{Knickerbocker Glory}

I don't know if you know this or not, but yesterday was a very important day.

It was Dudley Dursley's birthday.

Ok, first of all, I can hear the non- Harry Potter fans sighing already. "ANOTHER Harry Potter post?"

I'm sorry, I have a problem.

Then, I can hear the fans sighing, saying, "Tina, really? You are celebrating DUDLEY'S birthday??"

Well, no, not really. See, the second chapter of the Sorcerer's Stone/Philosopher's Stone, the one in which we actually MEET Harry, takes place on Dudley's birthday.

For Dud's birthday, they go to the London Zoo.

"They ate in the zoo restaurant, and when Dudley had a tantrum because his knickerbocker glory didn't have enough ice cream on top, Uncle Vernon bought him another one and Harry was allowed to finish the first."  Harry Potter and the Sorcerer's Stone, Chapter 2

I'm totally not making this to celebrate mean ole Diddykins. This is all about Harry. :) It is in this chapter that we are introduced to who he is. It is in this chapter that we start to fall for the messy, black haired, bespectacled orphan.

Now, as an American, I had to wonder, what the heck was a knickerbocker glory? I, of course, googled it. I finally decided it was time to make and post on here.

A Knickerbocker Glory is a fruit and ice cream sundae. I did a lot of reading up on the subject.  I know, I know, I have problems (see above).

It seems it originated in the 1930's as a British Seaside treat. It is served in a tall glass to allow for all the layers. There seems to be no actual right or wrong way to make a Knickerbocker Glory, but traditional ingredients are strawberries, grapes, peaches and bananas along with a fruit sauce. Other fruits can be used, as well as a chocolate sauce, but all are less traditional. They are layered in the glass starting with the fruit, then the ice cream, then the sauce. Repeat. A KBG has at least 2 layers of ice cream. It is topped with "squirter cream" as  the British recipes call for. This would be what we American's know as canned whipped cream. It can then be topped with nuts, if desired, and some form of fancy wafer cookie. Unfortunately, I forgot to buy those, so a Vanilla Wafer had to do. According to recipes, you can use fresh or "tinned" (canned) fruit, fruit cocktail, or a mixture of both. I also forgot to put the cherry on top. Oops. What was I thinking?!

Anyway you slice it, you've got a fruit and ice cream sundae and who can say no to that? Well, Dudley, who obviously wanted more ice cream and less fruit. That's ok though, it worked out well for Harry.

For my KBG, I used sliced strawberries and peaches. I also made a simple strawberry sauce by blending up a few strawberries and adding a bit of sugar (just add to taste).

Sadly, it was over 90 degrees outside yesterday, so my layers kind of melted. It's still pretty though, eh?

Tastes good too!

So, here's a fun new treat to make for pudding (British speak for dessert).

Also, if you, like me, ever wondered just exactly what a Knickerbocker Glory is, now you know.

Read even more here.

Tina

Click HERE to see all my Harry Potter posts.

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Linked up at 30 Handmade Days Pity Party 

Knickerbocker Glory

Ice cream
Fresh or canned fruit
Whipped Cream
Nuts (if desired)
Fruit based ice cream sauce
Cherry
Wafer cookie

Layer fruit, ice cream, sauce, fruit, ice cream sauce in a tall glass.

Top with whipped cream, nuts, cherry, and a wafer cookie

{ Buckeye Cheese Ball }

I think I've mentioned in the past that I'm basically a child in adult clothing.

I have toys. I like dollies. I love stuffed animals. I play video games.

Like  Lego Harry Potter.

I recently, as in last week, discovered that you can play Lego HP ONLINE with a friend.

What, what? It didn't seem like an online game, so I never even really thought about it.

 Also, when I say *I* discovered it, I totally mean the Bean did, and I'm trying to steal his thunder.

Whatevs.

The discovery came about when Darla and I were iMessaging that we had both just booted up Lego HP to play.

I literally typed, "I wish we could play online together".

That was when the Bean flipped the case over and proclaimed that you could!

Wooty woot!

When Darla joined the game, I was in the boy's dorm in Gryffindor Tower.

What did we do? We both, immediately, started jumping on the beds.

So. Mature.

We also like to cast spells at each other, chase each other around, and knock each other down.

Really, folks, we are grown ups. I swear.

We now send each other texts that say things like, "Hey, wanna play Legos?", "I'm all done with my chores, so I can play Legos now!", etc.

It's like we are 5.  Maybe we are.  Adult clothing, remember?

In the words of Chili Davis:

"Growing old is mandatory; growing up is optional."

Playtime is good.

Know what else is good? Buckeye Cheeseball.

Since I was playing Potter and had Potter on my mind, I first thought of Florean Fortescue and the sundaes he gave Harry. However, strawberry and peanut butter do not sound like the best combo. Strawberry and chocolate though? Yes. All yes.

I thought of this recipe after making my  Chocolate Chip Cheeseball.

The Bean has recently discovered that he LOVES it. However, he loves peanut butter and chocolate together even more. I started thinking about my Chocolate Frog filling & by combining it and the Chocolate Chip Cheeseball, this was born.

As I've said before, being from Ohio, anything chocolate and peanut butter gets the automatic BUCKEYE stamp. It's like a law or something I think.

So, Buckeye Cheeseball it is.

This is easy peasy lemon squeezy.

Beat the butter, cream cheese, and brown sugar together for a couple mins. Throw in the rest (except chips) beat a little more. Stir in chips.

TA DONE.

 I took a batch to youth group. I came back with zero.

It was a massive hit.

Oh, gotta, go..

I think I hear a Lego shaped Hogwarts calling my name.

Tina

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Buckeye Cheeseball

recipe by Tina @ Sugar Bean Bakers

1 stick butter, softened

1 package (8 oz) cream cheese, softened*

1/4 cup brown sugar, packed

2 Tablespoons light corn syrup

1 teaspoon vanilla

3/4 cup powdered sugar

1/2 cup chocolate chips**

1 cup creamy peanut butter

Add butter, cream cheese, and brown sugar into a mixing bowl. Beat for a couple minutes until well mixed. Add in the corn syrup, vanilla, peanut butter, & powered sugar. Mix until combined.

Stir in chocolate chips.

Cover and chill for 2 hours, then form into ball, or spoon into serving dish and chill.

Serve with graham crackers, vanilla wafers, chocolate cookies, etc.

Promptly refrigerate leftovers.

*you can use fat free or Neufchâtel cream cheese

they will just result in a different consistancy. I used Neufchâtel for the recipe pictured.

Whole fat cream cheese would have resulted in something that you could shape into a ball better.

**mini chocolate chips are best, but I only had regular size and they work just fine too, cause... chocolate.

{ Nutella Spread & Nutella Cupcakes }

 Blame my friend Darla.

It's all her fault.

These recipes are a direct result of her doing.

You can't blame me, I don't even like Nutella.

Well, they are also a result of my failure, but we won't talk about that.

Alright, fine, we will. The other night, I had an event with my youth group. I decided to make Darla's recipe for Nutella Cream Pies. Then, I, uh... burnt them.

I know, I know, but people, I have failures in the kitchen too. O.F.T.E.N.

I still had more cookies to bake (which I did, which I DIDN'T burn), but it wouldn't be enough.

Then... Light Bulb.

And yes, I totally just typed that in Gru's voice.

I decided to just alter her filling recipe a bit and make.... Nutella Spread.

Here's what I did:

Nutella Spread

6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup marshmallow fluff
3/4 cup Nutella

pinch of salt

Beat the butter until smooth, add in the sugar, then add the vanilla and marshmallow spread, along with the pinch of salt. Lastly, mix in the Nutella. Beat until whippy and smooth.

Serve with Graham Crackers, and cookies like Oreos & Vanilla Wafers. In the photo you'll also see some of the surviving Nutella cookies from Darla's recipe, which are delish- and remember folks, I don't even LIKE Nutella. They have a very light Hazelnut flavor, but a rich chocolatey one.

Now, fast forward two days, and I get a request from one of my Youth Grouppers for Nutella Cupcakes (I always bring treats on Sunday Nights). 

Nutella Cupcakes

I used a boxed chocolate cake mix and beat a 1/2 cup of Nutella right into the batter.

Then, I made a Nutella Marshmallow Buttercream

Nutella Buttercream
Recipe by Tina @ Sugar Bean Bakers*

2 sticks of butter- softened

4 cups of powdered sugar

1 teaspoon of vanilla

2-3 tablespoons heavy cream

1/4 teaspoon salt

1/2 cup of Nutella
1/2 cup marshmallow fluff

2 squares of unsweetened chocolate,
melted, and cooled to room temperature 

First make the buttercream, by beating the butter for 3 minutes. Then slowly add in the sugar and salt. Splash in the vanilla and heavy cream and beat for about a minute, then add the marshmallow fluff. Add in the chocolate and the Nutella and beat. If it's too thick, add in a bit more heavy cream, one tablespoon at a time. Beat unti light and fluffy.

*Adapted from  Darla's Perfect Vanilla Buttercream 

Swirl on to cupcakes & top with sanding sugar. I used pure cane sugar on these.

I actually liked these cupcakes as well. The hazelnut is light here, as well. You can totally taste it, but it's not overpowering. Our youth minister really liked them. I'm not sure how many he ate, but I know it was more than 2!

One of the kids said they tasted like fudge, and hey, that's never a bad thing!

Either of these recipes would be excellent for the upcoming holidays. Great for parties and get togethers.

So, failure sometime equals success. You just never know, do ya!

Tina

{ Festivals, Funnel Cakes, and Deep Fried Twinkies }

This post is brought to you in 3 parts.

1.  Ren Fest

2. Funnel Cakes

3. Deep Fried Twinkies

Shall we go forward?

PART 1

Every year for the last several, the Bean and I have gone to the Renaissance Festival. We love the swashbuckling action, the humor, the costumes, the (sometimes convincing) British accents. The feel of the Festival is just so much fun.

We traveled there yesterday, barely fitting it in this year, as it was the very last day of the event (it runs for 8 weekends Sept-Oct). However, we did make it, and that's what counts.

The Bean, being a thespian, never misses the chance to dress in costume. So, we went. I, in my Hunger Games T-Shirt, and he, as The Dread Pirate Roberts (from our favorite movie!). He's worn the costume before, and people have thought he was Zorro. It was fun being around geeks who knew exactly who he was. "The Dread Pirate Roberts!" they'd  yell. "Inconceivable!" he'd yell back.

GOOD.TIMES.

His girlfriend even walked around with him like that. All day. Willingly.

I've only ever been to Ohio's Ren Fest, of course, but it is a sprawling spread of buildings, games, stages, etc.

There is one thing that always happens at the Ren Fest.

We eat...

PART 2

This year, I decided we should make our own instead.

When I was a teenager, our church used to sell them at a local festival. So, making funnel cakes is not a new experience. It HAD been a 'few' years though.

Please note, this recipe is NOT for small children & everyone should exercise extreme caution with the hot oil.

Funnel Cake Batter

1 Cup Flour

1 Egg

3/4 Cup Milk

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon vanilla

2 Tablespoons sugar*

dash of cinnamon (optional)

*you can use 1 Tablespoon of sugar or no sugar, but I like my cakes a little sweeter. 

In a large bowl, sift together the flour, salt, baking powder, sugar, and cinnamon. 

Then, in a small bowl, beat together the milk and egg. Slowly pour the wet ingredients into the dry.  

Beat in the vanilla. Whisk until well combined. This very much resembles a pancake batter.

In a deep skillet, heat at least 1" of oil to approx. 375 degrees F. I simply use the sizzle test. Drop a bit of batter in, and if it sizzles and rises to the top, it's ready.

Place your finger over the spout of a funnel, and fill it. Over the oil, remove your finger and quickly make circles to form your cake. They need to be tight and together. You can criss cross as well. It does not need to be perfectly circular.

Allow to fry for about 1 minute. Flip and allow that side to fry. Remove to a paper towel covered plate to absorb the oil.

Then, place on a plate, top with powdered sugar, cinnamon sugar, apple pie filling, strawberries, whipped topping, chocolate, etc, etc, etc!!

I like mine with powered sugar & cinnamon sugar. Yum.

But... do you know what you can do with Funnel Cake batter?

You can dip things, and fry them. Yeah, you can!

PART 3
 So, I fried a Twinkie. I've seen these sold at Festivals and Fairs as well. For a crazy price, I might add. All you need to do is make up the Funnel Cake batter & dip away.

Fry, according to the Funnel Cake directions

Remove to paper towel, place on plate, dust with powdered sugar....And... enjoy!

I, actually, was not sold on these. I've heard GREAT things about them, so I was excited to try.

The Bean, however, LOVED them, as did my Sister In Law. She'd had one at a local festival and was not impressed. She said these were delicious though and forgave my niece for telling her last minute that she had to drive her to my house (which is about 25 minutes away from theirs)!

In that case, they must have been good!

I think they would be really amazing with some toppings on them though.

I also, possibly, fried some Oreos.

You weren't here though. You cannot prove it.

Tina

Funnel Cake Batter

1 Cup Flour

1 Egg

3/4 Cup Milk

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon vanilla

2 Tablespoons sugar*

dash of cinnamon (optional)

*you can use 1 Tablespoon of sugar or no sugar, but I like my cakes a little sweeter. 

In a large bowl, sift together the flour, salt, baking powder, sugar, and cinnamon. 

Then, in a small bowl, beat together the milk and egg. Slowly pour the wet ingredients into the dry.  

Beat in the vanilla. Whisk until well combined. This very much resembles a pancake batter.

In a deep skillet, heat at least 1" of oil to approx. 350 degrees F. I simply use the sizzle test. Drop a bit of batter in, and if it sizzles and rises to the top, it's ready. Use extreme caution. IT IS HOT.

Place your finger over the spout of a funnel, and fill it. Over the oil, remove your finger and quickly make circles to form your cake. They need to be tight and together. You can criss cross as well. It does not need to be perfectly circular.

Allow to fry for about 1 minute. Flip and allow that side to fry. Remove to a paper towel covered plate to absorb the oil.

Then, place on a plate, top with powdered sugar, cinnamon sugar, apple pie filling, strawberries, whipped topping, chocolate, etc, etc, etc!!

 To fry Twinkies/Oreos

make batter above, dip Twinkie/Oreo & follow directions from there.

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Michelle's Tasty Creations

{ French Toast Cupcakes }

Honestly, I wasn't even planning to blog this.

Do you all know what See You At the Pole is?

Well, it took place this morning, and as one of our church youth leaders, I was there to support the kids.

And by support, being me, it meant "bring cupcakes!". 

However, it took place at 7 a.m. So, I decided to make one of my favorites: Cinnamon Roll cupcakes by Darla, at Bakingdom. When I opened her site though, I remembered her French Toast Cupcakes.

Hmmm... French Toast, eh?

Ok.

Now, like I said, I wasn't planning to blog this, but after the response I got, I had to.

I have to say myself, I took one bite last night and said "Holy crap, that's amazing!". It was good to know I was not alone in this assessment.

The only thing I did differently was in the icing. I didn't have any pure maple syrup, so I added a teaspoon of maple extract. I also added 1/2 cup of brown sugar and cut back a little on the powdered sugar.

Basically though, what I want you to realize is that these cupcakes are amazering!!!!

My friend, Darla? Genius.

You should go make them. Now.

photo property of Bakingdom

French Toast Cupcakes with Maple Buttercream

You'll thank me, but really, you should thank Darla, since they are, ya  know, kinda her recipe!

Tina

{ Old Fashioned Oatmeal Cake & Firefly }

 If I asked you what a Browncoat was, would you know?

Or would you simply stammer, "Uh... a coat..that is brown?".

If you know the correct answer to this question, I'll scootch over on the couch, cause we are about to become good friends.

"Browncoat" is a nickname for the Independence fighters in Joss Whedon's much loved, but tragically short lived series, Firefly.

Quick aside. I freaking love Joss Whedon.

I mean, Firefly, Buffy The Vampire Slayer, Dr. Horrible's Sing-Along Blog, The Avengers. And.. Hello people, he wrote the screenplay for Toy Story. TOY STORY. Do you hear me??? *I love you Joss* (Don't tell my husband).

As I said, Firefly was short lived, short as in one season. 14 episodes. 14 episodes, however, of goodness.

There is also a movie, Serenity, made some 3 years after the end of the show, but that's another story
(story is, I haven't watched it yet! gasp!).

This is Malcolm (Mal) Reynolds, the captain of the Serenity. 

I have no idea where this photo is actually from, but I assume all copyright belongs to Fox or Joss Whedon
mmmm... Nathan Fillion. 

Ok, a little background here, and this will sound SO weird, but... This show takes place in what seems to be the old west... in outer space.

Confused? Yeah, ok, but 'saucesome. Believe me.

What does any of this have to do with baked goods? Well, my friend Darla of Bakingdom, who is also a rabid fan, asked me if I'd like to team up with her to do a Firefly post. Um. OK!

So, here we are. Today marks the 10th anniversary of the premiere of the show.

Now, 10 years ago I did not watch it. If you were a fan back then, you can blame me as one of the non-watchers and therefore, I am, in part, responsible for the show's demise. Don't rub it in too much though, I blame myself as well. Bad Tina! Bad! BAD!

 I'd like to thank Netflix for allowing me to stream this wonder into my house now though! 

Firefly takes place in 2517 and our planet is now referred to as "Earth That Was".  Food is not easy to come by up there in outer space and they mostly live on artificial proteins and flavorings. Very, very basic.

The cake I decided to make is rustic & quite basic. Now, they would have a hard time coming across the sugars in this cake, and possibly the flour. In episode eight (Out of Gas), when Kaylee makes the Doctor a birthday cake, she mentions that she couldn't find enough flour & that it was mostly made of the same proteins they'd just eaten for dinner.

I don't think I could make ANYTHING delicious from their stores!

Basically, as River once said: "My food is problematic." 

So this is what I've ended up with.

This recipe, like my last, Striped Delight, comes from the Family Cookbook I mentioned.

It's an Oatmeal Cake.

When I told my hubs I was making an Oatmeal Cake, he objected. 

When it was done, he no longer objected. The Bean didn't either. In fact, the Bean went back for seconds.

This is my Mother In Law's recipe, but tweaked a bit.

You'll  need:

Old Fashioned Oatmeal Cake

Cake:

1 1/4 Cups Boiling Water

1 Cup uncooked Quick Oats

1/2 Cup (1 stick) Butter, softened

2 eggs

1 Cup Brown Sugar, packed

1 Cup White Sugar

1/2 teaspoon salt

1 teaspoon Vanilla
1 teaspoon baking soda

1 teaspoon Cinnamon

1 1/3 Cups Flour

dash of Nutmeg

 For Icing:

1/2 stick butter

1 Cup brown sugar

1/4 Cup evaporated milk

Powdered Sugar

Preheat oven to 350 F.

 Measure your oats into a large, heat proof bowl. 

Boil up your water.

Pour over your oats & allow to soak for 15 minutes.

Measure out your cake ingredients and beat together.

After the 15 minutes, your oats will be super thick & sticky, like this.

Add them to your cake mix & beat a couple minutes.

Pour into a greased 9x13 pan & bake for 30 minutes.

While baking, prep your icing.

This is where mother in law and I parted ways. Her icing contains nuts (which I don't like) and coconut (which the hubs and Bean do not like). 

Internet, save me!

And so it did. I found an extremely similar recipe by My Wooden Spoon, yet her icing was much more appealing to us. From her recipe, I also got the idea to add the cinnamon & dash of nutmeg (her's calls for 1/2 teaspoon of nutmeg, but I just wanted a hint).

So, I made her caramely icing.

 Heat the brown sugar, butter, and evaporated milk in a pan. When melted nicely, remove from heat.

 Then add enough powdered sugar to thicken, but still be able to pour. Just throw in a little at a time until you get to a nice consistency. As you can probably see in the photo above, I poked holes into the cake so that the icing would seep into the cake.

YUS.

Pour over hot cake.

Serve warm or cold.

Amazing both ways.

If my picky boys like it, I'm pretty darn sure Mal and the Serenity crew would approve!

Now, go visit Darla and see her AMAZING Mudder's Milk cupcakes!! Chocolate amazingness folks! 

Go see!

photo by Darla of Bakingdom.com

 Bakingdom

Happy Firefly Day!

also not my photo. It's Fox's. Or Joss'. Or someone else's!

Tina

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Somewhat Simple

{ Striped Delight Dessert }

Years and years and.. uh.. years ago, when I was first married, I had the brilliant idea of putting together a Family Cookbook. Both sides of my family submitted recipes, which we then typed together, printed, copied, and then bound put into inexpensive folders & handed out. My mother in law and mom did most of the typing. I didn't have a computer then or even a typewriter! GASP. I can't find the date anywhere in my book, (it's since been put in a nicer binder)  but I believe it was 1994 or 1995. Holy moley.. time, it flies.

This book, while time consuming, really has come in handy over the years. I've often gone to it for family favorites, like, Grammy's Pancakes, Aunt Diana's Corn Casserole, Mom's Homemade Noodles,

Grammy's Strawberry Pie, and much more. The recipe I'm sharing today, and my next, also came from this book.

So, if you are looking for a unique and inexpensive Christmas gift, think of doing something like this. It'd be much easier with today's technology. I wish we'd had the ability to have them printed up in actual hardbound books like they sell at Winkflash, Snapfish, Shutterfly, etc. That'd be an AWESOME gift.

This recipe is from my Sister in Law, Dorothy. She always called it Striped Delight. I've heard it called several things like "Better Than Robert Redford", Eclair Dessert", but most prominent on the internet is the name "Better Than S#x". Yes, I'm a grown up. Yes, I just bleeped out that word. I do not want to show up in any questionable web-searches. LOL. For that reason, I'm sticking with Dorothy's name for it... Striped Delight.

I've never found her EXACT recipe though, but ones very close.

Now, let me tell you a little story. I made this to have tonight when my mother-in-law & grandmother-in-law came over for a little weenie roast (it's somethin' we country folk do, ya know). We'd just gotten everything down to our fire pit, when Luna, our 4 year old Jack Russell decided to go on the lam. 

We searched, yelled, posted to neighbors on Facebook, drove around, yelled, searched more. For over an hour. We'd finally given up and decided if she was going to come back, she'd come back, but there was no way we could find her in the acres and acres and acres of 8 foot tall corn that surround us.

And then, just when we'd given up.. there she was. 

Guess who's never allowed outside the fence again? Yeah, this girl:

So, sorry if the finished dessert photos aren't quite up to par. This little mutt had us all in a tizzy!

Back to the dessert, eh?

Here's what you'll need:

Striped Delight Dessert

Crust:

1 sleeve of Graham Crackers

1/3 Cup Butter, melted

1/4 Cup Sugar

2nd Layer:

1- 8oz Block of Cream Cheese (1/3 less fat & fat free will work, but will result in a softer set)

1 Cup Cool Whip (thawed)

1/4 Cup Sugar

2 Tablespoons Milk

3rd Layer:

2 Small Boxes (4 serving size) Chocolate Pudding, Instant

3 Cups Milk (2% or Vitamin D)

4th Layer:

Remaining Cool Whip

Finely crush graham crackers

Add sugar

Then add melted butter. Mix throughly, and press into a 9x13 dish.

 Chill the crust for 15 minutes.

Prep the 2nd layer by adding cream cheese 1/4 cup sugar & 2 Tablespoons milk to the mixer. Beat until well mixed. Then fold in 1 cup of thawed Cool Whip.

When this is done, it will be thick and delicious. Seriously, try not to eat it ALL.

Spread over chilled crust. Be careful, because your crust may want to peel up a bit.

You'll see crumbs in my layer.

 The third layer is 2 small boxes of instant chocolate pudding & 3 cups of 2% or vitamin D milk.

Beat together until thick (should be a bit thicker than regular 'quick set' method puddings due to using less milk), then spread over the cream cheese layer.

 Just before serving, add the rest of the cool whip to the top. Sprinkle with chocolate chips, toffee bits, drizzled caramel topping, coconut flakes, grated chocolate... the sky is the limit! My guys are kinda boring, so I just did chocolate chips.

Some people can do perfect lovely layers... I am not one of those. Here are my messy  layers

Messy, but delicious.

Did I mention delicious?

Great dessert for a crowd, so perfect for get togethers, pot lucks (do y'all call them pot lucks or carry in dinners?), Easter, Christmas, Thanksgiving, picnics, etc!

Easy, quick, cheap. Yay.

Enjoy!

Tina

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The Real Housewives of Riverton