9 Quick & Easy Meals

Last week, we talked about freezing meals for when baby comes. Or just for any old night when you really just don't feel like being in the kitchen.

So, what if you don't have a ton of room in the freezer to make meals ahead? Then what? Or... what about those nights that you, once again, don't feel like being in the kitchen and you've already raided your freezer stash? What are good options for getting in and out of the kitchen relatively quick without a huge fuss?

Below are 9 meal ideas that are simple to throw together and don't leave you hanging out in the kitchen stirring a pot or chopping veggies when you'd much rather be oh... taking a nap.

I will say that Adam went through the archives and complied this list. So not only is it "husband approved", but chances are (unless all someone knows how to do is boil water, and then I'm sorry, but your best hope is some boxed mac n cheese), they can most likely pull these dishes together. That is if you can sweet talk them and bat your eyes until they huff and puff then make their way into the kitchen.

Now, you may be scratching you head a little bit at having lasagna on a "quick" list. But, it's a dish most people are familiar with making and could probably brown some ground beef and boil noodles in their sleep... so it makes the list. And because it's fantastically delicious. You could also add it to your freezer stash if you are so inclined.

So click away below, friends, then get back to that wonderful nap idea.

9 Quick & Easy Meals

Slow Cooker Chicken Caesar Sandwiches	Slow Cooker Soy & Cola Pork Sandwiches	Cream Cheese Lasagna
Easy Cajun Jambalaya	Honey Ginger Chicken Stir Fry	Grilled Smoked Gouda, Bacon, and Granny Smith Sandwiches
White Chili	Spicy Thai Chicken Nuggets	Pesto Tortellini (But honestly, just buy the refrigerated pesto and mix half a tub into one package of boiled tortellini.)

Prepping Freezer Meals

You may have noticed over the course of the past few months that there has been a considerable uptick in baby related things on the site. Mostly sewing and craft related -- sorry to those who come around for the food.

The first 20 weeks or so I truly had no desire what.so.ever. to be in the kitchen making food. I was lucky enough to bypass morning sickness, but I swear I could go to the store and stock up on munchies, then arrive home to not want any part of them, yet still be starving. Just a little frustrating to say the least.

But here we are, at the tail end of the third trimester and things are going to start getting real. Fast. Which means lots of dirty diapers and late late nights. Or more like just 2-hour-round-the-clock-naps. Which also means once again, zero motivation to actually be in the kitchen putzing around.

Instead of leaving it completely on the hubby's shoulders to feed us for the first couple weeks, I've been slowly putting together a few freezer meals here and there to hold us over until I'm ready to get back in the kitchen.

Let's take a sneak peek inside the freezer, shall we? Or, ahem, the deep freeze. We don't want to scare people away by looking into the depths of my regular freezer.

Here is my list of 7 "Not-So Traditional" Freezer Meals:

Okay, so chili might be more on the traditional side, but note that lasagna and other pasta-type casseroles are glaringly absent. I don't typically make heavy pasta casseroles on a day-to-day basis, and I was trying to keep our freezer list as close to our normal eating habits as possible.

Which, is not exactly the easiest thing in the world when the majority of your meals involve fresh veggies or creamy sauces -- things that really don't freeze and come back to life well.

The trickiest thing for me, however, is not exactly prepping the freezer meals, but how exactly to go about cooking them once we're ready to eat. The general rule of thumb is to extend the baking time by 50%. So a dish that requires 1 hour in the oven would now need 1 1/2 hours.

Of my list above, not a single one of them starts frozen (unless you count the tortellini in the soup), so adjustments need to be made for each. To make it easy for you (or my future sleep-deprived self), I went ahead and wrote out all the changes for each dish. Simply click on the picture or title to be taken to the full recipe.

	Tortellini, Kielbasa, & Spinach Soup Freezer Directions: Prepare soup as directed through adding spinach. Once spinach has separated, remove soup from heat and let cool completely. To store, place 2 cups of soup into each gallon-sized freezer ziploc bags. Freeze laying flat. To-Eat Directions: Remove soup from the freezer and place in fridge the night before, or under running water until thawed. Pour soup into a large pot and bring to a boil over high heat. Reduce heat to a simmer and add the tortellini. Simmer for 6 minutes, or until the tortellini is done. Serve topped with Parmesan cheese.
	Red Wine Pork Tenderloin Freezer Directions: Cut the tenderloin in half crosswise. Place the pork halves into a gallon-sized freezer ziploc bag. Add dry soup mix, water, wine, soy sauce, garlic, and pepper to bag. Freeze with bag in an upright position. To-Eat Directions: Place frozen pork and ingredients into a slow cooker. Cook on low for 3 1/2 hours.
	Slow Cooker Chicken & Dumplings Freezer Directions: Place cream of chicken soup, broth, butter, onion, and seasonings in a gallon-sized freezer ziploc bag. Freeze with bag in an upright position. Freeze chicken breasts in a separate gallon-sized freezer bag. To-Eat Directions: Place chicken breasts in a slow cooker with the frozen soup mixture on top. Cook on low for 8 hours. Cut or tear biscuit dough into small pieces, and add to crock pot, pushing down into the liquid. Cover, and cook on high for 2 hours.
	Quick Marinara Sauce Freezer Directions: Prepare recipe as directed. Puree with an immersion blender or by transferring in portions to a regular blender. Let cool completely. Place 1 cup of sauce into quart-sized freezer ziploc bags. Freeze bags flat. To-Eat Directions: Place freezer bags under running water until thawed. Reheat in the microwave or in a small saucepan over medium heat. 1 cup of sauce covers about 8 ounces of pasta.
	Meatballs Freezer Directions: Prepare recipe as directed. Let cool completely. Place meatballs on a cookie sheet so they are not touching. Freeze for a couple hours. Remove from cookie sheets and place in gallon-sized freezer ziploc bags. To-Eat Directions: Heat oven to 325 degrees F. Place meatballs on a cookie sheet; tent with foil. Bake for 15 minutes or until meatballs are heated through.
	Slow Cooker Tomato Soup Freezer Directions: Prepare tomato mixture on the stove-top as directed. Instead of pouring into a slow cooker, pour into a gallon-sized ziploc bag instead. Add the remaining chicken broth, reserved tomato juice, and bay leaves, stirring to combine. Freeze bag in an upright position. To-Eat Directions: Place frozen soup mix in a slow cooker. Cook on low, 6 hours. Remove bay leaves and lower heat to "warm". Puree soup in the slow cooker with an immersion blender until smooth (or transfer in batches to a regular blender, then return to slow cooker). Add the cream, sherry, and cayenne and stir until fully combined. Add additional chicken broth if soup is too thick.
	Chicken & Spinach Enchiladas Freezer Directions: Prepare recipe as directed, stopping before adding sauce to bottom of the 9x13 pan. Instead, add 1/2 cup sauce to the bottom of 2 8x8 foil pans. Place 4 filled and rolled tortillas in each pan. Top each pan with 1/2 cup sauce and 1/2 of the shredded cheese. Cover pans with foil or plastic lid. To-Eat Directions: Preheat oven to 400 degrees F. Bake for 23-30 minutes, or until the cheese is melty and the edges of the tortillas are golden brown (may have to cover with foil if tortillas begin to brown too much). Each pan serves 2.
	Chili Freezer Directions: Prepare your favorite chili recipe all the way through. Instead of simmering for hours or placing in a crockpot, place 2 cups each in gallon-sized ziploc bags. Freeze flat. To-Eat Directions: Thaw your chili overnight in the fridge or under running water. Finish cooking chili as directed by recipe.

One last thing: What's with freezing the bags in an upright or flat position? It kind of depends on how you're going to be preparing said dish. Anything that is remaining frozen and going into the crockpot (or large pot) needs to be frozen so it will actually fit into the pot at the start. (I might have learned this the hard way with soup in a pot over Christmas.) Anything that I'm planning on thawing first before preparing can be frozen flat (lay bags on a cookie sheet to freeze, then stack). Freezing flat can really save you some room in the freezer, but be careful with how full you fill the bags -- the thicker they are, the longer they take to thaw.

What are some of your favorite "non-traditional" freezer foods?

Christmas Dinner

Oh my goodness. 4 days until Christmas. FOUR DAYS. I think I've been in denial.

You would think not, as I've wrapped all the presents, and made all the cookies... but I still feel like it's at least a week off. Maybe two.

While cookies and sweets are staples of the holiday, I suppose we do have to eat. Real food, that is.

Even though we haven't quite settled on our Christmas dinner yet, I've come up with a few ideas for you if you happen to be like me, and totally forgot about the whole "dinner" thing. Since everyone goes about the main meal a little differently, I've come up with two separate menus: one fancy pants menu for those that are looking for an elegant way to serve up dinner, and another with more casual fare.

Christmas Dinner #1

Appetizer - Cheese-Stuffed Mushrooms OR Chestnut Fennel Soup
Entree - Beef Wellington
Side - Mashed-Potato Casserole with Smoked Gouda and Bacon OR Wilted Spinach Salad with Warm Apple Cider and Bacon Dressing

Christmas Dinner #2

Appetizer - Baked Brie OR Spin Dip
Entree - Honey-Glazed Ham
Side - Cheesy Corn Bake AND/OR Honey Yeast Rolls

So... what's on your Christmas Dinner menu?

Holiday Cookie Guide

Feeling a little inundated by cookies? So am I. Or maybe it's just because my last 3 out of 4 posts have been about cookies.

Though that's not necessarily a bad thing.

Of course, I got it in my head to mail cookies out again this year, which is what sparked this little flurry of cookie making. And oh my -- shipping these things are expensive!

On a side note: avoid the post office. Apparently when you tell the post office lady that the packages are FRAGILE - with it written all over - it makes it fair game for her to shake them (in front of you), then throw them into a bin in the back. Lady, I might not be able to see you do it, but I can most definitely hear the loud bang of them hitting the bin from some distance. I didn't just write FRAGILE on them for my health. Grrr.

So... if you received a box of crushed up cookies... my apologies. For going through the post office.

Anyhoo, so apparently I have far too much time on my hands. I might have made a little guide for the cookies. (I see you rolling your eyes over there, but you know you hate getting food and not having a clue what it is, don't deny it.)



I was inspired by the classic box of chocolates. Because heaven forbid I get a coconut covered chocolate. Or you may just find a bunch of fingernail punctures on the bottom of the chocolates to see what's inside. Not that I've ever been guilty of doing that before.

Not only did I include cookies, but I threw in a little baggie of Peppermint Hot Chocolate, too. With a little scrapbooking paper, fancy scissors, and Photoshop, I think they turned out cute. Okay, and maybe a little bit hard to read.



But still.

So, here's my run down on this year's must-have cookies:



Snickerdoodles
Spritz Cookies
Chocolate Crinkles
Swirl Sugar Cookies
Peanut Butter Oreo Cookies
Chocolate Peppermint Kiss Blossoms

I suggest you start at the top and work your way down. Or start anywhere, really. Because I can't rank things when they're all so good. It's a character flaw, I know. That I can deal with -- not having cookies, I can't.

Cider-Roasted Pork Loin for Steph's Virtual Bridal Shower

A couple months ago, my friend Steph from Steph's Bite by Bite announced that her and her fiance had to move up their wedding date by 9 months. I don't know about you, but my wedding planning took a full 9 months or so to get all of it in. I couldn't imagine having to squish it all down to two months! Yet due to circumstances out of their control, they moved the date from June 30, 2012, to October 29, 2011. What a champ! I would want to just throw my hands up and cry. Yet Steph hasn't, and you should really go and check out some of the really awesome (and cute!) wedding ideas she has, as well as all of her mouth-watering sweets and great looking dishes.

With the nuptials coming up right around the corner, Kita from Pass the Sushi came up with the great idea to surprise Steph with a "virtual" bridal shower of food bloggers, featuring great "date night" dishes for those times when they want to kick it up a night a home. Of course I was in.

Steph: Hope your wedding day goes off flawlessly and is everything you wanted! Congrats to you both!

For my "Big Night In" meal, I opted for the appetizer, entree and a side, and dessert route. Whew! Definitely some work, but totally worth it!

First, we start with one of my favorite appetizers of all time -- Spin Dip (better known as Spinach & Artichoke Dip). I may or may not be known to walk into a restaurant and order this solely and an entree. I can neither confirm or deny. However, I am one of those people who do not like mayo, so it took a bit of hunting to find a recipe that looked promising. I think this version proves that mayo is definitely not necessary for this dip, it's fantastic the way it is.

Next, we move to a Cider-Roasted Pork Loin with Pommes Anna. The pork has a nice kick from the peppercorns with a sweetness from the cider reduction -- great for a nice fall or winter evening. Just make sure you brine that sucker for a long, long time to prevent it getting dry while cooking. As for those Pommes Anna, which is supposed to look like a lovely little potato cake with rings of potato slices (not just a heap of potatoes). Well, we'll just say the taste was fantastic. I might have some work to do in the looks department on that dish.

To finish things off, I opted for a fantastically rich Peanut Butter Torte (which can easily be made the day ahead). This delicacy will come next week my friends. Mwahaha. So mean, I know.

Spin Dip

Adapted from: Blog is the New Black

1 1/2 cups whipping cream
1 tablespoon flour
1/4 teaspoon garlic pepper seasoning (such as McCormick's, or make your own)
2 tablespoons Parmesan cheese, grated
2 tablespoons Romano cheese, grated
1 (16 ounce) package frozen spinach, thawed and drained well
1 cup Asiago cheese, grated
1 (14 ounce) can artichoke hearts, drained and chopped

Preheat oven to 350 degrees F. Coat a 1 1/2 quart baking dish with cooking spray; set aside.

In a medium bowl, whisk together cream, flour, garlic pepper, 1 tablespoon Parmesan, and 1 tablespoon Romano. Warm mixture in the microwave in 30 second intervals, stirring between each, until the mixture is hot and slightly thickened. Add spinach, Asiago cheese, and artichokes until well blended. Pour mixture into prepared baking dish and spread evenly across pan. Sprinkle remaining Parmesan and Romano over the top. Bake, uncovered, 15-18 minutes, or until hot and bubbly. Remove from oven and turn heat to broil. Once oven is heated, place under the broiler 3-5 minutes, or until cheese is lightly browned.

Serves: 8 as an appetizer

Cider-Roasted Pork Loin

Adapted from: Cooking Light, October 2004

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
2 pounds boneless pork loin, trimmed
2 cups apple cider
1 teaspoon dried rosemary1 teaspoon dried oregano
1/8 teaspoon ground black pepper

In a large saucepan, bring the first 6 ingredients (through bay leaf) to a boil. Stir until salt dissolves. Remove from heat and cool to room temperature. Pour brine into a large ziploc bag with pork. Seal bag and place in refrigerator for at least 12 hours (preferably overnight). Turn bag occasionally.

Preheat oven to 350 degrees F.

In a small saucepan over medium-high heat, bring 2 cups of cider to a boil. Continue to cook until cider thickens and is reduced to about 1/4 of a cup. Set aside.

Meanwhile, remove pork from bag and discard brine. In a small bowl, combine rosemary, oregano, and 1/8 teaspoon ground black pepper. Rub herb mixture over pork. Place pork on the rack of a broiler pan coated with cooking spray. Bake for 1 hour, or until internal temperature reaches 155 degrees F. During the final 20 minutes of cooking, baste the pork at least twice with the cider reduction. Remove pork from oven and baste pork with cider reduction a third time. Let rest for 10 minutes before serving. Serve with any remaining cider reduction.

Serves: 8

Pommes Anna

Adapted from: Food Network

2 1/2 pounds russet potatoes peeled, placed in a bowl of water
6 tablespoons unsalted butter, melted
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 tablespoon grated Parmesan cheese

Preheat oven to 350 degrees F.

In a small bowl, melt the butter in the microwave in 20 second increments. Once melted, set aside.

Slice potatoes into thin rounds with a mandolin or a very sharp knife. Pat slices dry. Heat a medium non-stick pan over medium heat. Arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Drizzle with 1/3 of melted butter. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg. Repeat twice more, for a total of three layers. Cook potato cake on low 25-30 minutes, or until the bottom potatoes are golden and crisp around the outside. Shake pan several times while cooking to prevent potato cake from sticking.

Using the lid of the pan to hold potatoes in place, pour off the excess butter into a small bowl; reserve. Place the same lid (the same size as the skillet) over the potatoes. Holding the lid in place, flip the pan over (the potatoes should now be on the lid and not in the pan). Pour the reserved butter back into the pan. Slide the potatoes back into the pan, uncooked side down. Place skillet in the oven for 25-30 minutes. Shake the pan several times while baking to keep the potatoes from sticking. Potatoes are done when the bottom is browned and crisp.

Pour off any remaining butter left in the pan. Slide potatoes onto a serving dish and sprinkle with cheese.

Serves: 6 (as a side)

Check back next week for this!

Congrats again Steph!

Check out all the other Date Night Dinners for Steph's Virtual Bridal shower!

Nutrition Facts - Spin Dip
Serving Size 149g
Amount per serving
Calories 176	Calories from fat 113
% Daily Value
Total Fat 12.6g	19%
Saturated Fat 7.8g	39%
Cholesterol 42mg	14%
Sodium 333mg	14%
Total Carbs 8.9g	3%
Fiber 4.0g	16%
Sugars 0.8g
Protein 9.0g
Vitamin A 114%	Vitamin C 36%
Calcium 25%	Iron 13%

Nutrition Facts - Cider-Roasted Pork Loin*
Amount per serving
Calories 200	Calories from fat 60
% Daily Value
Total Fat 6.6g	10%
Saturated Fat 2.2g	11%
Cholesterol 67mg	22%
Sodium 419mg	17%
Total Carbs 9.2g	3%
Fiber 0.3g	1%
Protein 24.4g

Nutrition Facts - Pommes Anna
Serving Size 206g
Amount per serving
Calories 237	Calories from fat 108
% Daily Value
Total Fat 12.0g	18%
Saturated Fat 7.5g	37%
Cholesterol 31mg	10%
Sodium 687mg	29%
Total Carbs 29.9g	10%
Fiber 4.6g	18%
Sugars 2.2g
Protein 3.6g
Vitamin A 7%	Vitamin C 62%
Calcium 3%	Iron 6%

*Nutrition Facts from Cooking Light

Foodbuzz 24x24: Summer's End Beer Tasting Party

Every month, Foodbuzz selects 24 featured publishers to host parties all around the globe that all happen on the same day. I would like to thank Foodbuzz for including me in this month's 24x24.

Hot dogs, hamburgers, and a nice cold brew. It's the quintessential summer party fare.

But a hot dog topped with ketchup and mustard can get old after oooh, the second go around, so why not switch things up a bit and make it interesting? And while we're at it, why don't we go outside the box on the beer, too?

It'll be the perfect way to wrap up the summer. Trust me.

If you've been following my blog for any length of time, you may remember Adam and I co-hosted a beer tasting back in the fall. It was a small get together of 8-10 people, but we had an absolute blast and decided we wanted to do it again, this time with a much larger crowd.

The concept is simple. A 6-pack gets your guest and significant other in the door.

To ensure variety, we created 4 beer categories, then assigned each person (or couple) to bring beer from one of those categories. We encouraged them to bring 2 types beer within that category they hadn't tried before or was at least not your run-of-the-mill beer. (So 3 bottles of each kind.)

This technique worked well for our large crowd of almost 2 dozen, although with a smaller group you may want to opt for more types of beer per person/couple (such as 2 bottles of 3 kinds of beer) or fewer categories.

Now, this may seem somewhat silly and trivial, but I think tasting cups are crucial for a tasting party. First and foremost, tasting cups ensure that no one gets stuck with an entire bottle of a beer they really don't like. Secondly, they also cut down on the quantity on beverages consumed by guests as well. This helps to prevent someone drinking too much and getting behind the wheel, or keeping someone back from trying all the beers they want because they know they have to drive later.* These cups don't have to be anything fancy. Simple 3 ounce plastic bathroom cups work just fine (and they look like disposable shot glasses, bonus!), and they're fairly cheap.

Now it's not a party unless there's some kind of food involved. Although straight forward hot dogs would be by far the easiest thing to serve, I apparently have some kind of "must-be-over-the-top" bug and went with the hot dog bar.

Over the past year, I've made a few different kinds of what I call "fancy-pants" hot dogs, and have been really surprised at how tasty each was, especially since I'm not a big hot dog person. I decided to feature each of these hot dogs plus a new one.

Manchego Cheese & Garlic Dogs
Poblano, Pepper Jack, & Tomatillo Dogs
Cheddar Dogs with Cider-Braised Leeks & Apples
Beer-Braised Dogs with Sauerkraut

Of course, conspicuously absent on the table were your classic standbys -- no ketchup or yellow mustard. And what would you know, people didn't seem to miss them at all. :)

Since you really probably shouldn't stuff yourself full of just hot dogs, we also had two side accompaniments:

Pesto Pretzel Roll-Ups
Grilled Corn on the Cob with:
Smoked Paprika Butter
Jalapeno Butter
Herbed Butter
Plain Butter

along with two "palate cleansers" for people to munch on between beer tastings (Homemade Buttered Popcorn and Seasoned Oyster Crackers).

We also had Brownie Burger Cupcakes and a fruit platter set up for those who wanted a little something sweet to finish out the night.

While it may not be at the top of the list, it's also kind of nice to have options other than beer readily available for people to drink (especially if you have guests who don't drink beer). We had wine, water, and Blueberry Lemonade Soda set up by the desserts for those who didn't wish to partake in the beer tasting.

One of my favorite parts of party planning are the tiny little details that often get overlooked but can make a big impact on the overall feel of the party. Right now is the perfect time to stock up on barbecue-type decor as a ton of it has been put on clearance. (Although another great place for cheap serving platters, bowls, and such is the Dollar Tree.)

I thought these baskets were absolutely perfect for the theme of the party, though they did pose a bit of an issue for what could be served -- finger foods only.
Baskets: Wegman's ($2.49/6 on clearance!)
Waxed Paper: Michael's

Labels for identifying the various condiments

Notepads for guests to jot down their favorite and least favorite beers
Vistaprint (you can usually search for a coupon code to get these on sale)

Despite a few hiccups in timing the food, everything else went fairly smooth. Our guests were very excited to try new beers, and I'm pretty sure a few of them walked away with some new favorites and a couple they now know to stay away from. I think a couple people turned the corner on their take on hot dogs as well -- going from a "meh" attitude to "oh, these can be good!". And that, my friends, is what I call a success.

*Regardless of how you serve your guests alcohol, please make sure that no one who has had too much to drink drives home. Have a designated driver or a cab company phone number handy.

(Oh, and I have to give a shout out to our friends Corey & Stacey who majorly stepped in and helped us out -- we couldn't have finished everything without you guys!)

Happy Early Easter!

I can't believe Easter is already here. I keep thinking "oh Easter comes really late this year", and suddenly, it's "really late". Time to rustle up some recipes for that infamous Easter dinner.

First things first. You have to start the day out right with a good breakfast. Because it's not like you're going to be chowing down on chocolate bunnies and sugary egg candy later. Um, yeah.

Caramel Rolls

Note, I said "good breakfast", not "good for you breakfast". This might take a few more minutes to put together in the morning, but let me assure you -- it can be done before church, and it is completely worth it. Just don't do the flipping of the rolls in your Sunday best.

Now that we have breakfast out of the way, let's talk Easter dinner/brunch/lunch/whatever.

We always go the traditional ham route, although you certainly don't have to. If you're into splurging on some Honey-Baked Ham, I say go for it, one less thing for you to worry about. I, myself, don't like to spend an arm and a leg on something that's fairly easy to make and tastes almost the exact same. I mean, we're not talking turkey here, these babies are already cooked, all we're really doing is re-heating and flavoring.

Honey-Glazed Ham

And then there are the ominous side dishes. Maybe this part isn't a huge deal for you, but for someone (such as me) who rarely makes them, it can be tough trying to find just the right side to go with the meal, not to mention trying to figure out when everything gets its turn in the oven. Here are a few of my favs:

1. Mashed Potato Casserole with Smoked Gouda and Bacon
2. Creamy Broccoli Bake
3. Honey Yeast Rolls
4. Gougeres
5. Orzo with Creamed Corn Sauce

Last but never least, are the desserts. Sure the kiddos get the baskets full of jelly beans and Reese's eggs, but what is there for the adults? Well, unless you happen to make yourself a basket with that random assortment of Easter candy that just happened to fall into your cart at the grocery store... but I digress. A dessert is still needed in order to finish out this fantastic meal.

I really don't think you can go wrong with any of these:

6. Pistachio Pie
7. Chocolate-Dipped Chocolate Raspberry Cupcakes
8. Cookie 'n' Cream Ice Cream Cone Cupcakes
9. Cake Balls
10. Milky Way Cupcakes
11. Strawberry Basil Lemonade Cupcakes
12. Blueberry, Lemon, and Gingersnap Cheesecake Pudding
13. Tres Leches Cake

Hope everyone has a Happy Easter!


Note:The power cord for my laptop as decided to die on me, thus I am unable to access my pictures and editing software until my new one arrives. Unfortunately, this means no new posts until then. :( (And I will most definitely fix those dang dessert pics once I'm able to upload it to my FTP site rather than a free photo site).