Edna’s Kitchen Presents: Sweet and Savory

house-pizza-and-buffalo

*recipes featuring wings, pizzas and desserts*

Table of Contents:

Wings:
Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce
Beer-Brined Buffalo Wings
Sticky Ginger Garlic Chicken Wings
Baked Chicken Wings
Hot and Spicy Chicken Wings
Slow-Cooker Mole Chicken Wings

Pizzas:
Mexican Chicken Pizza with Cornmeal Crust
Garlic Butter Crusted Margherita Pizza
Mediterranean Pizza
Buffalo Chicken Beer Bread Pizza
The Cheesy ‘Shroom Pizza
Roasted-Vegetable Pizza

Desserts:
Strawberry Shortcake Poke Bundt Cake
Easy Triple Berry Cake
Layered Fruit Flag Salad
S’mores Brownies
Raspberry Lemonade Cheesecake Bars
Coffee Swirl Yogurt Cake

 

GrilledChickenWings

Wings:

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Ingredients:
Chicken
¼ teaspoon freshly cracked pepper
3 lb chicken wingettes and drummettes
12 slices bacon, cut in half crosswise

Bourbon Sauce
½ cup ketchup
½ cup bourbon
¼ cup packed brown sugar
2 Tablespoons soy sauce
3 cloves garlic, finely chopped
1 teaspoon Dijon mustard
½ teaspoon red pepper flakes

Steps:
Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to the bone (at least 165°F).
Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

Beer-Brined Buffalo Wings

Ingredients:
1 Tablespoon packed brown sugar
1 Tablespoon coarse salt
1 bottle (12 oz) beer
2 lb chicken wings (12)
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons paprika
¼ cup butter
¼ cup red pepper sauce

Steps:
Heat oven to 350°F. Line cookie sheet with foil.
In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut (165°F). If desired, shake extra pepper sauce over wings after baking. Serve with Blue Cheese or Ranch Dressing for dipping.

Sticky Ginger Garlic Chicken Wings

Ingredients:
Glaze
½ cup packed brown sugar
½ cup rice vinegar
2 Tablespoons grated ginger root
1 Tablespoon Sriracha hot chili sauce, or ½ teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
1 Teaspoon soy sauce

Chicken
3 Tablespoons red pepper sauce
2 Tablespoons vegetable oil
½ teaspoon salt
½ teaspoon pepper
5 lb chicken wing drummettes
1 cup all-purpose flour

Steps:
In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
In large bowl, toss chicken with glaze.

Baked Chicken Wings

Ingredients:
2 pounds chicken drummettes (24)
2 Tablespoons honey
2 Tablespoons ketchup
1 Tablespoon red pepper sauce
1 Tablespoon Worcestershire sauce
Paprika
⅔ cup ranch dressing

Steps:
Heat oven to 350°F. Line a jelly roll pan, 15 1/2×10 1/2×1 inch, with aluminum foil. Remove skin from chicken.
Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.
Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with dressing.

Hot and Spicy Chicken Wings

Ingredients:
1 cup cayenne pepper sauce
1 teaspoon garlic salt
24 chicken drummettes
2 Tablespoons butter or margarine
1 cup baking mix
¾ teaspoon onion salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
Blue cheese dressing

Steps:
Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 450°F. Melt butter in jelly roll pan, 15 1/2×10 1/2×1 inch, in oven. Stir together baking mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with baking mix, mixture. Place in single layer in pan.
Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.

Slow-Cooker Mole Chicken Wings

Ingredients:
Chicken
3 lb chicken wingettes and drummettes
½ teaspoon kosher (coarse) salt
¼ teaspoon pepper

Glaze
2 canned chipotle chiles in adobo sauce, finely chopped
1 can (14.5 oz) fire roasted diced tomatoes, well drained
½ small onion, chopped (about ½ cup)
3 Tablespoons honey
1 oz chopped bittersweet chocolate (about 2 Tablespoons)
1 Tablespoon tomato paste
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon kosher (coarse) salt
2 cloves garlic, finely chopped

Toppings
3 Tablespoons roasted salted pepitas (pumpkin seeds)
1 lime, cut into wedges

Steps:
Set oven control to broil. Spray 3 ½ – to 4-quart slow cooker with cooking spray. Spray broiler pan rack with cooking spray. Sprinkle chicken with salt and pepper. Place on rack in pan.
Broil 3 inches from heat 10 to 12 minutes or until browned, turning halfway through broiling time. Place chicken in slow cooker. In a medium bowl, place Glaze ingredients in bowl of food processor. Puree until smooth; about 30 seconds; pour over chicken. Stir to coat.
Cover; cook on Low heat setting 3 hours. Serve with glaze for dipping. Garnish with pepitas and lime wedges.

 

tomato-basil-pizza-recipe

Pizzas:

Mexican Chicken Pizza with Cornmeal Crust

Ingredients:
1 ½ cups all-purpose flour
1 Tablespoon sugar
1 ¼ teaspoons regular active dry yeast
¼ teaspoon coarse (kosher or sea) salt
¾ cup warm water
1 Tablespoon olive oil
⅓ cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend (8 oz)
1 ½ cups shredded cooked chicken
1 can (14.5 oz) fire roasted diced tomatoes or plain diced tomatoes, drained
½ medium yellow bell pepper, chopped (½ cup)
¼ cup sliced green onions (4 medium)
¼ cup chopped fresh cilantro

Steps:
Heat oven to 450°F. In a medium bowl, mix ¾ cup of the flour, sugar, yeast, and salt. Stir in warm water and oil. Beat with an electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in ⅓ cup cornmeal and remaining ¾ cup flour to make a soft dough.
On a lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14×10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
Tips:
Use a rotisserie chicken, shredded for easy topping.

Garlic Butter Crusted Margherita Pizza

Ingredients:
2 teaspoons olive oil
3 cups cherry tomatoes, halved
½ teaspoon chopped roasted garlic or chopped garlic
½ teaspoon salt
1 can refrigerated classic pizza crust
2 Tablespoons butter, softened
1 Tablespoon chopped roasted garlic or chopped garlic
8 oz fresh mozzarella cheese, thinly sliced
¼ cup fresh basil strips

Steps:
Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray; set aside.
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add tomatoes, ½ teaspoon roasted garlic and salt. Reduce heat to medium; cook 10 to 15 minutes or until tomatoes are thickened, stirring frequently. Set aside; cool slightly.
Unroll dough on cookie sheet. Press out dough to 15×10-inch rectangle. In small bowl, mix butter and 1 tablespoon roasted garlic. Spread over dough. Bake 7 minutes; remove from oven.
Evenly distribute tomato mixture over partially baked crust. Top with mozzarella cheese.
Bake 7 to 9 minutes or until cheese is melted and crust is golden brown. Sprinkle basil strips over pizza before serving.

Mediterranean Pizza

Ingredients:
Crust
2 Tablespoons cornmeal
2 ½ cups baking mix
1 package fast-acting dry yeast
½ cup plus 3 Tablespoons warm water (105°F to 115°F)
Topping
½ cup basil pesto
½ cup sun-dried tomatoes in oil, drained, cut into ½ -inch pieces
1 can (14 oz) artichoke hearts, drained, chopped
1 cup shredded mozzarella cheese (4 oz)
1 package (4 oz) crumbled feta cheese (1 cup)

Steps:
Heat oven to 425°F. Lightly grease 15x10x1-inch pan with shortening or cooking spray. Sprinkle with cornmeal, tapping off any excess.
In large bowl, stir baking mix and yeast. Add water; stir until dough leaves side of bowl. On work surface dusted with additional baking mix, lightly knead dough 1 minute. Roll out to 15×10-inch rectangle. Place dough in pan; crimp edges, forming a rim.
Spread pesto over dough. Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.
Bake 12 to 15 minutes or until cheese is melted and crust is golden brown.

Tips:
Look for basil pesto in glass jars in the pasta aisle or in the refrigerated pasta section in plastic containers.
If you’re an olive fan, top the pizza with sliced ripe olives or Greek olives to continue the Mediterranean theme.
Garnish with chopped fresh basil after baking to add more color to this pizza.

Buffalo Chicken Beer Bread Pizza

Ingredients:
Crust
2 cups all-purpose flour
1 Tablespoon sugar
1 package regular active dry yeast
1 teaspoon baking powder
1 teaspoon coarse (kosher or sea) salt
¾ cup lager beer, such as a Boston lager, warmed to 105°F
2 Tablespoons olive oil

Buffalo Chicken Topping
¼ cup Buffalo Wings Sauce
2 Tablespoons lager beer, such as a Boston lager
1 Tablespoon butter, melted
1 ½ cups chopped cooked chicken
1 cup shredded mozzarella cheese (4 oz)
1 cup shredded provolone cheese (4 oz)
⅓ cup crumbled blue cheese
2 Tablespoons sliced green onions (2 medium)

Steps:
Heat oven to 450°F. In a medium bowl, mix 1 cup of the flour, sugar, yeast, baking powder and salt. Stir in ¾ cup beer and the oil. Beat with an electric mixer on low speed 30 seconds, then on High speed 1 minute. Stir in remaining 1 cup flour to make a soft dough.
On a lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 30 minutes.
Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14×10-inch rectangle; prick with fork. Bake for about 10 minutes or until edges just begin to turn brown.
While crust is baking, in a medium bowl, mix wing sauce, 2 tablespoons beer and the melted butter. Add chicken, and toss to coat.
Remove crust from oven. In a small bowl, mix shredded mozzarella and provolone cheese. Sprinkle crust with 1 cup of the cheese mixture. Top with chicken mixture; sprinkle with remaining 1 cup cheese mixture and the blue cheese. Return to oven; bake 8 to 10 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with green onions.

The Cheesy ‘Shroom Pizza

Ingredients:
1 can (13.8 oz) refrigerated classic pizza crust
1 Tablespoon olive oil
½ clove garlic, finely chopped
1 ½ cups shredded Gruyère cheese (6 oz)
½ cup whole milk ricotta cheese
1 cup sliced fresh shiitake mushrooms
1 cup sliced fresh baby portabella mushrooms
½ cup freshly grated Parmesan cheese
Fresh basil leaves, if desired

Steps:
Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan.
Bake 8 to 10 minutes or until light golden brown.
Meanwhile, in a small bowl, beat oil and garlic with whisk. Brush oil mixture on top of partially baked crust. Top with Gruyère cheese. Drop dollops of ricotta cheese by teaspoonfuls on top. Top with mushrooms; sprinkle with Parmesan cheese.
Bake 10 to 12 minutes longer or until cheese is melted and lightly golden brown. Garnish with fresh basil.

Roasted-Vegetable Pizza

Ingredients:
1 medium bell pepper, cut lengthwise into eighths
1 medium yellow summer squash, cut into ¼ -inch slices
½ small eggplant, cut into ¼ -inch slices
1 package (8 ounces) whole fresh mushrooms, cut in half
2 Tablespoons roasted garlic-flavored or regular vegetable oil
½ teaspoon salt
¼ teaspoon pepper
1 package (10 ounces) ready-to-serve thin pizza crust
1 cup shredded provolone cheese (4 ounces)
1 tablespoon fresh basil leaves

Steps:
Heat oven to 425°F. Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray.
Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
Place pizza crust on ungreased cookie sheet. Sprinkle with ½ cup of the cheese. Top with vegetables. Sprinkle with remaining ½ cup cheese.
Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.

Tips:
Roast the vegetables for this recipe ahead of time and refrigerate until needed.

 

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Desserts:

Strawberry Shortcake Poke Bundt Cake

Ingredients:

Cake
1 box yellow cake mix
1 cup milk
4 oz cream cheese, softened
3 eggs

Strawberry Poke Mixture
1 ½ cups sliced fresh strawberries
¼ cup granulated sugar
2 teaspoons lemon juice

Cream Cheese Glaze
¾ cups powdered sugar
2 Tablespoons butter, softened
1 oz cream cheese, softened
1 to 2 Tablespoons milk
¼ teaspoon vanilla

Garnish
1 cup sliced fresh strawberries

Steps:

Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
In large bowl, beat Cake ingredients with an electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
Meanwhile, in a food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at ½ -inch intervals going almost to bottom. Use a wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
In a medium bowl, mix Cream Cheese Glaze ingredients with an electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

Tips:
Slice and refrigerate strawberries ahead of time, and your cake will be ready to garnish when it’s time to serve your guests.
Keep cake refrigerated until ready to serve.

 
Easy Triple Berry Cake

Ingredients:

1 ⅓ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
¾ cup plus 1 teaspoon sugar
⅓ cup butter, melted
⅓ cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 ½ cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
In large bowl, beat ¾ cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining ½ cup berries and 1 teaspoon sugar over top.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Tips:
To make 1 ½ cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place ¾ cup heavy whipping cream and 1 tablespoon powdered sugar in bowl. Beat on low speed until mixture begins to thicken. Add ½ teaspoon vanilla; beat on high speed until soft peaks form.
To ensure success in baking, measure ingredients accurately using the right measuring equipment for the ingredient being measured. For best results, add ingredients in the order they are called for.

 
Layered Fruit Flag Salad

Ingredients:

2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) yogurt lemon burst
1 ½ cups frozen whipped topping, thawed
3 Tablespoons powdered sugar
4 cups cubed (½ to ¾ inch) cantaloupe, well drained
1 ½ pints (3 cups) fresh blueberries
2 cups miniature marshmallows

Steps:

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
In a medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In ungreased 13×9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
If serving salad immediately, add toppings; if salad is refrigerated, add toppings up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Tips:
You could vary this salad to suit your taste. Why not add or substitute red or green grapes, raspberries or honeydew melon? Chopped pecans, walnuts or pitted dates are also delicious in the salad.

 
S’mores Brownies

Ingredients:

1 box (16 oz) original brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
8 graham cracker squares, broken into small pieces
2 bars (1.55 oz each) milk chocolate candy, broken into 1-inch squares

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. After removing the pan from oven, set oven control to broil.
Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully; marshmallows and graham crackers will brown quickly.) Sprinkle with candy. Cool on a cooling rack, about 3 hours until chocolate is set. Cut into 4 rows by 4 rows.

 
Raspberry Lemonade Cheesecake Bars

Ingredients:

Crust
1 pouch sugar cookie mix
½ cup butter, softened
1 egg
1 teaspoon finely grated lemon peel

Filling
2 packages (8 oz each) cream cheese, softened
½ cup sugar
1 Tablespoon finely grated lemon peel
2 eggs
⅓ cup fresh lemon juice
1 cup fresh raspberries

Steps:

Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
In a medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve ¼ cup filling; set aside. Spread remaining filling evenly over cooled crust.
In a small bowl, mash raspberries with fork. Push mixture through small strainer with back of spoon to make ¼ cup raspberry puree. Stir puree into reserved filling. Drop tablespoonfuls raspberry mixture on cream cheese layer. With knife, carefully swirl into top of cream cheese layer.
Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate for about 2 hours or until cooled completely. Cut in 6 rows by 4 rows.

 
Coffee Swirl Yogurt Cake

Ingredients:

2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
½ cup butter or margarine, softened
1 ¼ cups sugar
1 teaspoon vanilla
3 eggs
1 cup plain yogurt
¼ cup international instant coffee mix (any flavor)

Steps:

Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches.
Mix flour, salt, baking soda and baking powder; set aside. Beat butter, sugar and vanilla in large bowl with an electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with yogurt, beating until smooth after each addition.
Remove 1 cup of the batter; stir in dry coffee. Pour half of the plain batter into pan. Drop coffee batter by spoonfuls onto batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

 

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One comment

  1. Megan Hinde · July 8

    Reblogged this on Cch217 and commented:
    Sharing some treats from Edna’s Kitchen 🍏

    Like

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