Thanksgiving Side Dishes Using Only Food Storage [Archive]

ChefTessBakeresse

11-11-2011, 08:45 PM

<div><div><font class="Apple-style-span" size="3">Thanksgiving is an amazing holiday and the food should be amazing! What if it could be made with food storage and nobody could tell?! </font><span class="Apple-style-span" style="font-size: medium;">Would that be insane? Well. I'm here to show you some incredibly crazy stuff. All food storage ingredients. Yes. Cooking for a holiday can </span><span class="Apple-style-span" style="font-size: medium;">even be done with food storage in such a way that folks will ask for your recipe! I'm sharing some of my recipes today and I hope to give </span><span class="Apple-style-span" style="font-size: medium;">you some great ammo for the upcoming holidays. This is my personal stash of some great side dishes. I've made a few new twists on some </span><span class="Apple-style-span" style="font-size: medium;">classics and so far, nobody has complained!</span></div></div><span class="insertedphoto"><a href="http://stephaniecafe.multiply.com/photos/hi-res/8620M/35420"><img border="0" class="alignmiddleb" src="//multiply.com/mu/stephaniecafe/image/Hw4WNADAzWJC4u40gzZE6A/photos/8620M/300x300/35420/IMG-2074.JPG?et=L32CIZ%2CdGnZXnDcWV3zdlQ&nmid=0"></a></span><span class="insertedphoto"><div><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Chef Tess Southern Style Creamed Corn </i></font></b><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>and Sausage</i></font></b></div><div><b><font class="Apple-style-span" size="3">Ingredients:</font></b></div><div><font class="Apple-style-span" size="3">•¼ cup Honeyville dehydrated green onion</font></div><div><font class="Apple-style-span" size="3">•¼ cup Honeyville powdered butter</font></div><div><font class="Apple-style-span" size="3">•½ tsp Real Salt</font></div><div><font class="Apple-style-span" size="3">•3 cups Honeyville freeze dried corn</font></div><div><font class="Apple-style-span" size="3">•¼ cup Honeyville freeze dried sausage or TVP sausage</font></div><div><font class="Apple-style-span" size="3">•½ tsp Chef Tess Romantic Italian Seasoning</font></div><div><font class="Apple-style-span" size="3">•1 tablespoon Honeyville powdered honey</font></div><div><font class="Apple-style-span" size="3">•2 tablespoons Honeyville corn masa (or cornmeal works)</font></div><div><font class="Apple-style-span" size="3">•½ cup Honeyville sour cream powder</font></div><div><font class="Apple-style-span" size="3">•2T Honeyville Freeze Dried green onions</font></div><div><font class="Apple-style-span" size="3">•Fresh ground black pepper</font></div><div><font class="Apple-style-span" size="3"><b>Directions: </b>Combine all ingredients in a medium heavy pot. Add 4 cups hot water and stir over medium heat until cooked through and tender, about 20 minutes. This can be made as a food storage long term by placing all ingredients in a quart size mason jar with an oxygen absorber packet. Shelf stable 5-7 years.</font></div></span><div><span class="insertedphoto"><a href="http://stephaniecafe.multiply.com/photos/hi-res/8620M/35412"><img border="0" class="alignmiddleb" src="//multiply.com/mu/stephaniecafe/image/N4TJTEtwfaymi2lXZPufmA/photos/8620M/300x300/35412/IMG-2051.JPG?et=SOXBLcUJQFo5QsKyP%2BVzFQ&nmid=0" style="text-align: -webkit-auto;"></a></span> </div><div><div><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Chef Tess Southwest Sweet Potato Gratin</i></font></b></div><div><font class="Apple-style-span" size="3"><b>Ingredients</b>: Cheese sauce: 2T Honeyville dehydrated butter, 1tsp chicken bullion (no MSG low sodium), ¼ cup Honeyville dehydrated green onion. 1/3 cup Honeyville Cheese Sauce Powder, 1T Chef Tess Southwest seasoning, 1 tsp ancho chile powder, ¾ cup sour cream powder, 1/8 tsp pepper.</font></div><div><font class="Apple-style-span" size="3">• 3 cups Honeyville Freeze Dried Sweet Potatoes, hydrated according to package directions.</font></div><div><font class="Apple-style-span" size="3">• 3/4 cup Honeyville Freeze Dried Cheddar Cheese, hydrated with a mist of cold water.</font></div><div><font class="Apple-style-span" size="3"><b>Directions</b>:In a medium pot, combine sauce ingredients with 1 ½ cup water on the stove and whisk well over low heat 4-5 minutes until smooth. In a lightly oiled casserole, place half of the hydrated sweet potato. Cover with 1/2 the sauce and 1/2 the cheese. Repeat layers. Cover with foil and bake in your solar oven or regular oven 325 degrees 25-30 minutes. Remove from the oven and allow to sit for 5 minutes before serving.</font></div></div><div><span class="insertedphoto"><a href="http://stephaniecafe.multiply.com/photos/hi-res/8620M/35415"><img border="0" class="alignmiddleb" src="//multiply.com/mu/stephaniecafe/image/rqObhyzzqawCCaeVU-2rzw/photos/8620M/300x300/35415/IMG-2063.JPG?et=u8aW00jBQLje57Ux%2BexEGw&nmid=0"></a></span></div><div><div><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Chef Tess' Classic Pea Salad (in a Jar)</i></font></b></div><div><font class="Apple-style-span" size="3">Yields 4 cups of pea salad</font></div><div><font class="Apple-style-span" size="3">Note: Need 3/4 cup mayonnaise or ½ cup olive oil</font></div><div><b><font class="Apple-style-span" size="3">Ingredients:</font></b></div><div><font class="Apple-style-span" size="3">3 cups Honeyville Freeze Dried peas</font></div><div><font class="Apple-style-span" size="3">In a baggie on top of the peas:</font></div><div><font class="Apple-style-span" size="3">½ cup Honeyville Freeze Dried cheddar cheese</font></div><div><font class="Apple-style-span" size="3">¼ cup Honeyville Freeze Dried Green onion</font></div><div><font class="Apple-style-span" size="3">¼ cup Honeyville Freeze Dried Bell Pepper Trio (crushed)</font></div><div><font class="Apple-style-span" size="3">½ tsp fresh cracked black pepper</font></div><div><font class="Apple-style-span" size="3">¼ tsp dill, garlic, salt and pepper</font></div><div><font class="Apple-style-span" size="3">1T lemonade powder</font></div><div><font class="Apple-style-span" size="3"><b>Directions</b>: Hydrate Peas with 3 cups warm water 10-15 minutes until revived. Drain peas well. Add contents of the baggie to the peas along with mayonnaise or oil. Stir and refrigerate 1 hour. Serve well chilled.</font></div></div><div><span class="insertedphoto"><a href="http://stephaniecafe.multiply.com/photos/hi-res/8620M/35376"><img border="0" class="alignmiddleb" src="//multiply.com/mu/stephaniecafe/image/5PRTtlD9+ptCKUrbOhGIDg/photos/8620M/300x300/35376/carrotcake.lemonsauce.JPG?et=tiisI5LEaLAW0Z%2CybmK t3Q&nmid=0"></a></span><span class="insertedphoto"><div style="text-align: center;"><span class="insertedphoto"><span class="insertedphoto"><div style="text-align: left;"><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Chef Tess' Cranberry Carrot Cake </i></font></b></div><div style="text-align: left;"><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>With Lemon Cream Sauce</i></font></b></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2 cups (5.5 oz) Honeyville Dehydrated Carrots</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1 cup (4.45 oz) Honeyville Dried Cranberries</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2 cups boiling water</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">½ cup (1.65 oz) Honeyville whole egg powder</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1 cup (6.8 oz) sugar</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1 cup (3 oz) Honeyville Powdered Butter</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2 tsp vanilla bean paste or double strength vanilla</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1 tsp rum extract</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1 cup cool water</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2 cups (9 oz) cake flour</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1T Chef Tess Bakeresse Wise Woman of the East Spice Blend</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2 tsp baking soda</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1 tsp real salt</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">Directions: Preheat oven to 350 degrees. In a quart size bowl, combine carrots, cranberries and boiling water. Allow to hydrate 20 minutes. Pulse in a food processor a few times to break up the berries and carrots if desired. In a medium sized separate bowl, combine the egg powder, sugar, butter powder, vanilla and rum flavor with the water. Whisk until smooth. Combine the flour, cinnamon, baking soda and salt in a separate bowl. Add the carrot mixture to the egg mixture and stir well. Add the flour mixture to the carrot-egg mixture and stir by hand 100 turns. Pour into two greased 9 inch cake pans and bake 30-35 minutes, until a toothpick inserted into the cake comes out clean. (9 by 13 inch oblong cake pan takes 40-45 minutes). Solar oven about 1 hour.</font></div><div style="text-align: left;"><b><font class="Apple-style-span" size="3">Lemon Cream Sauce</font></b></div><div style="text-align: left;"><font class="Apple-style-span" size="3">3T Honeyville Lemonade powder</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1T Honeyville butter powder</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">¼ cup Honeyville sour cream powder</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">3T Ultra gel</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">In a bowl with a two cup capacity, combine the lemon sauce ingredients. Slowly add 1 cup of warm</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">water while whisking ingredients. Whisk until creamy smooth (about 2 minutes).</font></div></span></span></div><div style="text-align: center;"><span class="insertedphoto"><span class="insertedphoto"><img border="0" class="alignmiddleb" src="http://3.bp.blogspot.com/-Tp3D0xleBFs/TrdGg7BraJI/AAAAAAAAMLk/5lVjQ62_crw/s400/IMG_1995.JPG"></span></span></div><div style="text-align: center;"><span class="insertedphoto"><span class="insertedphoto"><div style="text-align: left;"><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Chef Tess Berry Farm Buttermilk Biscuits</i></font></b></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2 c. Honeyville All Purpose Flour</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2 Tbsp. baking powder</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1/2 tsp. salt</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1/4 tsp. baking soda</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1 c. + 2 tbsp. buttermilk (Or 1 cup prepared dry milk plus 2T vinegar in a cup for 10 minutes to curdle slightly)</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1/2 c. Olive Oil</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3"><b>Directions:</b></font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1. Preheat oven to 500 degrees Fahrenheit . Do it! That high temperature is amazing for biscuits.</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2. Mix flour, baking powder and salt into a mixing bowl.</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">3. Add soda to buttermilk, then add to flour mixture.</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">4. Blend thoroughly, just until moist. Do not overmix!</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">5. Place dough on floured surface and sprinkle with additional flour. Do not over- work dough. Roll out 1/2 inch thick; cut with a 2 inch </font><font class="Apple-style-span" size="3">biscuit cutter. Dip biscuits in Olive oil to cover all sides. Place immediately on oiled baking sheet with all biscuits touching. I use a baking </font><span class="Apple-style-span" style="font-size: medium;">stoneware pan that I preheat in the oven while I mix the biscuits. I just like how it works.</span></div><div style="text-align: left;"><font class="Apple-style-span" size="3">Bake at 500 degrees for 8-10 minutes or until browned.</font></div></span></span></div><div style="text-align: center;"><span class="insertedphoto"><span class="insertedphoto"><b><font class="Apple-style-span" size="5">Other Side Dishes:</font></b></span></span></div><div style="text-align: center;"><span class="insertedphoto"><span class="insertedphoto"><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Tess' Homemade Stove-cook Stuffing</i></font></b><br></span></span><div><font class="Apple-style-span" size="3">6 cups cubed bread (make sure the pieces are pretty small, 'cause stove top is...)</font></div><div><font class="Apple-style-span" size="3">1 tablespoon dry parsley flakes</font></div><div><font class="Apple-style-span" size="3">1T chicken bouillon (I like the no MSG or low sodium variety)</font></div><div><font class="Apple-style-span" size="3">1/4 cup Honeyville dehydrated green onion</font></div><div><font class="Apple-style-span" size="3">1/2 cup Honeyville dehydrated celery (freeze dried is even better)</font></div><div><font class="Apple-style-span" size="3">1 T Chef Tess All Purpose Seasoning</font></div><div><font class="Apple-style-span" size="3">2 tsp garlic powder</font></div><div><font class="Apple-style-span" size="3">2 tsp ground pepper</font></div><div><font class="Apple-style-span" size="3">Directions:</font></div><div><font class="Apple-style-span" size="3">Preheat oven to 350 degrees.</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">Bake bread 8 to 10 minutes on a sheet pan--It may take longer depending on the size of the cubes of bread (it should be dry!). In </font><span class="Apple-style-span" style="font-size: medium;">large bowl toss bread with remaining ingredients till evenly coated. </span><span class="Apple-style-span" style="font-size: medium;">Store in a air tight container. Will keep for 1 to 4 months or 12 months frozen. Cook just like you would for the prepackaged </span><span class="Apple-style-span" style="font-size: medium;">mix.</span></div><div style="text-align: left;"><font class="Apple-style-span" size="3"><b>To prepare:</b></font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">for 4, (1/2 cup servings)</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">Combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3"><b>Full batch for 7 cups stuffing total</b>,</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">Combine 1 and 1/2 cups water and 1/3 cup butter.</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">Microwave 3-5 minutes, or stove top added to boiling water/butter.</font></div><div style="text-align: left;"><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Chef Tess' Rice-y-roni</i></font></b></div><div style="text-align: left;"><font class="Apple-style-span" size="3">I keep the rice and noodles in sandwich size ziplock bags):</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1 cup long grain rice</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1/2 cup fideo noodles (or angel hair spaghetti, broken small)</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">Seasoning(in a "snack bag separate from the rice/noodle, but in the same zip lock bag):</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1T bullion (low sodium no MSG)</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2 tsp Chef Tess All Purpose Seasoning</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">At service you need:</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2T butter or oil</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">2 cups water (or broth if you didn't use bullion)</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">*optional may add 1 cup cubed chicken, pork or beef</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3"><b>Preparations:</b> In a 1 quart covered pan (one with a cover) brown the rice and noodles in the oil until noodles are a nice deep brown, but not</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">burned. Add the water and contents of the seasoning bag. Bring to a boil then cover and reduce heat to low for 20-25 minutes.</font></div></div><div style="text-align: center;"><span class="insertedphoto"><span class="insertedphoto"><span class="insertedphoto"><a href="http://stephaniecafe.multiply.com/photos/hi-res/8620M/35413"><img border="0" class="alignmiddleb" src="//multiply.com/mu/stephaniecafe/image/wHrWV+K7qLr7ebTpsYDuVA/photos/8620M/300x300/35413/IMG-2059.JPG?et=jdmZsvsAopLg%2Cpsj9GsSKA&nmid=0"></a></span></span></span></div><div style="text-align: center;"><span class="insertedphoto"><span class="insertedphoto"><div style="font-size: x-large;"><b><font class="Apple-style-span" face="times, 'times new roman', serif"><i>Chef Tess' Cranberry Mixed Berry sauce</i></font></b></div><div><font class="Apple-style-span" size="3">2 cups Honeyville dried cranberries</font></div><div><font class="Apple-style-span" size="3">1 cup Honeyville dried cherries</font></div><div><font class="Apple-style-span" size="3">½ cup Honeyville freeze dried raspberries</font></div><div><font class="Apple-style-span" size="3">2T ultra gel</font></div><div><font class="Apple-style-span" size="3">2T Honeyville lemonade powder</font></div><div><font class="Apple-style-span" size="3">1T dehydrated orange zest (or 2T fresh orange zest)</font></div><div><font class="Apple-style-span" size="3">¼ tsp Chef Tess Wise Woman of the East Spice Blend</font></div><div><font class="Apple-style-span" size="3">3 cups water</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">Simmer all ingredients over medium high heat, stirring occasionally 7-10 minutes until berries absorb water and sauce becomes slightly thick. </font><span class="Apple-style-span" style="font-size: medium;">Turn off heat and allow to sit 10 minutes more. Transfer sauce to a dish an put in the fridge. Allow to set 3-4 hours or overnight. Serve well </span><span class="Apple-style-span" style="font-size: medium;">chilled.</span></div></span></span></div><div style="text-align: center;"><span class="insertedphoto"><span class="insertedphoto"><div><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Chef Tess Basic Gravy Mix</i></font></b></div><div><span class="insertedphoto"><a href="http://stephaniecafe.multiply.com/photos/hi-res/8620M/35460"><img border="0" class="alignmiddleb" src="//multiply.com/mu/stephaniecafe/image/JIRUxcnTjPHXt1GeOZk6iw/photos/8620M/300x300/35460/IMG-2102.JPG?et=wo2P3Tb4QgET9LCc3cNWfw&nmid=0"></a></span></div><div style="text-align: left;"><font class="Apple-style-span" size="3">½ cup all purpose flour OR ¼ cup cornstarch or ultra gel. 3T beef or chicken stock granules, MSG free (optional...you can prepare with real stock)2T onion powder1T garlic powder (not granules or it will be too strong)1/2 tsp ground celery seed1/2 tsp black pepper1 tsp ground thyme1 bay leaf</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3"><b>Mix Directions:</b> Place all ingredients in a half pint seal able jar. Repeat as needed however many mixes you want to make.</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">Please note, this mix makes 8 cups of gravy. To prepare:Whisk mix with 2 cups milk or water (broth or stock if you omit the bullion), when smooth add 6 more cups of milk, water or stock. Simmer over medium heat stir occasionally 10-15 minutes.Smaller batches? 1/4 cup mix yields 2 cups gravy. Divide between 4 snack size baggies and provide 1 bay leaf per bag.</font></div><div style="text-align: left;"><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Chef Tess Cream of Mushroom Soup Replacement</i></font></b></div><div style="text-align: left;"><font class="Apple-style-span" size="3">1/4 c flour (or gluten free: 2 T cornstarch or Ultra Gel) 1T chicken bullion granules (also available in low sodium and MSG free variety) 1T dry onion flakes 1 bay leaf 1 tsp Chef Tess All purpose seasoning 1/3 cup instant dry milk (optional)</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3">For cream of mushroom, add 2T crushed.freeze dried mushroom</font></div><div style="text-align: left;"><font class="Apple-style-span" size="3"><b>To prepare</b>: Combine mix with 2 c milk OR sodium free broth whisking over medium heat. Heat until thick, about 10-15 </font><span class="Apple-style-span" style="font-size: medium;">minutes. For an extra rich creamy base, add 1/4 c cream cheese at the end of cooking. Use one mix to replace one can of soup. </span><span class="Apple-style-span" style="font-size: medium;">You may cook several batches at once and then freeze them in 2 c measurements to replace a can of soup in most recipes. Cool </span><span class="Apple-style-span" style="font-size: medium;">well. If you use pint size freezer bags, they are perfect. Lay them flat when you freeze them and then they can stack very nicely. </span><span class="Apple-style-span" style="font-size: medium;">They will "curdle" a little when defrosted, but once boiled will return to that creamy.</span></div></span></span></div><div style="text-align: center;"><span class="insertedphoto"><span class="insertedphoto"><div><b><font class="Apple-style-span" size="5" face="times, 'times new roman', serif"><i>Chef Tess' Instant Cheesy Broccoli Rice</i></font></b></div><div><span class="insertedphoto"><a href="http://stephaniecafe.multiply.com/photos/hi-res/8620M/35459"><img border="0" class="alignmiddleb" src="//multiply.com/mu/stephaniecafe/image/zOnjiLrNi-vbG3TAJS61-A/photos/8620M/300x300/35459/broccolicheese.rice.JPG?et=SdrVUl5U%2CTqAuLXWiNWK3 g&nmid=0"></a></span></div><div><font class="Apple-style-span" size="3">2 Cups instant rice</font></div><div><font class="Apple-style-span" size="3">1 cup Honeyville Broccoli Cheese Soup Mix</font></div><div><font class="Apple-style-span" size="3">1/2 cup Honeyville cheese sauce mix</font></div><div><font class="Apple-style-span" size="3">2 tsp onion powder</font></div><div><font class="Apple-style-span" size="3">¼ tsp black pepper</font></div><div><font class="Apple-style-span" size="3">Combine dry ingredients. Bring 4 cups water to a boil in a half gallon pan with a tightly fitting lid. Add </font><span class="Apple-style-span" style="font-size: medium;">The dry ingredients and whisk well. Stir about 2 minutes, returning to a boil. Cover. Turn off heat. Allow to </span><span class="Apple-style-span" style="font-size: medium;">sit 10 minutes.</span></div></span></span></div><div style="text-align: center;"><br></div></span></div>©2011 Chef Stephanie Petersen. All Rights reserved. Copies allowed for Honeyville retail locations and private home and church use only if author's contact information remains in tact.
stephanie@cheftessbakeresse.com blog http://cheftessbakeresse.blogspot.com and www.facebook.com/ChefTess