December 1, 2009

Vegetable Beef Soup

Vegetable Beef Soup

If you've been around Dianne's Dishes for a while you know I'm a big fan of my slow cooker. With a few simple ingredients you can drop them in and have a really fabulous, healthy meal with little, to no effort. Slow cookers are very versatile, but they are exceptionally fabulous for soups/stews.

This soup is very simple, yet still delicious. It's full of vegetables, which are always a good thing, and just the right amount of meat to give it a hearty bite. The best part is that you just throw it all in and in a few hours you've got the perfect, warm, healthy meal that really hits the spot on a cold fall night!

What You'll Need:
1 quart of broth (Note: I used beef broth, but you can use whatever you like.)
1 quart of diced tomatoes (Note: I used some I canned this summer, but you can use a large can if you like.)
1 onion, chopped
2 carrots, chopped
2 ribs of celery, chopped
2 cups of yellow squash, diced (Note: I used some I had frozen from the summer, but fresh will work fine.)
2 cups of green beans (Note: Again I used some I had frozen, but fresh will work here too.)
1 small package of frozen lima beans
1 pound of ground beef, broken into little pieces (Note: You could use ground chicken or turkey instead if you wanted.)
1 teaspoon of sea salt
1 teaspoon of finely ground black pepper
2 teaspoons of dried thyme

So this is basically a dump and eat soup. Add all the ingredients to the slow cooker as is (i.e. raw). Give it a stir to mix everything and cook on high for 4-5 hours until meat is done through.

Notes: You could add in any vegetable that you liked. Mushrooms are always a good addition. Peas and/or corn would be good too.

Posted by Dianne at 10:53 AM | Comments (2) | TrackBack

October 14, 2008

Dianne's Guest Blog Week: Leann's 5 Bean Slow-Cooker Chili

Leann is a dear friend that I met through my sister. They go to church together and she has sort of become our sister in spirit! Both my sister's children and Alexis call Leann "Aunt Leann" and in fact someone once told me when they saw a picture of us together at Katherine's baby shower for Nelson that she and I looked so much alike they thought we really were sisters! I took that as the utmost compliment! So sit back, relax and let's enjoy some chili Leann style!

Leann blogs over at My Mind's Eye about everything from her nephew Lincoln, to sports, to life in general.

Leann's 5 Bean Slow-Cooker Chili

What you’ll need:
2 lbs ground beef
1 small onion, chopped
1 package chili seasoning mix (regular)
1 package chili seasoning mix (hot)
1 can whole kernel corn, drained
1 can each (rinsed and drained) black beans, pinto beans, Great Northern Beans, Cannellini beans
1 can chili beans, undrained
2 cans (or one large can) petite diced tomatoes, undrained
Shredded Cheese
Sour Cream

Leann's 5 Bean Slow-Cooker Chili

Brown ground beef with onion. Drain off fat. Stir in chili seasoning packets. In the bowl of your slow cooker, combine ground beef and onion mixture with beans, corn, and tomatoes. Stir in 1-2 cups of water just to keep the mixture from drying out. Cook on low 6-8 hours. Serve with cheese and sour cream on top and corn bread.

Leann's 5 Bean Slow-Cooker Chili

Overnight instructions: You can also prepare this the night before and have it cook all day while you’re at work or out running errands or what have you. Prepare as above, but omit the 1-2 cups of water until the next morning when you are ready to turn on the slow-cooker.

Leann's 5 Bean Slow-Cooker Chili

Leftover Suggestion: Refrigerate any leftovers and you can use the chili as burrito filling for another, different meal. Just fill a flour tortilla with a small heated up portion of the chili. Add sour cream and cheese and fold the burrito as usual.

Posted by Dianne at 7:33 AM | Comments (5) | TrackBack

September 30, 2008

Slow Cooker Mexican Stack Up

Slow Cooker Mexican Stack Up

Another slow cooker recipe...I know, I know, you're all shocked! In fact in honor of the fact I seem to love my slow cooker lately I've added an entirely new category dedicated to just that! Now all of those fabulous slow cooker ideas will be in one place. I don't know about you, but I likes me some organization! ;o)

This dish was inspired by an advertisement I saw in Taste of Home for a slow cooker Mexican lasagna type deal. The picture looked so yummy that my mind went into overdrive and the very next night I set out to create my own version of Mexican stacked heaven! So sit back and relax and let's talk a little spicy slow cooker goodness!

What You'll Need:
Corn tortillas
1 - 28 ounce can of diced tomatoes, drained
1 small red onion, chopped
1 - 15 ounce can of black beans, drained and rinsed (Note: You can use red beans if you prefer or a mix of the two.)
1 - 16 ounce jar of taco sauce (Note: Whatever heat level you want will be fine. I used hot.)
Chili powder
Onion powder
Sea salt
Textured Vegetable Protein
Frozen corn
Cheddar, shredded (Note: You can use Monterrey Jack instead of or mixed with the cheddar.)
Sour cream for topping (optional)

Spray the inside of your slow cooker with non-stick spray and layer in corn tortillas to cover to bottom. (Note: In my slow cooker the first few layers take 2 tortillas and then as it expands as the cooker goes up you need 3 or 4.)

Once the bottom is covered with tortillas cover them with a layer of diced tomatoes:

Slow Cooker Mexican Stack Up: Diced Tomatoes

Then add some chopped onion:

Slow Cooker Mexican Stack Up: Red Onion

Next add a layer of beans:

Slow Cooker Mexican Stack Up: Beans

After the beans add some taco sauce:

Slow Cooker Mexican Stack Up: Taco Sauce

Now you want to add a generous sprinkling of seasonings and a tiny bit of salt:

Slow Cooker Mexican Stack Up: Seasoning

Now sprinkle on some textured vegetable protein:

Slow Cooker Mexican Stack Up: Textured Vegetable Protein

Next add some corn kernels:

Slow Cooker Mexican Stack Up: Corn

Sprinkle on some shredded cheese:

Slow Cooker Mexican Stack Up: Cheese

Then top with more tortillas:

Slow Cooker Mexican Stack Up: Stack It Again

And repeat to process until you run out of tomatoes.

For the top of the stack up you want to top the corn tortillas with taco sauce:

Slow Cooker Mexican Stack Up: Taco Sauce

And then cover generously with cheese:

Slow Cooker Mexican Stack Up: Ready to Cook

Set your slow cooker to high and cook for 2-3 hours or on low for 3-4 and you'll have this:

Slow Cooker Mexican Stack Up: Cooked

Turn off the slow cooker and let sit for 15-20 minutes and then serve!

Slow Cooker Mexican Stack Up

Notes: If you wanted you could add shredded chicken, ground beef or even shrimp instead of the textured vegetable protein. You could also top this with avocado and/or additional taco sauce.

Posted by Dianne at 8:52 AM | Comments (10) | TrackBack

September 29, 2008

Slow Cooker Cheesy Potato Soup

Slow Cooker Cheesy Potato Soup

This is going to be another quick and easy post and recipe. My finger is finally feeling well enough to type without wincing, but I've got a ton of things to catch up on! Tomorrow things should get back to normal! So pull out your slow cookers and get ready for some fabulous Cheesy Potato Soup!

What You'll Need:
1 large potato, cubed
1 small red onion, chopped
2 ribs of celery, chopped
A pinch of sea salt
Some freshly ground black pepper
1 quart of broth (Note: I like to use chicken broth for potato soup, but what ever type of broth you prefer will work.)
1 cup of half and half
2 cups of Goat Cheese Mashed Potatoes (Note: This is the perfect way to use up left over mashed potatoes! You can use plain potatoes too, but the cheesy version give the soup the cheesy aspect.)
Cheddar, shredded for topping (optional)
Bacon, chopped for topping (optional)
Scallions, chopped for topping (optional)

Slow Cooker Cheesy Potato Soup: The Veggies

Place chopped veggies in the bowl of your slow cooker and toss to mix. Add a pinch of sea salt, some freshly ground black pepper, broth and half and half and stir to mix. Next stir in mashed potatoes and stir to mix.

Set slow cooker on high and cook for 4-5 hours until soup has thickened slightly and potatoes are tender. Serve immediately with toppings or plain.

Notes: If you wanted to add in mushrooms and/or corn you could. Leeks would also be fabulous.

Posted by Dianne at 7:46 AM | Comments (6) | TrackBack

September 19, 2008

Chickenless Dill and Wild Rice Soup

Chickenless Dill and Wild Rice Soup: A Bite

Man...What a week! I keep thinking I'll get a second or two to slow down, but so far, not so much! This weekend is shaping up to be a busy one too. Tomorrow morning we're going to a fall festival at one of the local libraries. There will be plenty of games and activities for Alexis and she is beside herself with glee because there will be face painting! Can you imagine? Face painting! And she says it just like that...Face painting!! with exclamation points and gusto! ;o)

Tomorrow afternoon my sister, her husband and the boys are coming over to celebrate my sister's birthday a few days early, because I'm a big believer in celebrating birthdays! Birthdays should be happy times and not mourned. It irritates the life out of me when people mourn the day instead of celebrating their life! Life is a fabulous adventure and should be celebrated as such! So I will make my sister a magnificent meal and dessert of her choosing and we will celebrate the day! (If you take the link above you'll see last year's meal!) Plus we haven't had a chance to get together for the past few weeks so it's past time for baby cuddles too! ;oP

On Sunday Jamison has some homework to do and a midterm to work on and I have to do some lesson planning and things of that nature. It's going to be another whirlwind, but that's ok I guess. I can sleep later I suppose! ;oP

So we're going to round out the week with yet another slow cooker recipe. I've been utilizing it a lot this week and since I've made it through my back log of recipes, you're getting a pretty good indication of what I'm cooking in somewhat real time. I'm hoping to get a back log back up and running soon, but we'll see how things go.

This soup utilizes vegetable broth instead of using chicken, and takes the elements of a chicken and wild rice soup, without adding meat. It's hearty, healthy and meat free! Oh and did I mention easy? What's not to like?

What You'll Need:
1 quart of vegetable broth (Note: I used No Chicken Broth.)
2 carrots, cut into thin rounds
1 small onion, chopped
2 stalks of celery, chopped
1 cup of frozen green beans (Note: You can use the ones that come out of the bag, but these were some I had frozen earlier in the summer.)
1 cup of frozen lima beans (Note: Again a big favorite for Lex.)
1 cup of frozen peas
1 cup of frozen corn
1/2 cup of wild rice
1 tablespoon of dried dill
A generous pinch of sea salt (Note: If the broth you use is really salty omit this.)
Freshly ground black pepper

This truly is the ultimate dump and go soup. Dump everything into your slow cooker, give it a stir, and cook on low for 6-8 hours.

Chickenless Dill and Wild Rice Soup

Notes: Again you can add in any vegetable that you like. The wild rice helps thicken the soup slightly. It's very hearty, but also healthy and that's always a plus! If you aren't a fan of dill you could add in other herbs that were more to your liking.

Posted by Dianne at 7:41 AM | Comments (3) | TrackBack

September 18, 2008

Gluten Free Slow Cooker Lasagna

Gluten Free Slow Cooker Lasagna

As we progress on Jamison's gluten free journey we often come back to pre-Celiac favorites such as pasta. We finally found some spaghetti noodles that are very good in terms of gluten free products, but at first I wasn't able to find any gluten free lasagna noodles in stores locally. Finally however My Organic Market started carrying a rice lasagna noodle from DeBoles that really is comparable to a version made with wheat! With this discovery lasagna was back on the menu!

Jamison and Alexis LOVE pasta. Seriously, they could eat it at every meal! While I like pasta too, I would tend to be this way more with Mexican food than Italian, but that is neither here nor there. This past weekend Alexis and Jamison both had asked for lasagna and I had fully intended to make it for them, but we had a crazy/busy weekend (which I might add hasn't seemed to stop!) so it just never happened.

On Saturday the day slowly got away from us as we did things that needed to be done and ran errands. Soon it was time for dinner and there wasn't time to put together lasagna so I bumped it to Sunday. On Sunday I ended up spending the majority of the day lesson planning and getting things ready for this week's classes. Dinner time rolled around and again no time for lasagna. On Monday I was determined we were actually going to have lasagna for dinner even if I had to get creative!

For a while now I've wanted to try to make lasagna in the slow cooker, but I just had never gotten around to actually trying it out. When Alexis and I ventured back down stairs from the school room for lunch on Monday I decided this would be the perfect time to test out my theory!

What I ended up making was gluten and dairy free, but given it was for Jamison it did have ground beef, but you could just as easily make it a vegetable version as well. The lasagna turned out perfectly! If you haven't tried this method I highly recommend giving it a whirl...I think you'd be impressed!

What You'll Need:
Gluten Free Lasagna noodles (Note: You can use any type of lasagna noodle that you want if gluten is not an issue for you. If I were making this for Alexis and I alone I would use whole wheat.)
A large jar of spaghetti sauce (Note: Again this is up to you. Jamison is extremely picky as I've mentioned before so I use Ragu Traditional Organic sauce, but any type of sauce will work. I like some of the other organic sauces that are heavy on garlic and/or mushrooms.)
Rice mozzarella, shredded (Note: I used a block of this type of cheese. Again had I been making this for Alexis and I would have used regular mozzarella, some Parmesan and perhaps some goat cheese. What you use is up to you.)
1 pound beef, cooked and crumbled (optional)

Spray the bowl of your slow cooker with non-stick spray or brush it with olive oil. I didn't do this, but next time I will. It wasn't a huge issue, but there was some sticking.

Next you use your basic layering process that you would use for regular lasagna. I didn't get a picture of the layering of the noodles, but just put a layer of noodles in the bottom of your slow cooker. Don't worry if they aren't whole or anything, just make sure the bottom is covered and if you have to break them up that's ok too!

Next add a layer of ground beef:

Gluten Free Slow Cooker Lasagna: Second Layer

(Note: You could also use ground turkey or if you wanted a completely meat free option you could add in textured vegetable or soy protein. You could also add onions, mushrooms and peppers if you liked.)

Next add a layer of sauce:

Gluten Free Slow Cooker Lasagna: Third Layer

If you wanted to get really creative you could make your own sauce using tomato sauce, some garlic, oregano, basil, etc.

Next top with a little cheese:

Gluten Free Slow Cooker Lasagna: Fourth Layer

Now keep repeating that process until you run out of sauce.

Next completely cover the top generously with cheese:

Gluten Free Slow Cooker Lasagna: Ready to Cook

Now place the lid on and cook for 3-4 hours on low and voilà you have lasagna for dinner!

Gluten Free Slow Cooker Lasagna

Dinner is served!

Gluten Free Slow Cooker Lasagna

Notes: I was really surprised how fast this cooked on low so watch it and make sure it doesn't go too far!

Posted by Dianne at 7:09 AM | Comments (20) | TrackBack

September 17, 2008

Easy Slow Cooker Vegetable Soup

Easy Slow Cooker Vegetable Soup: A Bite

Alexis and I love soup. In fact I'm thrilled that she loves it as much as she does. Jamison's not a fan (shocker...I know!) so for years I had soup here or there, but for the most part it was something I had when we had guests who could share, but now I have someone who is up for sharing soup whenever I want to make it or whenever she wants it as well! Plus soup is the ultimate freeze for later food too and left overs are better the longer they sit!

If you've been a visitor of Dianne's Dishes for a while, you know that I also LOVE my slow cooker! It's a fabulous cooking tool for basic food year round and it's especially wonderful when it comes to soup! You throw your ingredients in, turn the knob and you've got hearty, healthy soup ready to go just in time for dinner! How great is that?

What You'll Need:
1 onion, chopped
2-4 cloves of garlic, minced
1 tablespoon of dried oregano
1 quart of broth (Note: You can use chicken, vegetable or beef broth...Whatever you have on hand works!)
1 - 28 ounce can of tomato puree or sauce
1 - 16 ounce package of frozen vegetables (Note: The mix I use has corn, carrots, green beans and peas.)
1/2 of a 1 pound package of lima beans (Note: Alexis adores lima beans and has since she started eating finger foods. In all honesty I'm not a big fan, but I can tolerate them in soup. If you don't like limas then add in some extra peas or even some edamame.)
1 cup of barley
A pinch of sea salt (Note: If your broth is heavily salted then skip this.)
Freshly ground black pepper

Easy Slow Cooker Vegetable Soup: Ready to Cook

Place all ingredients in the slow cooker, give it a stir, and cook for 5-6 hours on low. Or if you want it faster you can cook it on high for 3-4 hours.

How easy is that? Just dump and walk away and when you're ready for dinner you've got a fabulous bowl of soup!

Easy Slow Cooker Vegetable Soup

Notes: You can use any vegetables that you like. Leeks would be a good addition, as would mushrooms.

Posted by Dianne at 12:26 PM | Comments (4) | TrackBack

August 13, 2008

Slow Cooker Fajitas

Slow Cooker Fajitas

Normally I do fajitas on the stove top, but a few weeks ago I decided to try them out in the slow cooker and see how they turned out and I have to say I was very pleased! The meat turned out to be tender and the spices were just right! I'll definitely be doing this again...It's simple, delicious and just perfect for those summer days when you don't want to heat up the house!

What You'll Need:
1 to 1 1/2 pounds of beef or chicken, sliced into thin strips
Extra virgin olive oil
A pinch of sea salt
Freshly ground black pepper
1 tablespoon of chili powder
1 tablespoon of paprika
1/2 teaspoon of cayenne pepper

Note: Most of the pictures are of the beef version, but I've got a couple of chicken examples too for the end.

Slow Cooker Fajitas: Ready to Slice

Slice meat into thin strips and place in a glass bowl:

Slow Cooker Fajitas: Sliced and Ready for Spices

Mix together spices and then pour over meat. Toss to coat and place the meat in the bowl of your slow cooker:

Slow Cooker Fajitas: Marinated and Ready to Cook

Cook on high for 2-3 hours until beef is tender.

Slow Cooker Fajitas: Ready to Take Out of the Slow Cooker

After the meat is cooked remove it from the slow cooker and serve. Below is how I like to serve them.

First lay meat out in the center of a tortilla:

Slow Cooker Fajitas: Meat

(Note: I prefer whole wheat.)

Next top the meat with some sautéed peppers and onions:

Slow Cooker Fajitas: Peppers and Onions

I like to really sear them and let them get slightly caramelized. It makes them tender and gives such a wonderful flavor.

Next top with a little cheese:

Slow Cooker Fajitas: Cheese

Sometimes I use cheddar, sometimes Colby, sometimes Monterrey Jack, or sometimes a mix of all three. This night I simply used Colby.

At this point you can call it a day and simply wrap it up:

Slow Cooker Fajitas: Ready to Eat

Or you can top it with a little sour cream, avocado and/or guacamole and then wrap it up. You can pair it with some beans or a salad and dinner is ready!

Chicken also works with this method:

Slow Cooker Chicken Fajitas

You cook it the same way and once the chicken is done through and tender you're ready to go.

I cooked some for Jamison the other day:

Slow Cooker Chicken Fajitas (Jamison's So Sans Tortilla)

I served his with rice since he's not a fan of corn tortillas and he can't eat the flour version.

Notes: You can play around with the spices if you like. I like it a bit spicy, but you can leave out the cayenne all together if that is not your thing.

Posted by Dianne at 7:21 AM | Comments (7) | TrackBack

July 22, 2008

Slow Cooker Turkey Breast

Slow Cooker Turkey: Ready to Slice

If you've been a reader of Dianne's Dishes for a while you've seen me talk a lot about not heating up the oven that much during the summer. But not heating up your oven doesn't mean you have to give up foods you would normally cook there, it just means you find a different way to cook them and a slow cooker is a perfect way to do just that!

The other day I got a turkey breast from South Mountain Creamery and I decided to see how it would turn out in the slow cooker. I mean you can cook chicken quite well in a slow cooker so why not turkey? I must say even though in theory I thought it would work I was very pleased with the result! The breast was tender, juicy and overall just very delicious and the whole process was beyond simple! I'll most definitely be trying this again!

Another good thing about turkey is that you can do many things with the leftovers too! How about Turkey Avocado Salad or Turkey Noodle Soup or Turkey Salad...You can also use turkey in just about any recipe you would use chicken instead. How is that for versatile?

Slow Cooker Turkey

What You'll Need:
1 turkey breast (Note: I used one that had the bone.)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Dried rosemary

Place turkey breast into the bowl of your slow cooker. Drizzle with olive oil. (Note: You want a few tablespoons max.) Flip the breast over to make sure you get olive oil on both sides. Sprinkle with sea salt, black pepper and dried rosemary. Place lid on slow cooker and turn heat to high. Cook for 6-7 hours.

Slow Cooker Turkey: Sliced

Halfway through the cooking process flip the breast once. Once cooked bring out of the slow cooker and let sit for 10 minutes before slicing. Serve immediately.

Slow Cooker Turkey: Leftovers!

Notes: Any dried herb you like will work. Thyme would be fabulous!

Posted by Dianne at 7:26 AM | Comments (14) | TrackBack

April 18, 2008

The Best Slow Cooker Pot Roast You'll Ever Eat

Slow Cooker Roast Beef

Pot Roast is one of, if not the, quintessential comfort food of all time. When you cook a pot roast in a slow cooker you end up with a tender, moist roast that literally falls apart. You can cook it alone and make some mashed potatoes and a side salad to accompany the meal, or you can throw in some cut up potatoes, carrots, parsnips, etc to make a wonderful one dish meal.

Any way you make it, this is bound to become a family favorite! And the best part is this is simple and easy to throw on in the morning and have a hot, hearty dinner ready for the evening. Pot roast isn't just for Sunday dinner anymore!

What You'll Need:
1 roast (Note: You can chose shoulder, rump, whatever you like.)
Sea salt
Black pepper

Place roast in the bottom of you slow cooker and cover with water until just covered. Add a very generous pinch of sea salt and a lot of freshly ground black pepper and believe it or not that's it!

Now for cooking. You can do it one of two ways. You can cook it on high for 5-6 hours or you can cook it on low all day long. You'll know it's done when you stick the roast with a fork and it sort of shreds.

Once the pot roast is cooked remove it from the slow cooker and let it sit for 5-10 minutes before slicing. I usually let it rest on a cutting board or in a glass dish. When you start to slice the roast it will normally just sort of fall apart. Once in a blue moon you may get a roast that does not, but it's very rare. 9.9 times out of 10 when a roast is cooked like this it just falls apart and is very tender.

Slow Cooker Roast Beef

If you want to add in vegetables then layer them on the bottom of the slow cooker and then lay the roast on top. After that follow the same directions as above.

If you want you can make gravy with the broth that forms from the cooking of the roast by taking 2 cups of the broth and placing them in a stock pot. Take about 1/4 a cup of broth and mix with 1-2 tablespoons of flour until smooth and add to the pot. Stir the broth/flour mixture in to mix and then cook over medium heat until mixture thickens. There is no need to add salt or pepper as the broth already has both. You can also reserve the left over broth for soup.

Notes: If you want you can add in a sliced onion on top of the meat or throw in 6-8 garlic cloves, but it's not necessary unless you just want to. The salt and pepper bring out wonderful aspects of the meat itself. You could also add in some rosemary and/or thyme.

Posted by Dianne at 7:24 AM | Comments (8) | TrackBack

July 31, 2007

Slow Cooker BBQ Ribs

Slow Cooker BBQ Ribs

Ribs are one of Jamison's favorite meals...Throw in a few potato skins and he's in heaven! A few years ago I read something about slow cooker ribs and thought it was an interesting idea, but never got back to actually trying the theory. Yesterday when Alexis and I went to the grocery store they had some pork ribs on sale, so I decided to give them a try! The result was tender, fall off of the bone goodness! Plus the whole thing is easy and fool proof. Throw them on before you go to work and come home to a mouth watering dinner. If you like ribs you'll love these!

What You'll Need:
1 rack of ribs
1 batch of Dianne's Barbeque Sauce

Cut slab of ribs into 3 or 4 sections to fit into your slow cooker depending on what size machine you have. (I have the large one so I cut the slab into 3 pieces.) Place rib sections into your slow cooker and pour all of the Barbeque Sauce minus 1 cup into the crock to cover the ribs and cook on high for 4 hours. Lower heat to low and cook for an additional 2-3 hours or until meat is tender and falling from the bone. Prior to serving heat the reserved barbeque sauce through and serve as a dipping sauce. (Note: If you are serving more than 1 or 2 people then you can add more ketchup and brown sugar to the existing Barbeque Sauce to make it go further. Simply use a 1 cup ketchup to 2-3 tablespoon brown sugar ratio.)

Notes: You could also do this with chicken or a boneless pork shoulder. If you don't want to remember to change the temeperature you could cook them on high for a total of 5-6 hours and it would work just as well. Just remember when the bones comes out easily it's done! The cooking time depends on the volume of ribs present. While the ribs were cooking I kept moving them around in the slow cooker so that each piece had a chance to be on the bottom, but you can just walk away and ignore them until they are done too. Either method will work fine.

Posted by Dianne at 8:40 AM | Comments (2) | TrackBack