Easy Gouda Mac & Cheese

Gouda Mac

Mac , Mac N Cheese, Macaroni and Cheese, Whatever you choose to call it! Its almost everyone’s favorite. I mean who wouldn’t love the oooey goey that is mac. Aunties all over the world arguing about who has the best mac, or corn bread, or potato salad. The list goes on. Mac can be a big fuss.
I’ve catered many of pans of Mac, and like mine I imagine the world has a drawn out recipe that requires some work to get to that perfected ending, right? So Everyone asks me for my mac recipe. A couple years ago a girl I used to work with says “Jas don’t you want me to get married? give me the recipe.” lol. I never gave it.
But here I’ve created a very simple, quick, and easy yet Delicious recipe for Mac that you could create any day. Even those times you’ve just got home from a 8 hour shift but want a good home cooked meal that taste like it took hours!

Ingredients

  • Barilla Cellentani Pasta
  • 1lb of grated Smoked Gouda
  • Heavy Cream
  • 1 Pack of Cream Cheese
  • 1 tbsp. Mrs.Dash table seasoning
  • 1 Tbsp Onion Powder
  • 1 Tbsp garlic Powder
  • 1 tbsp. Black&White Pepper
  • 2 tbsp. Butter
  • 1/2 tbsp. Smoked Paprika
  • 1 tbsp. Italian Herbs
  • 1 tsp Garlic Paste
  • Sea Salt to taste

Takes ,
serves 5-8.

Instructions

  1. Of course the first step would be to cook your pasta in salted water. I used Cellentani Pasta because I like the size of it and that it holds up to sauce and cheese well. You can use any kind that you like or feel comfortable with. Now watch this video and we’ll chat after.
Here I take you through the steps.

As you can see the Process is quick and easy. I baked mine after with some Colby Jack cheese on top. Simply put the oven on 400 for a quick crust on top. If you don’t want to bake it afterward, guess what, YOU DONT HAVE TO. Do what makes your toes wiggle and what takes you to your happy place.

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Dusse Glazed Lamb Chops

Dusse Glazed Lamb Chops

Everybody loves Dusse…right? Its a Popular Cognac I see all over. The taste is smooth and has so sweetness to it. Not very harsh. So I said why not coat some Lamb chops with it. Let me be transparent before we start. I love cooking with different types of alcohol, ESPECIALLY Bourbon. For no other reason than the flavors are hard to get from anything else. BUT Dusse will literally reduce to nothing when cooked down so if your not looking to spend over $50 on a Bottle id definitely recommend going with a nice Bourbon! Either or will provide you with great flavor.

Ingredients

  • Large Dusse
  • Lamb Chops 1-2 Racks
  • Avocado oil, you can use Grapeseed too
  • McCormicks Steak Seasoning (I used half McCormicks and half my Red Bone Rub Down Seasoning mixed together)
  • 1 tbsp. Dark Brown Sugar
  • 2 Tbsp Butter

Takes ,
serves Serves about 3-6.

Instructions

  1. Lets Start with our chops. Cut them however you’d like whether its one bone or 2 bones for thickness which I prefer because it doesn’t cook through as quickly. Douse them with your oil and seasoning and massage in to both sides. You wanna make sure its all over. As mentioned in the ingredient I used both McCormick Steak Seasoning and my Red Bone Rub down on these.
  2. Now coat your heated pan with oil. Med heat. I use my Cast iron, it sears so beautifully. Once Pan is fully heated you can lay in your Chops.sizzllleeee…perfect you’ve got it. you want to sear long enough to get a nice brown crust. Now flip and repeat. Make sure to even get the back side where the fat strip goes up the bone!
  3. Once you’ve got that pretty seared crust all the way around you can remove them from the pan. Pour in you dusse and let it bubble bubble. Yes..The Whole….BOTTLE.
  4. Ittle take a few minute for some of the water to steam out, the add your butter and the brown sugar stir quickly in, make sure that you heat isn’t about medium you want to control it at this point
  5. Lay all your chops back in.you should start to see the liquid Thickening. See it? Good! Now you can start basting. Basicly just spooning it onto the chops while it bubbles away.

Towards the end it will start to look like this. Very little liquid but what little there is will be thick and rich. At this point remove your pan from the heat.

You Made it!! AHT AHT..dont burn your tongue trying to taste it lol. Give it a second. Pair it with anything you like. This was pair with some Gouda Mac and good ol’ Grilled Asparagus.

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Pineapple Garlic Honey Shrimp Tacos

This combo will send your taste buds on a rollercoaster. when they say a party in your mouth, this…..yes this is what they meant. I’m almost sure of it. The mixture of textures and flavors is what does it. Let’s dive right in shall we.

 

Pineapple Garlic Honey Shrimp Tacos

Ingredients

  • 1-2lbs Of Super Colossal Shrimp
  • Pack of Small Flour Tortillas
  • Small Red Cabbage
  • White Vinegar
  • Garlic/Pineapple juice/Honey
  • Ancho Chilli Powder, Smoked Paprika, & Seasalt
  • House Autry seafood breader
  • Frying oil
  • Fresh chopped onions and Cilantro
  • Fresh Pineapple(diced)

Takes ,
serves 3-5.

Instructions

  1. I started with the red cabbage earlier in the morning. I sliced it real thin (only use a quarter of a head. you don’t need much) and put in in a bowl filled with vinegar. just enough to cover it. I let that soak for a few hours before I got to anything else
  2. I set up my little fryer that I talked about on the Stuffed Catfish Recipe, its super easy to set up and move around and perfect for quick jobs(you can also purchase it on my Amazon link which is located in the menu section above)Set it on 350
  3. You want to have everything already prepared like you onions and cilantro chopped. Also dice that pineapple up.
  4.  
  5. So go ahead and make the Pineapple Garlic Honey which is super simple. Pineapple Juice, Garlic Paste, and Honey. I heat a sauce pan and add about a cup maybe a little less of pineapple juice. then I let it boils and reduce, ones its reduced a bit meaning some of that water has evaporated add the honey, about a cup and stir in let it bubble up then add about 2 tablespoons of garlic paste- reduce heat and stir. There are rough measurements you can definitely eyeball it and see a good consistency and add more of something if need be. like I said super simple and its done sit it to the side to cool. It will thicken as it cools. I threw my diced pineapple in there at this point and let it do its thing.
  6. I take the shells and tails off of my shrimp and lay them out on paper towels then transfer to my cutting board sprinkle all over with my ancho chili powder, smoked Paprika, and sea salt. Then toss in my house Autry, make sure to get it completely covered.
  7. Now drop those babies in the hot oil, now with the method that we used here you will not have a thick breading. when you pull them out it will be slightly crusted but not significantly “Breaded” and that’s ok don’t panic. lay them out on paper towel to drain the oil off
  8. Here we are!!! Now we can put it all together. I layered the red cabbage, then the shrimp, then the sauce and pineapples, last the onion and Cilantro.

See how Vibranty the colors are..now taste it! MMMM..The acidity and crunch from the Cabbage, The tender Smoky Salty Shrimp, The sweetness from the honey and pineapple, then to top it all off the traditional onions and cilantro. Yes do you feel it? the Happy place! *Motions a rainbow*

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Pineapple Garlic Honey Hen

Little Baby Biiirrrdddyyyyy. I ate the little baby birdy today. It was good. I mean juicy and flavorful and Deliissshhhh. Im gonna get right to it.

Pineapple Garlic Honey Cornish Hen

Ingredients

  • 1-2 Cornish Hens
  • 2-3 Tbsp of “Smokin’ N the Bird Box Seasoning”
  • 1 stick of melted butter
  • Honey
  • Pineapple Juice
  • Garlic Paste

Takes ,
serves 2.

Instructions

  1. Check out the video below and ill be back with the rest

Alright. So while its in the oven Ill go ahead. and make the Pineapple Garlic Honey which is super simple. Pineapple Juice, Garlic Paste, and Honey. I heat a sauce pan and add about a cup maybe a little less of pineapple juice. then I let it boils and reduce, ones its reduced a bit meaning some of that water has evaporated add the honey, about a cup and stir in let it bubble up then add about 2 tablespoons of garlic paste- reduce heat and stir. There are rough measurements you can definitely eyeball it and see a good consistency and add more of something if need be. like I said super simple and its done sit it to the side to cool. It will thicken as it cools. after about an hour I go take the foil off of the pan and turn the heat up to 400 degrees let the skin crisp up for 15-30 minutes.

When I tool it out of the oven I removed the metal mesh and sat them down in the liquid they created to rest.

See what I meant about the seasoning forming a Crust around the bird? the seasoning I used is a special blend especially for any kind of Poultry. Its available for purchase in the Seasonings&Rubs section in the menu bar above.

Now lets pour that Pineapple Garlic Honey sauce on top.

Delishhhhhhh I ate a whole one bye myself. What? Don’t look at me like that!

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Peach Bourbon Tomahawk Pork Chops

Peach Bourbon is my thing. It taste sooo good. When reduced to a sauce you can use it almost anywhere. I would put thin on top of Ice cream, as cake filling, on Salmon, on chicken, I mean need I go on. it takes anything to the next level of flavor town…or what I call that happy place.

So keep in mind If you or someone you know doesn’t eat Pork, STILL save the instructions for the Peach Bourbon Glaze.

 

Peach Bourbon Tomahawk Pork Chops

Ingredients

  • 2-3 Tomahawk Pork Chops or Regular pork Chops
  • 2-3 Peaches (I Suppose can peaches would work as well
  • Full bottle of Evan Williams Peach Bourbon
  • Steak&Chop Seasoning
  • Garlic&Herb Seasoning
  • 1/2 cup of water
  • Liquid Smoke
  • I Use Avocado or Grapeseed Oil

Takes ,
serves 2-3.

Instructions

  1. Coat pan with oil and bring up to heat.(Again id use a cast iron for this but you could use any pan that suits you)
  2. Oil and Season each side of each chop evenly, and then Sear on each side. Once seared have a deep pan with about 1/2 cup on water and more of your seasoning and about 4 drops of liquid smoke, place the sear chops in the pan as well, cover with foil tightly and pop in the oven for about 30-45 minutes.
  3. While those are in the oven you can start you Peach Bourbon Glaze. I skinned my Peaches with a Potato peeler which made it much easier and cut the flesh from the pit and chopped them into small cubes. pour the whole bottle…YES THE WHOLE BOTTLE into a sauce pan. I know it looks like a lot but after the reduction process it will be like when you cook spinach. Now you want to bring it to a boiled and let the water evaporate half way through add your diced peached and let them cook down some which doesn’t take more than a minute or too…it should turn into a syrup like consistency if you feel like its too thick for you liking stir in small amounts of water.
  4. Once your chops come out of the oven top with your Glaze or if youd like you can top with the glaze and put it back into the oven for a few minutes to create a nice carmalized vibe. I chose to just plate and top it.
Remember when I said THE WHOLE BOTTLE. well ya sea how it reduced?
Each Bite with Peach is amazing.

My Family loved this recipe. ESPECIALLY the kiddos. My son even ate the rest of the glaze out of the pan, and its no worries because all the alcohol was cooked out.

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

For BIG discounts on Kitchen Items go to my link here and check them out

For BIG discounts on Kitchen Items go to my link here and check them out

Sweet Potato Cornbread W/ Peach Bourbon Butter

 

Sweet Potato Cornbread With Peach Bourbon Butter

Cornbread…oh beautiful golden delicious cornbread. I love cornbread. I mean love it! Its a main dish a side dish a only dish…all that. My favorite is sweet cornbread. And I make some delicious Honey Butter cornbread.

But this here right here. When you mix sweet potato and cornbread and then top it off with some deep flavored Peach Bourbon Butter *Insert Scream and Church dance break*. Chile listen. But they say soul food gives ya thick thighs and a back side that pokes right? Ha well cornbread is probably part of the reason I have to hop and skip a couple times when I pull my jeans up. So lets mix it up and see what happens shall we..

 

Ingredients

  • 3 cups Martha White Yellow Cornmeal HotRize
  • 1 cup Brown Sugar
  • 1/2 cup White Sugar
  • 1/4 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1/2 cup Butter
  • 2 cups Cooked Sweet Potato (Mashed)
  • 3 eggs
  • 1 cup Half and Half
  • 1 cup Heavy Cream
  • For your Peach Bourbon Butter you simply need Butter and Evan Williams Peach Bourbon

Takes ,
serves If Your like me the whole pan is mine lol but it could feed 12.

Instructions

  1. Mix all you dry ingredients first in a large mixing bowl. then you add all your wet ingredients to that and wisk all together. now I used a cast iron skillet that’s my preference for cornbread but you can use a regular pan. oil it down nicely and pour you batter in. Now pop her in the oven!
  2. To make your Peach Bourbon Butter pour 2 cups of the bourbon in a small sauce pan and bring it to a boil. let it boil as the water evaporates it will reduce more and more. When it reduces to the point that it will slightly stick to a spoon then remove from head and add a full stick of butter and stir in,
  3. Your Cornbread should come out in about 30 minutes (depending on your oven) should be a beautiful light brown sweet potato color.

Oh chile look at that…That Golden Crust….Moist…Delicious

Hot Out of The Oven
With That Warm Peach Bourbon Butter Slathered on top..
Inside texture Shot!

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Need a Cast Iron Pan or Just interested in my Amazon Favorites? click my Amazon link here to check it out and purchase. https://www.amazon.com/shop/iamfooddealer

Chicken&Rice Stuffed Poblano Peppers

Is anyone tired of Stuffed Bell peppers yet? No, just me? All well ill tell you anyway. Green bell peppers have this kind of….Blah to me and whenever I use the I mix them with Red bell peppers because I just think the flavor comes out better. But Poblano peppers have a whole different vibe, and who doesn’t like saying ” POBLANO”. Again just me?

So this recipe is not too complicated. Lots of flavor and its gonna fill you up.

Chicken And Rice Stuffed Poblano Peppers

1 hour
6 or more
Ingredients:
6 Or more Large Poblano Peppers,
Rice,
Chicken Breast 2 lbs,
Melting Queso Blanco Cheese & Heavy Cream,
1 tbsp. Tumeric
2 tbsp. Garlic Powder
2 tbsp. Onion Powder
3 Packets Sazon
1 tbps Coarse Black Pepper
3 tbsp. butter
Chica licka Bam Bam seasoning

1 Jar of goya Sofrito

Rated 5/5
based on 11 customer reviews

STEP 1- Rinse your Poblano’s and rub them with a little oil and sprinkle some Coarse Sea Salt and pop them in the Oven on 375.

STEP 2- Cut those Chicken breast up in bite size pieces and cover them in the ‘Chicka Licka Bam Bam’ Seasoning. if you don’t have that seasoning put whatever the ancestors speak to ya on there right. So in a pot I put some Avocado oil in and put the chicken in then a few slices of butter after ward and keep it moving until you don’t see anymore pink meat….uhhh no pun intended.

STEP 3- Take out the Chicken put in a separate bowl including the juices it created. your gonna put it all back in in a few minutes.

STEP 4- Your Rice! 3 Cups of water, jar of Sofrito, Garlic Powder, Onion Powder, Tumeric, Goya packets. stir and bring to a boil then add your rice.

STEP 5- when your rice is almost done pour all the contents from your chicken bowl back in and stir it in.

STEP 6- by this time your Peppers should be nicely Roasted. take em out let em cool for a sec.

STEP 7- Your rice should be done and you can start your cheese sauce while you give the peppers time to cool down so you can fill them. I simply heat a whole Carton of Heavy Cream and then add my queso brick that I cut into small cubes and let it melt all together. remember to stir so nothing sticks at the bottom of the pan.

STEP 8- Now you can slit the peppers open carefully, scoop the seeds out and take the stem off if you want. Spoon you chicken and rice into the pepper. no need to put it back in the oven. Just plate it drizzle your cheese sauce over it and enjoy

I love to put a Whole one in a large tortilla and more cheese sauce..mmmm

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Stuffed Fried Catfish

This recipe was requested by one of my facebook friends. I love request! Lol. Viewer input is always appreciated. So lets start off by saying you can stuff it with what you want. I started to do jambalaya stuffed but decided Id do it as an extension next time. This time im gonna keep it simple and do shrimp stuffed. And if you already know how to make jambalaya and you’d rather that just swap it.

Deep Fried Stuffed Catfish

Ingredients

  • 1 lb Catfish Fillets
  • l lb Shrimp
  • 1 1/2 lb cream cheese
  • Chopped Green onion
  • Gourmet Garden Garlic paste
  • House Autry Seafood Breading
  • Old bay
  • Corn oil of course

Takes ,

serves 4 or if your greedy 1.

Instructions

  1. Make sure all your seafood is thawed completely. You’ll want to drain and pat dry with a paper towel. I used small shrimp because the were already tailed and it was that much easier for me to not have to take the tails of lol, but since most catfish fillets aren’t huge I knew I could fit more shrimp in. but if you’d like larger shrimp go for it!
  2. Covers your shrimp in old bay. YES COVER THEM I mean it! Sautee them in a little butter add some of your garlic paste and set them to the side to cool a bit. When they aren’t steaming anymore mix in a lb and a half or plainly a pack and a half of cream cheese and you chopped green onion. Easy filling. like I said earlier this was a quick run through for me. Add Lump Crab, throw in some jambalaya, whatever makes your toes wiggle.
  3. Now that your filling is made lay out your catfish fillets. try to make them up in pairs by size you want them to “fit”. place your fillings as shown below then cover with another fillet and use some tooth pics to hold them together.
  4. So you’ve got it all together! So what I do now is start my breading. I don’t add seasoning because the house autry is seasoned and I like to sprinkle old bay on the crust when it comes out the fryer, but if you want to season the fillet do it! Now simply cover you fillets with the breading and pat it in make sure its on top and bottom and on the sides
  5. Your ready for the fryer! I used my little Presto Electric fryer. I’ll put a link at the end of this post so you can grab it if youd like. it works great and easy clean up and break down. Anyway heat your oil to 350, and lay your stuffed fillets in and drop em….
Golden and Delicious..wait isn’t that a type of apple? Whatever. Its catfish now. So after I take lemon or lime whichever you have available for a spritz. sprinkle old bay on the crust..and for me I put mine in between a kings hawain bun and ate it like a sandwich mmm it was sooo good!

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

Curry Seafood Pot

Curry Seafood Pot

Curry is another favorite of mine. West Indian Curry to be exact. (If you don’t have access to Blue Mountain brand Curry where you live Ill leave my Amazon Storefront link at the end of this post where you can order!) There are many different kinds of curry and all have very different flavor profiles, most of the time the ones you’ll find in store are East Indian.

This recipe is super easy and really doesn’t take long at all. but its for full of flavor you’d think it took you hours to prepare. You can alter this recipe to your liking- Like add potatoes, add onions, whatever makes your toes wiggle.you also can put whatever seafood you want in here. I kept it simple and stuck to the name SEAFOOD. Haha so lets get started shall we..

Ingredients

  • 2lb of Red Tiger Shrimp (Raw)
  • 3 Clusters Dungeness Crab
  • 2-3 Lobster Tails
  • Fresh Thyme
  • Bay Leaf
  • Garlic Cloves
  • 1 Red & and Green Bell Pepper
  • 4-5 Tbsp. Blue Mountain Curry
  • 2 tbsp. Gourmet Garlic Brand Garlic Paste
  • 2 tbsp. Onion Powder
  • 1 tsp cornstarch
  • 2 stick butter
  • 1 1/2 tbsp. Black Pepper
  • 1 Tbsp. Mustard Powder (Trust me)
  • 1 Habanero or Scotch bonnet

Takes ,
serves 2-3.

Instructions

  1. start with prep guys it’ll make the whole process go a lot more smooth and quick. slice you peppers and such have it all ready. no fumble! Those lobster tail, split em- take a nice sharp knife point toward the tail fin and crack down. boom its split, Lovely!
  2. Now you’ve got it. I use a huge Cast iron Skillet I got a few years ago from Amazon which you can also find on my storefront link. but you can use whatever pot or can is large enough to hold what you have. heat it and pour some grapeseed or avocado oil on the bottom,(be sure to keep your heat on medium and controlled) once heated throw your peppers in there. Sizzle Sizzle huh?
  3. Keep those peppers moving you just wanna cook em till they bend without pressure. then add you whole Thyme and slice up one stick of your butter and drop it around in there….mmm did you smell the fresh Thyme when you did that? Pop those garlic cloves and Scotch Bonnet or Habanero Whichever you chose on in there too!
  4. Now lets start placing your seafood in there Crab Clusters first, Lobster Split side down, then shrimp.
  5. Pour All of your seasoning all over on top. WAIT.. all except the curry, only put 2 tbsp. of curry in, then pour 2 cups(measure please, 2 cups in and cover with lid
  6. About 7-10 minutes later Now take the same measuring cup you used- put 2 tbsps. of the Garlic paste and 2 tbspn of the Curry Powder, and 1 tsp of the cornstarch in it then fill it with 1 cup of water and wisk it all together pop off the lid and pour all that in over the top and slice the other stick of butter all around the top too. Add a little seasalt. put the lid back on leave it.

In about 10-15 more minutes it should look like that..bubblin’ goodness gracious…do you smell it…oh yes that happy place again. you made that!

Chile Throw it in a bowl with some rice sprinkle some green onion on top and my toes are curlin’. That’s a meal baby.

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

As promised here’s my storefront link where you can find the Blue Mountain Curry and That big Beautiful Cast Iron. https://www.amazon.com/shop/iamfooddealer

Oven Roasted Jerk Snapper

Jerkkkkkkkkk! OH my Beloved Jerk. I have a love affair with my Flavorful spicy Jerk. I get excited whenever I make anything jerk.

So this recipe is very Rugged. As in not Super pretty. lol. I love a pretty plate but when you slap a whole fish on a plate with the head and tail attached well ya get what you get. BUTTTT Its so good, I had to share.

The ingredients are really simple and this recipe is really easy

Simple and Quick prep!
  • Red Snapper
  • Fresh Thyme
  • Garlic Clove
  • Onion
  • Habanero & Scotch Bonnet
  • Lemon
  • Blue Mountain Fish Seasoning
  • Walkerswood Jerk Seasoning (wet marinade)

So lets put it together. I score the outside of the snapper skin as you can see in the picture. this allows all the flavors to touch the flesh and seep in. I use take some of the walkerswood and smear it inside and all outside and in those scores.now stuff the inside with your thyme, crushed garlic cloves, sliced lemon, onion, and sliced pepper. Then sprinkle your fish seasoning all over.

I then make a foil bed in a pan and put some sliced onion, salted butter, garlic, sliced lemon, and walkerswood. like a nice little bed to lay your snapper on. now wrap it all up like a pouch and pop it in the over on 375 degress for about 45mins to an hour. in the end unwrap the foil to let the outside crisp up a bit

After it comes out the Oven

Its out of the oven and you have that sweet smell of Allspice and garlic and the spicy Scotch bonnet! not too pretty right? not to worry its going to taste beautiful! I serve mine with Rice and peas @ some okra mmmmm YAAAADDD Food, Strong back food. hahaha.

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking with FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

P.S I love kitchenware and all things entertaining, have some great items on my Amazon Store front and will add more each day. check it out on the link below https://www.amazon.com/shop/iamfooddealer

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