A Blog Makeover

Yesterday I needed a change.  I was sick of sidebars and pictures and everything in between.

I needed a blog cleanse.

I took a few hours (collectively) and made a new blog header.  I fired my blog background and switched up some fonts.

The blog is clean.  There is less clutter.  My blog is a place of solace once again.

I hope my readers are pleased with the new "look".  Change can be so refreshing.

On another semi-related note, I hope my munchkins are in good form after school.  My need for clean has carried over into my housekeeping life.

I am on a cleansing, clutter purging spree that may last until evening.

No Barbie is safe.  All dry markers shall be sent to the trash.   Loose papers, toys without parts and socks without matches are about to meet their doom.

But first, to Starbucks for a Frappucino.  The energy needs to come from somewhere.


Happy Thursday everyone!

Yesterday I needed a change.  I was sick of sidebars and pictures and everything in between.

I needed a blog cleanse.

I took a few hours (collectively) and made a new blog header.  I fired my blog background and switched up some fonts.

The blog is clean.  There is less clutter.  My blog is a place of solace once again.

I hope my readers are pleased with the new "look".  Change can be so refreshing.

On another semi-related note, I hope my munchkins are in good form after school.  My need for clean has carried over into my housekeeping life.

I am on a cleansing, clutter purging spree that may last until evening.

No Barbie is safe.  All dry markers shall be sent to the trash.   Loose papers, toys without parts and socks without matches are about to meet their doom.

But first, to Starbucks for a Frappucino.  The energy needs to come from somewhere.


Happy Thursday everyone!

reade more... Résuméabuiyad

Shrimp and Crab Pasta with Apple Dumplings for Dessert

the table is set

So, you may have heard, that yesterday, my husband and I celebrated our 20th Wedding anniversary. 

It is so hard to believe that we have been married THAT long.  

Just goes to show you that life goes by in an instant, doesn't it?

here we were 20 years ago

We actually went out for a special dinner over the past weekend.  When you have four kids and a special date falls during the week, you make the best of it!  

So, on the actual date we celebrated at home with our kids.

I made one of our family's most requested meals.

It looks very pretty, and it's actually really quick to make.

shrimp and crab pasta

Like many things that I make, I just shake stuff in there until it tastes good.  But yesterday I measured and wrote down what I actually used, here is the recipe:

Shrimp and Crab Pasta

3-4 T. Olive oil

2 t. Mrs. Dash Tomato, Basil and Garlic

1 stick of butter, divided

1- 14oz size can of diced tomatoes

1 clove garlic, minced

sea salt to taste

1/2 cup onion, diced a little large

12 oz of cooked and tail removed shrimp

8 oz of imitation crab meat (or the real thing if you are lucky to have that close to you!!)

1 1/2 boxes of thick spaghetti (or other pasta choice)

fresh Parmesan cheese

Boil your pasta and drain it, set aside. 

In a skillet, add 3 T of olive oil, 1/2 stick of butter, Mrs. Dash and garlic. On a medium heat, melt butter and spices together.  Add to this your shrimp, your crab and onion.  Saute for about 2-3 minutes. Add tomatoes, juice and all. Sprinkle with sea salt to taste. Warm through.  Add pasta and remaining butter, toss.  When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.

For dessert I tried a recipe I saw online last week from The Country Cook. The recipe was for Apple Dumplings.  Holy cow were they simple, and yummy!! 

 I served them with a cinnamon apple dumpling ice cream.  

They were a treat!

the country cook's apple dumplings - RECIPE HERE

So, time flies by, so enjoy what you do every day, or at least try to.  Spend it with the ones that you love and some good food, and life will be good.

here we are today

thought I would share my gorgeous roses I received yesterday

the table is set

So, you may have heard, that yesterday, my husband and I celebrated our 20th Wedding anniversary. 

It is so hard to believe that we have been married THAT long.  

Just goes to show you that life goes by in an instant, doesn't it?

here we were 20 years ago

We actually went out for a special dinner over the past weekend.  When you have four kids and a special date falls during the week, you make the best of it!  

So, on the actual date we celebrated at home with our kids.

I made one of our family's most requested meals.

It looks very pretty, and it's actually really quick to make.

shrimp and crab pasta

Like many things that I make, I just shake stuff in there until it tastes good.  But yesterday I measured and wrote down what I actually used, here is the recipe:

Shrimp and Crab Pasta

3-4 T. Olive oil

2 t. Mrs. Dash Tomato, Basil and Garlic

1 stick of butter, divided

1- 14oz size can of diced tomatoes

1 clove garlic, minced

sea salt to taste

1/2 cup onion, diced a little large

12 oz of cooked and tail removed shrimp

8 oz of imitation crab meat (or the real thing if you are lucky to have that close to you!!)

1 1/2 boxes of thick spaghetti (or other pasta choice)

fresh Parmesan cheese

Boil your pasta and drain it, set aside. 

In a skillet, add 3 T of olive oil, 1/2 stick of butter, Mrs. Dash and garlic. On a medium heat, melt butter and spices together.  Add to this your shrimp, your crab and onion.  Saute for about 2-3 minutes. Add tomatoes, juice and all. Sprinkle with sea salt to taste. Warm through.  Add pasta and remaining butter, toss.  When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.

For dessert I tried a recipe I saw online last week from The Country Cook. The recipe was for Apple Dumplings.  Holy cow were they simple, and yummy!! 

 I served them with a cinnamon apple dumpling ice cream.  

They were a treat!

the country cook's apple dumplings - RECIPE HERE

So, time flies by, so enjoy what you do every day, or at least try to.  Spend it with the ones that you love and some good food, and life will be good.

here we are today

thought I would share my gorgeous roses I received yesterday

reade more... Résuméabuiyad

"Waterfall Braid": My New Favorite Hairstyle

My new favorite style is entitled "the waterfall braid".

I am thrilled to announce that if you know how to french braid, after one viewing you will be able to recreate this "do."

The only member of our household who has the hair for this style is my Gymnastics Queen, and she is sporting it at school today.

I was able to braid this while we waited for the bus, which makes it very mommy friendly.

Here is the link for the tutorial, if you would like to try this as well.

Love Maegan

 
Happy Braiding!

My new favorite style is entitled "the waterfall braid".

I am thrilled to announce that if you know how to french braid, after one viewing you will be able to recreate this "do."

The only member of our household who has the hair for this style is my Gymnastics Queen, and she is sporting it at school today.

I was able to braid this while we waited for the bus, which makes it very mommy friendly.

Here is the link for the tutorial, if you would like to try this as well.

Love Maegan

 
Happy Braiding!

reade more... Résuméabuiyad

Brunch Enchiladas with Ham

It's funny how many brunch recipes I have when I have never really been a "breakfast person."

I do however love to host brunches, because your options for food are just endless.

Well, and there are usually Mimosas involved. 

This Spring I hosted a brunch in honor of my oldest daughter's graduation from 8th grade and making her Confirmation.  I still have yet to blog all of the recipes!!

(Find the brunch by clicking HERE )

So, I figured since it was Friday, maybe someone needed a recipe for breakfast or brunch this weekend. 

This is an easy one, enjoy!

brunch enchiladas with ham

Brunch Enchiladas with Ham

3 cups fully cooked ham, cubed

1/2 cup green onions, chopped

• 8, flour tortillas, for enchiladas
• 2 1/2 cups shredded Mexican blend cheese, divided (you can use cheddar to make them more mild)
• 2 tablespoon all-purpose flour
• 2 cups half-and-half cream
• 6 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 
  
• Spray a 9 x 13 pan with non-stick cooking spray. 
• 
  
• Combine your onions with your ham.  Put approximately 1/3 of a cup down the center of your tortilla, top with 2-3 Tablespoons of cheese. Roll "enchilada style" and place seam side down in pan.  Do this for all 8 tortillas.

In a mixing bowl combine the eggs with the flour, half and half, salt and pepper.   Beat until mixed thoroughly.  Pour over tortillas. Cover and refrigerate for at least 8 hours. 

Remove the enchiladas 30 minutes before you are ready to bake them.  Top with remaining cheese. 

Pre-heat oven to 350 degrees.

Bake covered for 25 minutes. Uncover and bake for 15 minutes more. The cheese will be melted and bubbly.

Let stand for 10 minutes before serving.  Serve with salsa, sour cream, guacamole, whatever your heart desires!

Don't forget your Mimosa!

It's funny how many brunch recipes I have when I have never really been a "breakfast person."

I do however love to host brunches, because your options for food are just endless.

Well, and there are usually Mimosas involved. 

This Spring I hosted a brunch in honor of my oldest daughter's graduation from 8th grade and making her Confirmation.  I still have yet to blog all of the recipes!!

(Find the brunch by clicking HERE )

So, I figured since it was Friday, maybe someone needed a recipe for breakfast or brunch this weekend. 

This is an easy one, enjoy!

brunch enchiladas with ham

Brunch Enchiladas with Ham

3 cups fully cooked ham, cubed

1/2 cup green onions, chopped

• 8, flour tortillas, for enchiladas
• 2 1/2 cups shredded Mexican blend cheese, divided (you can use cheddar to make them more mild)
• 2 tablespoon all-purpose flour
• 2 cups half-and-half cream
• 6 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 
  
• Spray a 9 x 13 pan with non-stick cooking spray. 
• 
  
• Combine your onions with your ham.  Put approximately 1/3 of a cup down the center of your tortilla, top with 2-3 Tablespoons of cheese. Roll "enchilada style" and place seam side down in pan.  Do this for all 8 tortillas.

In a mixing bowl combine the eggs with the flour, half and half, salt and pepper.   Beat until mixed thoroughly.  Pour over tortillas. Cover and refrigerate for at least 8 hours. 

Remove the enchiladas 30 minutes before you are ready to bake them.  Top with remaining cheese. 

Pre-heat oven to 350 degrees.

Bake covered for 25 minutes. Uncover and bake for 15 minutes more. The cheese will be melted and bubbly.

Let stand for 10 minutes before serving.  Serve with salsa, sour cream, guacamole, whatever your heart desires!

Don't forget your Mimosa!

reade more... Résuméabuiyad

Lemon Blueberry Crumb Bar Recipe - and a little birthday love.

lemon blueberry crumb bars bars

Yesterday was on of my lifelong friends birthday.  

She and I have been friends for 30 years!! 

I'm not sure when birthdays lose their "fun" as far as getting another year older?

I mean, remember when we even counted by HALF years? 

Most of us don't get too excited about adding another year to the age on our drivers license, little alone saying 

"I am 40 something and a half."

So, this year I decided that instead of looking at it as another year older, why not celebrate it as 30 years of birthdays?! 

Unless you're like 15-19, 30 sounds pretty darn good, right? ;)

SO many memories we have!!

me with sheri in 9th grade... gotta LOVE the 80's!!

Through all of the boys, sleepovers, prank phone calls to "teen lines," make-up, boys, cars, Friday night car cruising, boys,  late night phone calls, concerts, and did I mention boys?!? 

She has been there.

high school mall photo booth fun!

Not many people can say that they have had the same best friend for 30 years, but I have!! 

pre-concert, taken next to Sheri's 1983 Berlinetta

Through our weddings, and kids... (SIX of them, between us) we still have the daily phone calls.  

Late night ones have become the nightly texts of "how was ur day?" 

She has been there for me.

me with sheri, my maid of honor

So, cheers to you, my friend, for 30 years of friendship and 30 years of birthdays!!

This year I took Sheri to lunch and gave her a little gift, and a version of one of her most favorite baked goods, LEMON BARS!!  

Only these lovelies aren't those outta the box bars!! 

They are so lemony good and smothered in blueberries.  

(blueberries are a natural anti-oxidant, you know that right??) 

So let's preserve our youth, and celebrate one more birthday, Sheri!! 

I love you, BOO!!

celebrating 30 years of birthdays!

Lemon Blueberry Crumb Bars

1 Stick of butter

1 package of yellow cake mix

2 eggs, divided

2 lemons, one zested and both squeezed.

2 softened packages of cream cheese

1/2 cup of sugar 

2 pints of blueberries

1 cup powdered sugar

Pre-heat oven to 350 degrees. 

Line a 9x13 pan with foil, extending over the sides.  Microwave the butter in a mixing bowl until it melts.  Add to this the cake mix, 1 egg and 2 T of lemon juice.  Beat with a mixer until well blended. 

Use 2/3 of this mixture to press into the bottom of the pan. 

Beat the softened cream cheese with the sugar. Add remaining egg,  2 t. of lemon zest and  2 T. lemon juice. Beat. 

Spread over the crust. Top with blueberries.

Take remaining crust and pinch small pieces evenly over the blueberries.

Bake 45-50 minutes, or until center is almost set.

Make a lemon glaze by adding the remaining lemon juice to the powdered sugar until it's a "drizzable" consistency.

Drizzle the glaze over the warm bars. 

Cool completely in refrigerator (approximately one hour)

Now you can use the foil "handles" to remove the bars from the pan to cut them.

Keep bars refrigerated.

boxed up for miss sheri!

These bars are SO DARN GOOD!! My kids want more already!!

lemon blueberry crumb bars...it's a wrap

lemon blueberry crumb bars bars

Yesterday was on of my lifelong friends birthday.  

She and I have been friends for 30 years!! 

I'm not sure when birthdays lose their "fun" as far as getting another year older?

I mean, remember when we even counted by HALF years? 

Most of us don't get too excited about adding another year to the age on our drivers license, little alone saying 

"I am 40 something and a half."

So, this year I decided that instead of looking at it as another year older, why not celebrate it as 30 years of birthdays?! 

Unless you're like 15-19, 30 sounds pretty darn good, right? ;)

SO many memories we have!!

me with sheri in 9th grade... gotta LOVE the 80's!!

Through all of the boys, sleepovers, prank phone calls to "teen lines," make-up, boys, cars, Friday night car cruising, boys,  late night phone calls, concerts, and did I mention boys?!? 

She has been there.

high school mall photo booth fun!

Not many people can say that they have had the same best friend for 30 years, but I have!! 

pre-concert, taken next to Sheri's 1983 Berlinetta

Through our weddings, and kids... (SIX of them, between us) we still have the daily phone calls.  

Late night ones have become the nightly texts of "how was ur day?" 

She has been there for me.

me with sheri, my maid of honor

So, cheers to you, my friend, for 30 years of friendship and 30 years of birthdays!!

This year I took Sheri to lunch and gave her a little gift, and a version of one of her most favorite baked goods, LEMON BARS!!  

Only these lovelies aren't those outta the box bars!! 

They are so lemony good and smothered in blueberries.  

(blueberries are a natural anti-oxidant, you know that right??) 

So let's preserve our youth, and celebrate one more birthday, Sheri!! 

I love you, BOO!!

celebrating 30 years of birthdays!

Lemon Blueberry Crumb Bars

1 Stick of butter

1 package of yellow cake mix

2 eggs, divided

2 lemons, one zested and both squeezed.

2 softened packages of cream cheese

1/2 cup of sugar 

2 pints of blueberries

1 cup powdered sugar

Pre-heat oven to 350 degrees. 

Line a 9x13 pan with foil, extending over the sides.  Microwave the butter in a mixing bowl until it melts.  Add to this the cake mix, 1 egg and 2 T of lemon juice.  Beat with a mixer until well blended. 

Use 2/3 of this mixture to press into the bottom of the pan. 

Beat the softened cream cheese with the sugar. Add remaining egg,  2 t. of lemon zest and  2 T. lemon juice. Beat. 

Spread over the crust. Top with blueberries.

Take remaining crust and pinch small pieces evenly over the blueberries.

Bake 45-50 minutes, or until center is almost set.

Make a lemon glaze by adding the remaining lemon juice to the powdered sugar until it's a "drizzable" consistency.

Drizzle the glaze over the warm bars. 

Cool completely in refrigerator (approximately one hour)

Now you can use the foil "handles" to remove the bars from the pan to cut them.

Keep bars refrigerated.

boxed up for miss sheri!

These bars are SO DARN GOOD!! My kids want more already!!

lemon blueberry crumb bars...it's a wrap

reade more... Résuméabuiyad

California Wine and Food Pairing Event at A World of Wine, Omaha

great view of the wine wall and the wine bottle fall centerpiece

This past weekend I was delighted to be asked to cater a California Wine and Food pairing event at 

A World of Wine in Omaha.

It was a lot of fun working with Julie to pick different foods to pair with the different wines they would be presenting that day.

Here is the list of wines we enjoyed on Sunday:

Schramsberg Mira Belle Champagne

Foghead Chardonnay

Foghead Sauvignon Blanc

Foghead Pinot Noir

Simi Cabernet

Ravenswood Teldeschi Zinfandel

The Menu:

Chicken Skewers with warm Artichoke Cream Dip

KC BBQ Beef Brisket Sliders on Hawaiian Sweet Rolls

Caprese Appetizer

Olives, green halkidiki stuffed with feta, green haldiki Sicilian style, and kalmata

Shrimp with Spicy Remoulade Sauce

Cheese, goat, mild cheddar, gouda, aged white cheddar and blue

Mini Chocolate Brownie Bundts with Chocolate Drizzle

Angel Food with Fresh Berries and Triple Berry Cream Dip

Popcorn

Kettle Chips

Broccoli Stuffed Mushrooms

French Baguette Bread

Here are some pictures from the event

warm artichoke dip 

Chicken Skewers and KC Smokehouse BBQ Brisket

French Baguette

use as a palate cleanser

fresh berries and triple berry cream 

pair with champagne

caprese appetizer 

pair with sauvignon blanc or pinot noir

cheese and olives

pair mild cheese with Sauvignon blanc, Chardonnay and pinot noir

pair aged and strong flavored cheeses with zinfandel, Cabernet or pinot noir

chicken skewers with warm artichoke cream dip

pair with Chardonnay or pinot noir

mini chocolate brownie bundt cakes with chocolate drizzle

chocolate pairs with EVERYTHING!! (duh!!)

these were definitely a favorite

chicken and beef

pair BBQ with the Cabernet or the zinfandel

broccoli stuffed mushrooms

pair with sauvignon blanc, pinot noir or Chardonnay

popcorn and kettle chips? go figure...

pair with champagne

Hawaiian rolls and kettle chips

So there you have it!! Now you can have a wine tasting of your own!!

Or better yet...have ME do it FOR YOU!! 

Is anyone else craving some wine and cheese?? 

I AM!!

great view of the wine wall and the wine bottle fall centerpiece

This past weekend I was delighted to be asked to cater a California Wine and Food pairing event at 

A World of Wine in Omaha.

It was a lot of fun working with Julie to pick different foods to pair with the different wines they would be presenting that day.

Here is the list of wines we enjoyed on Sunday:

Schramsberg Mira Belle Champagne

Foghead Chardonnay

Foghead Sauvignon Blanc

Foghead Pinot Noir

Simi Cabernet

Ravenswood Teldeschi Zinfandel

The Menu:

Chicken Skewers with warm Artichoke Cream Dip

KC BBQ Beef Brisket Sliders on Hawaiian Sweet Rolls

Caprese Appetizer

Olives, green halkidiki stuffed with feta, green haldiki Sicilian style, and kalmata

Shrimp with Spicy Remoulade Sauce

Cheese, goat, mild cheddar, gouda, aged white cheddar and blue

Mini Chocolate Brownie Bundts with Chocolate Drizzle

Angel Food with Fresh Berries and Triple Berry Cream Dip

Popcorn

Kettle Chips

Broccoli Stuffed Mushrooms

French Baguette Bread

Here are some pictures from the event

warm artichoke dip 

Chicken Skewers and KC Smokehouse BBQ Brisket

French Baguette

use as a palate cleanser

fresh berries and triple berry cream 

pair with champagne

caprese appetizer 

pair with sauvignon blanc or pinot noir

cheese and olives

pair mild cheese with Sauvignon blanc, Chardonnay and pinot noir

pair aged and strong flavored cheeses with zinfandel, Cabernet or pinot noir

chicken skewers with warm artichoke cream dip

pair with Chardonnay or pinot noir

mini chocolate brownie bundt cakes with chocolate drizzle

chocolate pairs with EVERYTHING!! (duh!!)

these were definitely a favorite

chicken and beef

pair BBQ with the Cabernet or the zinfandel

broccoli stuffed mushrooms

pair with sauvignon blanc, pinot noir or Chardonnay

popcorn and kettle chips? go figure...

pair with champagne

Hawaiian rolls and kettle chips

So there you have it!! Now you can have a wine tasting of your own!!

Or better yet...have ME do it FOR YOU!! 

Is anyone else craving some wine and cheese?? 

I AM!!

reade more... Résuméabuiyad

Apple-Pear Pie

if only there were a scratch and sniff app, so you could smell this!

Ever heard of an apple-pear?  Well, I hadn't either, that was, until last Fall. 

cute little apple-pear

I was making my ritualistic bi-weekly trip to Costco, and browsing the produce.  I am the pie maker for Thanksgiving and I always bring the same thing.  Apple and Pumpkin.  One year I tried to "switch it up" and got boo'd out of the kitchen.  I guess we are a very traditional family, in that we have the exact same meal on Thanksgiving, and it's perfect, so why mess with it?

If it aint broke, don't fix it I guess!?!

Well, last year I didn't think anyone would get too upset if I swayed a bit, so along with my pumpkin, I made a pie with the apple-pears I found at Costco.  It was a HIT!!

New tradition?

I think so!

Last week my Mom and I went to a fall open house at this great store here in Omaha, and I found the COOLEST pie keeper!! I fell in love! 

and then I bought it.

My Mom always just rolls her eyes and says " and yet NOBODY ever knows what to get YOU for Christmas!"

But...but ...MOM!!  Fall is PIE SEASON!! I have to have it NOW!!

(insert the voice of the girl who wanted a golden goose from Willy Wonka and the Chocolate Factory here)

the pie keeper...c'mon... you would have bought it, too, wouldn't you?

So, in the same week, three pie things happened.

1. I found the perfect pie keeper

2. Costco got their apple-pears in

3. Lark's Country Heart  gave a challenge for using nutmeg (which is in the pie!)

So, if that isn't a calling to bake a pie, I don't know what is!!

Apple-Pear Pie

5 apple pears

2 granny smith apples (I like a little tartness)

1/4 cup flour

1/2 cup sugar

1/2 t. cinnamon

1/4 t. nutmeg

1/2 c Craisins (optional)

Preheat oven to 375 degrees. Combine dry ingredients in a mixing bowl. Peel and slice apple-pears and apples, to equal approximately 7 cups.  Toss fruit with dry ingredients to coat. Place into prepared pie crust. Apply top crust, and vent. Dust with cinnamon and sugar.

Bake pie for 45-50 minutes, or until crust is browned and fruit is tender.

if only there were a scratch and sniff app, so you could smell this!

Ever heard of an apple-pear?  Well, I hadn't either, that was, until last Fall. 

cute little apple-pear

I was making my ritualistic bi-weekly trip to Costco, and browsing the produce.  I am the pie maker for Thanksgiving and I always bring the same thing.  Apple and Pumpkin.  One year I tried to "switch it up" and got boo'd out of the kitchen.  I guess we are a very traditional family, in that we have the exact same meal on Thanksgiving, and it's perfect, so why mess with it?

If it aint broke, don't fix it I guess!?!

Well, last year I didn't think anyone would get too upset if I swayed a bit, so along with my pumpkin, I made a pie with the apple-pears I found at Costco.  It was a HIT!!

New tradition?

I think so!

Last week my Mom and I went to a fall open house at this great store here in Omaha, and I found the COOLEST pie keeper!! I fell in love! 

and then I bought it.

My Mom always just rolls her eyes and says " and yet NOBODY ever knows what to get YOU for Christmas!"

But...but ...MOM!!  Fall is PIE SEASON!! I have to have it NOW!!

(insert the voice of the girl who wanted a golden goose from Willy Wonka and the Chocolate Factory here)

the pie keeper...c'mon... you would have bought it, too, wouldn't you?

So, in the same week, three pie things happened.

1. I found the perfect pie keeper

2. Costco got their apple-pears in

3. Lark's Country Heart  gave a challenge for using nutmeg (which is in the pie!)

So, if that isn't a calling to bake a pie, I don't know what is!!

Apple-Pear Pie

5 apple pears

2 granny smith apples (I like a little tartness)

1/4 cup flour

1/2 cup sugar

1/2 t. cinnamon

1/4 t. nutmeg

1/2 c Craisins (optional)

Preheat oven to 375 degrees. Combine dry ingredients in a mixing bowl. Peel and slice apple-pears and apples, to equal approximately 7 cups.  Toss fruit with dry ingredients to coat. Place into prepared pie crust. Apply top crust, and vent. Dust with cinnamon and sugar.

Bake pie for 45-50 minutes, or until crust is browned and fruit is tender.

reade more... Résuméabuiyad