I like Peanut Butter . . . in Cookies, Candy and licking it off a spoon. I don’t like Peanut Butter . . . on bread. Peanut Butter Chocolate Kiss Cookies are even better! I like this recipe. It’s a cross between chewy & shortbread. Did you know according to the National Peanut Board that . […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • janine (sugarkissed.net) - 05/19/2012 - 6:24 pm

    I have a hubby who loves all things peanut butter… these sound right up his alley!ReplyCancel

  • Suzanne Perazzini - 05/20/2012 - 3:06 am

    I’m the same. Put it in cupcakes or cookies and I will lap it up but never on bread. It’s the same with coffee. I can’t drink it at all – hate the flavor but put it in a cake or dessert and it’s delightful.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 05/20/2012 - 5:31 am

    These have always been one of my favorite cookies. Yum!ReplyCancel

  • christina pyburn - 05/20/2012 - 1:49 pm

    looks yummyReplyCancel

  • CJ at Food Stories - 05/21/2012 - 3:41 pm

    Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!ReplyCancel

  • Sheila - 11/15/2012 - 10:41 am

    Going to try these with my Granddaughter. She has just discovered peanut butter (it’s not used so much here in the UK but still popular)ReplyCancel

  Summer.  I have a love, hate relationship with you. You trick us with sunshine but crowd our days with busy . . . ness. Hah. I snuck cookies in today! So there! I’ve been wanting to try this recipe for quite a while now.  This sweet recipe comes from King Arthur Flour, and what […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Lynn - 05/17/2012 - 8:32 pm

    You had me at “Almond” and “Cloud”. Yum!!!ReplyCancel

  • Suzanne Perazzini - 05/18/2012 - 1:05 am

    I love the sound of all that almond paste in a cookie – quite different.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 05/18/2012 - 3:23 am

    Yum!! These sound so awesome!ReplyCancel

  • Lisa - 05/18/2012 - 6:21 am

    These look divine! I love your instruction “just do it”, I was wondering why press your fingers in the cookies! Will have to try these beauties!
    BTW love your blog!ReplyCancel

    • Jonna - 05/18/2012 - 7:33 am

      Hi Lisa

      I was the same way….I did one tray without the finger press, and they weren’t near as pretty as the ones I pressed!
      JonnaReplyCancel

  • colleen - 05/18/2012 - 6:51 am

    These look so good I seriously am going to the store as soon as my little ones get up so i can buy almond paste to make these.ReplyCancel

  • kelley {Mountain mama cooks} - 05/20/2012 - 7:37 am

    Wow, these look amazing! I just pinned the recipe and can’t wait to try them!ReplyCancel

  • Kate - 07/13/2012 - 5:57 pm

    This is a good way to use up the can of almond paste my husband brought home and I have no clue what to do with. Do these freeze well (or at all)? Thanks.ReplyCancel

  • Debbie Lowe - 12/04/2015 - 4:17 pm

    Love your blog! Found it looking for feedback on the Almond Cloud cookies. Using a food processor worked like a charm! I had purchased the bitter almond oil and the almond flavor is almost overpowering. I think I might substitute vanilla as you did the next time I make them. Thanks!ReplyCancel

  • Valerie Broas - 01/06/2016 - 12:55 pm

    The first time I made these cookies I doubled the recipe and they turned out perfect. I just made another batch and they are chewy:( I used Odense Almond paste for the second batch and had a heck of a time smoothing it out. I won’t use it again. I also subbed vanilla for almond flavor and added 1/4tsp lemon flavor. I wish i could remember the name of the almond paste I used with the first batch. It came in a can.ReplyCancel

  • AnneP - 12/06/2016 - 3:42 pm

    I used a can of almond paste filling from bakery, apparently not the same as almond paste. Cookies taste great, but look more like peanut brittle 🙁ReplyCancel

    • Get Off Your Butt and BAKE - 12/11/2016 - 3:29 pm

      Oh Anne! I’m so sorry.
      The Almond Paste we have here comes mostly in a tube.
      It is really a thick paste consistency.
      Do try again if you get a chance.

      JonnaReplyCancel

It’s Mother’s Day Sunday. Whoopee! My Mom and I think . . . it’s quite over-rated. The two of us are quite alike. We aren’t the flower type, or the jewelry type, unless it a big fat diamond. I think I’d rather have a new pair of jeans or shoes or money honey! Laughing. Not […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Katrina @ Warm Vanilla Sugar - 05/12/2012 - 12:45 pm

    This is so pretty! I love it!ReplyCancel

  • Suzanne Perazzini - 05/13/2012 - 2:38 am

    These look super pretty and so easy to make.ReplyCancel

  • Amanda - 05/13/2012 - 3:18 am

    What a great, simple idea…very tasty too!!

    Could it be adapted with jam?

    AxxReplyCancel

    • Jonna - 05/13/2012 - 6:53 pm

      I’ve used jam before, and it tastes great!
      JonnaReplyCancel

  • Barbara - 05/14/2012 - 10:14 am

    That’s such a cute idea for a party!ReplyCancel

  • Jen @ Jen's Favorite Cookies - 05/14/2012 - 4:27 pm

    How beautiful! Love the blossoms. I love when making these look cute is easy!ReplyCancel

  • cindy - 05/15/2012 - 3:14 pm

    What a fun post. I have some puff pastry in the freezer–instant gratification.
    I want a clean quiet house, good food and a new book. Is that too much to ask??ReplyCancel

  • Lori - 05/17/2012 - 11:09 am

    I made these for Mother’s Day in blackberry and cherry…they were amazing and loved by everyone.ReplyCancel

Of all the posts I’ve ever done . . . I’m most excited about this one. My search for the PERFECT pizza crust is now over! I’m serious now. I’ve probably tried at least 100 different pizza crust recipes. Some were good . . . some were bad . . . but none were worth […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Jane Doiron - 05/07/2012 - 5:26 am

    Jonna, this looks so good! Thanks for another great recipe! Hopefully, my pizza crust search will be over now too! 🙂

    Feel free to link up this recipe to my Melt in Your Mouth Monday Blog Hop!

    http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-blog-hop-64/ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 05/07/2012 - 5:33 am

    I love how easy this is!! Yum!ReplyCancel

  • karen - 05/07/2012 - 7:21 am

    Is there anyway to shorten the rising time. I would either forget that I made it or forget to make it?ReplyCancel

    • Jonna - 05/07/2012 - 9:18 am

      Hi Karen,

      This also works well, because I’ve already put it to the test:
      Turn your oven on and heat it to 170 degrees, then TURN THE OVEN OFF.
      Place a nice thick clean towel on the middle rack of the oven. Place your pizza dough (covered with a lid or saran wrap) on top of the towel.
      AGAIN….Make sure the oven has been turned off. Let it sit inside the warm oven until it has risen fully double.
      Hope this helps,
      JonnaReplyCancel

  • Jen @ Jen's Favorite Cookies - 05/07/2012 - 5:09 pm

    I’m really glad you went to the trouble to test all these pizza dough recipes, because I’m not sure I would have had the patience for it! This one sounds perfect, I can’t wait to try it!ReplyCancel

  • Joy - 05/08/2012 - 8:25 pm

    I’m loving your recipes and your blogs! Made the cheesy potatoes to go with steaks tonight and I’m hooked. I’ll be back to stalk more later…ReplyCancel

  • Lillian - 05/09/2012 - 6:03 pm

    I have this same recipe to make a loaf of ciabatta bread! It’s my favorite bread to make! So easy and so airy! I top my bread dough with olive oil and spices before baking! I’m craving it just thinking about it! It’s called ‘No Knead Bread’…I’ve also seen it called ‘One Minute Bread’.ReplyCancel

  • Brenda Lawson - 05/11/2012 - 10:13 am

    Can’t wait to try this…quick question. What temp. of water did you use? Thanks!ReplyCancel

    • Jonna - 05/11/2012 - 11:45 am

      Just very warm tap water. The same as you would use for any yeast recipe.
      I’m sorry his recipe didn’t give a temp.
      Hope this helps,
      JonnaReplyCancel

  • Charity - 05/17/2012 - 11:17 am

    If you don’t have a pizza peel, covering the bottom of a cookie sheet with cornmeal also works, but I use parchment paper instead. This recipe is very similar to the Artisan Bread I make all the time – can’t wait to try it!ReplyCancel

  • Anita - 06/30/2012 - 10:53 am

    I’ve made this a half-dozen times for my family already – WE LOVE IT. Thank you, thank you, thank you!!

    An extra tip that may help you. I rarely get it made 18 hours in advance, or even a whole day, so I increase the amount of yeast accordingly so it will rise in time for me to prepare it. If I just have a few hours till dinner, I’ll put in up to 1 tsp of yeast, and it turns out great.

    I also prepare the crust and put it on a sheet of aluminum foil sprayed with non-stick spray or parchment paper. Then when I want to bake it I can transfer it back and forth from my counter and the oven pretty easily.ReplyCancel

  • ann - 10/07/2012 - 3:24 pm

    Help, Jonna! I used regular cold filtered tap water to make this batch! Did I fail by not using 100-105 degrees water?
    I could just kick myself for not paying attention. Thank JonnaReplyCancel

    • Get Off Your Butt and BAKE! - 10/07/2012 - 4:09 pm

      Hi Ann,

      With todays yeast, you should still be o.k…BUT it will take much longer for your yeast to work!
      I suggest turning your oven on to the LOWEST TEMPERATURE POSSIBLE…150 to possibly 170 degrees F and let it come to that temp.
      TURN YOUR OVEN OFF, and place a clean kitchen towel over the oven rack. Place your COVERED HEAT RESISTANT BOWL (make sure it’s covered) and place the bowl of dough on top of the clean towel. DO NOT TURN THE OVEN ON NOW! Close the oven door, but leave a slight crack in the door. Just place a spoon handle or something in the door, if it won’t stay slight ajar. Leave the dough in there for a couple of hours until you see some rise in the dough. You could also place in a very warm area of your house, if the sun is shining down on you today. This won’t be quite as fast though. Good luck, unless you killed the yeast, this method should work.

      JonnaReplyCancel

  • Ann - 10/07/2012 - 6:24 pm

    It worked! Thank you Jonna! The dough is rising, slowly but surely. You are a life saver.

    I love your blogs. Your writing is whimsical and the instructions are very thorough.

    Please keep up with the blogging.ReplyCancel

  • jessica - 12/22/2012 - 11:36 am

    Can’t wait to make this next week!!!!ReplyCancel

  • April - 02/15/2016 - 3:04 pm

    I’ve made this recipe many many times and it’s never failed me. It’s so freaking good and impossibly easy to make! I recently got the Baking Steel Griddle, which I preheat for an hour at 550 degrees and then bake the pizza for 7 to 9 minutes on parchment paper (so that the pizza slides in and out of the oven easier). I’ve even made this the same day by just increasing the amount of yeast for a faster rise. If you haven’t made this dough, you really should, you won’t be disappointed.ReplyCancel

    • Get Off Your Butt and BAKE - 02/16/2016 - 2:18 pm

      Hi April

      Thanks so much for letting us know you’ve tried this. We love, love love this pizza dough. Once you try this,
      you really have no need to order out again. It so fast to make, and keep in the fridge for a quick pizza!
      I use a pizza stone, but I will look into the Baking Steel Griddle. The hotter the better!

      Thanks again,

      JonnaReplyCancel

  • renee - 04/09/2016 - 2:43 pm

    like others said, when i make my pizza, i use parchment paper, too. it works wonders for me. i put a bit of flour on the paper, slap the dough on, and work it. then just slide the whole thing onto the stone(easier with a 2 person team). then when done, slide the parchment onto a plate. did you ever try it on the bbq? mmm..ReplyCancel

I have a problem. I buy too many Cookbooks & print off far too many recipes. I really don’t collect anything else but my Cookbook shelves have expanded . . . to non designated Cookbook shelves! One of my favorite books is Down Home with the Neely’s, and I’ve made many of their recipes. They’re […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Katrina @ Warm Vanilla Sugar - 05/01/2012 - 7:25 pm

    Mmm my favorite dip! Yum!ReplyCancel

  • Dottie Wyatt - 05/02/2012 - 3:36 am

    Yes love te Neely’s as well and love a good dip! Several years ago I had given all my cookbooks to my Daughter except a few but for some reason my shelves are full again *_*ReplyCancel

  • jane - 05/02/2012 - 4:46 am

    OMG Jonna…this looks SO GOOD! Love all of your photos!ReplyCancel

  • Jen @ Jen's Favorite Cookies - 05/02/2012 - 10:16 am

    Oh, wow! I absolutely love this stuff, but I’ve never made it at home! It’s usually a good excuse to go out. I might have to try it, now that I’ve seen this. I bet my friends would be impressed, if I had them over and served them this dip!!ReplyCancel

  • MommaMary - 05/02/2012 - 10:44 am

    Well, I like Artichokes and spinach so it looks speeeeetacualar! It went into my recipe box immediately and added needed items to the grocery list. I love the fire roasted chopped tomatoes with peppers, would this mess up the recipe? They seem to add that little extra touch to several recipes that I use them in. What do you think? Thanks for such a great recipe!ReplyCancel

    • Jonna - 05/02/2012 - 6:22 pm

      Hi Mary,
      I think the fire roasted tomatoes would be excellent!
      I can’t use anything too spicy, or my husband won’t touch it.
      He did eat this with me though….it’s good!
      JonnaReplyCancel

  • Heather Sanders - 05/06/2012 - 12:15 pm

    First of all, I have tried 40+ recipes off your site and I have honestly LOVED every single one! I am so glad you have this site and I look forward to your posts. I am especially glad you posted this one! This is one of my favorite appetizers and I didn’t think it would be this easy to make. I did have one question though, I have never cooked anything with artichokes before but in my bountiful baskets this week, I got some artichokes. Have you ever made this with fresh ones and if not, do you think it would work the same?ReplyCancel

  • Heather Sanders - 05/06/2012 - 12:15 pm

    First of all, I have tried 40+ recipes off your site and I have honestly LOVED every single one! I am so glad you have this site and I look forward to your posts. I am especially glad you posted this one! This is one of my favorite appetizers and I didn’t think it would be this easy to make. I did have one question though, I have never cooked anything with artichokes before but in my bountiful baskets this week, I got some artichokes. Have you ever made this with fresh ones and if not, do you think it would work the same?ReplyCancel

  • Natalie - 06/09/2012 - 10:59 pm

    Made this recipe tonight for a party and everyone loved it. I also broke apart French bread to dip as well. Thanks,ReplyCancel

  • Amanda Wilson - 08/25/2012 - 12:41 pm

    This may be a ridiculous question, but if I use fresh spinach leaves, do I cook them down first or will they cook down enough while it simmers? 🙂

    Thanks for these yummy recipes!ReplyCancel

    • Jonna - 08/26/2012 - 5:46 pm

      Hi Amanda,
      As long as you chop the spinach in small pieces, it should be fine!
      Let us all know.
      JonnaReplyCancel

  • Amanda Wilson - 08/31/2012 - 5:26 pm

    Chopping up the spinach into small pieces worked just fine!ReplyCancel

  • Diana Lee - 10/06/2012 - 7:53 am

    Wow, this looks like a great version of one of my favorite dips!ReplyCancel

  • Nomadic Samuel - 10/08/2012 - 12:47 pm

    This looks incredibly delicious. I doubt this dip would last very long in my house 🙂ReplyCancel

  • Melissa - 10/17/2012 - 3:57 pm

    what types of cheese is in the 4 cheese blend?ReplyCancel

  • Angie - 03/26/2013 - 2:17 pm

    WOW I loved this dip!! I made it to bring to my sisters house and everyone loved it so much now I have to bring it to Easter!!ReplyCancel

  • Susan - 07/31/2013 - 9:03 pm

    Well, my normal self would gobble this right up….my pregnant self (right now) would–or should I say will–DEVOUR it!
    Quick question–if you make one for now and one for later, would this freeze well do you think?
    LOVE your site!!ReplyCancel

  • Patricia - 11/07/2013 - 11:41 am

    The artichoke spinach dip looks very delicious can I prepare it a day ahead and bake it on thanksgiving day?ReplyCancel

  • Patricia - 11/09/2013 - 5:55 pm

    Thank you very much for your quick reply concerning the spinach artichoke dip being prepared the day before Thanksgiving. Also, if your familiar with the Neeleys sweet potatoe with coconut casserole and mac and cheese with potatoe chips casserole Can I prepare these two recipes the day before also and your advice to do so?ReplyCancel

    • Get Off Your Butt and BAKE - 11/10/2013 - 5:54 pm

      Hi Patricia,

      I wish I was familiar with these….I really think the sweet potato casserole is one that could be
      prepared ahead as well, then baked the day of.
      The mac and cheese as well…..but don’t put the potato chips on until you plan to bake the Mac and cheese.

      Hope this helps a bit,
      Jonna

      HReplyCancel

  • Patricia - 11/10/2013 - 7:22 pm

    Jonna Thank you for your helpful advice in preparing these two recipes Have a Happy ThanksgivingReplyCancel

  • Patricia - 11/14/2013 - 11:47 am

    Hi Jonna I may want to have shrimp ceviche along with the Neeleys spinach artichoke dip however, to not serve two appetizers with tomatoes and green chile, can I leave out the can of Rotel in the dip ? Will the consistency be ok or should I substitute with another ingredient? Any suggestions?ReplyCancel

  • Suzanne - 12/31/2013 - 4:10 pm

    Jonna, I just made this for New Year’s Eve tonight. It’s YUMMY! So glad I made it. It will be my dinner. I can’t wait to eat it. My family loves the Applebee’s version. This is just as good or even better! And it’s gluten free since I used a different flour. My son can’t have gluten. Thanks so much!ReplyCancel

Sometimes the simple things are the best things. For example . . . I love Marshmallow Rice Crispy Treats. My kids love the Peanut Butter Variety. Both are really simple but delicious. A long long time ago, I posted the Scotcharoo recipe, but decided I would shake things up today. I figured . . . […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend

 O.k. . . . just wondering, How many of you have read . . . Shades of Grey? I haven’t. Honestly . . . I haven’t. This blog can’t compete with that! Trust me, this will be much sweeter. I think . . . you should make this Caramel Marshmallow popcorn BEFORE you read those […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Katrina @ Warm Vanilla Sugar - 04/26/2012 - 5:52 pm

    This sounds absolutely heavenly! Yum!ReplyCancel

  • RisaG - 04/26/2012 - 7:54 pm

    I haven’t read it. Have no interest in it. Heard it has a lot of S&M in it. Not my style at all. Did you see how Ellen DeGeneres made fun of it today on her show? Or was it yesterday? Anyway, haven’t read it and won’t.

    The popcorn looks amazing. I have to make it. Thanks for sharing.ReplyCancel

  • Traci D. Haley - 04/26/2012 - 9:02 pm

    I started reading the books to see what the hoopla was about… gotta say, everyone who has been making fun of how badly the Twilight books are written? Yeah, they need to focus a little of that over on these books… however, they are quite steamy *fan fan fan*. I’ll probably finish just to see how it ends up (and because it’s super super simply written so it won’t take me but an afternoon)…but yeah, I don’t really get why it’s SOOOOOOOO popular. (Says the Twilight/Harry Potter fangirl… *laugh*)ReplyCancel

  • Jen @ Jen's Favorite Cookies - 04/28/2012 - 7:17 pm

    I haven’t read it either. I’ve had enough fiction for one month. (Call me weird, I just really prefer non-fiction.)
    By the way… caramel marshmallow popcorn? Genius.ReplyCancel

  • Bear - 12/28/2012 - 6:09 am

    Finally! This sounds awesome 🙂 I knew how to make it, but I didn’t have the measurements. Just need a quick easy way 🙂 all these other ways have ” kosher salt” (never heard of) ” corn syrup” “vanilla extract” “bi carb soda” ugh just needed butter sugar and marshmallows! 🙂

    Thanks a bunch, I’ll make this for my brother tomorrow xoxoxReplyCancel

  This is one of my favorite meals. It’s restaurant quality good. It’s also super easy to make. It doesn’t take a good picture though! Maybe you should see it before it’s all dished up! You will just have to take my word on this one. One of my MOST popular posts is the Creamy […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Aimee @ ShugarySweets - 04/19/2012 - 3:06 pm

    Oh my goodness this looks so amazing. And I’m so hungry!ReplyCancel

  • Lillie - 04/19/2012 - 5:03 pm

    This looks delicious! Can you explain that corn cutter thingy? I googled unsuccessfully. By the way, you posted those potatoes exactly two years ago. Freaky. Or maybe you planned it.ReplyCancel

    • Jonna - 04/19/2012 - 5:41 pm

      It is a vegetable cutter with an adjustable blade, so that you can make different widths. I use it to make Homemade potato chips, french fries, etc…you can slice very thick or very very thin!
      Here is a link for anyone interested in buying one. Not very expensive!

      http://www.lehmans.com/store/Kitchen___Helpers_and_Accessories___Utensils_and_Tools___Feemster_rsquo_s_Famous_Vegetable_Slicer___622900?Args=&customField1=W9ReplyCancel

    • Courtney - 09/06/2015 - 12:44 pm

      It’s a mandolin. Used for slicing vegetables, it has an adjustable blade, and is not for beginners. It’s quite easy to seriously cut yourself if you’re new to this particular piece of equipment. Read the manufacturer instructions and use common sense. Keep your fingers away from the blades. Use the guards. Good luck.ReplyCancel

      • Get Off Your Butt and BAKE - 09/06/2015 - 7:24 pm

        Hi Courtney,

        Thank you for your comment. This particular tool I use, is OLD! It was actually called a Corn Cob Cutter!
        My mom in law gave it to me years ago, and it is over 60 years old. Feemster actually called it a Corn Cob Cutter.
        It’s awesome, and I guard it with my life.

        JonnaReplyCancel

  • Desi - 04/20/2012 - 8:39 am

    I was just thinking how amazing that first photo looked, then saw your comment about it not photographing well. I think it looks beautiful! Like, need to get in my belly right now-beautiful!! I always have probs photographing casseroles and potatoes but man this is gorgeous.ReplyCancel

  • Kiah - 04/20/2012 - 4:36 pm

    Can you substitute milk for the heavy cream?ReplyCancel

    • Jonna - 04/20/2012 - 6:24 pm

      Hi Kiah,

      I probably wouldn’t use all milk, but you could do half milk and half cream. You could also use
      all half & half. If you use either of those options, I would probably whisk in a tablespoon or two of flour vigorously
      into the milk/cream mixture.
      Let us know how it turns out.
      JonnaReplyCancel

  • kiah - 04/23/2012 - 7:23 pm

    made it with half cream and half skim milk, it was super delicious. i found one of those mandolin slicer things with the adjustments that cut the potatoes perfectly. $8.00 at TJ MAxx. i almost mixed in some broccoli, it was REALLY yummy. thanks for yet another wonderful recipe.ReplyCancel

  • Kathy Meyer - 04/29/2012 - 7:11 pm

    I would just like to congratulate you on having the best cooking instructions I’ve ever seen on a website, well done!! I’m going to make this recipe tonight!ReplyCancel

  • Tracy - 05/02/2012 - 7:12 am

    AMAZING! I made this for the picky boyfriend last night (My odds of pleasing his taste buds is about 1-50, seriously) This recipe rocked our world last night! Along with a ton of compliments, I recieved a back rub! I wouldn’t change anything about this recipe, unless you felt a need to add some sweet corn into it, but either way this is a hit! (and easy to make, I just bought pre-cooked bacon to speed up the process) Thank you for such a great and easy recipe!DanMyMan thanks you too!ReplyCancel

  • Marion - 05/10/2012 - 1:05 pm

    Your recipes look great! Love the dishes in this photo. Care to share where they were purchased or through what company? Thanks!ReplyCancel

    • Jonna - 05/11/2012 - 11:47 am

      Hi Marion,
      The white plates are from TJmaxx.
      Love that place – everything is priced low!
      JonnaReplyCancel

  • Elizabeth - 05/23/2012 - 10:29 pm

    How many people would you say it could serve? Would it be a full breast per person?ReplyCancel

    • Jonna - 05/24/2012 - 11:18 am

      Hi Elizabeth,
      I would have one Breast per person. I usually put four Breasts in my 9×13 pan.
      If you put in more than that, you really don’t have enough room for the potatoes, cream & cheese.
      If you do 5 to 6 breasts, make sure that your pan is very deep. Corning ware has a great 9×13″ that is ultra deep
      Hope this helps,
      JonnaReplyCancel

  • Brittney - 05/29/2012 - 4:59 pm

    I have made this many times after finding it on your blog. I love it! I was telling my boyfriend about it, guess Im going to have to try it wil bacon now. I cant wait! You have so many amazing recipes. Keep posting! He just moved out and would probably burn water if he had to cook!ReplyCancel

  • Mariah - 06/23/2012 - 3:39 pm

    This dish is the Bomb!ReplyCancel

  • Rachel - 06/23/2012 - 7:07 pm

    Okay….why does moving it to a lower rack make the potatoes brown?

    I have a feeling that the answer to this is going to change some things at my house……. 🙂

    And this looks amazing and my hubby will totally love it!ReplyCancel

  • Amy - 07/24/2012 - 9:15 pm

    Instead of the sliced potatoes I used a bag of frozen shredded hash browns to save time and it came out perfect cooked at the same time and temp.! Very tasty and I’ll be making this again! Thanks!ReplyCancel

  • clare - 02/01/2013 - 4:54 am

    could you use single instead of whipping cream?ReplyCancel

  • Lea - 02/17/2013 - 7:15 pm

    I just made this tonight. This is one of the best recipes I’ve tried in a very long time. Everyone in my family absolutely loved this one!ReplyCancel

  • KATHY - 04/13/2013 - 7:08 pm

    I made this recipe last week for my husband and mother-in-law. It was fabulous!! For the first time in 27 years, babci actually asked me for a recipe!!ReplyCancel

    • Get Off Your Butt and BAKE - 04/13/2013 - 7:15 pm

      Hi Kathy,

      You comment made me laugh, and made my day!
      Thanks so much for leaving me a sweet note.
      We also love this, and it’s easy to change it up. Try
      browning porkchops, or adding slices of good ham in between the potatoes before baking.
      Yum.

      JonnaReplyCancel

  • Jody in Nevada - 09/18/2013 - 10:54 pm

    We were having a family over for dinner tonight, and I decided to make this dish. What a hit! The father of the family said it’s the best chicken dish he’s ever had! He also said if he comes over again, I don’t need to find another recipe, because I can just make that again. My husband chimed in by saying he definitely hopes this is a repeat recipe! I knew it would be yummy when I read it! (But I shortcutted and used frozen hash browns, then put the cream and stuff on the potatoes while I was waiting for the chicken to finish on the stove. Tossed the chicken on top and threw it in the oven. So good!) Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - 09/20/2013 - 12:05 pm

      Hi Jody,

      Thank you so much for you sweetest comment!
      I love hearing that meals were a success and that everyone enjoyed a recipe.
      I made this just last night again, and it’s always a winner in our house.

      JonnaReplyCancel

  • rhonda ragan - 09/21/2013 - 9:59 pm

    I wondered if you have ever used frozen shredded potatoes in the chicken and potatoes casserole. If so, how did it compare to shredding 4-5 fresh potatoes?

    thanks,
    RhondaReplyCancel

    • Get Off Your Butt and BAKE - 09/22/2013 - 6:58 pm

      Hi Rhonda,

      I haven’t used frozen potatoes before, but many have and left comments that they work well!
      I live in an area where potatoes are plentiful, so I always have them on hand.
      Let me know what you think.

      JonnaReplyCancel

  • brian barnard - 12/09/2013 - 3:09 pm

    very goodReplyCancel

  • Carol - 01/31/2014 - 10:36 pm

    So delicious!!! I added a little paprika to the flour and also to the top of the chicken along with some white pepper. Added a very small onion. Made this on Friday night and my son asked me to save some for school lunch. This is delicious!! Thanks 🙂ReplyCancel

    • Get Off Your Butt and BAKE - 02/01/2014 - 10:42 am

      Hi Carol,

      Thanks for taking the time to leave me a sweet note!
      We also love this meal. Try it with browned pork chops, as it’s also very good.

      Thanks,
      JonnaReplyCancel

  • shannan - 04/13/2014 - 3:47 am

    Can you make it ahead of time and then just bake make it when your ready toReplyCancel

    • Get Off Your Butt and BAKE - 04/13/2014 - 6:24 pm

      Hi Shannan,

      You can, but after cutting your potatoes and cutting them, rinse all the starch from them in cold water and drain well.
      Lay them on paper towels and remove the excess water that remains.
      Then you can follow the recipe, and the potatoes won’t turn brown.

      Hope this helps,
      JonnaReplyCancel

  • Stephanie - 07/14/2015 - 8:04 pm

    I made this exact recipe minus the chicken and bacon one night for guests and it looked like your photo that you said didn’t photo well the edges looked curdled almost and turned my guests off 🙁 did that happen to anyone else? I want to retry itReplyCancel

  • Ellen - 09/22/2015 - 4:25 pm

    This looks like a terrific recipe. I am looking for a dish to make for a luncheon that would be easy to eat from a lap instead of a table. If one was to cut the chicken in cubes would it make it easier to eat or is the chicken tender enough to cut with fork?ReplyCancel

    • Get Off Your Butt and BAKE - 09/23/2015 - 3:19 pm

      Hi Ellen,

      I believe that if you use small chicken breasts they should be able to cut with a fork. The chicken get very tender!

      JonnaReplyCancel

  • Josie - 10/13/2015 - 4:44 pm

    The cream curdled. Why? I followed the recipe exactly. I was hoping for a creamy sauce but it looked watery with ‘cottage cheese’ in it. 🙁ReplyCancel

    • Get Off Your Butt and BAKE - 10/18/2015 - 6:36 pm

      Hi Josie,

      About half way through the baking time, the cream will appear curdled. The water from the cream, as well as the water content from the potatoes causes
      this to happen. Don’t despair! Allow the dish to cook longer, and it all comes together nicely in the end. Even if the potatoes seem fork tender, allow the potatoes to
      cook at least 1 to 1 1/2 hours. This will depend on how many potatoes you use. Always put the dish on the bottom rack to brown the potatoes on the bottom of the pan.
      I hope that you didn’t throw them out, and you were able to eat them! Oh man, this is our family favorite!

      JonnaReplyCancel

  • Mary Gendron - 08/13/2016 - 4:38 pm

    Sounds delicious! Do you remove the foil for the last fifteen minutes to brown the potatoes?ReplyCancel

    • Get Off Your Butt and BAKE - 08/19/2016 - 2:04 pm

      Hi Mary,

      I like to leave the foil on the top of the potatoes and chicken, but I lower the oven rack to the bottom
      portion of the oven. This will give you a perfect golden crispy potato on the bottom of your baking dish. It’s the best part!

      Thank you,
      JonnaReplyCancel

Today . . . I’m going to show you how to make a very complicated, time consuming cookie. You might even mistake it for a Candy Bar. I’m just pulling your leg. It’s square – and tastes like an Almond Joy – and it’s the easiest recipe you will ever make! I think these Macaroons […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Valerie M. - 04/17/2012 - 5:32 pm

    I have that kind of pan and have made those macaroons (minus the delicious almonds), but never thought of making them in the pan. Cool idea!ReplyCancel

  • Lynn - 04/17/2012 - 5:50 pm

    Almond Joys are my favorite! I can’t get them up here, so I have to get my sister to send them to me. I canNOT wait to make these!! Thanks!!!ReplyCancel

  • Blog is the New Black - 04/17/2012 - 6:26 pm

    Love what you did with these!ReplyCancel

  • Brandi - 04/17/2012 - 6:35 pm

    MMMMMMM I can smell those cooking right now! I don’t know why I never think of making these when I am making cookies. They are seriously so good, easy, fast and perfect! I might just have to whip me up some. Did they come out of the square pan easily? Or is it a pain? Looks delicious. They will always remind me of Dad!ReplyCancel

    • Jonna - 04/17/2012 - 7:03 pm

      Hey Bran,
      They came out slicker than snot!
      Love, MomReplyCancel

  • Roberta - 04/17/2012 - 7:41 pm

    Okay GIRL – you out-did yourself with this recipe! This just happens to be my FAVORITE thing EVER, EVER, EVER! Thanks for sharing – this will DEFINITELY BE MY DOWN-FALL . . . but I still LOVE you!!!!!! YOU ROCK!ReplyCancel

  • Janine (sugarkissed.net) - 04/17/2012 - 8:10 pm

    This is my 1st visit to your blog. Everything looks delicious… I will definitely be back! I love Almond Joys so u caught my attention with these!ReplyCancel

  • Stephanie - 04/23/2012 - 4:19 pm

    Man, I wanted to LOVE these, but they were a complete fail. I mixed, scooped & baked. The centers were not cooked, the sweetened condensed milk spread all over the pan… it was a mess!
    So, I just went out and bought a candy bar and threw the rest away. I love the idea, just sad they didn’t turn out for me.ReplyCancel

    • Jonna - 04/24/2012 - 4:49 pm

      Oh Steph…..you should not have thrown them away. Mine spread as well….once they are golden brown, remove them from the oven, and with a heat proof spatula, you simply press that golden goodness back into the center. Let them cool and I promise they are wonderful, chewy & one of our favorite cookies.
      If you use the square pan, you won’t have the spread problem. I usually just scoop them though! Try try again.

      JonnaReplyCancel

  • Tina - 09/24/2012 - 8:51 pm

    This looks so yummy! I can not wait til morning so I can go to the store and buy the ingredients to make this recipe. Love your Blog.ReplyCancel

  • Amy - 12/12/2012 - 9:07 pm

    This recipe needs an egg to keep it all together. Great idea but it made a mess!ReplyCancel

    • Get Off Your Butt and BAKE! - 12/13/2012 - 12:10 pm

      Hi Amy,

      The recipe as posted is the original recipe on Baker’s Coconut package.
      It’s my favorite…as it leaves a golden edge of caramel.
      I simply shape the cookies that I do on parchment paper as rounds,
      but if you use the greased square pans…there isn’t a problem at all.
      This is my favorite Macaroon cookie.

      If you would like the consistency to be a bit different….add one EGG WHITE only to the recipe.

      JonnaReplyCancel

  • Nadine J. - 12/13/2012 - 4:22 pm

    These sound great I already bought the items to make it today,and already have the square pan.Thanks for the idea.ReplyCancel

Bananas ripen too quickly. Therefore . . . I can’t just peel . . . and eat. I much prefer a slightly green skin. There’s only one thing left to do. This . . . . . . and this and this. I actually doubled the recipe and made 2 small loaves of Banana Bread […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Katrina @ Warm Vanilla Sugar - 04/12/2012 - 2:47 pm

    What a fabulous idea! I need some more bananas!ReplyCancel

  • Suzanne Perazzini - 04/13/2012 - 3:00 am

    Wow! These look so much better than the ones I made last weekend and put on my blog. They were my first attempt ever at cupcakes but you are obviously well-seasoned in the cupcake arena. I like the idea of using up aged bananas this way. I also like them semi-green.ReplyCancel

  • Michelle - 08/06/2012 - 8:27 pm

    Wow! This recipe totally rocks!!! So delicious and yummy to the tummy…making the “BANANA BLING” recipe tomorrow!

    Thanks again for the awesome recipe!!!

    Smiles to you 🙂

    MichelleReplyCancel

  • Vera Zecevic – Cupcakes Garden - 10/29/2012 - 1:18 pm

    These cupcakes are absolutely amazing! I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.ReplyCancel

  Is there anything better than a HOT buttered roll straight from the oven? Not in this house there isn’t! I have my favorite roll recipe, but it’s always fun to try a new one. This recipe comes from How Does She and is also really good . . . in fact . . . my […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Lokness @ The Missing Lokness - 04/10/2012 - 4:25 pm

    Wow…. These dinner rolls look sooooo delicious! I love freshly baked bread, but I don’t have a bread machine or mixer with dough hook. I am so happy that this recipe doesn’t require any of those tools. I would love to try and make these next week!ReplyCancel

  • Vicky - 04/10/2012 - 7:36 pm

    My mouth is watering over these rolls! I also checked out your other rolls’ amazing recipe. Question: what kind of butter? Salted/unsalted? & what kind of yeast? Active? I’m fairly new at baking so I have no idea how using the wrong butter/yeast can affect the end result :/ReplyCancel

    • Jonna - 04/11/2012 - 7:02 pm

      Hi Vicky,
      I always use salted butter in my rolls. I also Red Star quick rise yeast, but the regular yeast will work just fine.
      Yummy rolls! Good luck.
      JonnaReplyCancel

  • Jen @ Jen's Favorite Cookies - 04/14/2012 - 10:44 am

    I can’t believe how beautiful your rolls are! Mine never turn out that perfect.
    Your blog is beautiful and I’ve nominated you for the Versatile Blogger Award! Check it out here: ReplyCancel

  • Dana - 11/18/2012 - 7:41 pm

    You mentioned that for your flaky roll recipe that you double the batch and freeze some. Do you freeze the dough or the already made rolls? I am hoping to find a recipe that I can freeze the dough after I roll them up but before I bake them. Any suggestions? Thanks so much!!ReplyCancel

    • Get Off Your Butt and BAKE! - 11/21/2012 - 10:05 am

      Hi Dana,

      I freeze the rolls already made…..thaw them and heat them in a low oven.
      They are frozen right after they cool, and they turn out perfectly!
      You could however shape the dough and set them on a cookie sheet and freeze….before the rise.
      The day you want to bake them….you will need to thaw, and let rise until double in size….then bake.

      JonnaReplyCancel

 It’s Easter! Bright Colors and sweets are popping up everywhere. I’ve tried not to buy too many tempting treats. Candy melts were calling my name though . . . so I made a few Oreo Truffle Pops. Easy as 1-2-3.  The hard part is staying out of them. All you need is 3 ingredients and […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Katrina @ Warm Vanilla Sugar - 04/06/2012 - 3:46 pm

    This looks like heaven! Yum!ReplyCancel

  • Brandi - 04/06/2012 - 4:47 pm

    Mmmmmm! Those are so pretty, and look so good. I have made that oreo truffle stuff before, but covered them in chocolate and candy cane. They were yum, so I know these would be equally as delicious. Better NO made them right now. Laughing… But, if I was there, I would sink my teeth into one of those cupcakes.
    Happy Easter Mom! I love youReplyCancel

  • Aimee Bryan - 04/06/2012 - 9:12 pm

    So festive and beautiful!ReplyCancel

  • Jen @ Jen's Favorite Cookies - 04/07/2012 - 2:32 pm

    Wow, these look delicious! We love Oreo’s at our house. They always disappear faster than intended. I wonder if I could hide a package long enough to make these? I bet they would be worth it!ReplyCancel

  • Claire @ Claire K Creations - 04/07/2012 - 4:25 pm

    They are just adorable! I think the pink spots are my favourite. Would have taken a rather steady hand for those. Happy Easter!ReplyCancel

  • Mercedes - 04/15/2012 - 11:16 am

    Adorable pops! And so easy with the Oreo mixture!ReplyCancel

  • Teresa - 09/30/2012 - 10:48 pm

    I just found your website and am loving it so much that I don’t want to go to bed! Can’t wait to share this with my daughter!
    Your recipes look amazing and can’t wait to try them. Thank you so much for sharing!

    Teresa BaumannReplyCancel

  • Katie - 11/24/2012 - 9:12 pm

    They look fantastic. How many does this recipe make?ReplyCancel

Did you know that the word Summer . . . actually means: Slow Cook or grill? Not really, but it should. I’ve been trying out some new slow cooker recipes, and this one is a winner. It’s about as simple as it gets. I served it over a bed of brown rice. We even wanted […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Leslie Wilson - 04/05/2012 - 9:51 am

    Thanks! I’ve been on the hunt for crock-pot recipes because I’m pregnant and I have no energy at dinner time ;)! I also saw you mentioned the Blackfoot fair! I’m from Blackfoot! I knew you lived in ID, but when you said Blackfoot, I got really excited! I currently live in Utah, but how cool! The fair is one of my best memories growing up!ReplyCancel

  • Claire @ Claire K Creations - 04/05/2012 - 4:05 pm

    I think I’m going to have to make this as soon as I get back from Easter break. I am so in love with my slow cooker and this looks delicious!ReplyCancel

  • Melody - 04/07/2012 - 9:18 am

    Oh, I’m in love! I have been searching for a good teriyaki bowl recipe, I’m making these tomorrow! Hooray, and thank you! I LOVE this site!ReplyCancel

  • Claire @ Claire K Creations - 04/10/2012 - 7:57 pm

    I’ve got this in my slow cooker right now and it smells amazing!ReplyCancel

  • BrunaOfAwesomeness - 04/16/2012 - 6:55 pm

    I really like this sight hopefully my mom will try new recipes…ReplyCancel

  • Pam Parkinson - 04/16/2012 - 9:33 pm

    Sounds really good but I was just wondering if I could just put the chicken breast in frozen?
    I love your website!!!ReplyCancel

    • Jonna - 04/17/2012 - 1:32 pm

      Hi Pam,
      I actually washed frozen chicken breasts, trimmed them of any fat and tossed them in frozen!
      JonnaReplyCancel

  • Stephanie F. - 06/24/2012 - 6:55 pm

    I made this yumminess tonight and WOW! I had all the ingredients and I love that I was able to use the crock pot. Thanks for a great recipe that will definitely be put in the rotation.ReplyCancel

  • Lynne Pimental - 08/06/2012 - 12:11 pm

    Saw a few of your recipes on Pinterest and they looked wonderful, can’t wait to try some.ReplyCancel

  • Emily - 08/10/2012 - 4:04 pm

    This recipe is SO GOOD! I was a little nervous because I had to guesstimate how long it would take and set my timer since I was going to be working all day, but the chicken was still really moist!

    I halved it to use in my 2 quart cooker (I’m a single gal,) and it worked great as well. Also substituted flour for cornstarch because I used my cornstarch for a recent art project…oops. Still yummy. Great recipe, definitely making this again!ReplyCancel

  • Amber - 09/06/2012 - 4:20 pm

    I am so excited for this recipe…we do a Relay for Life event every year and we try to be inovative with some healthy selections and this is not only yummy, and healthy but also super easy! Thank you and please keep the good ideas coming!ReplyCancel

  • Dora B - 09/19/2013 - 4:35 pm

    I tried this recipe twice now. The first time I didn’t have enough honey and in a hurry I didn’t compensate and use less of the other ingredients. It still tasted pretty good so I was excited to try it again. The second time I tried it I followed the recipe to a tee and it was so delicious! For a vegetable I sautéed green and red peppers in coconut oil and put them over the top. It was the best teriyaki chicken I’ve ever had. My husband loved it! Thanks for another great recipe. Can’t wait to try more!ReplyCancel

  • Karen @ The Food Charlatan - 11/08/2013 - 11:45 pm

    This recipe is amazing. We absolutely loved it, and the 3 year old ate it, so really, that’s kind of amazing. I added a dash (or 6) of sriracha, and it totally made it. Thanks so much for sharing the recipe! I loved it! I blogged about it over here: http://thefoodcharlatan.com/2013/11/08/teriyaki-chicken-rice-bowls/ReplyCancel

 Confession: I have never sunk my teeth into a Lofthouse cookie. Therefore: I can’t say whether or not these taste like a Lofthouse cookie! I’ve always wondered . . . why all the hype? I guess I will never know, until I actually eat one. My daughters . . . love them! A lofthouse cookie […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • ChiTown Girl - 03/31/2012 - 12:57 pm

    Holy cow! How have you NOT had a Lofthouse cookie?!? Especially if your kids have?! My nieces love them LOTS, so I tend to pick up a package anytime I see them. YUM!

    This recipe is going right to my list of things to make next week while I’m on spring break. I may just surprise my nieces and make them for Easter. 🙂ReplyCancel

  • Kami - 04/10/2012 - 4:45 pm

    Tried these over the weekend and they were AMAZING!!! thanks for the recipe!!ReplyCancel

People ooh and ahh over the Olive Garden Breadsticks. I’m going to be brutally honest and tell you . . . “I’ve never been that impressed.”  It could be because they have never been hot, when they plop them on our table. O.k. . . . I can feel you hissing at me right now. […]

VIEW FULL POST »

by

by Get Off Your Butt and BAKE

ADD A COMMENT
email a friend
  • Erin @ Texanerin Baking - 03/24/2012 - 2:11 pm

    Quite pathetically, I’ve never been to Olive Garden or had their breadsticks. I love the rustric look of these! And that’s a mighty fine looking Kitchenaid you have there. 🙂 These look awesome. I wish I could just eat bread-like stuff all day. And white bread-like type at that. 🙂ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 03/24/2012 - 3:51 pm

    What a fabulous idea! Yum!ReplyCancel

  • colleen - 03/25/2012 - 7:54 am

    Olive Garden is an awful excuse for an Italian restaurant :O) They hype up their all you can eat salad and breadsticks because the rest of the food is so bad they hope you are full and don’t really notice. :O) These look really good i will def have to try them :O)ReplyCancel

  • colleen - 03/25/2012 - 7:55 am

    I love the new pic of the fruit by the way ! Very cute and spring-yReplyCancel

  • Teresa O - 03/25/2012 - 8:05 am

    Olive Garden breadsticks are ok, but yours look delicious.

    I never thought I’d switch from my mom’s old pie crust recipe, but I tried yours last Sunday and was amazed…the crust was flaky,crisp and delicious. I didn’t have enough shortening though, so I used butter to fill in and it still came out perfect. Thank you for sharing!ReplyCancel

  • Karen L - 03/25/2012 - 8:41 am

    Actually I’ve never been a fan of Olive Garden breadsticks. I’ve never understood all of the hype. Yours look fabulous and I’m going to make them soon! Thanks for posting the recipe.ReplyCancel

  • jules p - 03/25/2012 - 3:04 pm

    Oh..I totally agree with you. O.G’s breadsticks are just okay. Years ago, they seemed much better than what they are today. I have always said it looks like a hotdog bun instead of a breadstick! 😉ReplyCancel

  • jules p - 03/25/2012 - 3:05 pm

    …and yours look A-M-A-Z-I-N-G!!!!ReplyCancel

  • Debbie Virgin - 03/25/2012 - 3:13 pm

    I have to be different…but I LOVE Olive Garden AND their breadsticks! But I have a feeling I am going to love your’s more! You always have the BEST recipes! Thanks for sharing!ReplyCancel

  • Lauren @ Girls Gone Food - 03/26/2012 - 11:30 am

    The only reason I like to go to Olive Garden is to get salad and breadsticks. The breadsticks are so yummy! Thanks for the recipe.ReplyCancel

  • Rosa - 03/27/2012 - 1:09 am

    Those look wonderful! I bet they are extremely addictive.

    Cheers,

    RosaReplyCancel

  • Devynn - 04/16/2012 - 6:55 pm

    Best breadsticks I have EVER made. YUMMMMMMYYYY!!! I can’t stop eating them! Thank you so much for this!ReplyCancel

  • tommy - 10/16/2012 - 11:20 am

    As a former flowers foods employee I can state for a fact that olive garden gets their breadsticks from flowers foods. Look around your area for a thrift store and they will most likely have them in stock. If they don’t but you see cobblestone mill bread sticks they are the same thing only pre prepped with olive oil and basil. Pop em in the oven at 450 for 3 minutes brush melted butter or margarine on them and sprinkle garlic salt. That is how olive garden preps them. Mind you they have a convection oven.ReplyCancel

  • Tawni - 03/10/2013 - 5:26 pm

    My husband and I loved these! My mom also sent me a copyccat recipe for Olive Gardens Zuppa Toscano Soup, both are so much better than those. Simply Delicious. Thanks for the great recipe!ReplyCancel