt, red pepper (if using) and cheese. Stir until cheese is melted and serve.

Tip: Add milk to empty Alfredo sauce jar, replace lid and shake. Pour every drop of milk and sauce mixture into pot.

Variations: Use any cheese or blend of cheeses you like. This recipe is very customizable. Works with many shapes of pasta too. Use shells or penne, just cook for half of the time recommended on the package.

Want a lighter version? Use skim milk, light Alfredo sauce and 2% cheese. It is still delicious.

Don't have a instant pot or pressure cooker? Check out this stove top version here: Creamy Mac and Cheese

Chicken Wild Rice Soup with Mushrooms

At Thanksgiving a family friend asked if I had a wild rice soup recipe. I didn't but it has been on my to do list for a while. So after the holiday I started experimenting. I wanted to use leeks instead of onions, but the first time I tried to make it I could not find them. I used onion instead. I also wanted to use a box wild rice blend. The first pot was delicious but the wild rice blend was not "wild" enough. The first attempt was so good. Dear sister loved it. But I really wanted to try it with leeks and more wild rice. The second time I was able to find leeks and a "wilder" rice blend. I really couldn't tell much difference. So if you can't find leeks don't worry about it. I suggest finding a rice blend with as much wild rice as possible. It will just have more texture and chew the more wild rice there is in the blend. This may not be the healthiest of soup recipes but it is really, really, creamy and tasty. So worth the calories! I think the decadence of butter and half & half makes it very filling. I love the mushrooms, leeks and the wild chewy rice too. A great twist on chicken soup. I am so glad I finally tried making this soup. I will definitely make it over and over again. I can't wait to try it with leftover turkey one day.

Chicken Wild Rice Soup with Mushrooms

Serves 6

Ingredients

1/4 cup unsalted butter

2 leeks, chopped and rinsed thoroughly (or 2 small onions)       

2 carrots, diced

2 ribs celery, diced

1 clove garlic, minced

8 oz. mushrooms, sliced

1/2 teaspoon salt, or to taste

1/8 teaspoon pepper, or to taste

1 dash red pepper flakes

1-1/2 tsp. Italian Herb Rub

1/3 cup all-purpose flour

6 cups unsalted chicken stock

1 cooked chicken breast, diced

1 (4.3 oz.) box long grain and wild rice mix (save seasoning for another use)

1 cup half and half

Directions

In a Dutch oven, saute the carrot, celery and leeks(white and pale green parts) in butter for 5 minutes or until tender. Season with salt and peppers. Add garlic, mushrooms and Italian herb rub continue to cook until mushrooms begin to brown and soften. Stir in the flour until blended. Continue to stir constantly until no longer smells like flour. Gradually add broth, cook and stir for 2 minutes or until thickened. Add the chicken, return to a boil. Add the rice; reduce heat, cover and simmer for 15 to 20 minutes until rice is cooked. Add half and half and continue to cook until warm through. Taste for seasoning, adjust if necessary and serve.

Notes: Try to find a rice mix with more wild rice or use 1/2 cup of royal blend wild rice blend.

Wild Rice Blend and "Wilder" Rice Blend

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Spinach and Artichoke Tortellini Soup

Do you love spinach and artichoke dip? I do! Well here is one you can eat with a spoon. It is another "Souper Supper" tortellini soup. I love one pot, easy meals. You know the kind that you can make on a weeknight in less than 30 minutes. I also love the combination of spinach, artichokes and cheese. Whoever created spinach and artichoke dip was a genius. I usually make a copycat recipe for Houston's spinach and artichoke dip. It uses marinate artichokes, Parmesan and mozzarella cheese; this is where I pulled inspiration for this great soup. It is so easy. You start with a saute of onion, garlic and artichokes. Season with red pepper and Italian seasoning; adding some of those flavors you would find in marinated artichokes. Then you add chicken broth to boil the tortellini. Most of the cheesy goodness is in the spinach and cheese tortellini. When the pasta is almost cooked you add the fresh baby spinach. The finishing creamy touch is half and half. I did add some parm for a cheesy garnish. It is so so good! In fact I have made it twice. Dear sister loved it too. The second time she said, "This is even better than I remember." So you have to try it now. One more thing this soup is like all the other tortellini soups, they are great leftovers. The flavor seems to blend and really infuse the tortellini by the next day! All in all this is another delicious, speedy, dip-able, weeknight supper soup.

Spinach and Artichoke Tortellini Soup

Servings: 4 to 6

Ingredients

1 Tbsp. olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. kosher salt
Black pepper (3 to 4 grinds)
1/8 tsp. red pepper flakes
1/2 tsp. Italian seasoning
1 can quartered artichoke hearts, drained
6 cups fat-free, unsalted chicken stock

9 oz. package spinach and cheese tortellini

5 oz. bag of fresh baby spinach

1/2 cup half and half

Parmesan, shredded to garnish

Directions

Place 3-1/2 quart soup pot on medium high heat, add olive oil and onion. Saute until onion is translucent and begins to brown. Add garlic, salt, peppers and Italian seasoning saute 1 minute. Add artichokes and saute 1 or 2 minutes. Add broth and bring to a boil. Add tortellini, simmer 4 minutes. Add spinach and continue to simmer 4 more minutes. Add half and half and taste for seasoning, adjust to taste. Do not let the soup simmer after adding the half and half. Keep warm on low heat. Serve garnished with Parmesan.

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Chicken Pot Pie Soup

This soup has been years in the making. I began developing this recipe after making someone else's version of Chicken Pot Pie Soup. It was good but not what I thought of when I hear chicken pot pie. I have been tweaking it a little each time I make it until I decided this is how I want to make it every time. This is the third recipe I made with those baked chickens I made a few weeks ago. You are probably thinking to yourself what took her so long to post this? Or maybe, she isn't using week old chicken? No the photos are that old. I had a slight mishap when taking my photos. You see, I will let you in on a little secret. Sometimes food stylist place a small dish in soup bowls so the ingredients sit on the bowl and show up at or above the liquid in the soup. This usually works well. See the bowl in the fore ground, you can see all the ingredients. The bowl in the background not so much. But this time, the little bowl I used floated up above the liquid. I did not notice it until I went to edit the photos. I never watch the ingredients in the bowl when I take the photos. You would think the food should stay put right? I am always look at the composition. Whoops! Well it has taken me this long to photoshop the photos and muster the courage to go ahead and post them anyway. I am a novice at photoshop and had a hard time making that little bowl disappear. The soup on the other hand disappeared fast. This soup has all the creamy, savory goodness of a chicken pot pie without the crust. I love all the veggies. You can use your favorites. I have tried many combinations and they are all great. But I have to say this combo of onion, celery, carrots, peas and potatoes is what makes it like my favorite pot pie. I hope you enjoy it as much as I did.

Chicken Pot Pie Soup
Serves 6

Ingredients 

2 Tbsp. chicken fat, olive oil or butter
1 onion, chopped
2 ribs celery, diced
2 carrots, peeled and diced
1 clove garlic smashed
1 Idaho potato, peeled and diced
2 cans healthy request cream of celery or cream of chicken soup (I like 1 of ea.)
4 cups fat-free unsalted chicken stock 
2 cups water 
1 bay leaf
1/2 tsp. Herbs de provenance
2-1/2 cups cooked chicken, chopped 
1-1/2 cups frozen peas
1/2 tsp. kosher salt, or to taste 
1/4 tsp. black pepper, or to taste 
Pinch red pepper flakes, or to taste
1/4 cup half and half

Directions 

In a Dutch oven, sauté the onion, celery and carrot in chicken fat over medium high heat. Season with salt and pepper; sauté until veggies begin to soften. When onion is translucent and starts to get golden, add garlic and sauté until fragrant. Add potatoes, cream soup, chicken stock, water, bay leaf, Herbs de provenance and bring to a simmer. Simmer for 10 minutes or until potatoes are tender. Add chicken and peas to pot; bring back to a simmer. Taste for seasoning and adjust if necessary. Simmer for 5 minutes or until peas are thawed and chicken is warm through. Add half and half, stir to combine. Remove bay leaf, turn off heat and serve.

See that little white bowl peeking through the soup and veggies. 

Sneaky little bowl!

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Chicken a la King Soup

Growing up Mom only made Turkey a la King maybe 2 or 3 times. It was what she made with the leftover turkey from Thanksgiving. See we always spent the holiday in south Louisiana except for the 2 or 3 times we had to say home in the north. Usually is was because one of us was sick. I remember the dish fondly. It was something different and deliciously creamy. I hadn't thought about it in years. But one day I came across a video on YouTube from Linda's Pantry. She was canning a Chicken a la King Soup. It looked amazing! So it prompted me to ask Mom for her recipe. It turns out it was a Betty Crocker recipe from one of her really old cookbooks. Now armed with her recipe I set out to make my own Chicken a la King Soup. Now this soup is not light. I think the butter and half and half are important flavors in this dish. I tried using a combination olive oil and butter, but it did not have that iconic "a la King" flavor. Another thing I discovered, this soup is even better made with poached chicken and the light broth reserved from the process. I made it with leftover grilled chicken and stock in a box, it was great but the other was so much better. The grill chicken and the dark chicken stock dominated the buttery flavors. So use a light chicken broth and delicately seasoned chicken to let those creamy, buttery ingredients shine. This is such a comforting silky bowl of chicken, veggies and broth. I love the mushrooms, peppers and pimentos. It definitely takes me back to childhood. This one is dear sister and Mom approved too. I hope you enjoy it as much as we did.

Chicken a la King Soup
Serves 6

Ingredients

3 Tbsp. unsalted butter
1 yellow onion, chopped
1 rib celery, sliced
1/2 green bell pepper, chopped
8 oz. mushrooms, sliced
3 Tbsp. flour
4 cups low sodium chicken broth
4 oz. jar pimentos, undrained
2 cups cooked chicken breast, cubed
1 cup half and half
Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste

Directions

Melt butter in a stock pot over medium heat. Add onion, celery and bell pepper sauté until onion is translucent. Add mushrooms and season with salt, black pepper and red pepper flakes. When mushrooms begin to soften add flour, stir until well combined and you do not smell flour. Slowly add broth stirring to pick up any browned flour from bottom of the pot. Add pimentos and chicken, bring to a simmer. Add half and half reduce heat to low. Cook on low for 10 minutes to blend flavors. Taste for seasoning, adjust if necessary and serve!

Bonus Recipe

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Joy Love Food: What's You Do This Weekend?
Creative K Kids: Bloggers Brags Weekly Pinterest Party
Memories By The Mile: Treasure Box Tuesday
Kneaded Creations: Tuesdays With a Twist
Dizzy Busy & Hungry: Wine'd Down Wednesday
Carole's Chatter: Food on Friday - Soup

Cheesy Chicken Tortellini Soup

Here is another "Souper" tortellini soup for you. Do you love rotel dip or cheesy chicken spaghetti? If you do, you are going to be crazy for this soup. It is loaded with flavor. Roasted chicken, onions, peppers, mushrooms, spicy tomatoes, tortellini and a cheesy broth. Oh it is so good! I used a leftover roasted chicken breast and this meal came together so fast. Taste just like crockpot cheesy chicken spaghetti but a lot less work. No waiting for pasta to boil or the crockpot to finish. And . . . I did not use any cans of cream soups. I know people are avoiding those type of prepared soups these days, so I gave it a try. I did not miss them at all. The soup was still creamy and had great flavor. It was delicious the next day for lunch too. All the tortellini soups are better the next day. I am definitely making this one again and again. I know of at least two friends who are going to love this quick take on cheesy chicken spaghetti. I hope you do too.

Cheesy Chicken Tortellini Soup

Serves 6

Ingredients

1 tsp. chicken fat or olive oil

1 small onion, chopped

1/2 green bell pepper, chopped

6 oz. mushrooms, sliced

Kosher salt and black pepper, to taste

4 cups unsalted chicken stock

1 (10 oz.) can tomatoes with green chilies, undrained

1 (9 oz.) pkg. three cheese tortellini

1 roasted bone in chicken breast, de-boned and chopped

8 oz. 2% milk Velveeta cheese, chopped

2 cups 2% milk

Directions

Heat chicken fat in a soup pot over medium high heat. Add onion and bell pepper, saute until onion starts to get translucent. Add mushroom continue to cook until mushrooms are soft. Season with salt and pepper. Add chicken stock and tomatoes; bring to a boil. Add tortellini and reduce to a simmer. Simmer for 7 minutes and add chicken and cheese. Stir until cheese is melted. Reduce heat to low and stir in milk, allow to warm through and serve.

Note: The soup will separate after sitting for a while. Just stir and the creamy texture will return to normal. Re-heats well on the stove or in the microwave, just avoid bringing to a boil when re-heating.

Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Diary of a Real Housewife: Friday Favorites
Ms enPlace: See Ya in the Gumbo
Tumbleweed Contessa: What'd You Do This Weekend?
Creative K Kids: Bloggers Brags Pinterest Party
Carole's Chatter: Food on Friday - Soup

Chicken Carbonara Tortellini Soup

Calling this soup a carbonara soup may cause an up roar. I know there are no eggs or bacon in the list of ingredients. But it sure taste like carbonara. It is rich, cheesy and the ham gives the broth a savory smoky flavor like bacon. I decided to go with a name that suited the flavors not a list of ingredients that would make for a long rambling name. This is another speedy souper supper inspired by Sunny and Rachael's 10 Instant Supper Soups. It is also inspired by a Easy Chicken Manicotti recipe I made once. The flavors were so good but it was a time consuming dish. This easy soup has all the same great flavor and can be ready in less than 20 minutes. And as a bonus it is even better the next day. All the tortellini soups I have made just get better the next day. So make enough to have leftovers. Double the recipe if you have to. I promise you will not be disappointed.

Chicken Carbonara Tortellini Soup

Servings:  6

Ingredients

6 cups fat-free, reduced-sodium chicken broth

9 oz. package cheese tortellini

1/2 cup diced cooked chicken

1/2 cup diced ham

10 - 12 oz. frozen peas

1/2 cup half and half

Black pepper (3 to 4 grinds)

Ground nutmeg (just a sprinkle)

Parmesan, shredded to garnish

Directions

Place broth in a stock pot, bring to a boil. Add tortellini, simmer 9 minutes or according to package directions. Add chicken, ham, peas and seasoning, continue to cook until peas are defrosted and chicken is warm through. Add half and half and taste for seasoning, adjust to taste. Do not let the soup simmer after adding the half and half. Keep warm on low heat. Serve garnished with Parmesan.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Back to the Basics: Tuesdays with a Twist
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Friday with All My Bloggy Friends

Mother's Day and Goat Cheese Drop Biscuits

Happy Mother's Day to all the woman who are mothers or who care for someone as if they were their mother. You are special woman and I hope you had a wonderful day. We had a lovely evening today. I brought a couple of salads and a dessert over to Mom and Dad's. Then baked some heavenly biscuits once I got there. Everything was delicious but the biscuits! WOW! Here is more about our Mother's Day salad plate.

Mother's Day 2014

Avocado Chicken Salad

Strawberry Cucumber Salad

Goat Cheese Drop Biscuits

Banana Split Yogurt Pie

I am some what obsessed with this first recipe. My friend sent me the pin Avocado Chicken Salad on Pinterest. We were suppose to get together and have a cook day and make this recipe. Well ... I happened to have everything to make the recipe so I had to make it. It is so amazing! Like guacamole dressed chicken salad. I used Rachael Ray's poached chicken, so moist. I just knew Mom would love it, so it had to go on her Mother's Day salad plate. Go see Jadah at Salted Paleo for the 

Avocado Chicken Salad recipe.

The next salad is also a Pinterest discovery. I love combining fruit and vegetables in a salad. The cucumber and strawberries are wonderful together. And the orange, basil and mint takes it over the top. Go see Rebecca at mamaguru for the 

Strawberry Cucumber Salad recipe. 

Did you see the cute orange cup I put it in? Well I have to thank Sherry at Jazzy Gourmet for her tutorial. Her video made it really easy to make a Orange Cup.

Okay now for the surprise of the evening. I really had no idea when I decided to add goat cheese to our family Drop Biscuits recipe it would be so amazing! They were so fluffy and moist. Then there was the cheese! Both the goat cheese and the Parmesan was so delicious. I will definitely be making these biscuits again. You must try it. They are worthy of being at your next dinner party.

Goat Cheese Drop Biscuits

Makes 8 large biscuits

Ingredients

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

2 oz. garlic and herb goat cheese, crumbled

1/3 cup vegetable oil

2/3 cup milk

2 Tbsp. butter, melted

Parmesan cheese, grated

Directions

Preheat oven to 450 degrees.

Whisk together flour, baking powder and salt. Add goat cheese stir to coat with flour mixture. Add oil and milk. Stir until just combined. Drop large spoonfuls on ungreased baking sheet. Bake 12 minutes until golden brown. Remove from oven and brush with melted butter. Sprinkle with grated Parmesan and serve hot.

And last but not least dessert.

Click here for more about this 

Banana Split Yogurt Pie

Linking to:

Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?

Jam Hands: Recipe Sharing Monday
Mary's Kitchen: Tuesdays with a Twist
Family Home and Life: Wow Us Wednesday
Bun In My Oven: What's Cookin' Wednesday
Wonderful Wednesday Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Horrific Knits: Inspired Weekends
My Turn For Us: Freedom Fridays with All My Bloggy Friends

Easter, Dad's Birthday and Coconut Baba

WARNING! Long, wordy and lots of photos.

I hope everyone had a very Happy Easter! We had something big to celebrate in our family. Dad's birthday fell on Easter this year. I immediately knew what I wanted to do for him. I would make him a Coconut Baba. My Maw Maw (Dad's Mom) would always make Coconut Baba. I never saw her make it. It was just something she would take from the frig in a covered 9x13 baking pan and unveil at the table after one of her iconic meals. I have never had anything similar any where else. It is a moist yellow cake topped with a creamy coconut layer, then a coconut custard and finished with meringue. We don't have her recipe but Mom would make her own version every now and then. It is definitely a labor of love. Lots of steps involved. Dad said he remembers being the one to crack open the coconuts for Maw Maw. I remember him drilling, beating the coconut with a hammer and even smashing a few coconuts against the garage floor for Mom. See Maw Maw used fresh coconut and simmered it with sugar and the liquid from the coconut. Mom has done this a few times too. But lately we have used store bought sweetened coconut with great success. Warming a bag of sweetened coconut with a can of coconut milk makes a sweet creamy coconut layer. Dad was thrilled with the outcome. He said it tasted like what he remembers. I still wish I had Maw Maw's exact recipe but I am happy I could make our version for Dad's special Easter birthday.

The only problem I had was I needed a deeper cake pan. I found myself dangerously filling the pan to the tippy top. Mom said she thinks Maw Maw used a Jiffy cake mix. I could not find one the day I went to the store. So, I did not use all the custard and meringue for fear it was going to spill over. Jiffy is a smaller cake mix, I think that would help or maybe I just need a bigger pan? Believe me you want to use every bit of these wonderful ingredients.

Now for the Easter garnish. This is totally optional, Maw Maw never garnished her Coconut Baba and it was still delicious. I just got inspired by all the Pinterest desserts featuring little eggs in a nest. I think dear sister's friend "J" would totally approve of using toasted coconut for my nesting material. Mom sure did. She kept asking, "Now how did you do this? What is in the topping?" It is so funny how marvelous toasted coconut is. Coconut is normally quite chewy and not real sweet on it's own. But sweetened and toasted it is like candy! Sweet, light, crispy and still a little chewy. It made a sweet little nest for a few Cadbury eggs. I think this is going to become an Easter tradition.

Coconut Baba

Serves 12 to 16

Ingredients

Cake:

1 box yellow cake mix, prepared as directed

3 eggs

1/3 cup oil

1 cup water

Coconut layer:

14 oz bag sweetened coconut

1 can coconut milk (or cream of coconut)

                                                                                                            

Custard layer:

3 cups 2% milk

1 cup sugar

1/2 cup flour

Dash of salt

5 egg yolks

2 Tbsp. butter

1 tsp coconut extract

1/2 tsp vanilla

Meringue:

5 egg whites

1/4 tsp cream of tartar

1/8 tsp salt

1/2 cup sugar

1 Tbsp corn starch

1 tsp vanilla

2 Tbsp hot water

Easter Garnish:

Toasted coconut

Cadbury candy coated milk chocolate eggs

Directions

Prepare cake as directed on box in a rectangle 9x13 pan. Meanwhile, combine shredded coconut and coconut milk in a sauce pan, heat until creamy. When cake is done, remove from oven and prick surface of the cake with a fork. Spread coconut mixture over warm cake.

Prepare custard by combining milk, sugar, flour, and salt. Cook until it begins to thicken. Whisk egg yolks together, temper with a little of milk mixture. Add yolk mixture to milk mixture continue cooking until thick and creamy. Add butter and extract. Pour on top of coconut.

Beat egg whites until foamy. Add cream of tartar and salt. Continue beating adding sugar, corn starch, extract and hot water. Beat until stiff peaks form. Swirl over custard and bake at 325 degrees until meringue is browned evenly about 20 minutes. Remove from oven allow to cool. Refrigerate until ready to serve.

Easter Garnish:
Toast 3/4 cup of sweetened coconut in a dry non-stick pan over medium low heat. Stir often until golden brown. Remove from heat, continue to stir until cool. Store in an air tight container until ready to garnish. To garnish place a spoon full on top of each piece of cake forming a nest. Place two or three Cadbury eggs in the center of the coconut nest.

Linking to:

Jam Hands: Recipe Sharing Monday

Ms. enPlace: See Ya in the Gumbo

My Pinterventures: The Yuck Stops Here!

Yesterfood: Treasure Box Tuesday

It's Your Life: Tuesday with a Twist

Anyonita Nibbles: Tasty Tuesdays

Buns In My Oven: What's Cookin' Wednesday

Miz Helen's Country Cottage: Full Plate Thursday

Turnips 2 Tangerines: Four Seasons Blog Hop

Diamonds in the Rough: Share Your Stuff Tuesdays

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Hungry Harps: Get Him Fed Fridays

Carole's Chatter: Food on Friday - Coconut