Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Rueben Casserole

By Leave a Comment

Reuben Casserole

Print Recipe

Rueben Casserole

A delicious de-constructed Reuben Sandwich! Corned beef, Swiss and cheddar cheeses, sauerkraut, and Thousand Island dressing, sprinkled with a crunchy rye bread topping...Enjoy!
Course: Entrée
Cuisine: Irish
Servings: 6

Ingredients

  • 1 1/2 to 2 c. diced corned beef (about 8 ounces)
  • 1 (16 oz.) bag sauerkraut drained and squeezed
  • 2 T. grated onion
  • 1 c. shredded Swiss cheese
  • 1 c. shredded mild Cheddar cheese
  • 1/2 c. Thousand Island dressing light or regular
  • 1/4 c. mayonnaise light or regular
  • 1/8 tsp. freshly ground black pepper
  • 4 slices rye bread light or dark
  • 3 T. butter melted

Instructions

  • Preheat oven to 350 degrees. Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray.
  • In a large bowl, combine corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and pepper; stir with a spoon or hands until well blended. Pat into prepared baking dish.
  • Tear bread into pieces and process until crumbs are fine. Put in a bowl and toss with the melted butter. Sprinkle crumbs over the casserole.
  • Bake for 45 minutes, until topping is browned and filling is bubbly.

Birds Nest Cookies

By Leave a Comment

Birds Nest Cookies

Print Recipe

Birds Nest Cookies

These sweet, adorable, cookies are the perfect Easter treat! Wrap individually for gift giving!
Course: Dessert
Cuisine: American
Servings: 12 -16 cookies

Ingredients

  • 1 c. butterscotch morsels
  • 1/2 c. creamy peanut butter
  • 2 c. Chow Mein noodles
  • 1 c. salted peanuts optional
  • 1 (4 oz.) pkg. Whoppers mini robin eggs

Instructions

  • Line two baking sheets with parchment or waxed paper.
  • Place butterscotch morsels and peanut butter in large double boiler over simmering water. Stir until the morsels melt and the mixture is smooth.
  • Add Chow Mein noodles and peanuts if using. Stir until the noodles and peanuts are well coated.
  • Drop by rounded tablespoonfuls onto the prepared baking sheets and top with mini robin eggs candy. Nests will firm up as they cool OR cool in the refrigerator for 10 minutes until firm. Store leftover cookies in refrigerator in an airtight container.

Black Forest Trifle

By Leave a Comment

Print Recipe

Black Forest Trifle

This heavenly dessert is so easy to assemble, simply layer chocolate brownies, cherry almond pie filling, and creamy vanilla pudding into a beautiful trifle dish, individual glasses or jars, then top with shaved chocolate curls.
Course: Dessert
Cuisine: American

Ingredients

  • 1 (20 oz.) pkg. Ghirardelli triple chocolate brownie mix
  • 1/3 c. vegetable oil
  • 1/3 c. water
  • 1 egg
  • 2 (21 oz.) cans cherry pie filling
  • 1 1/2 tsp. almond extract
  • 2 (3.4 oz.) pkg. vanilla instant pudding and pie filling mix
  • 2 c. fat free milk
  • 1 (8 oz.) container Cool whipped topping thawed
  • 1 (1.55 oz.) Hershey milk chocolate candy bar for chocolate curls

Instructions

  • Preheat oven to 325 degrees. Spray a 9x13-inch baking pan with non-stick cooking spray.
  • In a large bowl, stir together brownie mix, oil, water and egg, until combined. Spread mixture evenly into prepared baking pan.
  • Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely. Invert brownies onto a large cutting board and cut into 1-inch cubes.
  • In a medium mixing bowl, combine the cherry pie filling and almond extract.
  • In a separate mixing bowl, whisk together the pudding mix and milk until thickened. Whisk in the whipped topping until no white streaks are left.
  • To assemble, use a large trifle dish, glass bowl or six individual glasses or jars. Place half of the brownie cubes into the bottom of a trifle bowl. Top with half of the cherry pie filling mixture, then top with half the pudding mixture. Repeat for another layer.
  • Using a vegetable peeler, shave the chocolate bar into curls, then garnish the top of the trifle.
  • Refrigerate for 30-60 minutes before serving.
  • Cook's Note: You can use your favorite chocolate cake in place of brownies if you prefer.

Overnight Strawberry French Toast Casserole

By Leave a Comment

Overnight Strawberry French Toast Casserole

Print Recipe

Overnight Strawberry French Toast Casserole

Inspired by Dixie Evenblij Williams - Prep everything the night before and breakfast will be a breeze the next morning...Enjoy!
Course: Breakfast
Cuisine: American
Servings: 8

Ingredients

Strawberry French Toast Casserole:

  • 1/2 lg. loaf French bread cubed into 1-inch pieces
  • 6 eggs beaten
  • 1/2 c. granulated sugar
  • 1 1/2 c. half and half
  • 1/2 c. heavy cream
  • 1 (10 oz.) pkg. fresh strawberries hulled and quartered

CRUMB TOPPING:

  • 1/4 c. all-purpose flour
  • 1/4 c. brown sugar packed
  • 1/4 c. cold butter cubed

Instructions

  • STRAWBERRY FRENCH TOAST CASSEROLE: Cut the bread into 1-inch cubes. Arrange bread cubes in a butter 2-quart baking dish.
  • In a large bowl, whisk eggs and sugar together. Add half and half, and heavy cream, whisk until combined. Pour cream mixture evenly over the bread cubes, cover with plastic wrap and refrigerate overnight.
  • Hull and quarter the strawberries. Place them in a small bowl, cover with plastic wrap and refrigerate until morning.
  • CRUMB TOPPING: In a small bowl, combine the flour and brown sugar. Using a fork, cut the butter into the dry ingredients until it resembles sand. Cover with plastic wrap and refrigerate until morning.
  • When you're ready to bake, preheat the oven to 350 degrees. Take the casserole out of the refrigerator, scatter the strawberries over the top, gently pushing them into the casserole. Sprinkle the crumb topping evenly over the entire dish.
  • Bake for 40-45 minutes until topping is golden. Serve with a dollop of whipped cream, a side of crispy bacon, and a glass of fresh orange juice, if desired.

Slow Cooker Caramel Fondue

By Leave a Comment

Print Recipe

Slow Cooker Caramel Fondue

Caramel fondue is a sweet and fun way to end the perfect meal.
Course: Dessert
Cuisine: French

Ingredients

  • 2 (14 oz.) pkg. caramels unwrapped
  • 2 (14 oz.) cans sweetened condensed milk

Instructions

  • Place caramels in a 3-quart slow cooker; stir in condensed milk.
  • Cover and cook on LOW for 3 1/2 hours, stirring occasionally, until caramels melt and the mixture is creamy and smooth.
  • Keep the fondue warm in the slow cooker or transfer it to a fondue pot for easy dipping.
  • Serve with assorted dippers such as apple slices, pound cake squares, or brownie bites.
  • Reheat any leftovers in the microwave, stirring at 10-minute intervals until heated through.

Loaded Potato Skins

By Leave a Comment

Print Recipe

Loaded Potato Skins

Baked potato skins filled with cheddar cheese, smoky bacon, sour cream, and chives.
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 4-6 small russet potatoes scrubbed clean
  • 6-8 oz. cheddar cheese shredded
  • 6-8 slices smoked bacon cooked and crumbled
  • 1/4 c. unsalted butter
  • 4-6 T. sour cream optional
  • 1-2 T. chopped chives optional
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Poke each potato with a fork and place on a baking sheet. Bake for 1 hour. Remove the potatoes from the baking sheet to a plate to cool. Cool for about 15 minutes.
  • Meanwhile, in a large skillet, cook the bacon until crisp, drain on paper towels. Crumble when cooled.
  • Using a large, sharp knife, cut the cooled potatoes lengthwise, you should have 8-12 potato skins.
  • With a small spoon, carefully scoop out the middle of each potato, leaving a 1/4-inch in the bottom and up the sides, as you still want some potato in your skins.
  • Turn the oven up to broil. Melt the butter in the microwave. Brush the melted butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  • Place them under the broiler for 8-10 minutes until the insides get a bit crispy. Remove from the oven and place generous amounts of cheddar cheese and crumbled bacon into each potato skin.
  • Place them back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove them from the oven. Garnish with a dollop of sour cream and chopped chives.

Corn Dog Mini Muffins

By Leave a Comment

Corn Dog Mini Muffins

Print Recipe

Corn Dog Mini Muffins

If you like corn dogs, then you'll love our fun mini muffins!
Course: Appetizers
Cuisine: American
Servings: 20 mini muffins

Ingredients

  • 1 (8.5 oz.) pkg. Jiffy cornbread mix
  • 1 egg slightly beaten
  • 1/3 c. milk
  • 4 hot dogs sliced into 5 pieces

Instructions

  • Preheat oven to 400 degrees. Grease 2 mini muffin pans, set aside.
  • In a medium bowl, whisk together cornbread mix, egg and milk, until well combined.
  • Fill each muffin cup with a 1/2 tablespoon of batter. Place one hot dog slice into the center of each cup, gently pressing it down into the batter.
  • Bake for 10 to 12 minutes or until golden brown. Serve with mustard and/or ketchup for dipping.

Pimento Cheese Spread & Dip

By Leave a Comment

Pimento Cheese Dip Spread

Print Recipe

Pimento Cheese Spread & Dip

Great spread on toasted cheese sandwiches and crackers or served with assorted dippers.
Course: Appetizers
Cuisine: American
Servings: 3 1/2 cups

Ingredients

  • 2 c. shredded extra-sharp cheddar cheese
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. mayonnaise
  • 1/4 tsp. garlic powder
  • 1/4 tsp. 1/4 tsp. onion powder
  • 1/4 tsp. cayenne pepper
  • 1 jalapeño pepper seeded and minced
  • 1 (4 oz.) jar diced pimento drained
  • Salt and black pepper to taste
  • Crumbled bacon for garnish, optional
  • Chopped green onions for garnish, optional
  • toasted pecans for garnish, optional

Instructions

  • Place the cheddar cheese, cream cheese, mayonnaise, garlic powder, onion powder, cayenne pepper, minced jalapeno, and pimento into the large bowl.
  • Using an electric mixer, beat at medium speed, until thoroughly combined. Season with salt and black pepper to taste. Top with bacon, green onions or toasted pecan, if desired.

Gazpacho Shooters

By Leave a Comment

Gazpacho Shooters

Print Recipe

Gazpacho Shooters

Chilled gazpacho soup served in hollowed out cucumber cups.
Course: Appetizers
Cuisine: Mexican
Servings: 4 cups soup

Ingredients

  • English cucumbers
  • 3 lg. tomatoes quartered and seeded
  • 2 shallots minced
  • 1 jalapeño pepper minced (seeds and membranes removed)
  • 1/4 c. packed fresh cilantro
  • 3 T. fresh lemon juice
  • 1/2 tsp. salt
  • 1 pinch black pepper
  • 2 c. tomato juice or Clamato juice
  • Chopped cucumber for garnish

Instructions

  • Peel cucumbers and cut into 1 1/2-inch pieces. Using a small melon baller, carefully scoop out the insides, leaving 1/4 inch on the bottom, to create a cup. Set aside.
  • Combine tomatoes, shallots, jalapeños, cilantro, lemon juice, salt and pepper, in a food processor. Pulse until blended, but not smooth. Pour into a large bowl. Add tomato juice, stirring until well blended. Cover and chill thoroughly before serving.
  • Spoon gazpacho into cucumber cups, and sprinkle with chopped cucumber. Cover and refrigerate remaining gazpacho up to 3 days.

Stir Fried Rice

By Leave a Comment

Stir Fried Rice

Print Recipe

Stir Fried Rice

Add shrimp, chicken or pork, and go from a side dish to a main course!
Course: Side Dish
Cuisine: Chinese
Servings: 6

Ingredients

  • 3 c. cooked white rice
  • 3 T. sesame oil
  • 1 c. frozen peas and carrots thawed
  • 1 small onion chopped
  • 1 tsp. minced garlic
  • 2 eggs slightly beaten
  • 1/4 c. soy sauce
  • chopped green onions for garnish

Instructions

  • Heat the sesame oil in a large skillet or wok, over medium-high heat. Add the peas and carrots, onion, and garlic. Stir fry until tender.
  • Lower the heat to medium-low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
  • Add the rice and soy sauce, stir fry until thoroughly combined and heated through. Garnish with chopped green onions.

Ashleigh’s Turkey Spinach Lasagna

By Leave a Comment

Ashleigh's Turkey Spinach Lasagna

Print Recipe

Ashleigh's Turkey Spinach Lasagna

Lasagna noodles layered between ricotta and mozzarella cheeses, chopped spinach, and turkey meat sauce. Serve with a fresh green salad and garlic French bread.
Course: Entrée
Cuisine: Italian
Servings: 12
Author: Ashleigh Whitt

Ingredients

  • 9-11 lasagna noodles
  • 1 T. olive oil
  • 1 lb. lean ground turkey or turkey sausage
  • 1/2 c. minced onion
  • 2 cloves garlic minced
  • 1 (24 oz.) jar pasta sauce (I use Prego sauce)
  • 1 (15 oz.) cont. ricotta cheese
  • 2 c. shredded mozzarella cheese
  • 1/4 c. grated Parmesan cheese
  • 1 (10 oz.) pkg. frozen chopped spinach thawed & drained
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1-2 c. shredded Italian five cheese blend
  • Basil or parsley for garnish

Instructions

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles (I usually cook 11 noodles in case they tear) in boiling water for 8 to 10 minutes or until fully cooked. Drain noodles, and rinse with cold water. Once rinsed, lay each noodle out on a cookie sheet (or large plate) to avoid them from sticking together.
  • Meanwhile, heat olive oil in a large skillet, over medium-high heat, cook ground turkey, onion and garlic, until the turkey is no longer pink and fully cooked. Add Prego sauce and simmer for a few minutes. Set aside.
  • In a large bowl, combine and mix ricotta cheese, mozzarella, parmesan, spinach, salt and pepper. Set aside.
  • Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
  • To assemble, arrange 3 noodles lengthwise in the bottom of the baking dish. Top with 1/3 of the ricotta cheese mixture and 1/3 of the meat sauce. Repeat the layers, ending with meat sauce. Sprinkle with shredded Italian cheese.
  • Cover with foil sprayed with non-stick spray to avoid sticking. Bake for 25 minutes or until cheese is fully melted. Garnish with fresh chopped parsley or basil and enjoy!

Greek Lemon Chicken with Roasted Potatoes

By Leave a Comment

Greek Lemon Chicken with Potatoes

Print Recipe

Greek Lemon Chicken with Roasted Potatoes

Tender, oven roasted chicken and potatoes, seasoned with fresh lemon and herbs. Aplá nóstima! (Simply delicious!)
Course: Entrée
Cuisine: Greek
Servings: 5

Ingredients

  • 4-5 lbs. chicken thighs and/or chicken drumsticks
  • 6-8 potatoes quartered
  • 1/3 c. olive oil
  • 1/2 c. lemon juice divided
  • SPICE RUB :
  • 3 1/2 T. garlic powder
  • 3 T. dried oregano leaves
  • 2 T. dried thyme leaves
  • 2 tsp. salt
  • 1 tsp. pepper
  • Zest of 1 lemon

Instructions

  • Preheat oven to 325 degrees.
  • In a large bowl, combine all of the spice rub ingredients.
  • Rinse and pat dry the chicken thighs. Season both sides of the chicken thighs (legs) with rub and place in a large baking pan.
  • Scrub the potatoes and quarter. Place in the bowl with the remaining rub. Pour in half of the lemon juice, toss to coat. Place the potatoes in between chicken thighs.
  • Pour the remaining lemon juice over the chicken and potatoes, then drizzle with olive oil. Cover with aluminum foil and bake for 1 hour.
  • Carefully drain the excess juices out of baking pan, into a small saucepan. Leave a little bit of juice at the bottom of the pan. Increase the oven temperature to 375 degrees. Roast uncovered, for another 30-35 minutes, to crisp up the chicken and potatoes.
  • Meanwhile, keep the delicious pan juices warm on the stove until ready to serve.
  • Remove the chicken and potatoes from the oven, let rest for 5-7 minutes. Plate the chicken and potatoes, then drizzle with juice. Serve with a garden salad and crusty French bread for dipping into the sauce!

Cinnamon Roll Coffee Cake

By Leave a Comment

Cinnamon Roll Coffee Cake

Print Recipe

Cinnamon Roll Coffee Cake

Serve warm with a tall glass of milk or your favorite cup of coffee!
Course: Breakfast
Cuisine: American
Servings: 12

Ingredients

CAKE:

  • 3 c. all-purpose flour
  • 1 c. granulated sugar
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 c. milk
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 c. butter melted

TOPPING:

  • 1 c. butter softened
  • 1 c. brown sugar
  • 2 T. all-purpose flour
  • 1 T. cinnamon

GLAZE:

  • 2 c. confectioners' sugar
  • 5 T. milk
  • 1 tsp. vanilla

Instructions

  • Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan; set aside.
  • CAKE: In a large bowl, whisk together 3 cups of flour, granulated sugar, baking powder, and salt. Make a "well" in the center of the flour mixture. Pour in 1 1/2 cups of milk, eggs, and 2 teaspoons of vanilla. Beat with an electric mixer until smooth. Once well combined, slowly stir in a 1/2 cup of melted butter. Pour the batter into the prepared baking pan.
  • TOPPING: In a medium bowl, beat 1 cup of softened butter, brown sugar, 2 tablespoons flour, and cinnamon until well combined. Drop by spoonfuls evenly over the cake batter, then swirl with a knife.
  • Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
  • GLAZE: In a large bowl, combine the confectioners' sugar, milk, and vanilla. Beat until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Easy Feta Dip

By Leave a Comment

Print Recipe

Easy Feta Dip

This super easy Greek-inspired appetizer comes together quickly. Simply throw everything on a platter, serve with a warm baguette and you've got a party!
Course: Appetizers
Cuisine: Greek
Servings: 4

Ingredients

  • extra virgin olive oil (about 1/3 cup)
  • 3 roma tomatoes seeded and diced
  • 4-5 green onions sliced thinly
  • 1 (8 oz.) block feta cheese crumbled
  • 2-3 tsp. Cavender's Greek seasoning
  • 1 French baguette sliced thinly

Instructions

  • On a large platter, drizzle olive oil until you have a thin layer over the entire platter. You may use more or less depending on your preference.
  • Add the diced tomatoes, green onions, and crumbled feta cheese on top of the olive oil. Sprinkle with the Greek seasoning to taste.
  • Serve with warm sliced baguettes for scooping up the dip.

Monte Cristo Casserole

By Leave a Comment

Monte Cristo Casserole

Print Recipe

Monte Cristo Casserole

The world famous "Monte Cristo Sandwich," made into a delicious casserole, dusted with confectioners' sugar, then drizzled with strawberry topping. Perfect for breakfast or brunch!
Course: Breakfast
Cuisine: American
Servings: 12

Ingredients

  • 1 c. evaporated milk
  • 1/2 c. water
  • 6 lg. eggs
  • 1/2 tsp. vanilla extract
  • 1 c. chopped deli ham
  • 1 c. chopped deli turkey
  • 2 c. grated Swiss cheese divided
  • 1/4 c. fresh parsley snipped
  • 2 (12.5 oz) pkg. frozen French Toast thawed OR 12 thick homemade slices
  • 1 (16 oz.) cont. fresh strawberries sliced
  • 1/2 c. Smucker's strawberry topping or jam without seeds
  • confectioners' sugar for dusting

Instructions

  • Preheat the oven to 375 degrees. Spray a 9x13-inch baking dish with non-stick cooking spray.
  • In a medium bowl, whisk together the milk, water, eggs, and vanilla.
  • In a separate bowl, gently toss together the diced ham, turkey, 1 1/2 cups Swiss cheese, and parsley.
  • In a small bowl, combine the sliced strawberries and strawberry topping or jam.
  • Cut the French toast into 3/4-inch cubes. Layer half of the French toast cubes into the prepared baking dish, top with half of the meat and cheese mixture; repeat. Pour the milk and egg mixture over all. Top with remaining 1/2 cup Swiss cheese. Let stand 10-15 minutes before baking OR overnight in the refrigerator and bake in the morning.
  • Bake for 30-35 minutes, until the casserole is golden and the center is set. Rest for 5-10 minutes. Dust with confectioners' sugar and top with strawberry sauce.

Scottish Shortbread

By Leave a Comment

Scottish Shortbread Cookies

Print Recipe

Scottish Shortbread

Delicious shortbread cookies dipped in semisweet chocolate! We look forward to these cookies every year around Christmastime!
Course: Dessert
Cuisine: Scottish
Servings: 30 cookies

Ingredients

  • 1 1/2 c. unsalted butter softened
  • 1 c. granulated sugar extra for sprinkling
  • 3 1/2 c. all-purpose flour
  • 1/4 tsp. salt
  • 7-8 oz. semisweet chocolate finely chopped

Instructions

  • In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
  • In a medium bowl, sift together the flour and salt. Add the flour mixture a 1/2 cup at a time to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough into a rectangle on a well floured surface, 15-inches by 6-inches by 1/2-inch thick. Cut in 1/2 down the middle lengthwise. Cut into 1-inch by 3-inch pieces. Place the cookies on an ungreased baking sheet. Prick with a fork, and sprinkle with additional sugar if desired. Bake at 325 degrees for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put the chocolate in a glass bowl and microwave on high power for 30 seconds. Stir with a spoon. Continue to heat and stir in 30-second increments, until the chocolate is melted.
  • Drizzle or dip 1/2 of each cookie in chocolate. Place them back on the parchment lined baking sheet to cool. You can speed up the process by refrigerating the cookies for about an hour. Store cookies in an airtight container.

Peanut Butter Pretzel Balls

By Leave a Comment

Peanut Butter Pretzel Balls

Print Recipe

Peanut Butter Pretzel Balls

No-bake, chocolate covered peanut butter balls, with crunchy pretzel bits in every bite!
Course: Dessert
Cuisine: American
Servings: 30 -32 candies

Ingredients

  • 1/2 c. creamy peanut butter
  • 1/4 c. plus 1 T. confectioner's sugar
  • 1 T. unsalted butter room temperature
  • 1 c. crushed pretzels
  • 6 oz. milk chocolate melted

Instructions

  • In a mixing bowl, beat together the peanut butter, sugar, and butter until creamy. Stir in crushed pretzels.
  • Form into 1-inch balls. Freeze for 30 minutes.
  • Melt chocolate in a double boiler over simmering water. Dip peanut butter balls in melted chocolate, then place on a parchment lined baking sheet. Refrigerate candies until chocolate has set.

***CYBER MONDAY SPECIAL***

By Leave a Comment

Cyber Monday Discount
COOKING MAMAS presents, “STIRRING UP MEMORIES FOR FAMILY & FRIENDS COOKBOOK.” A treasured collection of 350 tried and true family recipes, from drinks to desserts. It’s filled with helpful hints, common substitutions, measuring equivalents, and roasting charts. Makes an ideal GIFT or KEEPSAKE for the FOODIE in your family!! Offer expires 12/06/13 Use coupon code: cyber30 when checking out! Cookbook Link: http://www.cookingmamas.com/shop/stirring-up-memories-cookbook