Candied Orange and Whole Berry Cranberry Sauce

One of my favorite side dishes to make for Thanksgiving is Cranberry Sauce. I like to make it during other times of the year, because it is an Easy Recipe. This year I am kicking it up a notch and adding ginger and Candied Orange Peels, (see my recipe under index). Ingredients that you will need are cranberries, Candied Orange Peel, one orange for juice, ginger, sugar, butter and allspice.
Peel and grate ginger.
2 tablespoons butter and  2 teaspoons ginger.
In a medium saucepan, cook and stir ginger in hot butter over medium heat for 30 seconds.
Rinse cranberries in a colander. Drain.
Add cranberries and sugar to butter and ginger.
Squeeze the juice of one orange, 2/3 cup orange juice.
Add orange juice to cranberries.
Add 1/4 cup chopped candied orange peel to cranberry mixture
Stir in Candied Orange Peel and  Ground Allspice
Simmer uncovered about 4 minutes or until cranberries burst and sauce is slightly thickened, stirring occasionally. Transfer mixture to a glass bowl . Cover and chill for 4 hours.

  • 2 teaspoons grated fresh ginger
  • 2 tablespoons butter
  • 1 12 ounce package fresh or frozen cranberries ( 3 cups)
  • 3/4 cup sugar
  • 2/3 cup orange juice
  • 1/4 cup candied orange peel
  • 1/8 teaspoon ground   allspice


  1. In a medium saucepan, cook and stir ginger in hot butter over medium heat for 30 seconds. Add cranberries, sugar, orange juice, candied orange peel, and allspice. Bring to boiling, reduce heat. Simmer uncovered, about 4 minutes or until cranberries pop and sauce is slightly thickened, stirring occasionally.
  2. Transfer cranberry mixture. Cover and chill for 4 hours.  (Sauce continues to thicken during chilling.) Before serving, let stand for 30 minutes at room temperature. Makes about 2-1/2 cups.
  3. Make ahead- Transfer mixture to an airtight container. Cover and chill for up to 3 days.

Recipe adapted from Better Homes and Gardens.This recipe has been shared with these wonderful blogs:Button

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Felicity Huffman's What The Flicka? - Happy Virtual Thanksgiving!.

Candied Orange and Lemon Peel

Orange and lemon peel can be candied to make a yummy treat. The rule to go by is to use 8.5 ounces of water and 4.5 ounces of sugar per orange, for measurements, a lemon is half of an orange.
Peel the orange, using  a small knife or peel using your hands.
Cut away the pith.
Don’t worry if small amounts of white pith remain.
Boil the sugar and water over medium heat to make a sugar syrup for 5 minutes, uncovered.
Peel orange and lemon and cut away the pith.
Slice the peels into strips.
Cook the peels in the sugar syrup, do not stir during this process, that may cause the formation of large sugar crystals. Simmering takes 2 hours.
Remove the saucepan from heat and allow to cool. Once cool, drain the peels in a colander. Turn oven to 200 degrees. Reserve the simple syrup when draining.
Place 1/2 cup of sugar in a small bowl.
Dredge the peels in the sugar until they are coated.
Place the sugar-coated peels on a baking sheet lined with parchment paper or a Silpat. Place the sugar coated peels in a warm oven and allow them to dry out. This should take 1 hour, check every 20 minutes to make sure they are not cooking or burning. Also, as an alternate way, the peels could be left on a drying rack overnight instead of placing them in an oven.
Once peels are completely dry, scrape off any excess sugar clumps. Store them in a dry location, they should keep for weeks. Candied peels can be dipped in melted chocolate and enjoyed plain, or used in a cake, cookie, candy, or bread recipe. Today I am using the candied orange peels in my recipe for Candied Orange and Cranberry Sauce.
  • 1 Orange
  • 1 Lemon
  • 12.75 ounces water
  • 6.75 ounces sugar, plus more for coating


  1. Use a knife or a citrus peeler to score the orange and lemon peel. Peel carefully trying to keep the peels intact as much as possible. Set the peeled orange and lemon aside and reserve for another use.
  2. Using a sharp knife, cut away the the bitter white pith from the underside of the peels. The remaining peel should be 1/8″ thick. Don’t worry if small amounts of white pith remain.
  3. Slice the peels into long thin strips approximately 1/2 ” thick.
  4. Combine 12.75 ounces of water and 6.75 ounces of sugar in a medium saucepan over medium heat. Stir to dissolve the sugar, and heat, uncovered, until the sugar boils for 5 minutes.
  5. Add the strips of peel and turn the heat down low, until the mixture is just at a simmer. Cook, uncovered and simmering, until the syrup reduces to a quarter of it’s original volume ( the syrup will barely cover the tops of the peels) DO NOT STIR during this process, as that may cause the formation of large sugar crystals. The simmering takes 2 hours.
  6. Remove the saucepan from the heat and allow it to cool. Once cool, drain the peels in a colander. Reserve the simple syrup for other recipes. At this point, turn the oven to 200 degrees.
  7. Place 1/2 cup of sugar in a small bowl. Dredge the peels in the sugar until they are coated and place them on a baking sheet lined with parchment or a Silpat.
  8. Place the sugar-coated peels in the warm oven and allow them to dry out. This should take one hour, but check them every 20 minutes to ensure they are not burning or cooking in any way. Or they can be left to sit overnight on a drying rack instead of placed in an oven.
  9. Once peels are completely dry, scrape off any excess sugar clumps. Store them in a dry location and they should keep for weeks. Candied peels can be dipped in melted chocolate and enjoyed plain, or used in a cake, cookie, candy, bread recipe or as I used them in my Candied Orange and Cranberry Sauce.
  10. Recipe adapted from

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Espresso White Chocolate Chip Cookies

I am just going to start off by saying – I am one of the biggest fans of DARK CHOCOLATE. I almost think it’s a waste for someone to give me anything else but Dark Chocolate. I prefer buying dark chocolate over any other kind be it Ghiradelli, Vahlrona, Scharfenberger and especially See’s Candy. With that being said, I really have absolutely no idea how those white chocolate morsels found their way into my baking pantry? Not only were there white chocolate morsels, but there was half a bag gone, eaten! Plus, I looked around and found a half bag eaten of the Ghiradelli Bittersweet chips! I know, I couldn’t believe my eyes! The worst part, half of a baking bar of 60% Ghiradelli baking chocolate- poof! Gone!! I know, I know, there had to be an answer to my dilemma, all the furniture was still here, television still here, oh wait a minute, teens, yes, TEENS! They sneaked into the pantry in the middle of the night and had a chocolate party! Well lucky for me, and them, there were still bits and pieces left for making cookies!! Wait!! Not enough cocoa powder- I have the best solution and combination ingredient, Decaf Espresso- or as JONES COFFEE ROASTERS call it, Unleaded! This recipe makes a beautiful cookie dough. Taste the dough, you really should, it gives you an idea how the cookies will taste.
Using a teaspoon using a heaping full amount for each cookie.
The cookie dough spreads out a bit. Bake for 9 minutes. Let cool for 5 min then transfer to a cooling rack.
See the bits of Espresso?
Show us your back Miss Cookie- gorgeous! These cookies are excellent, even if you are a fan of dark chocolate like me! Kids love them right out of the oven for that ooey- gooey chocolate yumminess.
  • 2 1/4 cups FlourPosted by Picasa 
  •  1/3 cups Hershey’s Baking Cocoa
  • 1/3 cup Decaffeinated Espresso ground ( I used Jone’s Coffee Roasters)
  • 1 teaspoon baking soda
  • 1 cup salted butter ( 2 sticks room temperature)
  • 3/4 cups sugar
  • 2/3 cups brown sugar ( packed)
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup White Morsels Chocolate chips
  • 1/3 cup Bittersweet chocolate chips
  • 2 ounces 60% Bittersweet Chocolate Baking Bar ( chopped)
  • 1/4 cup pecans ( chopped)
  1. Preheat oven to 350 degrees.
  2. In a small bowl mix flour, cocoa, espresso and baking soda. Set aside. In a large bowl or kitchen aid bowl, cream together butter, both sugars, and vanilla. Add one egg at a time until fully blended. On low speed add flour mixture. Add chocolates and nuts.
  3. Using a teaspoon place a heaping spoonful on an ungreased baking sheet or one covered with a Silpat. Bake for 9 minutes. Let cool for 5 minutes, then transfer to a cooling rack.Makes 4 dozen.

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Around My Family Table

Easy Smoked Turkey, Cheese and Mushroom Puff Pastry

When I hear the words puff pastry, I think of a Napoleon, a sweet dish, but this pastry puff is a savory dish and it is oh so easy. It is a perfect appetizer to make when you really want to impress your guests. The great thing is that you can use your imagination and add any ingredients you like. Today, I am using Smoked Turkey, Brie, Provolone, Mushrooms and Dijon Mustard. This is a wonderful recipe that I found  from,” From Isabelle at Home”.
Defrost the puffed pastry and then roll it out on a floured board. After rolling it out, place on parchment paper or a Silpat. Spread 2 tablespoons of Dijon mustard, then  place a layer of turkey, a layer of cheese and then top it off with mushrooms. Roll out the second sheet of  pastry dough.
Brush the beaten egg on the edges of the pastry dough.
Lay the second layer of pastry dough on top. Brush with the egg mixture. Cut the pastry to fit 10″x 12″. Cut slits to allow steam to escape. In honor of it being the Breast Cancer Awareness Month, I have made the ribbon symbol representing this with extra dough.
Voila!! After baking at 450 for 15- 20 minutes.
Let cool for about 5 minutes.
Resist cutting a huge piece while everyone is waiting like I did!
Transfer to a cutting board.
Make any design, ribbon,  stars, clouds…
Notice the Turkey, Cheese and Mushrooms melding together and the puff pastry is a perfect golden brown. Your eyes will roll up and your mouth will say, MMMMM.
Transfer to a serving platter.
Simple and delicious. Bon Appetite!
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  • 1 package ( 2 sheets) Frozen Puff Pastry, defrosted
  • 2 tablespoons Dijon Mustard
  • 1/4 pound Smoked Turkey
  • 1/4 pound Brie and slice of Provolone
  • 1/4 can Mushrooms,drained
  • 1 egg beaten plus 1 tablespoon water, for the egg wash


  1. Preheat oven to 450 degrees.
  2. Place a piece of parchment paper or a Silpat on a large baking sheet.
  3. Lay one sheet of puff pastry on a floured board and roll out to 10 x 12 inches. Place it on a prepared baking sheet and brush the center with mustard, leave a 1″ border. Place a layer of turkey, then a layer of cheese and a layer of mushrooms.
  4. Place the second sheet of puff pastry on the floured board and roll out to 10 by 12 inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges, press together. Brush the top with egg wash, cut slits on top.
  5. Bake for 15-20 minutes until puffed and golden brown. Allow to cool for a couple minutes, serve warm. 

Serves 4
Recipe adapted from From Isabelle at Home and Ina Garten.

This recipe may be found at these amazing blogs:


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Link Party

I have been awarded the Liebster Blog award!!

The Criteria: The Liebster Blog Award is meant to showcase bloggers who have fewer than 200 followers. This is all done in the spirit of pay-it-forward.

The Rules: You must mention and link to the person who awarded you the Liebster, and mention 5 other blogs with fewer than 200 followers you think worthy of the Liebster.

So, thank you to Debz Delicious Meals for giving me the Liebster Blog Award.

The 5 wonderful blogs that I think are more than worthy and I’m passing the Liebster on to:

1. Desserts in My Kitchen 

2. The Domestic Preservation Farmgirls

3. Foodin New England

4. Armstrong Family Fare

5. Hot Pink Apron

Happy Cooking Moore Or Less!!


The Versatile Blogger Award

The Versatile Blogger Award
I was nominated for the Versatile Blogger Award three times!
Lisa @ Lisa’sDinnertimeDish, Nel from The Papercup Kitchen and Lauren Kelly, The Certified Nutritionist are the three wonderful and talented bloggers who so graciously nominated me!

The Rules of this Award Are:

  • Thank and link back to the person who gave you the award.
  •  Share 7 things about yourself
  •  Send it along to 15 other Bloggers and let them know you have awarded them!

Well shiver me timbers! What does shiver me timbers mean? Not sure, but I just felt like saying it! I am just so dang thrilled and excited for being given the Versatile Blogger Award! It’s my lucky Day! Twice!

Seven things you may or may not want to know about me: 

1. I’m a California girl, born and raised. I’m a Valley Girl, Like To- Tal- LEE, Fer Sure, Like Ra-dical. I now live in one of the most beautiful places on earth- MAINE- talk to me in the winter!

2. I met my famous artist husband on top of a mountain watching a sunset.

3. I’m an only child who always wanted a big family. I got that wish! I have lots of kids and grand kids!!

4. I am a Yoga Teacher for children, a Massage Therapist and a Medical Assistant.

5. I have always wanted to write a cookbook. I have been cooking ever since I could reach the toaster and have never stopped and have always loved creating a new dish. I don’t know why everybody isn’t as excited about every meal as I am.

6. I love to dance, anyplace, anytime.It soothes my soul!

7. I have an ear for languages and I can mimic almost anyone.

15 Bloggers that I am nominating this award to because I think they are amazing :
Chef In Disguise

From Cupcakes To Caviar

Mother Thyme

Mia’s Domain

Sunday At The Giacometti’s

That Skinny Chick Can Bake

Baking Bad

Farmhouse Favorites

The Baker Chick

Debz Delicious Meals

The Domestic Preservation Farmgirls

 Serious Food For The Soul

Sugar Bean Bakers

Chocolate, Chocolate And More Chocolate

 Spades and Spoons

Congratulations and happy cooking from MOORE OR LESS COOKING! Nettie

Cloudy Day Blueberry and Apple Pie

It feels like it has been raining for days and when it rains, I bake. It feels like the right thing to do. The creative juices start flowing and the sweets appear. I have been watching the clouds noticing what the shapes look like, a dragon, a cat, a ship, a pie….
Wild Maine Blueberries are tender, small and sweet. Blueberries are one of the most healthiest of foods, full of antioxidants. The leaves and the stems have even more antioxidants, so no need to pull them out. I have been storing away blueberries since August knowing that the season will end.
Use fresh or frozen blueberries for your pie. If you are using frozen, it is not necessary to defrost them completely.
Use 2 cups of blueberries.
2 cups of your favorite tart apples. I like Cortland and McIntosh.
Basic Pastry dough for a 9 inch two – crust pie. Four ingredients, flour, salt, shortening and water.
Cut the shortening in the flour with two knives.
Add flour and sugar to apples and blueberries. Gently toss.
Pile in the blueberry and apple mixture into a lined pie pan.
Dot with butter. Large dots for me!
Cloudy Day pie deserves clouds on top. Beat an egg and brush the top, and bottom of the clouds so that they stay on the pie, brush the egg on to the whole pie.
Bake until pie is bubbling and crust is golden brown, about 60-70 minutes. Cover with foil if pie starts to get too brown.
These clouds look like bunnies or cats or clouds. They taste flaky and yummy.
A slice of Cloudy Day Blueberry and Apple Pie. A slice of life!
This recipe was featured at Joy of Desserts!
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  • Basic pastry dough for 9 inch 2 crust Pie
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 6-7 tablespoons water


  1. Mix flour and salt. 
  2. Cut in shortening with a a pastry blender or two knives. 
  3. Combine lightly only until the mixture resembles very tiny peas. 
  4. Sprinkle water over the flour mixture one tablespoon at a time. 
  5. Mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. 
  6. Roll out on a floured board and floured rolling pin. Makes two crusts.
Cloudy Day Blueberry Apple Pie:

2 cups fresh or frozen blueberries
3 Tablespoons flour
1 cup sugar
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter

Preheat Oven to 425 degrees. Line the pie pan with half the pastry dough. Wash and pick over blueberries if you are using fresh ones; if you are using frozen berries, it is not necessary to defrost them completely. Mix the flour, sugar, salt in a large bowl. Add the blueberries, sliced apples and lemon juice and toss well. Pile the mixture into the lined pie pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top.  Using a cookie cutter make shapes for the top of pie. Beat an egg and brush over top crust, brush bottom and top of shapes. Place on top of cookie sheet. Bake for 10 minutes, then lower heat to 350 degrees and bake for 40-50 minutes or until top is browned. Cover with a sheet of foil if crust gets too brown. Pie will be bubbly and brown when done. Let cool before slicing. Serves 8-10. Recipe adapted from The Fannie Farmer Cookbook.

I’m sharing this post at these fabulous blogs!:

MondayMingle Monday (Add a Pinch), Joy of DessertsTuesday2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy’s Recipe Box). WednesdayCast Party WednesdayMade It On Monday (Lark’s Country Heart), This Chick Cooks.  ThursdaySweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). FridaySweet Tooth Friday (Alli-n-son), I’m Lovin’ it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). SaturdaySweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sundays (Everyday Sisters) A Well Seasoned Life

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Six Sister's Stuff

Baked Beets and Carrots

Root Vegetables are abundant now. This is a simple recipe that you can use with any root vegetable that you have on hand. I am making Baked Beets and Carrots.
Use a bunch of beets, about 4 or 5 beets and a bunch of carrots, about 5 or 6.
Scrub and trim the beets and carrots.
Cut the beets in half. They are gorgeous. I always get so excited seeing the beautiful striations and patterns.
Yes Carrots, you are beautiful too.
Butter a baking dish, a 9 x 12 glass dish works well.
Slice 2 tablespoons of butter.
Sprinkle dots of butter over the vegetables.
Sprinkle Provencal Spices and Grey Coarse Salt over Carrots and Beets.
Cover baking dish with foil. Bake for 90 minutes.
Beets and carrots caramelize and taste very sweet.
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  •  A bunch of beets (4-5 beets)
  • A bunch of carrots (5-6 carrots)
  • Two tablespoons butter
  • Grey Coarse Salt
  • Provencal Spices


  1. Preheat oven to 375 degrees. Butter a baking dish that will hold the beets and carrots in a single layer. Scrub beets and carrots, trim ends.
  2. Place vegetables in a dish and sprinkle with butter, salt and spices.
  3. Cover with foil and bake for 90 minutes.
  4. If the skins of the beets are tough or unattractive slip them off before serving.
  5. Serves Six. 

Recipe adapted from The Fannie Farmer Cookbook

Wonderful Greek Wedding Soup

I’ve watched the Rachael Ray show a couple hundred times and always say to myself, that recipe looks so great and easy, especially the 30 minute meals. I mean come on! She walks you through each step, holding your hand, it’s gotta be easy. Right? Right! I was so inspired by Deborah has been writing a post, ” Saturday’s with Rachael Ray”. It has been a huge success! Her blog recipes were just in the most recent Rachael Ray Magazine. How great is that! So choosing a recipe for this blog was somewhat nerve wracking, I wanted to choose something really yummy that my family would love and something that would be simple enough that If I really liked it I would make it again. That’s the trick for me. Delicious and Easy, make it over and over. Greek Wedding Soup- I also really like making meals using ingredients that I already have at home. I checked the ingredients for Greek Wedding Soup- I had everything except- ground beef-and since almost every time my husband goes Food Shopping- I kid you not, he picks up Feta Cheese, he has been doing this for years and years, that’s a lot of feta cheese. But wait!! How could it be??? NO FETA CHEESE in the refrigerator—-wait it must be, look, on the top, look on the side, look on the bottom. I really can’t believe it, it’s a living miracle that we don’t have Feta Cheese. Okay- we do now!!!  To make this delicious hearty soup you will need: Chicken Broth, Lamb or Beef, Parsley, Breadcrumbs, Feta Cheese, Egg, Garlic, Oregano, Orzo Pasta, Lemon, Mint.
Pour two containers of Chicken Broth into a Soup Pot. Bring to a boil. Lower the heat and bring to a simmer.
In a bowl combine Beef, half of the parsley, breadcrumbs, feta cheese, egg, garlic and oregano.
For bread crumbs, I tore up small pieces of Rustic Panne Loaf  that was a couple days old.
Use a grater for the garlic. Tear or chop the leaves of the flat parsley.
Add pepper. Feta Cheese can be salty, so add salt to your liking.
The smell of the garlic makes you know this dish will be perfect.
Take off your jewelry and mix up the meat mixture with your hands, don’t be scared, a spoon just doesn’t work as well as  your gorgeous hands, that’s the way Mama did it!
Roll up meat mixture into 1 inch balls. See the pretty parsley and garlic sticking out, push it back in the meatballs if you like!
Place the meatballs into the simmering chicken broth.
Pour in 1 cup of Orzo pasta.
Allow the meatballs and pasta to cook for 8 minutes. Put a lid on it, will you.
Add lemon peel, lemon juice, remaining parsley and mint.
The lemon and mint give this Greek Wedding Soup a delicious, fresh taste.
Soup is simmering.
Perfect! Stir in herbs and taste. As Rachael Ray says, YUM -O. This really is Yum – O if I say so myself.
Perfect soup- even if there isn’t a wedding today, you’ll feel Greek. Hubs said, “Wish I had married a Greek- could of had this all the time.” My response,” Next time Sweetie”.
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  • Two 32 ounce containers ( 8 cups) Chicken broth
  • 3/4 pound ground lamb or beef
  • 2/3 cup finely chopped flat- leaf parsley
  • 1/3 cup bread crumbs
  • 1/4 cup feta cheese
  • 1 large egg
  • 2 cloves garlic, grated or finely chopped
  • Salt and pepper
  • 1 cup Orzo Pasta
  • Grated peel and juice of 1 Lemon
  • 1/3 cup chopped mint leaves


  1. In a deep skillet or Dutch Oven ( I used a Soup Pot), bring chicken broth to a boil and then lower heat and bring to a simmer
  2. Meanwhile, in a large bowl, combine meat, half of the parsley, breadcrumbs, feta, egg, garlic and oregano, season with salt and pepper. Form into 1 inch balls. Add to simmering chicken broth along with the Orzo and cook for 8 minutes. Stir in Lemon Peel, lemon juice, remaining parley and mint
  3. This is a 30 minute Meal.
  4. Makes 6 servings
  5. Adapted from Every Day with Rachael Ray. 

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  2. Saturdays with Rachael Ray @
  6. Around My Family Table

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Easy Maine Chocolate Moose ( Mousse)

In our home, when my children request a dessert, they are appointed to help in creating that dessert. Plus I get to spend quality time with my child and it makes it fun and easier! So, today’s requested dessert is Easy Maine Chocolate Moose (Mousse). You only need six ingredients to make this tasty treat. Heavy Cream, Bittersweet Chocolate, Butter, Eggs, Coffee and Sugar.
Whip the heavy cream until peaks form.
Everything tastes better with heavy cream.
Try to resist sticking your finger in this.
Use a good quality chocolate such as Ghiradelli, it has a high oil content which makes it delicious.
Chop up the chocolate. Taste it to make sure it tastes okay.
Add butter and chocolate to a double boiler.
Add coffee to butter and chocolate.
Keep stirring until blended smooth.
Whip egg whites until foamy, add sugar.
Beat egg whites until peaks form.
To the cooled down chocolate mixture, add egg yolks. Blend.
Add one third of the whipped cream to the chocolate mixture, fold.
Fold in half of the egg whites to the chocolate mixture.Then fold in the rest of the whipped cream.
Fold in the rest of the egg whites.
Gently fold.
Now it really looks like Mousse, not a moose.
Use an icing bag to pipe in Mousse, or just spoon into a pretty glass.
Kids love doing this, they have more patience than I.
Perfect piping of Chocolate Mousse for your pet Moose or yourself. 

This recipe shared at:


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    1. Mingle Mondays(Add a pinch)
    2. Joy of Desserts
    3. 2 Maids a Baking ( 2 Maids a Milking)
    4. Sweetology Tea Party
    5. Mushki Loves my Stuff
    6. Totally Tasty Tuesdays  (Mandy’s Recipe Box)
    7. Cast Party Wednesday  (Lady Behind the Curtain)
    8. Made it on Monday  (Lark’s Country Heart)
    9. This Chick Cooks
    10. The Frugal
    12. Ginger Snap Crafts- Wow me Wednesday
    13. Sweet Temptations
    14. Something Swanky
    15. Tuesday Talent Show- Chef in Training

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