Halloween Chex mix

Here's a fun treat to make with the kids for some Halloween fun! Enjoy!!Ingredients:

8	oz white chocolate baking bars, coarsely chopped
4	cups Corn Chex® or Rice Chex® cereal
2	cups bite-size pretzel twists
1/2	cup raisins
1	cup candy corn
1/4	cup Betty Crocker® orange and black candy decors

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1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.
2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

You can add your own mix-ins to fit your taste, as well!! Possible options: M&M's, peanuts, chocolate or butterscotch chips!

Cowboy Spaghetti

I have actually made this a lot in the last year, but for some reason I have never added it to my blog. So strange!! This is a fun twist to regular spaghetti and has a little bit of a kick to it. My kids actually eat this because they really like pasta! Yeah!!

Ingredients:

1 lb. spaghetti

3 slices of bacon, cooked and chopped

1 lb. ground beef

1 medium onion, chopped

3 cloves of garlic, chopped

1 tsp. salt

1/2 tsp. black pepper

2 tsp. hot sauce (I use the green flavor for a little less spice.)

1 Tbs. worcestershire sauce

¾ cup beef broth

1 can diced tomatoes

1 can tomato sauce

8 oz. cheddar cheese

4 green onions, chopped

Cook spaghetti with salt to al dente. Brown ground beef. Add onion, garlic, salt, pepper, hot sauce, and worcestershire sauce. Add beef broth and deglaze the pan. Cook for 5 to 6 minutes and then stir in tomatoes and tomato sauce. Add hot spaghetti to meat and sauce and combine. Serve pasta with cheese, green onions, and bacon to garnish.

To freeze this recipe, make the sauce as directed and then pour into a freezer-proof container. When you are ready to use it, defrost the sauce, and then cook the spaghetti while the sauce heats up on the stove!! Mix sauce and pasta before serving!!

I doubled this recipe to make for my parents and my family. It lasted us two nights, then Josh taking a medium-size tupperware of it to work, and we still had leftovers for my single siblings to eat when they came over. Next time I will make sure I freeze it!! Enjoy!!

Homemade Biscuit Pizza

Talk about a great way to enjoy pizza and save some serious dough, as in money!! I have made these twice in the last couple of months, and they are a crowd favorite! I can't keep my family from eating them all gone, or maybe i am the one eating it all!!

Ingredients:
1 can of Refrigerated Biscuit Dough, like Pillsbury
Homemade Pizza Sauce (see below)
Grated Cheese, Cheddar or Mozarella
Favorite Pizza Toppings: Pepperoni, olives, sausage, green peppers, pineapple, ham, etc.

Preheat oven to 350 degrees. Pop open the can of biscuits, and take each individually and flatten on a greased cookie sheet. Try to spread out about four to six inches wide. Then place in the oven for about six minutes!

Once that is complete, pull out of oven and spread about a tablespoon of pizza sauce on each mini pizza. Add cheese and then whatever toppings you like. This is where the best part comes....the kids can choose their own toppings and make their own little pizza with their choices. Cook for another 5-10 minutes until cheese is bubbly and crust is a golden brown!!


This is so yummy and I love that I can create my own masterpiece with all of my favorite toppings and my husband and kids get their plain cheese or pepperoni pizzas!! Plus, the dough has a little sweetness to it, which makes it super yummy!!

If you don't have the ingredients for pizza sauce, you can use spaghetti sauce as well!

Pizza Sauce

1 (8 oz.) can tomato sauce

1 tsp. basil

1 ¼ tsp. oregano

1 ¼ tsp. garlic salt

1 tsp. onion powder

Mix together all ingredients and it's ready to go. If you don't like garlic as much, half the amount and then add more if you want!!

I need ideas!!

I know it has been forever since I last posted! No, I did not die, although, some days I felt like I was going to! I am just fighting off the wonderful sickness of pregnancy! Anyways!! Due to the doctors' orders of moderate bed rest, I am on the hunt for super easy recipes or recipes that I can prep ahead of time and freeze until I am ready to use them! I would love your favorite crockpot recipes or really simple, barely any prep time type of recipes. I am super desperate so that I am not on my feet too much and still able to feed the family something good!! Let me know asap!!

Here's my email if it is easier to send them that way....dancinggirl314@gmail.com!!

Thanks everyone!!

Green Beans Al A Mode!

I am not sure what to call these, but it's a fun way to spruce up your greens beans with very little effort.

Fresh green beans
2-3 tablespoons of butter
1-2 tablespoons of sliced almonds

Cook green beans as directed, or to your desire. I like mine with a little crunch left. Melt butter in a small saucepan, add almonds and simmer until toasted. Pour over cooked green beans and mix together. Serve while its hot!!


We made this for some of my parents' friends and the husband couldn't get enough. I have made it several times since and it has been a huge hit. They look so fancy people think you spend forever making them. That is my kind of side dish! Enjoy!

Italian Grilled Cheese Sandwiches

1 loaf French bread, sliced (I would buy two loaves, if you are serving more than four people.)

Provolone cheese, sliced

Mozzarella cheese, sliced

Parmesan cheese

Butter

Garlic salt

Italian seasoning

Tomatoes, sliced (optional)

Marinara sauce

Take 2 slices of the French bread and spread butter on one side of each of them. Sprinkle garlic salt and Italian seasoning on the buttered sides of the bread. Put some provolone, mozzarella, and parmesan cheese on the non-buttered side of one slice. If using tomato, place on top of the cheese and then sprinkle with Italian seasoning. Place remaining slice of bread on top, butter-side up. Spray a frying pan with cooking spray and cook the sandwich on medium-low heat until the cheese is melted and the bread is toasted. Serve with heated marinara sauce for dipping.

This was a huge hit!! My brother and his family showed up while we were in the middle of making these and they loved them as well. We just cooked some without Tomatoes for those who didn't want it. Fun twist on an old classic, and makes us parents feel like we are eating something more exciting than a plain grilled cheese.

Taco-Seasoned Chex Mix

I know what you are saying, I need to keep up with my blog. Doing my best here!! haha! So here's a fun recipe for the week. I found it online when I was searching for the original chex mix recipe. So I decided to try it out. Let's just say I made the half-size and it was gone in a day! Pretty sure it was a success!!

1 1/2	cups Rice Chex® cereal
1 1/2	cups Corn Chex® cereal
1	cup bite-size cheese crackers
1	cup bite-size pretzel twists
1/2	cup salted peanuts
4	teaspoons vegetable oil
1	tablespoon water
1/2	package (1-oz size) Old El Paso® taco seasoning mix (2 tablespoons)

1.	In large microwavable bowl, mix cereals, crackers, pretzels and peanuts.
2.	In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated.
3.	Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased 13x9-inch pan, mix cereals, crackers, pretzels and peanuts. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 45 minutes, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

I did it the oven way because I like the crunchier taste to it. This was a huge hit and we actually doubled it the second time we made it. It was a perfect spicy snack. Try it out!

Navajo (Fry bread) Tacos

This was so yummy. I have been meaning to find a quailty recipe to do navajo tacos and I just haven't been brave enough. The Howcrofts', our old neighbors used to make these all the times with scones and I loved them. The nice thing is for my picky eating daughter, I serve hers with honey, and a bowl of chili on the side.

Ingredients:

2 cups wheat or white flour (I did a batch of each, and everyone ate the white ones. little bit of waste)

4 tsp. baking powder

1 tsp. salt

½-¾ cup water

Oil for frying

Browned ground beef or 1 can chili con carne

Lettuce, tomatoes, onions, shredded cheese, sour cream, etc.

Mix dry ingredients. Slowly mix in water until a nice dough forms. (It’s easier to do this with your hands.) Pull off pieces that are slightly larger than a golf ball and stretch into 5-to 6-inch circles. Fry bread in hot oil, turning to cook both sides. Place on a paper towel to drain off excess oil. Top with desired toppings and enjoy.

I bet you could make these with chili leftovers, so you aren't just eating the same thing two days in a row. But it was totally worth it, as the main reason. Delish!! Thanks, Tiffany!!

Cheese Fondue

I have always enjoyed a good cheese fondue, but I have always felt like it is like a side at a party, not really meant for a usual meal. Thanks to Tiffany, I received this email from her telling about their awesome dinner with cheese fondue. The best part: you can add whatever you want to dip. I did chicken, red potatoes, steamed cauliflower, cubed pieces of french bread, and bell peppers. That covered all the food groups and gives the kids a chance to dip their food. Lots of fun!

Ingredients:

3 cups shredded cheese (parmesan and mozzarella or swiss or cheddar and Monterey jack)

1 Tbs. cornstarch

1 cup milk

1 cup chicken broth

1 (8 oz.) block cream cheese, cubed

½ tsp. salt

¼ tsp. pepper

Toss cheese and cornstarch together. Combine milk and chicken broth in a saucepan over medium heat until warm. Add cream cheese and whisk until smooth, about 5 minutes. Bring to a simmer and add cheese mixture a handful at a time. Add salt and pepper and cook 5 more minutes. Serve immediately with chicken, sausage, bread, peppers, carrots, red potatoes, zucchini, etc.

To prepare chicken, I cut it up into small chunks, sprinkled garlic salt and seasoning salt, threw it on a cookie sheet with cooking spray, and put it in the oven at 350 degrees for 30-45 minutes.

For red potatoes, I cut them up into bite-size pieces, tossed in a bowl with olive oil and some chives, cooked them in the oven for 35 minutes at 350 degrees.

This was a big hit with the family. Everyone loved it, except for the picky eating daughter. But she did eat the choices without the cheese sauce, so it didn't require any extra work for me.

Fruit Pizza

This is a super yummy, super easy dessert or brunch item. I got this from my friend, Kandice. (Miss her!) I tried it out at a cooking group get-together, and I have been wanting to try it forever. My sister-in-law had a birthday so I decided instead of a cake I would attempt this. Hence, why the picture has her name spelled out!! Try it out! The best part is you can pick which fruit you want on it or organize so the picky eaters get their choice. Good Luck!!

INGREDIENTS

1 roll refrigerated sugar cookie dough

1 8 oz package cream cheese, softened

1/3 cup sugar

1/2 tsp vanilla

Your favorite fruits- strawberries, peaches, kiwi, blueberries, raspberries, blackberries, mandarin orange- the possibilities are endless!!!

DIRECTIONS

1.	Heat oven to 350°F. Grease 12-inch pizza pan (I used a regular baking sheet and it didn't cook quite as evenly) or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
2.	Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3.	In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
4.	Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.

Chicken Rolls

I love, love, love this recipe! This is from my mom and is a very old way back in the day recipe!! It is even a favorite for my husband. He would probably eat it every week if I made it enough. haha!

Ingredients:

2 lbs. chicken (four pieces) or two cans of chicken

8 oz. soft cream cheese

1/4 cup melted butter

1/4-1/2 cup green onions

crescent rolls

melted butter

crushed cornflakes

1 can of cream of chicken

Cook four pieces of chicken, let it cool and then shred.

Blend 6 oz. soft cream cheese and ¼ cup melted butter. Chop a batch of green onions from top to bottom and then mix all with the shredded chicken.

Take crescent rolls, fold one corner over and with your finger form into a circle and flatten. Then put a large spoonful of chicken mix into circle and close the circle around the mix. Then dip the ball of chicken stuffing into the melted butter and then cover with corn flake crumbs. Put onto a cookie sheet and cook for 25-30 minutes @ 325 degrees.

Make a chicken gravy or use cream of chicken soup with ½ can of water to pour over rolls before serving.

Crunchy Bread

This recipe is from my friend, Diana. She says "I read on a blog somewhere about French Bread. We all love it but it is hard to use because you have to basically buy the day you are using it." Her solution via. this blog, buy it when it's really cheap and freeze it! That's right, you heard me! I tried this out and I loved the results!

Ingredients:
loaf of french bread
butter or margarine
garlic salt

Cut the bread into slices (like a loaf of bread). Butter the bread on both sides, sprinkle with garlic salt if you want. Then put in on a cookie sheet in the freezer. Once it is frozen transfer to a ziploc bag. Then at dinner time anytime you want Bread with it, pull out number of slices you need and bake or broil until it is desired crunchy level. I did it at 350 for about ten minutes, turning over half way in between and then broiled it for a couple of minutes!


I was lazy and put the bread directly into ziploc bags and it worked fine. Also, I was a little light on the garlic salt, and it could have used more! I am sure you could add herbs of your choice as well.

This was a huge hit and super easy. Plus, if you want to go light on the butter or use something less fattening, you can fix it to your taste. No more wasted bread. Perfect!

Homemade Macaroni and Cheese

>This is from my Mom! It's a classic and I usually always have the ingredients on hand and it's super simple. Oh, and my husband and children love it. At least, normally! The little ones weren't feeling good last night and wouldn't eat anything! But, hey, there are always leftovers for tonight!

3 cups of Macaroni

2 to 3 tablespoons dried onions

1 tsp. salt

¼ tsp. pepper

3 to 4 cups of cheddar cheese (You can use any cheese you prefer)

Thin White Sauce: ( Double or Triple for Mac and cheese)

1 Tablespoon Butter or Margarine

1 tablespoon Flour

1 cup Milk

Cook Macaroni as directed, preferably "Al Dente." Drain and set aside.

To make white sauce, melt butter in medium size pot. Add flour and mix together. Add milk and stir until starts to thicken. I usually triple the thin white sauce, but when I did that last night it turned out as too much. (Maybe it has something to do with Different altitudes from Utah to California.)

Spread half the macaroni on bottom of casserole dish. Sprinkle with half of each: salt, pepper, onions, and cheese.

Repeat the process using the rest of the ingredients.

Pour white sauce over the top and Bake for 30 mins at 375 degrees!

Spanish Rice

We made Cafe Rio Pork last night, and I forgot to buy a packet of spanish rice to whip up with it. Never fear the internet always saves the day. I got this recipe off Recipezaar.com. I have never used their website before but it was the simplest recipe and I had all, or at least, most of the ingredients.

Ingredients:
1 cup uncooked rice
1 medium onion, chopped (I used half of a large onion when i doubled it! We aren't a huge fan of onions!)
2 tablespoons vegetable oil (I used olive oil)
2 1/2 cups water
1 (8 ounce) can tomato sauce
1 small green bell pepper, chopped (We didn't have these on hand, so I left it out!)
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

Directions

In a large skillet, heat the oil over medium heat. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender. (I used half brown rice, half white rice, so it took a little longer to cook.)

This was a huge hit and everyone loved it. I doubled this to feed about ten people and there was plenty left over. The recipe said that it served six, but I am not sure I believe them. Big hit and it was super easy and yummy.

Vegetable Cheddar Sauce

Can't get your little picky eaters (or in my case, big) to eat veggies, especially broccoli? I have been trying to find a cheese sauce to go on top and nothing seems to work or I can't remember to buy the products before hand. I have honestly considered buying the broccoli and cheese frozen selections to get them to eat it. I found a solution without paying the price of those expensive green giant products, with who knows what kind of cheese mixture.

I used my medium white sauce recipe and added about a cup of cheese to it. I just added it right after I added the milk. I used it to pour over the cooked Broccoli and the picky eaters actually ate it!! Yeah! One small step towards success! Check out the white sauce recipe to get all the directions!!

Crash Hot Potatoes

I would love to take credit for these little babies , but I can't!!! I wish I was that creative. I got this recipe from the pioneer woman cooks blog, which I was introduced to by my friend, Diana, via our cooking group. And, yes, Di, I miss that cooking group terribly! It will never be the same I am afraid to say! Anyways back to the recipe...

I have had this recipe in my file waiting to be made and I finally found the perfect time to have them. Oh, and I had a plethora of red potatoes that were a day or two away from turning into pigs food! We were having a fancy date night in a few weeks ago and we made filet mignon and yummy corn, and this added the perfect touch!Ingredients:
Red Potatoes
Olive Oil
Salt
Pepper
Chives, Rosemary, or whatever herb you prefer

Start by boiling a big pot of water. Add in as many potatoes as you prefer. Typically, two to three potatoes per person, depending on what kind of eaters you have. Cook until fork tender. Line a baking sheet with tin foil. (Makes it crispier and saves on clean-up time. Trust me!) Spray with cooking spray or drizzle with lots of olive oil. Place potatoes on baking sheet with space between each. Next, grab your potato masher and gently press down on the potato until it slightly mashes…Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.

Then spread olive oil generously on each using a brush. Sprinkle with salt, pepper, and your herb of choice, and do this generously as well. Then cook for 20-25 minutes in 450 degree oven! You want them nice and crispy! Serve them with all the fixings for a baked potato or eat plain.

These little guys were absolutely delicious!! Super simple and not a whole lot of ingredients! Yeah for that. I tried to fit too many potatoes on one sheet and I couldn't smash them down as far so try to avoid that for extra crispiness!! Also, Check out pioneer woman's blog and see picture by picture editorial. She has some great ideas and awesome recipes!!

White Sauce

This is a great starter for many recipes. It is super easy to make and you can add a lot of fun variations to it. I use the thin sauce for homemade mac and cheese, and the medium sauce for tuna puff pastry.

Thin:
1 tablespoon butter
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup of milk

Medium:
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

Thick:
1/4 cup butter
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

Notice a pattern?? That's right! The butter and flour double the thicker you want the sauce, but the rest stays the same.

Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Return to heat, and heat to boiling, stirring constantly. Once it boils, stir for another minute or so, until it starts to thicken.

Fun variation:
Use medium white sauce, make as directed and add small pieces of ham and hard-boiled eggs, chopped up, to mixture. Pour over toast for a quick breakfast or even a dinner.

Cheesy variation:
Use medium white sauce, make as directed, but add 1/2 cup to a cup of cheese after you have stirred in the milk. Stir til thickened and cheese is melted!

Check out the Tuna Puff Pastry as well. Plus, homemade macaroni and cheese coming soon using this great base!

Tuna Puff Pastry

I know this totally sounds weird, but it so easy and yummy!! My mom used to make this when I was growing up and I loved it. I remember asking my mom for this grand recipe, and it was a lot easier than I thought.

Ingredients:
Medium White Sauce:
2 tablespoons butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup of milk

1 can of Tuna, drained
Frozen Peas
Puff Pastry Shells

Cook puff pastry shells, according to directions on box. If you can't find them, you can use puff pastry sheets, and cut them into nine little squares, or you can pour the mixture right on top of toast! Here's a picture of the shells. They are usually in the frozen dessert section.

To make a medium white sauce, melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Return to heat, and heat to boiling, stirring constantly. Once it boils, stir for another minute or so, until it starts to thicken. Add tuna and a cup or two of peas depending on your preference, and stir until hot.

Peel off top layer of shells, and pull out the center, if there is one. Then pour mixture inside and replace the top layer. If you use the sheets, just pull them apart, using a fork if needed, and pour over bottom layer and replace top. Or go the easiest route and pour it right on toast.


I doubled the white sauce recipe, with only one can of tuna, for four adults and two kids, and had enough for leftovers for two of us for lunch, to give you an idea of the portion size. My kids ate it and the hubby gobbled it up. This is a great recipe to make in a jiffy and your whole dinner is in one pot. Yeah!

Seven-Layer Bean Dip

I know what you are saying, I already have a recipe for this! And even if you don't you could probably make it up without a recipe at all. Trust me this is miles above any seven-layer dip you have ever eaten!

I got this recipe from our favorite next-door neighbors in Provo. Missing them while they enjoy Seattle these days! Anyways!! This recipe adds a subtle flavor that you would not normally find. After I tried this, every other bean dip just tasted bland!

(Oh and don't worry, it's not spicy!)

Ingredients:
2 cans of refried beans with Green Chile and Lime
16 oz container of guacamole dip
16 oz container of sour cream
Taco Seasoning
Olives, Chopped small
2-3 stalks of green onions, sliced
Mexican Blend shredded cheese
Mild Salsa, or pico de gallo (you want this fresh, find in the refrigerated section of the grocery store or make it yourself)

Spread one can of refried beans in an 8x8 or 9x9 casserole dish. Then spread on top of that the guacamole dip. Next, spread out the other can of refried beans. Then mix together sour cream and taco seasoning, add a tablespoon or two, try a taste, and then add more to your liking. Layer that on top. Then sprinkle cheese, olives, and green onions! Drain salsa and then sprinkle over everything. You want to add the first three ingredients and if you are not serving it right away, hold off on the rest of the topping so they don't get soggy!


The key is to buy guacamole dip that is over by the refrigerated salsas in the grocery store. It is a lighter green and it has more of a creamy texture. This helps break-up the bottom layers so it's not super thick and hard to eat. Try it out and let me know how it goes. Remember the key is flavor with this dip.

Thanks Ben and Jess for this awesome dip and the good parties we had with it!!

I added a picture of what the refried beans look like, so you know what to look for!

Chicken Stuffing Casserole

This is a classic from my mom. I have to tell you, however, I planned to make this on Sunday and couldn't find the recipe. My mom was still at church and had left her phone at home. So I guessed!! And I guessed wrong. It was terribly dry and just didn't quite taste right! Never fear! I went out the next day and bought the ingredients again and we made part two of this casserole. This time it worked!! Here's the recipe that turned out...

1 1/2 to 2 lbs of chicken or 4 pieces of chicken
2 boxes stove top stuffing
2 cans cream of chicken soup
1/2 cup of sour cream
1 cup of celery, cut into small pieces

Cook chicken however you prefer. Shred or cut-up into small pieces. Follow directions on box to cook stuffing. Pour two-thirds of the stuffing into casserole dish and press to the bottom. Mix chicken, soup, sour cream and celery together til all chicken is completely coated. Pour over stuffing mixture. Sprinkle the remaining stuffing evenly on top. Cook at 350 degrees for twenty-five to thirty minutes.


My husband actually likes this recipe. He isn't a big fan of celery, but the pieces were big enough that he could pick it out. Always a bonus for him. My daughter wouldn't touch it and when I tried to force her to eat one bite, she gagged and threw up! I know gross image, but frankly I get so tired of her pickiness. But this is definitely an easy recipe and super yummy!! Let me know how it goes.

Whole Wheat Pancakes/waffles

>

(This recipe is from my cousin, Lichelle, again! Yeah!! This is directly from her I just copied and pasted!! I will add my notes below!!)

1 cup whole wheat flour

1 tsp baking powder

1/4¼ tsp salt

1 egg

1 cup of milk

1/4 cup applesauce and oil

Mix dry ingredients. Add egg, milk and applesauce/oil mixture. Beat and cook!

*Food storage idea* Use just under a 1/4 cup powdered milk and 1 cup water instead of milk.

*Time saver idea* Combine dry ingredients in several zip lock baggies, then when you make them, you just have to add wet stuff.

You could also double, triple, etc the recipe and freeze the extras. I like to have them for fast Sunday so I don't have to make breakfast when I am fasting!

I made these for my family on Saturday, and Doubled the recipe. I only had two pancakes left after they had their fair share. My dad doesn't really like pancakes and he gobbled them up. I also, did one batch with applesauce and one batch with oil, and I couldn't tell much of a difference, besides that the applesauce batch smelled better. This is definitely going in the recipe books.

I especially like this recipe because it gives you food storage and freezer idea options. That is something I am always looking for!!

Smashed Caulifower

I know this sounds totally weird, but it was super yummy!! This is another Rachael Ray recipe. I know I was knocking the complication of her recipes but this one actually works really well.

I changed her recipe to fit my needs, but I am giving you both recipes so you can see your options and decide what works best for you.

Rachael's recipe:

• 1 large head cauliflower, cut into florets
• 3 cups chicken stock
• 4 tablespoons butter, cut into pieces
• 1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
• 1/4 cup grated Parmigiano
• Coarse black pepper and salt
• A generous grating nutmeg

Laura's recipe:

1 large head cauliflower, cut into floret
2 cups chicken broth
3 tablespoons butter, cut into pieces
1 cup shredded cheddar cheese (add more cheese depending on desired taste)
1/4 cup grated Parmesan cheese
black pepper and salt
2-3 tablespoons chives (mainly for the color)

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Drain excess liquid. ( I drained it into a glass measuring cup, in case I needed more liquid. Add 3 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Add more broth if the consistency is too sticky! Season the cauliflower with pepper, salt, chives or your choice of seasonings!


I used the cheese I had in the fridge, but you might want to use a sharper cheese for more of a flavor. I almost had to use double to get the right taste. Also, I wish I had used a hand mixer to mash the cauliflower because it didn't quite mash very well with a hand-held masher. This also did not pass my husband's approval because he didn't like the consisitency. However, My dad and Sadee ate two helpings and my mom loved it!

I loved it as well and it was fun to eat cauliflower in a different way. Who knows you might be able to fool your picky eaters! It didn't work for mine, but it was worth it for everyone else!

Catalina Chicken

I am so excited for this post because this is from one of my favorite readers!! Well, it's from my cousin, Lichelle, so maybe I am a little biased, but I love to know that someone is reading my blog and giving me recipes to try.

6-8 pieces of boneless, skinless chicken
1 cup of catalina salad dressing
1 can of cranberry sauce or 2/3 cup Apricot Jam
1 packet of onion soup mix

Place chicken in a 9x13 casserole dish. Mix the rest of the ingredients together. Pour over the chicken. Bake for 45 minutes to an hour at 350 degrees until chicken is cooked through.


When I read my email yesterday, and saw her recipe, I went to the store and bought the ingredients I needed right then and there!! I know kind of silly, but I could not contain my excitement. I doubled the recipe to make enough for four adults and enough for leftovers! My favorite type of recipe! I also, couldn't find apricot jam at our grocery store, so I used cranberry sauce instead.

I know easy right?? When I saw this recipe, I was really worried that the husband wouldn't like this and honestly, I am not sure he was totally honest with me either. Since we live with my parents right now, I get very mixed reviews about the new recipes I try. This is how our evening played out...

John: Wow, this is good. This is delicious. Wow, I can't get enough!
LuAnn: Laura, you have outdone yourself! This is amazing!!
John: What is in this?? It is so good!!
Laura: Josh, what do you think?
Josh: It's okay!

So much for making me feel good!! I guess, I can please the regular people in the world. On a scale of picky-eaters 1-10, and the least picky being a 1!! My dad would be a 0, my mother would be a 4 or 5, and Josh would be a 9! This gives you an idea of how to compare the responses I received!


Coming up later this week: Whole Wheat pancakes that you can make in bulk and store in the freezer until you want it! Yeah! Thanks Lichelle!!

Mexican Lasagna

I was watching food network one day and enjoying Rachel Ray's "thirty-minute meals" show. Now for someone who is an experienced cook, who can handle more than one or two things cooking at a time, and has knives that cut through a penny like butter, her show is perfect for them. For me, there are too many ingredients and too many steps, plus, she has mad chopping skills! However, one day while I was watching her show, I found a recipe of hers that actually worked. I converted it to fit the ingredients I prefer, but it is delicious.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast, available in the packaged meats case or 2 pounds boneless, skinless chicken, cooked and shreddedor cut up into small cubes
  
• 2-3 tablespoons taco seasoning
  
• 1/2 red onion or 1/2 cup green onions, chopped (your preference is what matters, I prefer green and the picky eaters don't mind)
  
• 1 (15-ounce) can black beans, drained
• 1 cup medium or mild heat taco sauce
  
• 1 cup frozen corn kernels
• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Spray pan with PAM or two tablespoons of extra-virgin olive oil. Add chicken and season with taco seasoning and your choice of onions. Let cook together until hot for about 5-10 minutes, depending on your time frame. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil or spray with PAM (my preference). Cut the tortillas in half to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve, as is. You can also top with sour cream, lettuce, or tomatoes.

This is so yummy or as Rachel Ray says "Yummo!" You can use whatever meat you like, ground beef or turkey, or letfover shredded pork or beef. It's your choice. Yeah for that, right? Try it out and let me know what you think.

I would really appreciate feedback. If you don't feel like this recipe is for you, or you are in desperate need of a certain type of recipe, send me a comment and I will find it!

Ground Beef, how I loathe thee!

Okay, so maybe I don't really loathe thee, but i find you terribly inconvenient. Most of my recipes that call for ground beef, you have to pre-cook it before you use it in your recipe. That seriously adds on an extra step and more time than I am willing to spend. Plus, it usually leaves me one more dish to clean at the end of the night. Oh the agony of it all!! Can you feel my pain?

How do I survive...Here's my solution: Buy your ground beef in bulk at sam's club or costco, or when it is discounted at your local grocery store. When you get home, most people I know, separate that red gooey mess into ziploc bags with a pound in each and toss it in the freezer. Do I do that? Nope. I cook it right there all together. Well, I usually cook half at a time and then divide the amount evenly into five or six bags depending on how many pounds I bought.

Also, most recipes have you cook your meat with onions. Solution to that....add dried onions to the beef while you cook it all together and that will save you the time of sauteing those little guys. Plus, no more tears over cut onions.

Then they go into the freezer until I need them again. Pull out of the freezer in the morning when you want to use it or defrost in the microwave when you are ready to start cooking dinner.

This saves so much time and less mess during the week. I sometimes try to plan ahead and if I want to make a meatloaf or something that requires the meat to be raw, I just put some uncooked beef in a bag before cooking the rest. Time saver, I guarantee, and you only have to clean the greasy pot with yucky beef remnants once in a while.

Check out my spaghetti recipe below using pre-cooked ground beef.

Spaghetti, almost homemade!

I just made this last night and it fed six adults and four little children with lots to spare. I know everybody has a spaghetti recipe or they are just good with opening up a bottle of prego and pouring over hot pasta. Dinner is done, right? Well, I was the same way. Then my mom showed me how to make it semi-homemade and it doesn't require a lot of work. Yeah!

Ingredients:
1 lb. cooked ground beef
Spaghetti seasoning packet
Can of diced tomatoes
1 jar of spaghetti sauce

Pull ground beef out of the freezer and defrost in the microwave. Then add to a medium to large size pot. Sprinkle a tablespoon or so of seasoning onto the beef and mix it around and let it cook for a few minutes. You can add more or less depending on how strong you want the flavor. Then add the tomatoes and let that cook for a few minutes. Stir in the jar of spaghetti sauce and heat til it starts to bubble. Serve over pasta.


Pretty dang easy, right? The best part is it freezes really well, so you can use it as another rainy day dinner when you really don't have time to cook. Plus, it has a more homemade taste to it than the basic jar can do for you. Plus, it almost doubles the recipe. More bang for your buck!

Breakfast Pizza

This is a recipe from my friend, Jessica. I have actually made this a lot and it is a top choice with my picky eaters. We usually do it for dinner, even though it's all breakfast foods.

2 dozen rhodes rolls ( I use the biscuits from pillsbury, you know the pop-out cans.)
1 package of hash browns
1 cup grated cheese
1 lb. sausage
1 lb. bacon
3 eggs
2 tbs. milk
salt and pepper

--Set your rolls out to rise for 3 hours, if you choose rhodes. Cook bacon and sausage, and drain.
Flatten rolls like a pizza. (I use a small cookie sheet with sides, so it's more in the shape of a rectangle. That way you don't lose the egg/milk mixture.) Layer on top of biscuits or rolls, hash browns, bacon, sausage and cheese.
Whisk together eggs and milk. Pour over pizza. Pre-heat oven to 350 and cook for 45 minutes with rhodes rolls and twenty to thirty with biscuits!

!!SO DELICIOUS I THINK I WILL GO MAKE THAT RIGHT NOW. THANKS FOR THE INSPIRATION!! --Jessica

Sorry, Jess, if I changed it a little! This is fun to change it up to what fits your family. If you want to be more healthy, use turkey bacon or reduced fat rolls. Or you can add veggies on top. I always served this with fruit on the side, because there is no vegetable that goes with breakfast pizza.

Green, green, green onions!

I always have this problem with green onions. I buy a huge bundle and only use about three or four stalks, and then they go to waste in my fridge. I have also planned meals for a week and knowing that I am going to need green onions for one recipe, I plan the rest of the meals to fit around green onions!! I know it's crazy but I hate to waste them!! But never fail, my sister-in-law saved me one day with her tip.

When you cut up the green onions for a recipe, cut them all up. Place unused green onions in ziploc bags and throw them in the freezer. Next time you need them just pull them out of the freezer, measure how much you need and add them. You don't even need to defrost. Sweet, right? This is also nice when the green onions are super cheap. Stock up, slice them up and then put them away when you need them.

Second tip with green onions: If you cut off the green onions where the white starts, place unused bottoms in a cup. Add some water, give it a few days and they will regrow! Perfect for toppings or a little garnish! Plus, if you grow enough of them, you can cut them up and add to the freezer batches!!

My New Favorite Cooking Tool

Does anyone hate the time it takes to clean off the inside of the crockpot?? Especially, when you accidentally leave the crockpot on after you have taken most of the ingredients out?? It is not fun to spend countless hours soaking the dish and then hoping that the next time you scrub it the chunks will come off.

My solution: Reynolds Slow Cooker Liners!

You just place on of these little babies in the crockpot before you add the ingredients. When you have finished, pull the bag out and toss it! Clean-up done!!

Only downside, you might rip the bag while scooping food out, but it rinses right off. Trust me! Try it you won't regret it!

Freezer-Proof

I added a new section to my food finder for all the things that freeze well. These are nice recipes to have when you need something quick and are low on time. I know a lot of pregnant women try to have back-ups in the freezer for when the baby comes, so this is a great way to stock up on yummy food. Try them out!!

BBQ Chicken Sandwiches

This is a favorite recipe of mine and it is quick and easy!! Just what I love!!

6-8 pieces of skinless, boneless chicken
1 bottle of your favorite BBQ sauce
hamburger buns

Place chicken in the crockpot. Pour bbq sauce over the top. Place the lid on, and cook on low for 6-8 hours or high for at least 4 hours. The longer this cooks the more tender the chicken will become. Just before serving shred and mix until the shredded chicken is covered in sauce. Place on hamburger buns or serve as the main dish with potatoes.

This makes a lot so, of course, you can freeze half of it and save for a rainy day. Just my kind of recipe!!

Oreo Truffles

1 lb Oreo cookies (3 sleeves) ( use any flavor, mint, peanut butter, regular, etc)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavor changes...I've used mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate ( I used white bark with coco mixed in)
1/2 lb white chocolate

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.


I still have yet to attempt to make these little balls of pure happiness, but they taste so amazing. They are fantastic! Thanks Diana for making these over and over again for me to enjoy them!

Cheesy Baked Tortellini

2 cups marinara sauce

1/3 cup mascarpone cheese or whipped cream cheese

1½ tsp. parsley

1½ tsp. thyme

1 pound cheese tortellini

Shredded mozzarella cheese

¼ cup parmesan cheese

Grease an 8x8 inch baking dish. Whisk the sauce, mascarpone cheese, parsley, and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water for 2 minutes. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the baking dish. Top the mixture with mozzarella and parmesan cheese. Cover and bake until warm and the cheese is melted, about 20-30 minutes.

My husband loved this dish. Plus, my picky daughter ate a ton of it! It also tastes more cheesy than marinara sauce!

Thanks to Tiffany again for her recipe. I tend to use a lot of hers!

Chocolate Lover’s Fondue

(Double for a large party)

2 cups hershey’s Chocolate chips
¾ cup light cream or half &half
½ cup sugar

Mix all ingredients together in a medium-size pot and stir until melted. Pour into fondue pot and serve with your choice of fruit, cookies, and/or marshmallows.


You can probably use something besides a fondue pot, it just needs to stay warm so it will continue to be easy to dip food in! This was one of the few recipes I could find that didn't use alcohol. I know crazy to think about, but it doesn't require a lot of ingredients and easy to make.

Vinegar Taffy

2 cups sugar
1/8 tsp. cream of tartar
2 tbsp. butter
½ cup vinegar
Food coloring

Mix all ingredients in medium size pot and cook on low heat until temperature reaches 250 degrees. Stirring sparingly. Pour into a 9x13 casserole dish, that is either buttered or sprayed with Pam. Let cool until able to handle. Then divide into strips and pull until shiny. Cut into bite-size pieces and wrap in wax paper.


I use to make this as a kid all the time. It is a great party favor or treat for friends at Christmas time! Much more fun to do with your kids and husband because they can help with the wrapping and pulling! If you do it by yourself, be prepared for it to take some time!

Red, White and Blue Parfait!

Pound Cake or Angel Food Cake
Blueberries
Strawberries
Bananas
Two little boxes of white chocolate pudding
Cool whip (do not do sugar free)

Make pudding with three cups of milk, Stir til thick.
Cut up cake into squares. Layer half of cake pieces into a tall clear bowl. Pour half of pudding on top, then cool whip after that. Layer fruit on top. Repeat. Then spread another layer of cool whip on the top.


Super Yummy and perfect for summer parties and showers.

Corny Mexican Salad

2 cans black beans, drained and rinsed
1 can mexicorn, drained
1 medium tomatoes, chopped
1 medium avocado, peeled and cubed
½ cup chopped onion
1/3 cup vegetable oil
¼ cup red wine vinegar
½ tsp. salt
½ tsp. hot pepper

In bowl, combine beans, corn, tomato, avocado, and onion.
Whisk together oil, vinegar, salt and hot sauce. Pour over bean mixture and toss to coat. Serve with chips.


This probably should be considered more of a dip, but it is yummy without the chips as well! Thanks to Tiffany for another awesome recipe again!! I love it!

Paprika Potato Salad

This recipe is my favorite because it has a more creamy taste. Plus, my husband hates raw onions, and the only ones he will eat are green onions!

6 medium potatoes
1 cup miracle whip
1 cup mayonnaise
2 tbsp. milk
1 tbs. mustard
1 tsp. salt
¼ tsp. pepper
½ cup chopped green onions
2 tsp. paprika
6 hard-boiled eggs, chopped

Peel potatoes, poke with fork and coat with cooking spray. Bake potatoes in oven for forty-five minutes. Place in refrigerator and let them cool. Peel potatoes and cut into squares.
Mix mayo, miracle whip, add milk until creamy. Add the rest of the ingredients, except eggs, and mix together. Add potatoes and toss until covered. Add eggs and mix together. Sprinkle with paprika and green onions for garnish.


This is a great recipe to do ahead of time and mix the ingredients together right before serving or taking to a party. You can wait to peel the potatoes after they are cooked but it takes a lot more time and effort. Making things easier is my motto!

Homemade Chicken Pot Pie

2 pounds chicken breasts or 2 cans of canned chicken
¼ cup butter
½ cup green onions, finely chopped
3 tbsp. flour
½ tsp. dried oregano or thyme
1 ½ cups chicken broth
½ cup heavy cream
1 bag frozen peas and carrots (16-20 ounces)
½ teaspoon salt
¼ tsp pepper
2 ready-made piecrusts
1 egg yolk, beaten or 1/4 cup butter, melted

Cook chicken and shred. Melt butter in pot. Add onions, and cook, stirring, for three minutes. Whisk in flour and thyme or oregano, cook for 2 minutes. Add broth and cream; whisk until thickened, about three or four minutes longer. Remove from heat; stir in shredded chicken, frozen vegetables, and salt and pepper.
Pre-heat oven to 425 degrees. Fit 1 crust into a 9-inch pie pan. Spoon in the prepared filling.
With a fluted pastry wheel, cut the remaining crust into twelve ½-inch-wide strips. Arrange 6 strips in the same direction on top of pie, twisting dough. Arrange the remaining strips crosswise on the top. Fold the edges under.
Brush the pastry with the beaten egg yolk or melted butter; place the pie on a baking sheet. Bake the pie until crust is golden, about thirty minutes. Let stand for ten minutes before serving.


I have a picky husband and a picky daughter. They both love this and gobble it up! It is definitely more time consuming and it's not an easy fix, but totally worth a little bit of time.
This recipe came from the mail as well! It's funny how good some of those recipes can taste!

French onion Soup

5 cups of sliced onions
2 cans of beef broth
2 cans beef consommé
1 packet of onion soup mix
French bread, sliced
1 cup shredded cheese, any type of white

Combine onions, broth, consommé, and soup mix in crock pot. Cover and cook on high for 4 hours or low for eight hours.
Ladle soup into soup bowls, arranged on a baking sheet. Top each with a slice of bread. Sprinkle with cheese. Broil in the oven until cheese is melted.


This recipe is from Sandra Lee's semi-homemade cookbook. It's a perfect soup for a cold day. Plus, I love crock-pot recipes. You can have dinner cooking and the kitchen cleaned up from all the prep by noon!

Cafe Rio Pork

2-3 pds. Pork shoulder
1 cup brown sugar
1 cup Worcestershire sauce
1 tsp. oregano
1 tsp. ginger
1 tsp. salt
1 tsp. chili powder
2 tbs. dried onions

1 cup brown sugar
1 cup red enchilada sauce

Place pork in crock-pot. Mix the rest of the top half ingredients in a bowl. Pour over Pork. Cook for 6-8 hours on low. 1 hour before serving, drain juices and add bottom two ingredients.

Reserve remaining enchilada sauce and heat over the stove for extra sauce. I also make spanish rice to eat on the side or mixed in with everything!

You can use this meat for tacos/burritos, a salad, or as a main dish!


My friend, Tiffany, passed this on to me, and pretty sure a friend in our ward passed it on to her! It is super simple and makes a ton. It freezes really well, so you can save it for a busy day when you are short on time!

Mom's Famous Meatloaf

2-3 lbs. Hamburger Meat
1 cup milk
1 cup oatmeal
3 eggs
2 tbsp. worchesteshire sauce
1/2c. to ¾ cup dried onions

Mix together in a bowl. Bake for 45 minutes to an hour at 350 degrees. Drain fat. Top with mashed potatoes and cheese. Broil until melted.
You can also substitute cheese and potatoes for a can of chopped tomatoes as a topper!
We usually eat this with ketchup or barbecue sauce, but I tried it with brown gravy the last time we made it and it was super yummy!!


I am sure everyone has a meatloaf recipe, but I enjoy the toppings the most. It adds a little extra to the taste.

Chicken Salad Sandwiches

6 chicken breasts
1 pint sour cream
1 cup mayo
1 1/2 cup red seedless grapes, cut into fourths
1 cup celery, finely chopped
Salt to taste
1 bag slivered almonds
Romaine lettuce
Croissants

Cook chicken @ 400 degrees for 40 minutes, season garlic powder, pepper, and seasoning salt. Cut up into cubes and chill. Bake slivered almonds 350 degrees for 5-10 minutes. Crush with cup.
Mix sour cream, mayo, celery, and grapes. Add almonds. Mix chicken in with mix.
Possible serving idea: Lay lettuce on platter, layer chicken salad on top. Spread grapes around for garnish.


My sister-in-law made this recipe for my daughter's blessing day. Everyone raved and raved about how great it tasted! I have since used it several times and it is always been a hit! It does take a lot of time to prep, but it can all be done the day before and mixed together right before you are ready to serve.

Popeye Pancakes

6 tbs. butter
2 cups flour
2 cups milk
12 eggs
1 tsp. Baking powder
½ tsp. salt

Preheat oven to 400 degrees. Melt butter and put in a 9x13 pan. Cover bottom and sides. Let stand. Mix all ingredients together and add leftover butter from pan. Bake for twenty minutes. Turn off oven and leave in for 5 minutes. Sprinkle with powder sugar and serve with syrup.


These are also called German Pancakes, but you know they turn out the best when you go to turn off the oven and they are popping up super high. Perfect for breakfast, especially to serve a big family or group!

Taco Soup

Taco Soup

2 lbs. lean ground beef
2 onions (diced) (can substitute for dried onions.)
2 cans pinto beans
1 can kidney beans
1 can corn
1 can stewed tomatoes, loosely chopped
2 cans rotel
1 pkg. taco seasoning mix
1 pkg. ranch dressing

Brown beef and onions in skillet. Drain Excess oil. Add all remaining ingredients and bring to a boil. Reduce heat to low and simmer for twenty minutes.
-or-
Add all ingredients to crock-pot and stir together. Cook on low for three to four hours.
Serve with sour cream, chips, grated cheese, green onions, etc.


This recipe came in the mail on the back-side of a real estate ad! I know random, but it was a hit at a soup party. It makes a ton, so if you are feeding a small family of four you might want to half the recipe or plan on freezing half.

Chicken Cordon Bleu

4 chicken breasts
1 bag of shake and bake mix
swiss cheese
ham
cream of chicken soup

This dish is different in that the chicken is not pounded or rolled up. Skinless, boneless chicken breasts are recommended. However many you want or need. Use any type of Shake 'n Bake: Barbecue Glaze, Original, Extra Crispy, or Hot 'n Spicy (recommended).

Heat the oven to 400F°.

Coat the breasts with the Shake 'n Bake, and put them in the oven for 15 minutes. Remove from oven and allow to cool somewhat.

Slice them in half, and add a slice or two of thin ham and a slice of Swiss cheese. Put the other half back on top. Return them to the oven for another 5-10 minutes, until the chicken is fully cooked!

We used the soup as a gravy over top. Just heat on the stove with a 1/2 cup of water. You can also use barbecue sauce or ketchup.

I got this recipe from cooks.com. I changed it to how I like it. When I made it I used six chicken breasts and there was not enough shake n' bake, so make sure you add more shake n' bake if you want more pieces.

Level of Difficulty: Easy