Upcoming Class Schedule!

Cooking Classes for Summer are always Free at the Honeyville teaching kitchen and I'll be in Arizona in my favorite store all of the month of June!  Come and join me for some fun with the kids or some time away for yourself! 

Here's the schedule:
Honeyville Farms' Teaching Kitchen
33 S. 56th Street
Chandler, AZ. 85226 Phone:(480) 785-5210 

Chef Tess' All American Meals in Jar/Mylar
Saturday May 25th, 10:00 AM
What makes this class so different from any other'Meal in Jar' class? Its loaded with great American dishes from all around America; Louisanna Gumbo, Virginia Brunswick Stew, Texas BBQ Baked Beans, Grandmas Chicken and Rice Cassarole, and more! These recipes will only be available to those who attend the class. Dont miss out on these great recipes.

June 

Grilled Pizzas and  Flat Breads 

Tuesday June 4^th 10 AM

The words “healthy” and “pizza” are not usually in the same sentence, but Chef Tess is here with some amazingly flavorful alternatives to the greasy pizza! Whole grain easy crusts, simple toppings including freeze-dried and dehydrated ingredients, and then some additional fun cooking the pizza right on the stove-top! You’ll love this great way to cook and enjoy healthy pizza!

Chef Tess Healthy Summer Salads and Sandwiches

Saturday June 8^th, 2:00 PM

Summer is the best time for salads and sandwiches. Break out of your rut with some new bold flavors with plenty of fiber, protein and heart-healthy benefits of whole grain! We’re using a great mix of fresh ingredients with food storage to really make it all come alive.

Summer Kids in the Kitchen! Making Gifts for Father’s Day

Tuesday, June 11^th 10 AM

Are you at a loss on what to do with your kiddos this summer? Chef Tess will be here in the kitchen with some healthy snacks, fun projects and easy gift ideas to make for dad using your food storage! Wait until you see what we’ll be creating!

 Cooking Gluten Free with Quinoa and Amaranth

Tuesday, June 18^th 10 AM

Are you new to ancient grains and wanting to use more of these heart-healthy whole foods in your diet? Chef Tess will be here teaching some of the best basics for gluten free grains as well as sharing some favorite recipes for cooking with quinoa and Amaranth. You’ll love these grains!

 Chef's Secrets to Bread from Wheat for Beginners!

Saturday June 22nd 10 AM

This is an ideal class for those who have never made bread before and have no idea where to begin! We’ll be using whole wheat and ancient grains including how to mill it from the whole grain, which grains are best for bread, kneading and mixing techniques of professional chefs you can use at home and all the secrets for magnificent flavorful moist whole grain bread!

Chef Tess’ Camp with Me!

Tuesday June 25^th 10 AM

This class is a great one for families, moms, caregivers and kids who want easy camping meals for the mountains and even just home-camping in the backyard along with some tips and techniques for cooking on rocket stoves and solar ovens.

Chef Tess Rice to the Occasion!

June 29^th 10 AM

Honeyville has many different gorgeous rice varieties and some fantastic tools for cooking perfect rice every single time! Join us for some fun new recipe ideas as well as the simple basics on how to cook amazing rice! 

Vegetarian Healthy Black Bean 7 layer Dip

Day 4 of the 90 day weight loss challenge. Dinner. I love Mexican food. I do. 
I don't love being overweight. It is sooo not my favorite. Yes, I know I'm beautiful. Honestly, I've never had so many gorgeous e-mails from all of you letting me know that I'm good looking! Thank you all! {Blushing}  That being said, I'm not trying to lose weight to look good, though that is a a perk. I'm wanting to do what is best for my overall health.   Plus, maybe when I've lost all the weight, Dr. Oz will want to have me on his show...just kidding. Hi Dr. Oz. I love you, by the way. 

So, today I decided I needed to have this delicious black bean 7 layer dip for dinner. Sounding as evil as it possibly could be, it is actually a very healthy choice! Including baked chips, and fat free dairy options, it is a great vegetarian dinner.  I think even Ace will approve!


Healthy Black Bean 7 Layered dip

2 cup black beans, low-sodium, cooked and mashed
1/4 cup  plain yogurt or fat free sour cream
1/4 cup salsa ( I love my Roasted tomato salsa)
1 cup chopped tomato
1/4 cup green onion, chopped
2 cup field greens (or lettuce), shredded
4 ounce shredded fat free cheese
8 slices jalapeños (optional)
2 Tablespoon chopped fresh cilantro
1/2 tsp Chef Tess Southwest Fajita Seasoning ( Here)
cracked black pepper to taste
4 ounce corn tortilla chips (corn), baked, unsalted


Directions: Mash black beans with a fork or potato masher. Divide between 4 serving dishes. Spread sour cream  and then salsa evenly over bean spread. Wash green onion and lettuce. Chop onion finely and shred lettuce. Layer onion, lettuce, cheese, then jalapeno (chopped) in the order listed over lettuce. Sprinkle with chopped cilantro, Chef Tess Southwest seasoning and cracked pepper.  Serve with chips (one ounce is about 11 chips)

Nutritional information: Yield 4 servings. Calories 300, Calories from Fat 80, Total Fat 9 g, Total Carbohydrate 40 g , Dietary Fiber 10 g, Sugars 5 g, Protein 24 g

Onward and Upward my darlings! There you go!

Always My Very Best,
Your Friend Chef Tess

Gon-zo Bean Summer Salad

Day 3 of the 90 day weight loss challenge. Lunch. I have lunch every day, and this one is being added to my list of  "freakin' YES"  food! Can we have a list like that? I think so.  We're calling it Gonzo salad because our bums are going to be "Gone-zo-soon"...right? Actually...there's a story here on the beans.  But, in the meantime, here's the recipe. Under 300 calories and  a full plate! Eat up darlings!

Tess Gon-zo Bean Summer Salad
Ingredients
2 cup mixed baby field greens
1/2 cup garbanzo beans or white beans (cooked or canned without salt)
1/3 cup yellow onion, medium, sliced paper thin
2 carrot, shredded in ribbons
2 tablespoon lemon juice
2 tablespoon sunflower seeds, hulled, dry roasted, unsalted
2T chopped fresh herbs (parsley, thyme, oregano and basil)
1 fresh minced clove garlic

Preparation...I cook beans. I love them. My favorite are these Pueblo beans called Mortgage Lifters.  If you've never made beans before, you can see the basic class information in the Beans 101 Notes . Or, you can just buy a can of cooked white beans or garbanzo beans.  We call garbanzo beans Gonzo beans at my house. Seriously. Don't ask me where that started. I think it was because we'd eat them so fast that they'd be gone-zo-fast...but I think it is because my husband Ace likes the Muppet's and Gonzo was such a lovable bear...who never cooked beans.  Like I say. Don't ask me where that name started.  After the funeral we had a lot of ham and I always have a lot of beans. So, I cooked up a pot of Mortgage Lifters with a good amount of ham and some lovely carrots. Random side note...if organic carrots are on sale at your local farmer's market and your kids put 5 bags in your cart...just buy them. It was the best dollar I ever spent. 

 Combine greens, beans, onion, and carrot in a large bowl. I like to use my vegetable peeler for the carrots and shred them like ribbons. They just give me a good crunch. 

 Blend lemon juice in a small bowl with herbs and garlic. Drizzle over salad. I recommend chopping the herbs first. 

 Sprinkle with sunflower seeds. Hey, did you know that 2T of sunflower seeds has 9 grams of fat and 81 calories?  I know right? That's something to watch when you go to a salad bar. 

This is what the finished salad looks like. For under 300 calories I had a full plate of happy, 12 grams of fiber, 11grams of protein and 29 net carbs. Happy girl. Happy dance around the test kitchen. Are we seeing a trend here on the dancing around the Tess kitchen?  

Nutrition Facts: Yield 1 serving
Calories 290, Calories from Fat 90, Total Fat 10 g, Total Carbohydrate 41 g, Dietary Fiber 12 g
Protein 11 g, Vitamin A 380%, Vitamin C 70%, Calcium 10%, Iron 20%

Onward and upward my darlings! There you go!

Always My Very Best,

Your Friend Chef Tess

Healthy Gluten-Free, Sugar-Free, Black Forest Brownie-Bite Cookies

Day two of the 90 day weight loss challenge and I'm sharing a cookie recipe. Yup. That's because these are healthy and low calorie! In fact, each cookie only carries 73 calories, 2 net carbs, and 5 grams of heart-healthy fat from almond flour! You can't go wrong with that. Did I also mention they are sugar-free and gluten-free? Well...how can they taste like a black forest brownie and still be good for me? I'm not asking. I'm just eating. Two cookies for a snack and I'm good to go for the rest of the afternoon.  Happy. Giddy happy! Dancing around the test-kitchen happy! Does dancing around the test kitchen count as cardio? Pump up the Broadway show tunes...because I'm making it count! Bwhahahaa! Now there's a visual...I'd just as soon not show you...

On the other hand, here are some cookies I think you'd like to see. 

 My friends at North Bay Trading sent me some gorgeous Freeze Dried Organic Cherries to try out and I have to tell you I've been addicted! Adding these to the cookies have been pivotal.  I love cherries anyway, but these have been so cool! I love the crunch, the tartness and the absents of guilt associated with eating these! 

 Nutritionally, they are as close to picking cherries right off the tree as I can get. Calorie wise, they are low and I don't feel guilty. Did I mention the guilt again? Well...here you go. Look for yourself.

 Have you ever met my favorite Almond Flour? On this one I'm brand specific for a reason. This is the finest milled almond flour I can find and it has remarkable texture in baked good. I didn't want almond meal. I wanted a flour that would bake remarkably well. Thank you Honeyville! To find out how I'm connected to Honeyville, go here.

I've done a lot of tips and techniques on baking with Almond flour Here. 

At any rate, here's the recipe for the cookies. I think you'll really enjoy them. I know we do!

Black forest Almond flour Brownie-Bite Cookies 
2 cups Almond Flour 
1/4 cup  organic coconut flour
1/2 cup Granular Erythritol (natural sugar-free calorie free sweetener)
1/4 cup egg white powder*
zest of one orange
1/4 cup cocoa powder
1/2 cup water
3/4 cup Freeze Dried Organic Cherries

Directions: Combine all ingredients in a large bowl, mixing well. Dough will be stiff.  Divide into 20 cookies and roll into balls.  Place on ungreased cookie sheet 1 inch apart, smashing lightly.  Bake 350 10-12 minutes.  Allow to cool on the sheet, about 10 minutes. Store in an airtight container.
*Note: If you do not have egg white powder, you can use 1/2 cup of egg whites and omit the water.

Nutritional information: Yield 20 cookies.  Each cookie contains 73 calories, 5 g fat, 4 g carbohydrate, 3 g protein, 2 g fiber (2 net carbohydrate).

There you go darlings! Let's rock the weight loss and healthy whole food eating! Ya know, it isn't about losing weight so much as it is about making sure I take care of this body that God gave me. It is a gift to be alive. I'm treating it that way. 

Always My Very Best,
Your Friend Chef Tess

Healthy Chocolate Truffle-o-Power Cracked Wheat Cereal in a Jar

 I'm kicking off the 90 day weight loss challenge here on the blog today! My boys got up with me for protein shakes this morning.   I'll be adding many new and amazing healthy recipe choices! I hope this will motivate you as much as it motivates me! In all honesty, I already have a lot of really healthy recipes here for using whole grain and eating whole foods, I'm just going to be a lot more consistent about posting the new recipes I'm making.  I think it will help me to have some accountability and you to see how much fun we're having along the way!  We've already starting family walks and I will be doing Turbo Fire everyday. 
If you've already e-mailed me about joining me on the 90 day weight loss challenge, then welcome aboard! We're in this together now!!  Let's go!


Today's breakfast was this bowl of delicious chocolate happiness...

 I bought 100 lbs of gorgeous non-GMO Cracked Wheat a few months ago because it was on sale.  After reading this Living Strong Article on Cracked Wheat as well as the  article about the Benefits of Cracked Wheat , I am getting excited about using more of it.   Now, I know there are many of my readers who are wheat-free and gluten-free. For more of those whole grain recipes, see the recipe index for grain-surgery-101.  

I use wheat often here as well as offering gluten free options.  So today I want to share a new recipe for a meal in a jar for those who are trying to lose weight and watch their calories and use whole grains like wheat.   One more reasons to eat wheat...if I have to give you one,  is  the prebiotics in whole grain that help promote a healthy digestion system. This was cool to me!

 " Prebiotics, sometimes referred to as fermentable fiber, are nondigestible nutrients that help promote the development of good intestinal bacteria, according to MayoClinic.com. Some evidence suggests that eating lots of prebiotic-rich foods can improve intestinal disturbances. Prebiotics may even improve your ability to absorb calcium and fight off illnesses. Many nutritious foods you can find at your local grocery store contain prebiotics. Read more: here"

I've added oat fiber flour. Two tablespoons of this flour (about 10g) will give you an amazing 9 grams of fiber in your diet, with only 2 added calories. Awesome stuff for helping me to stay full longer.  Now here's the cool thing, this meal has 152 calories, 18 grams of fiber, 23 net carbs, 6 grams of protein, and only 1 gram of fat. Drip a few drops of your favorite stevia or non-calorie sweeteners on the finished cereal and you'll have a delightful treat!

Chocolate Truffle-o-Power Cracked Wheat Cereal in a Jar

Ingredients:

1/4 cup  Cracked Wheat

2T Oat Fiber Flour

1T  Instant Non-fat dry milk

1T baker's cocoa powder

2T natural granular erythritol (optional)

1/2 tsp vanilla powder (optional)

dash of salt

Directions: Shake the milk powder, erythritol  and cocoa down into the wheat. Store in an airtight container up to a year. I use a wide mouth half pint jar. Up to 10 years with an oxygen absorber. 

To prepare: Combine with 1 cup boiling water and simmer low 8-10 minutes until thick.  Add natural sugar-free calorie free sweetener to taste.  I love berry or english toffee Sweet Leaf Stevia drops. 

This will make 1 servings per pint jar.

Total nutritional value per  serving:

Calories, 152

Fiber, 18 g

Protein, 6g

Fat,  1 g

Carbohydrates, 23 net

There you go my darlings! A great recipe for some creamy Healthy delightful cracked wheat! Enjoy! What are you having for breakfast??!

Always My Very Best,

Your Friend Chef Tess

Universal Grain Salad video! 90 day weight loss challenge begins!

After a rough week, taking care of the funeral and burial of my dearly loved Father in Law,  Mr. Putt Putt. I'm back to life here. As much as can be expected. This last week has really inspired me to be better at taking care of this mortal body the good Lord has given me.  It continues to be a journey of self and learning to love myself. It also is part of recovering from some serious health issues that have caused some weight gain in the past year or so. If any of you would like to join me, it isn't too late to do it.  My fitness coach is my dear friend Christina Wheeler and we'll have a support group on Facebook.  It should be a great way that anyone across the country can take part in this 90 day journey!  I'll be checking in here on the blog often with the challenges, successes and joy in the journey.  

 That being said...lets make something healthy!

This upcoming week, I'm gearing up and starting a 90 day weight loss challenge.  Part of that challenge is of course, eating whole grain, lean protein, and a lot more veggies.  I already eat a lot of veggies so that's not going to be a problem. I work for an amazing grain company so getting great organic whole grain isn't a challenge either.  In fact, most of the recipes here on my blog (Grain Surgery Recipes) are all about getting healthy whole foods into your diet! 

  I think the biggest challenge for me personally will be actually just getting up and getting exercise and making that a priority. So today I wanted to revisit one of my favorite salads.  I'll have some of this in my fridge for quick and easy meals.  This is a Universal Grain Salad, made with quinoa in this video. I hope it will inspire you to eat more healthy whole grain. 




Onward and upward we go my darlings!  For more information on the 90 day challenge feel free to contact Christina Wheeler on Facebook for details. You can also send me an e-mail stephanie@cheftessbakeresse.com and I will get you the information you need. Thanks all! Lets do this! 

Always My Very Best,
Your Friend Chef Tess

Graveside Memories and Tender Mercies

 Today we buried my Father in Law. It was a really tough day and one I will never forget. I called him "Mr. Putt Putt" here on the blog because we had the joy of watching him putt around the house with his walker for the last few years. I don't really have a lot to say, but I will share my thoughts on a few of the highlights.

One. We were driving behind the casket when it went under the covered bridge leading to Dad's hometown. If I think about the hundreds of times he passed under that bridge and how it felt as he passed under it one last time, I bawl. He loved that town. 

Second, I've visited this quiet cemetery many times...but never to bury a friend. It was really emotional, but the Spirit of the Lord was with us and we had incredible peace.  

Third, I got to sit on the front row next to my Mother in Law and see a unique perspective as the Navy officers brought her the flag from his coffin.  It was incredible. It was humbling. It broke my heart to see her face as they handed her the flag on behalf of the US Navy and the citizens of this country. I'm so thankful for that experience. 

 Fourth, as we walked away, I knew without a doubt that we'd see Dad again. I'm thankful for our Faith in our Savior Jesus. He brings us so much peace. 

 Finally...a tender mercy.
As everything was winding up, my nieces and grand-nephews brought over a unique treasure...a toad. I was so happy that the children were able to find this new pet during something so difficult for everyone else. Just another reminder to me that the Lord, in his mercy, has joy for us, even during times of adversity. 

And caterpillars that will turn into butterflies when it is all over.

There it is.

Always My Very Best,
Your Friend Chef Tess

Onward He Goes

Sunday is the day I share a little of my soul. Enjoy.

 Those of you who have followed the blog pretty regularly will remember that I have had the honor and privilege of having my sweet Father in Law living with our family during his older years.  It has been one of the crazy-funnest things on earth to have him putt around with his walker.  My children have spent the last 5 and a half years at his feet learning about the world from a Navy veteran of world war two. Yes. My father in law is almost eighty seven years old. My husband was born when his dad was in his forties. 

Over the last few weeks his health has deteriorated immensely.  Thursday and Friday, most of his children, grand children and great grand children trickled into our home in a steady stream to have a grand sending off party. He wasn't awake, but he was embraced and loved by all that came to see him.  

Yesterday morning, in the peace and quiet of our home, he passed from this life. It was the most bittersweet and amazing experiences of my life.  I can't really put into words how it felt to see his body laying there, yet knowing that he was gone from it. I've never had such mixed emotions. Part of me is joyful. I'm so relieved that he is able to be free of pain, rejoicing with his Heavenly Father, Savior, and dear family who have passed before him. I'm happy for him. Elated for him. Joyful that he lived a good life.  There is the other part of me that misses him terribly. 

That part that misses him is the same part of me that wants to be better, do better, live better. That part of me that misses him wants to be ready to meet my own Savior at any given moment with a prepared heart. That part that missed him...is ever thankful that I know that God lives! I know that my Father in Heaven is real and loves me. I know he hears my prayers.  I know he loves us all.  I know we will live again. That part that misses him knows that we will be together again...and it makes the part that is joyful, even more happy.

That being said, this week I will be planning a funeral, making arrangements and connecting with my family. Thank you all for the love and support you give me. It keeps me moving onward.  Onward and upward my darlings!...Off he goes. 


There it is.

Always My Very Best,
Your Friend Chef Tess

Mom's Emergency Chocolate Meltdown Cake in a Jar Guest Post

 I've been working pretty hard on the dessert section of the upcoming book for meals in a jar (scheduled to be released December of this year). Even though my main food storage is focused on main course meals made simple, I also have a plan for a few treats.  That being said, I've put something in my closet for those Mom emergencies...

It looks like this. It is a chocolate gooey happy jar-version of my darling  Heather's Warm Chocolate Pudding Cake. It is ridiculous. 

Yes. I am admitting that we have chocolate cake under the bed. It is scary really how secure I suddenly feel...So scary. Not as scary as when mom has a meltdown...(admit it). Nobody is perfect. This is for the not-so-perfect moment when mom just needs a little chocolate cake.

 If you need the recipe, I shared it as a guest on one of my favorite blogs, The Cookin' Cousins. It is the official blog of Honeyville Farms (and yes, I am their company chef). I love having the chance to share with their readers and you as well!

So go see the post  on the The Cookin' Cousins Here!

Xoxo!
Always My Very Best,
Your Friend Chef Tess

Pin and Win with Lucky Leaf Springtime 500$ Contest!

 My darlings down at Lucky Leaf  always send me the best goodies in the mail! Seriously. What is the best thing you could send a baker, besides flours? {Tee hee}...

Pie filling! This time it was three free cans of their premium Pie Filling along with some cuter-than-heck recipe cards and a really adorable kitchen timer.  

 I seriously can't get over how simple these recipes were to make! Ya know what though? Their recipes are always easy to make! That's why I love them. Love. Love. Love.
Here are some of my favorites...

This ridiculously delicious

 Wise Woman Apple Cake with Salted Caramel Sauce Recipe 

Another absolute favorite was the Amaretto Peach Cobbler in the Awesome 

Cobbler Post!

The Amazing Dinner Menu 

that included the Sweet and Hot Slow Cooker Pork and Chocotinis! It was a very fun menu and really easy to make ahead of time for the party!

Perhaps my favorite post ever from Lucky Leaf has been the 

Chocolate Strawberry Cake with Rum Ganache

 These New Recipes for spring are so light and luscious, we might be having them all summer long!  The first recipe I made was the Lemony Blueberry Layered Pie. Ladies...if you want your husband to fall over with happiness...go ahead. Use this recipe. When I pulled this creation out of the fridge the words that escaped his mouth were, "You blessed woman!"  So ya know...he then sat down with the entire pan and ate it with a spoon.  I guess he thought it was just for him. I did manage to get a small little nibble...and it was ridiculously divine! The second batch I made, I changed the recipe a bit for my family's preferences. I've made the adjustments below.

Lemony Blueberry Cheesecake

 with Pistachio-Graham Crust

Adapted from Lemony Blueberry Layered Pie  from Lucky Leaf

Ingredients

1 10-inch graham cracker crust in a springform pan  (see recipe below for my homemade with pistachio)
3 8-ounce package cream cheese, softened to room temperature
8-ounces sour cream
¼ cup powdered sugar
2   3.4-ounce box instant lemon pudding mix
2 teaspoons fresh lemon zest
¼ cup lemon juice, freshly squeezed
1 21-ounce can LUCKY LEAF® Premium Blueberry Pie Filling

Instructions

Make your crust by combining:

2 1/2 cup graham cracker crumbs, 1/2 cup fine ground pistachios, 1/2 cup melted butter and 1-2 T of water.  Press into a 10 inch springform pan.

 It helps to lightly mist your fingers with a little water so they don't stick.

 Bake at 350 degrees for 101-12 minutes.

Allow to cool while making the filling...

Filling directions: Combine cream cheese, sour cream and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth. Add pudding mix, lemon zest and lemon juice; mix until well blended.

 I have boys. I will not tell you how much they laugh whenever they see this picture of me squeezing the lemon. If you don't understand...I'm not going to explain it to you either.

 Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour.

Spoon  Lucky Leaf Premium Blueberry Pie Filling on top just before serving. Garnish with fresh lemon zest if desired.

The second recipe I did was the Cherry Coconut Squares. Um Wow! There are only 6 ingredients in these bars and so far, my boys have asked me to make them four times in the last four days. I have a teenage boy and one nipping at his heals. Tell me that they'll stop eating soon. It is starting to get scary. Speaking of scary. These coconut squares are the most delightful coconut shortbread imaginable topped with the super-fruit cherry filling from Lucky Leaf. I'm telling you...you can't lose!

That being said, these whip up in minutes, are delicious to make, and have made their way to the top of the list of "Best Things to Trade" at the lunch table.

  My son says he can get premium trade-items from other kids whenever he brings them in his lunch box...and he still won't trade them with his friends! 

There. That is the ultimate test right there! Punk my lunchbox. That's right. I'm super-bad!

 Cherry Coconut Squares from Lucky Leaf

Ingredients

• ⅓cup sugar
• ¼cup butter
• 1 ½cups all-purpose flour, sifted
• ¼teaspoon salt
• 18-ounce can flaked coconut
• 121-ounce can LUCKY LEAF^® Regular or Premium Cherry Pie Filling

Instructions

Preheat oven to 375°F.

Cream sugar and butter. Sift flour and salt together and then add to creamed mixture. Mix in coconut.

 Pack 1/2 of this mixture into a greased 9-inch square pan. Spread LUCKY LEAF Cherry Pie Filling on top. Put remaining crumb mixture on top of pie filling. Pat down firmly

Bake for 25 to 30 minutes. When cool, cut into 16-squares.

Guess what?!!! The fun hasn't stopped!  Lucky Leaf is opening up a great Contest to you my darlings!!

•  The Grand Prize is 500$, and two additional winners will receive 200$!  
•  To enter the contest, go to the Contest Entry Pin and pin away (Contest starts May 1st)! There isn't anything posted on the page-link until then so you might have to be patient...

There you go my darlings! Join me for this amazing contest and share these outstanding recipes!

Always My Very Best,

Your Friend Chef Tess