What’s In Your Kitchen Wednesday

So, what I’ve determined about hosting a weekly link party is that you guys are all incredibly talented and creative.  I’ve found about a million new blogs to follow and oodles of recipes to try.

My pants are getting tight just thinking about it, but I don’t even care because there is so much awesomeness out there!  Let’s get right to the features this week!

The top viewed post was for these Southwestern Egg “Muffins” from Just Us Four.  LOVE!

egg muffins

And holy canoli, check out this Chocolate Peanut Butter Cake Cheeseball from What’s Cooking, Love?

 Chocolate Peanut Butter Cake Cheese Ball6

And everyone who knows me knows that I love, love, love Mexican foods.  I’m totally digging these Sour Cream Chicken Enchiladas from See Aimee Cook!

download

And who isn’t a sucker for homemade bread?  This Farmhouse Bread from Crumbs and Chaos looks heavenly!

farmhouse-bread-_

And if you’re gearing up for the Superbowl this weekend, wouldn’t these Honey-Chipotle Lime Baked Wings from Sugar Dish Me be a perfect dish for entertaining?

Honey-Chipotle-Lime-Baked-Wings-3-1024x1024

Whew!  That was tough.  You guys are seriously amazing!  And thank you so much for coming back each week to share; I love seeing all of your great ideas.

Are you ready to share what you’ve been up to this week?  After sharing, please take a moment to visit some other links–we all love comments!  :-)

If you were featured, make sure to grab a button from the left sidebar!

 

link party rules

XO, Ashley



Honey-Vanilla Granola

Granola used to be one of those things that I thought only health-conscious people ate, so of course, I was never really all that interested in it.

But then I realized you could add chocolate to it and now…well, now it’s a whole new ball game.

Honey-Vanilla Granola with blueberries and white chocolate from www.kitchenmeetsgirl.com--a perfect topping for yogurt, cereal, or just eating straight out of the bowl!  #recipes #granola

Plus, there’s honey in this granola, along with dark brown sugar, yogurt-coated raisins, and dried blueberries.

I’m in.

Brown sugar is just a mixture of sugar and molasses.  However, dark brown sugar contains more molasses than light brown sugar.  While light brown sugar has more of a delicate flavor, dark brown sugar has a more intense molasses flavor.  I prefer using dark brown sugar, but you can use them interchangeably depending on your personal preference.

Honey-Vanilla Granola with blueberries and white chocolate from www.kitchenmeetsgirl.com--a perfect topping for yogurt, cereal, or just eating straight out of the bowl!  #recipes #granola

I actually made this granola to sprinkle on top of my grown-up, health-conscious Greek yogurt, but then Doodle got a hold of it and just straight-up ate it like popcorn.

I thought that was a pretty good idea.

Honey-Vanilla Granola with blueberries and white chocolate from www.kitchenmeetsgirl.com--a perfect topping for yogurt, cereal, or just eating straight out of the bowl!  #recipes #granola

Honey-Vanilla Granola

Honey-Vanilla Granola

Ingredients

  • 2 large egg whites, at room temperature
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 tablespoon pure vanilla extract
  • 3 1/2 cups old-fashioned rolled oats
  • 1/2 cup white chocolate chips
  • 1/2 cup yogurt covered raisins
  • 1/3 cup dried blueberries

Instructions

  1. Preheat oven to 325. Line a baking sheet with a silpat or parchment paper and set aside.
  2. In a large bowl, whisk together egg whites, brown sugar, honey, oil and extract until smooth. Add oats and stir to coat. Spread onto your lined baking mat in an even layer.
  3. Bake for about 20 minutes or until granola is golden, rotating pan halfway through. Remove pan from oven onto a wire rack. Sprinkle with white chocolate chips and stir to coat, allowing the chocolate to melt.
  4. Let the granola cool on the baking sheet. Once cool, break granola into chunks, and sprinkle in your raisins and dried blueberries.

recipe adapted from Pure Vanilla, by Shauna Sever

http://kitchenmeetsgirl.com/honey-vanilla-granola/

XO, Ashley

Lemon-Vanilla Dream Bars

Since I have the winter doldrums, I decided to brighten things up with a snappy lemon bar.

Super easy lemon bars--the white chocolate in the base is the perfect balance for the tangy lemon curd.  #desserts #recipe #lemon

These are not your standard lemon bars with shortbread crust and a tangy, tart filling.

While I do love a good, classic lemon bar, these were certainly a nice change.  More like a blondie in taste and texture than a traditional lemon bar, the white chocolate in the base of these balanced the tanginess of the lemon curd perfectly.

I know that many people hate the word “curd,” and truth be told, it’s not one of my favorite sounding words, either.  But I do love  lemon curd.  I might have just eaten a spoonful (or two) of this straight from the jar when making these.

I’m all about quality control.

In fact, I’m so all about quality control, that I tested a number of these bars just to make sure they were good enough to post.

Super easy lemon bars--the white chocolate in the base is the perfect balance for the tangy lemon curd.  #desserts #recipe #lemon

Yep.  They definitely were.

And, if you’re totally opposed to lemon curd, you could easily substitute any low-sugar jam or preserves.  Just choose something that is a little on the tart side to balance out the sweetness of your bar.  Raspberry would be awesome–and perfect for Valentine’s Day!

This recipe came straight from Shauna Sever’s book, Pure Vanilla.  I talked about her book before when I made her Vanilla Nougat Candy Bar Bites.  Seriously, Shauna is amazing.  I’m still working my way through making every doggone recipe in this book and it has yet to disappoint.

#ican’twearanythingbutelasticwaistpants

Totally worth it, though.

Super easy lemon bars--the white chocolate in the base is the perfect balance for the tangy lemon curd.  #desserts #recipe #lemon

Lemon-Vanilla Dream Bars

Lemon-Vanilla Dream Bars

Ingredients

  • 10 ounces white chocolate, chopped and divided
  • 6 tablespoons unsalted butter, cut into cubes
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vanilla bean paste or powder
  • 1 cup all-purpose flour, sifted
  • ½ cup lemon curd

Instructions

  1. Position a rack in the center of your oven and preheat to 350. Spray an 8x8 pan with non-stick cooking spray. Line the pan with foil or parchment, leaving an overhang on 2 sides of the pan.
  2. In a double-boiler or a heat-proof pan, combine butter and chocolate. Stir constantly, until mixture is melted and smooth. Remove from heat and stir in sugar and salt.
  3. Whisk in your eggs, 1 at a time, and then whisk in extract and vanilla bean paste/powder. Gently fold in your flour with a spatula. When just a few streaks of flour remain, fold in the remaining 2 ounces of chocolate. Pour batter into prepared pan—it will be thick.
  4. Dollop lemon curd on top of your mixture by tablespoonfuls. Using a knife, swirl the curd into your batter. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  5. Transfer pan to a wire rack and allow to cool completely. Using the foil/parchment overhang, lift out the entire block and cut into 12 squares.
http://kitchenmeetsgirl.com/lemon-vanilla-dream-bars/

Happy Monday, everyone!

And, if you haven’t already, make sure to go enter to win a new Kindle Fire!

XO, Ashley

Enter to Win a Kindle Fire!

Kindle Fire Giveaway

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Enter to win a 7″ Kindle Fire 8GB.

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Bloggers, we’d love for you to join an awesome group giveaway event like this one! Sign up to be emailed about future events hosted by Giveaway Promote.

XO, Ashley

20 Awesome Dips for Superbowl

Personally, I think dips should be their own food group.  Who’s with me on this?

20 Awesome Dips for Superbowl #dips #appetizers #gameday

Years ago, I used to make actual food for Superbowl parties, until I realized most of my friends/family ate so much of the appetizer stuff that we never really made it to the main course.  Since I’m of the opinion that I’m covering all the food groups with fruit dips, hummus, and dairy-based dips, I don’t see a thing wrong with serving only dips at my game-watching parties.

Here are some of my favorites from around the web that you may want to make for your own party.  Even if football isn’t your thing, no one can resist an awesome dip, right?

Hot Mexican Style Spinach Dip - jazz up spinach dip with Mexican flavors - it's a total crowd pleaser!  #recipe #appetizers #game night - find the recipe at www.kitchenmeetsgirl.com

 

Hot Mexican-Style Spinach Dip

 

Jalapeno Popper dip - perfect for snacking or entertaining!  #recipe #dip #gamedayfood www.kitchenmeetsgirl.com

 

Jalapeno Popper Dip

 

five-minute-salsa-title

 

5-Minute Salsa

 

jalepeno hummus 1

 

Jalapeno Hummus

 

corn dip 2

 

{Cilantro-Lime} Mexi-Corn Dip

 

Individual 7-layer Mexi-Dip

 

7-Layer Mexi-Dip {Individual-Sized}

 

Guacamole-Hummus-2

 

Guacamole Hummus with Football Chips from Inside BruCrew Life

 

white-queso-dip-recipe

 Creamy White Queso Dip from Buns in My Oven

roasted chile con queso w words

 

Roasted Chile con Queso from A Kitchen Addiction

 

hamburgerdip1

 

Crock Pot Hamburger Dip from Chef In Training

 

Pizza Dip 1 500

 

Pizza Dip from Closet Cooking

 

bbq-1-2

 

BBQ Chicken Dip from How Sweet It Is

 

spinach-parmesan-caramelized-onion-dip-47-560x373

 

Reduced-Guilt Parmesan Caramelized Onion Spinach Dip from Bake Your Day

 

Cheesy-Beef-Taco-Dip

 

Mom’s Cheesy Beef Taco Dip from A Farmgirl’s Dabbles

 

fundip

Skinny Funfetti Dip from The Domestic Rebel

peanutbutterdip-685x1024

 

Peanut Butter Football Dip from Crazy for Crust

 

peanutbutterdip-685x1024

 

 Reese’s Peanut Butter Cookie Dough Dip from Shugary Sweets

 

Skinny-Snickerdoodle-Dip-5

 

Skinny Snickerdoodle Cookie Dough Dip from Sally’s Baking Addiction

 

Skinny-Cannoli-Dip

 

Skinny Cannoli Dip from Back for Seconds

 

monster cookie

 

Monster Cookie Dough Dip from Something Swanky

 

 

XO, Ashley

What’s In Your Kitchen Wednesday

Happy Wednesday, everyone!  I’m keeping this post short and sweet: when I work on blog posts in the evenings, I’m usually sitting on the couch while Doodle is driving race cars and the Tall Boy is watching some kind of sporting event on the TV.  Typically, it’s not a problem.  But tonight, the Tall Boy’s beloved Jayhawks are playing my Wildcats in basketball.

Things are bound to get loud.

Which means little ability to concentrate/type/blog coherently for me, and most likely a “difference of opinion” that will result in one of us {me} stomping upstairs and burying their sorrow in some really awesome lemon blondies I baked up earlier this week.

So…let’s get on to the features!

There was a tie this week for the most viewed link.  First up were these Very Vanilla Pudding Cookies from Sweet BellaRoos.  Emily also has an awesome new feature this year called Counting Cupcakes, which is super awesome.  Sign up for her weekly newsletter to receive  a weekly menu meal plan, a new healthy recipe to try, and a sweet treat recipe.  Cool, huh?

pudding cookies

Next up was this Cheesy Eggilicious Bacon-y Goodness from Chatting Over Chocolate.  The Tall Boy would definitely gobble up a breakfast like this:

cheese and bacon quiche

Since I’m still trying-but-not-succeeding in eating healthy, these Skinny Fudge Brownies from Back to Seconds are totally calling out to me:

SKINNYbrn

I’m a sucker for anything cheesecake-like. Doesn’t this Cherry Cheesecake Dip from The McBailey’s sound get-in-my-mouth-pronto awesome??

CherryCheesecakeDip

I’m also sort of in love with these Snickerdoodle Bars from Taste and Tell Blog.  The Tall Boy loves snickerdoodles, but I’m usually too busy doing laundry wasting time on Pinterest to make cookies.  These bars are the perfect solution for me!

Snickerdoodle-Bars-recipe-taste-and-tell

Are you ready to share what you’ve been up to this week?  After sharing, please take a moment to visit some other links–we all love comments!  :-)

If you were featured, make sure to grab a button from the left sidebar!

 

link party rules



XO, Ashley

5-Minute Salsa

I am a salsa eating fool.

Five-Minute Salsa from kitchenmeetsgirl.com - perfect for Superbowl!  #recipe #dip

We’re also huge fans of Mexican food in my house, so we go through a lot of jars of salsa. Maybe two jars a week?

I know. It’s a sickness.

Plus, I dump it on pretty much anything and everything: my salads, wraps, baked potatoes, you name it. And in the summer when I have lots of great fresh produce at my fingertips, I always have a jar of homemade salsa sitting in my fridge.  When using fresh tomatoes to make salsa, Roma are my first choice because of their rich flavor and low moisture flesh–I prefer my salsa a little chunky.

But if you haven’t noticed, it’s not summer–it was a balmy 20 degrees here yesterday morning when I dropped Doodle off at school.  Needless to say, the tomatoes at my local market aren’t looking super impressive right now.  But I was really, really craving homemade salsa.  Thank goodness for Rotel.

Here’s how it played out:

{Minute 1}: Assemble your ingredients.

{Minutes 2 -4}: Give ‘em all a rough chop.  Nothing too fancy or small–you’re just going to throw ‘em in your food processor or blender.  This may take you less time than it did me; I’m not a super-fast chopper.  Dump everything in your blender/processor.

{Minute 5}: Pulse 5 to 7 times, or until your salsa reaches your desired consistency.

5-Minute Salsa

5-Minute Salsa

Ingredients

  • 2 (10 ounce) cans diced tomatoes (I used Rotel Hot) or 3 large tomatoes
  • 2 cloves garlic
  • 1 jalepeno, including seeds and membrane (de-seed if you don't want it too spicy)
  • 1/2 cup cilantro
  • 1/4 to 1/3 cup diced onion
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • juice of one lime

Instructions

  1. Place your ingredients in a food processor or blender, and pulse to combine.
  2. Eat 'til you're stuffed.

recipe adapted from my mom, previously posted here

http://kitchenmeetsgirl.com/5-minute-salsa/

XO, Ashley

Quick Cinnamon Buns

These cinnamon buns took 20 minutes of active prep time and 25 minutes in the oven.

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required!  Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

Homemade cinnamon buns from kitchen to table in 45 minutes. How can you beat that?

Very little kneading, no rolling, and even better? No yeast.

I actually love baking yeast breads. There is nothing like a homemade loaf of yeast bread right out of the oven.  But let’s get real: I simply don’t have the time to bake up homemade cinnamon buns {with yeast} on a regular basis.

If the Tall Boy had his way, we’d be eating homemade {with yeast} cinnamon rolls every Sunday morning.  And every now and then, I do try to make them for him.  I did make homemade yeast rolls for Christmas morning last month, which were ohmygoodnessIcouldn’tquiteatingthem good.

So good that he has been not-so-subtly hinting for me to make them again.

So I did.

Kind of.

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required!  Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

But with much less work. And wait time.

Baking powder acts as the leavening agent in this recipe, and your very brief kneading will ensure that the rolls rise in the oven.  These rolls came out perfectly–dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you’ll definitely want on your weekend rotation!

Quick Cinnamon Buns

Quick Cinnamon Buns

Ingredients

    For the filling:
  • 3/4 cup dark brown sugar
  • 1/4 granulated sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 tablespoon melted butter, melted and cooled
  • For the dough:
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 6 tablespoons unsalted butter (divided), melted and cooled
  • For the icing:
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons buttermilk, milk, or heavy cream
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 425 degrees. Spray a 9-inch round cake pan with non-stick cooking spray.
  2. To make your filling:
  3. Combine all dry ingredients in a small bowl. Add the melted butter and toss with fork until it looks like wet sand. Set aside.
  4. To make your dough:
  5. Whisk together dry ingredients in a large bowl. Add 2 tablespoons melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Your dough will look a little shaggy--this is okay. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me.
  6. Using your hands, pat the dough into a 12 x 9 rectangle. Brush with 2 tablespoons of the melted butter, then sprinkle the filling mixture on top, leaving 1/2-inch border around the edges. Press the filling down lightly so it will stick to your dough.
  7. Starting with the long side of your dough, roll dough to form a tight cylinder. Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the center of a 9-inch cake pan. Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter.
  8. Bake until the edges of the buns are golden brown, 23 to 25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.
  9. To make the icing:
  10. Whisk cream cheese and buttermilk/milk/cream together in a medium bowl. Whisk in powdered sugar until mixture is smooth. Spoon glaze over buns, and try not to eat them all.

recipe from Cook's Illustrated

http://kitchenmeetsgirl.com/quick-cinnamon-buns/

I’m partying here!

XO, Ashley

Easy Lemon Chicken

So here’s the real deal.

After you try this easy lemon chicken, it will have a permanent spot on your weeknight meal rotation!  Quick, easy, and flavorful!  #recipe #chicken

I don’t usually prepare chicken with skin-on. Or with bone-in.

I have this thing about raw meat as it is, but when you add in the fact that I have to deal with skin and bones, there’s sort of a double (triple?) ewww factor involved.  If I’m being totally honest, my husband often handles the raw meat since it ooogs me out.

This recipe is one of my all-time favorite ways to prepare chicken.  Every time I make it, the Tall Boy says it’s “restaurant-quality;” although now that I type that out, I’m not sure he means that as a compliment or not.  I’m going with the former.

The best thing about this chicken is that it is packed full of flavor.  Even better?  The actual prep time is nearly non-existent–you’ll spend the most time in prepping this recipe mincing your garlic.  Quickly infuse some olive oil with the garlic; add in some white wine, lemon juice and zest, and a few spices.  Pour the mixture into a pan, top with chicken, and bake.

Easy, right?

Now, I have to admit that the first dozen or so times I’ve made this dish, I used boneless, skinless chicken breasts.  And the recipe worked just fine.  However, I decided to give it a go with the bone-in, skin-on kind…and yeah.  Definitely do that.

After you try this easy lemon chicken, it will have a permanent spot on your weeknight meal rotation!  Quick, easy, and flavorful!  #recipe #chicken

What’s your favorite easy chicken recipe?

Easy Lemon Chicken

Easy Lemon Chicken

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons minced garlic (about 9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon Kosher salt
  • 4 chicken breasts, bone-in and skin on (6 to 8 ounces each)
  • 1 lemon

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute. Don't allow the garlic to turn brown or it will taste bitter. Remove the pan from the heat, and add the white wine, lemon zest, lemon juice, oregano, thyme, and salt. Pour mixture into a 9x12 baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper to taste. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  4. Bake for 30 to 40 minutes, until the chicken is done and the skin is lightly browned. If needed, place chicken under the broiler for an additional 2 minutes to finish browning. Remove pan from oven and cover with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.
http://kitchenmeetsgirl.com/easy-lemon-chicken/

XO, Ashley

What’s In Your Kitchen Wednesday

 Once Christmas is over, I’m immediately on the countdown to spring.  I hate the cold weather.  Hate. It.  Seriously, it was 12 degrees here over the weekend and I was wearing long underwear under my jeans and sweatshirt.  In my house.

To warm myself up, I spent a lot of time over the weekend baking.  Oh, and drooling over all of the awesome stuff you guys linked up last week!

I am so excited to see what great things you’ve all been making this week, too.  Please go ahead and link up anything you’ve made – in your kitchen or otherwise!   Also, feel free to share the link party with all of your blog friends.  I’d love to have some new people stop by – it’s a great way for me to discover lots of awesome new blogs!

Let’s get onto the features!

This week’s top viewed post were these Creamy Lemon Bars from Mom On Timeout:

Creamy Lemon Squares

If you’re trying to eat healthy as I am right now, check out this Skinny Thai Shrimp Pasta from Back for Seconds:

Skinny-Thai-Shrimp-Pasta-728x1024

Holy moly, isn’t this strawberries and cream bundt cake from Chocolate, Chocolate and More gorgeous??  Perfect for Valentine’s Day next month!

strawberry cake

Did I mention that it’s crazy-cold here right now?  I could definitely use a big bowl of this Cheesy Ham and Potato Soup from Kim’s County Line:

potato soup

And what about these cinnamon roll donuts from A Sweet Baker?  You can’t go wrong with a combination of cinnamon rolls and donuts, if you ask me!

OLYMPUS DIGITAL CAMERA

Are you ready to share what you’ve been up to this week?  After sharing, please take a moment to visit some other links–we all love comments!  :-)

If you were featured, make sure to grab a button from the left sidebar!

 

link party rules



XO, Ashley