You may remember Ricki Heller visited a few weeks back to share about her new cookbook: Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar. She has been generous enough to share her book with 4 Practicalmum review team members.  They have all tried a recipe from her book – you can read the reviews below.  Here is a fabulous recipe for Ultra Fudgy Brownies.

Ricki is giving away a copy of her cookbook to one lucky practicalmum.com reader.  ENTER HERE!

Recipe:  Ultra Fudgy Brownies

One of the gripes of many vegan bakers is that it’s too difficult to create brownies that are really fudgy instead of cakelike. Well, here they are: the ultimate fudgy brownies! The addition of puréed avocado creates a miracle of synergy with just 1/4 cup of oil, resulting in one of the richest-tasting, fudgiest brownies I’ve ever had.

1/4 cup (60 ml) packed puréed avocado flesh (about one small, ripe avocado)

1 cup (180 g) Sucanat (or other unrefined evaporated cane juice)

1/3 cup (80 ml) pure maple syrup

1/4 cup (60 ml) sunflower or other light-tasting oil, preferably organic

1 Tbsp (15 ml) finely ground flax seeds

1/4 cup (60 ml) plain, vanilla or chocolate soy or almond milk

2 tsp (10 ml) pure vanilla extract

2 tsp (10 ml) instant coffee substitute or 1 tsp (5 ml) instant coffee

1/3 cup (70 g) dairy-free chocolate chips

3/4 cup (110 g) light spelt flour

1/2 cup (60 g) barley flour

3/4 cup (80 g) dark cocoa powder (preferably not Dutch process)

1/2 tsp (2.5 ml) baking powder

1/4 tsp (1 ml) baking soda

1/2 tsp (2.5 ml) fine sea salt

Preheat oven to 350F (180C). Line an 8” (20 cm) square pan with parchment paper or spray with nonstick spray.

In a medium bowl, combine the avocado purée and Sucanat; whisk to blend well. Add the maple syrup, oil, flax, soymilk, vanilla and coffee substitute and whisk well to dissolve the Sucanat and coffee substitute. Add the chocolate chips and stir gently just until they’re coated in the wet mixture. Set aside while you measure the dry ingredients, or at least 2 minutes.

In a large bowl, sift together the spelt flour, barley flour, cocoa, baking powder, baking soda and salt. Pour the wet mixture over the dry and stir just to combine. The batter will be thick.

Turn the batter into the pan and spread evenly (you may need to hold down the corners of the parchment with your thumb as you spread the batter, or it might pull the paper with it as you spread it). Smooth the top.

Bake in preheated oven for 20-25 minutes, rotating pan about halfway through, until the edges look dry, the middle begins to rise, and a tester inserted in the center comes out just barely clean (it may still be moist). Do not overbake! (Longer baking time will result in cakelike brownies.)

Cool for at least 15 minutes, then refrigerate until completely chilled in order to slice into squares. The brownies will firm up while they chill. (Alternately, to remove the brownies from the pan, you can freeze the entire pan first, then turn the whole brownie out onto a cutting board or serving plate, peel away the parchment, and turn over onto a plate before cutting into squares.) Makes 9 large or 12 more reasonable squares. May be frozen.

NOTE: all ingredients can be purchased in the natural foods section of most major supermarkets, or at any health food store.

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Ricki Heller’s cookbook “Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar” (Trafford Publishing, Victoria) has just been short listed for the prestigious Canadian Culinary Book Awards in the English Special Interest Category. The nomination comes hot on the heels of the vegan dessert guru and holistic nutritionist’s coup in which vegan TV Talk Show Host Ellen DeGeneres listed Sweet Freedom as one of only three cookbooks under her “Books Ellen Reads.”

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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Before I had kiddies who reacted to regular milk, I had no idea you could drink anything but cows milk.  But when both my kids showed an early intolerance to dairy, I had to start exploring alternatives. Goats milk, soya milk, almond milk… who knew?  We tried them all. Almond milk was the one that surprised me the most.  It was delicious,had a variety of flavors, and both kids drank it happily.

Almond Fresh is a new almond milk on the market. Made with real California almonds, Almond Fresh delivers a subtle nutty taste which is delicious in coffee, smoothies and cereal, or all on its own.  Almond Fresh is currently offered in Original and Vanilla flavours, and their new Unsweetened flavour is coming this Fall.  In addition to being lactose free, Almond Fresh is low fat and cholesterol free, and an excellent source of calcium, Vitamin D, Vitamin E, and rich in antioxidants.

We tried some, and it was delicious. I also tried these Pancake and Waffle Recipes from the Almond Fresh site – and they were delicious too.  In our house, Thanksgiving weekend is synonymous with big breakfasts and turkey dinners.  I should probably be fasting right now in preparation.

Check out the Almond Fresh website – there is more information about Almond Fresh and its merits, as well as loads of yummy recipes and coupons too!

Almond Fresh Classic Pancakes

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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On the weekend, I had the pleasure of being a pie making judge at Chudleigh Farms First Annual Piefest.  Need I tell you how fun that job was? I was in heaven and in awe of the amazing array of talented bakers. Considering I am banished from baking in my house since the results are so bad… the fact that every single pie was edible and properly cooked was astounding to me.

There was one pie that stood out from the crowd.  I could easily have eaten most of it in one sitting.  The winner of Chudleigh’s first ever PieFest was Susana Grove… and lucky you – she has been generous enough to share her apple pie recipe – just in time for Canadian Thanksgiving!

Congratulations Susana and thank you for sharing your recipe.  It is divinely delicious.

Susana Grove’s Pie Recipe

This is the winning pie - photo courtesy of http://www.wix.com/marciecostello/photography

Crust

2 ½ cups of flour

1 cup of unsalted butter (must be cold)

1 teaspoon of salt

1 teaspoon of sugar

In food processor mix the flour with chopped up cold butter and salt and sugar until butter resembles small peas.

Add up to 8 tablespoons of ice water and blend until the dough can hold together but is still a bit crumbly.

Turn onto floured surface and knead a few times.

Form dough into a flat disk wrap and chill for a least 1 hr or up to two days.

Filling

8 grannysmith apples cut into pieces

¾ cups of sugar

½ teaspoon of cinnamon

¼ cup of flour

Pinch of salt

Mix the four last ingredients together and toss with apples

Pour apple filling into bottom crust

Dot with 2 tablespoons of butter

Cover with top crust

Bake in 425 degree oven for 50-60 minutes

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If you live in or near the Toronto area, Chudleigh’s is a worthwhile visit! Chudleigh’s Farm is located five minutes North of Milton (9528 Hwy 25 in Halton Hills)  and is open July 1^st thru October 31^st.

It is a short country escape for parents and children of all ages.
Although it is known as an apple farm, there are tons of attractions year-round:
- A petting zoo with alpacas, deer, goats, peacocks and more
- Tractor-drawn wagon rides
- A large safe & fun playground complex with a sandpit, towers, bridges and slides
- Straw maze
- Face painting and pony rides on weekends
- A restaurant great for farm-fresh summer lunches
- Store where you can take home an apple pie and many other treats
- Picnic area
- Nature walks featuring a teepee

And a family of four can visit for 25 + tax.

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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Last week, I shared how much we loved Astro BioBest Plant Sterol Yogurt. I don’t know if it is helping our cholesterol levels (I’m not prepared to perform blood tests on all four of us! I know – I’m a pansy) but I DO know it has graced our fridge again this week, and we are loving it and eating 2 tubs a week.

Here are 3 great recipes to make with the yogurt: Ice Cream, Cereal Bars and Muffins. Please leave a comment and let us know your thoughts – did you try these? Would you make any changes or substitutions?

Easy Homemade Ice Cream

INGREDIENTS

1½ cup Lactantia whipping cream, chilled (375 mL)

1 can Beatrice sweetened condensed milk (300 mL)

2 tbsp vanilla extract (30 mL)

1 cup Astro BioBest Plant Sterols yogourt, any flavour (250 mL)

PREPARATION

1. In a large bowl, whip Lactantia cream until it holds soft peaks.

2. Fold in Beatrice sweetened condensed milk, vanilla and Astro BioBest Plant Sterols yogourt.

3. Pour into a loaf pan or a cake tin and freeze overnight.

ADDITIONAL NOTES

*TIP: Add chopped nuts, chocolate chips, fresh or dried fruit or your favourite chopped chocolate bar to the mixture for a decadent ice cream.

Astro Yogourt Cereal Bars

INGREDIENTS

2 cups granola cereal

¾ cups flour

¼ cups brown sugar

½ Tsp cinnamon

½ cups Lactantia butter, softened

1 cup Astro BioBest Plant Sterols yogourt, any flavour

1 egg slightly beaten

2 Tbsp. flour

PREPARATION

1. Preheat oven to 350 F.

2. Combine the cereal, flour, brown sugar and cinnamon. Mix in Lactantia butter until crumbly.

3. Press half of the mixture into greased or parchment lined 8-inch square pan.

4. Combine Astro BioBest Plant Sterols yogourt, egg and 2 tablespoons of flour. Spread over crumb mixture in pan.

5. Sprinkle the other half of the granola mixture over yogourt mixture pressing down lightly.

6. Bake for 30-35 minutes, or until yogourt has set. Cool in pan. Cut into bars.

Banana Blueberry Muffins

INGREDIENTS

3 ripe bananas

2 eggs, large

1/2 cup Astro BioBest Plant Sterols yogourt, Blueberry flavor (125 mL)

1 cup granulated white sugar (250 mL)

1½ cups all purpose flour (375 mL)

1 tsp salt (5 mL)

1 tsp baking soda (5 mL)

Yield: 12 Muffins

½ cup frozen blueberries

125mL

Preparation Time:

PREPARATION

30 – 35 Minutes

1. Preheat oven to 350°F. Grease 12-cup muffin tin or line with muffin paper.

2. In large bowl, mash bananas with a spoon, fork or potato masher.

Add eggs and Astro BioBest Plant Sterols yogourt and mix well.

Add sugar, flour, salt and baking soda and mix until all the flour has been incorporated.

3. Gently stir in blueberries.

4. Divide evenly between the muffin cups.

5. Bake for 15-20 minutes until muffins are lightly brown and tops spring back when gently pressed.

6. Cool for 10 minutes and remove from muffin tins.

ADDITIONAL NOTES

Turn these into banana bread by pouring batter into a greased loaf pan.

Bake for 45-60 minutes until a toothpick inserted in center comes out clean.

Change up this recipe for more excitement! Replace the blueberries with walnuts, and switch the Astro BioBest Plant Sterols yogurt BlueBerry flavour for Vanilla. Or, try it with frozen raspberries and Astro BioBest Plant Sterols yogurt Raspberry flavour

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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If you haven’t fallen in love with Jen after reading this post and recipe, then you absolutely will after reading her site.  Chock a block full of wonderful recipes, tips and tricks it is a wonderful resource to have bookmarked.

Hello, Practical Mum readers!

First off, I would like to say that I am so excited to be guest posting on the Practical Mum! My name is Jen and my food blog is called How To: Simplify which offers tips, tricks and recipes to simplify life in the kitchen.

Now, onto the recipe…

Macaroni and cheese, chicken noodle soup, spaghetti…these are just a few of the comfort foods that, after the first bite, make us feel right at home and…well…comfy and cozy. Another item that I would like to add to that list is one of the all-time comfort foods…the one and only chocolate chip cookie. They are super easy to prepare, make the house smell delicious and go great with a glass of cold milk.

Since cookies require only a few ingredients, many of which are staples in a pantry, they can be prepared within a matter of minutes whenever a craving strikes. After making countless batches of cookies throughout the years, I’ve come to the realization that in order to get perfect looking cookies an ice cream scooper is essential, preferably one with a removal feature. Using an ice cream scooper results in consistent cookies that are plump and perfectly shaped.

While I was making these cookies, I decided to kick the flavor of my chocolate chip cookies up a notch by tossing in peanut butter chips. The combination of chocolate and peanut butter is another classic and it tastes absolutely delicious in these cookies. Make sure you have a glass of cold milk nearby to wash down one (or two…or three) of these cookies.

Chocolate and Peanut Butter Chip Cookies

Ingredients:

• 1 cup sugar
• 1 cup brown sugar
• 1 (2 sticks) cup butter, melted
• 2 eggs
• 1 ½ teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 cup milk chocolate chips
• 1 cup peanut butter chips

Directions:

1. Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper.
2. Mix together the sugars, butter, eggs and vanilla extract in a bowl.
3. Mix the baking soda, salt and flour in a separate bowl. Add this mixture gradually to the sugar mixture and incorporate thoroughly.
4. Fold in chocolate chips and peanut chips.
5. Drop tablespoonfuls of the dough onto a baking sheet, approximately two inches apart.
6. Place in the oven and bake for 10-12 minutes or until the cookies are golden brown and a toothpick inserted in the center comes out clean.
7. Remove from the oven and transfer to a wire rack to cool.

I’ve had the pleasure of writing this guest post for the Practical Mum! You can find this recipe and more at http://www.howto-simplify.com!

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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If you haven’t joined the SickKids Family Knowledge Group (SKFKG) you probably should.  Based out of the Toronto Sick Kids Hospital, it is an international online volunteer group of parents and caregivers.  They send out regular newsletter  filled with interesting and applicable information for parents of children between 0 and 18 years.

Here’s one of their newsletters that caught my eye – particularly the recipe attached.  YUM!  Love to know what you think about it!? Leave a comment and let us know.  And do make sure to join the group – you won’t get better information than from Sick Kids Hospital!

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From one of the SickKids publications,  Better Breastfeeding: A Mother’s Guide to Feeding and Nutrition –authored by D. Kalnins, D. Stone & J. Touw (Robert Rose Inc.), we have picked out a couple of great facts for you to know and a delicious recipe for you to try! Better Breastfeeding: A Mother’s Guide to Feeding and Nutrition has many other useful tips and over 100 recipes to serve the unique needs of the breastfeeding mom.

DID YOU KNOW?…

Childhood Anxiety Reduction

Researchers recently reported that 10-year-old children who had been breastfed had less anxiety than their formula-fed peers. The close physical contact early on between a baby and a mother during breastfeeding may be one explanation for the findings. Another may be that breast milk affects the metabolic processes associated with the stress response.

DID YOU KNOW?…

Reducing Cancer Risk

A combination of studies reveals that the longer the total time of breastfeeding, the more protection from developing breast cancer the mother receives. A woman breastfeeding for a total of 1 year reduces her chances of developing breast cancer by 6%, while a woman breastfeeding for a total of 2 years reduces her chances by 11%. Longer periods of total breastfeeding time provide even further protection. The earlier that breastfeeding occurs in a woman’s reproductive years, the stronger this protective effect may be.

1.       In serving bowl, combine tomatoes, avocado, coriander, green onions, olive oil, lime juice, garlic and chili powder; let marinate 1 hour before serving.

Source of:

• Folate

Tips

Serve with crackers or tortilla crisps. For an authentic, intense flavor, use ½ tsp (2 mL) finely diced chili pepper or more chili powder.

Make it ahead

Prepare up to 4 hours ahead, stir before serving.

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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A big welcome this week to Jeanine fromyoursettoatea.com – a home-schooling mama with a penchant for… afternoon tea.  She has some great ideas for healthy after-school snacks for your little scholars.  Enjoy!

Back-to-Homeschool: How to Plan Healthy After-School Snacks

You have your curriculum chosen and prepared, you have gathered together all the materials you need. You have books and notebooks and art paper. The music lessons scheduled, the afternoon homeschool football games arranged.

But remember how you said that this year, you were going to be more organized and figure out a way to make the whole day run more smoothly?

Snack Time

What about the after-homeschool snacks? You have sworn to upgrade your family’s eating habits from getting-by to super-healthy but you have not yet put a plan in place.

Here is how it will go. You will have a full day of homeschooling under your belt and finally, you will be ready to tackle the other things on your schedule. You will taste a sense of freedom because there are hours left before dinner time. And then, one or more of your children will ask for a snack.

You are going to need something easy and quick so that you can get back to what you were about to do, but filling enough to hold them until dinner.

The Simple, No-Cook Snack Solution

Now, when I say no-cook, I do not mean that you will not have to heat anything up. But I am advocating that there be no mixing, chopping, slicing or dicing during your homeschool day. If you do want or need to slice or dice, do it during the weekend and store or freeze it.

Sandwich Wraps

Buy square wraps, spread cream cheese on them and then, pile on a few slices of ham, turkey, tuna or roast beef. If you want to add bell peppers or onions or celery or grated cheese, go right ahead. Heat it up for a few minutes in the oven and you have one snack ready to go.

Grilled Cheese Sandwiches

This one is a no-brainer, obviously, but I suggest adding interest with apples, bacon, celery or some other surprise ingredient that you already know your child likes. Melt the cheese with a make-your-own-grill assortment of frying pan and spatula, and voila, you have another quick and easy snack.

Afternoon Tea

Add a touch of whimsy, elegance and fun by taking a brief break to snack with them. Prepare a cup of tea for yourself and each of them and offer cucumber sandwiches with cream cheese. Slice them ahead of time and leave them in the fridge in a Ziploc bag. For the occasional snack treat, you could make cinnamon apple muffins or homemade bread or cookies to go with them.

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Jeanine Byers Hoag is a certified holistic health practitioner, an afternoon tea enthusiast and consultant, a write-at-home homeschooling mom and the author of the forthcoming book, The Life That’s Waiting for You: Four Simple Steps to Identifying and Living Your Life Purpose.  http://www.afternoonteaforone.com

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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On behalf of practicalmum.com, Sebastien, our Business Consultant, attended a Knorr exclusive product launch event featuring world famous chef Marco Pierre White – mentor to Gordon Ramsay and the youngest chef ever to receive a three star Michelin rating.

In Toronto from London, England, Chef Marco kicked off the first-ever Knorr® Stock Exchange™ competition where Canadian home cooks will have the chance to submit their favorite, original recipes that need to include the newly unveiled Knorr® product: Knorr Homestyle Stock. The Knorr® Stock Exchange™ competition will see Canadians firing up their stoves from coast to coast for a chance to win a grand prize trip for two to London, England! Click on the Knorr site to see contest details.

Chef White prepared this Risotto and it was to die for delicious. Here are Sebastien’s tips (learned from the Chef himself):

Asparagus Risotto with Chervil

Prep time: 20 minutes

Cook time: 20 minutes

Serves 4

Ingredients

2-4 tbsp      (30-60 mL)  olive oil

½                                 onion, sliced

320 g                            risotto, rice

¼ cup        (50 mL)       dry white wine

1 pot                            Knorr^® Homestyle Stock Chicken

4 cups        (1 L)           hot water

400 g                            asparagus

6                                  sprigs fresh chervil

½ oz           (15 g)         parmesan cheese, grated

4 tbsp         (50 g)         unsalted butter

Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don’t let it colour.

Melt the Knorr® Homestyle Stock Chicken into the hot water.

Add the rice, stir and add the white wine.

Pour in enough of the stock to cover the rice.

Keep working the risotto. This allows the risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed.

Chop the asparagus – I prefer slices, but I keep the heads whole so that you can see its asparagus, not broccoli!

Add the asparagus with about 5 minutes to go. I put it in raw so that it infuses the rice with its own juices as it cooks.

Add a little piece or two of chervil at the end, but it’s optional. Add the Parmesan and then the butter, and this will make the risotto creamy and rich. Take some chervil to garnish, but again, this is optional.

What do you think?  Did you try it?  Any changes or improvements to add? Leave a comment and let us all know what you think!

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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Don’t say “ewwwww” until you’ve tried it.  It’s delicious… and NOT bright red as you might imagine.  Thanks to Sue, one of our awesome Practicalmum community members for sharing this yummy, and healthy recipe. Bring on the beets!

Enjoy!  Let us know what you think!  Beets in cake?  Did you try it?

Beet Cake with Cream Cheese Frosting

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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Are you a burger person?  I am.  Totally.  And my kids are too. And my husband.  So when Sobeys asked me to try a recipe for The Ultimate Burger… I was in faster than a kid on a Smartie.

You may remember last week I shared the Jerk Pork Chops recipe (YUM)  This one is just as good.  I am telling you now… if you like your burgers to be rich with flavor – add way more of the Worcestershire and Louisiana Hot Sauce. Like WAAAAAYYY more.  But for kids… depending on their taste buds… as is will be good.

The ranch dressing is to die for.  The dill is simply magnificent.  Don’t limit yourself to using it only on burgers.  Use it everywhere.  It is DEEEEELICIOUS! This recipe makes loads of burgers too – 12 to be exact, but 12 large ones.  Make the patties then freeze whatever is unused so you have a quick meal in a pinch.

The Ultimate Burger
Prep Time: 10 min.  Total Time 30 min.  Serves: 12

Ingredients
2 lb (1 kg) lean ground beef
1 and 1/2 lb (750 g) medium ground beef
1 tbsp (15 mL) Compliments Worchester Sauce
1 tbsp (15 mL) Compliments Louisiana Hot Sauce
1 tbsp (15 mL) Sensations by Compliments Roasted Garlic Seasoning Paste
1/4 cup (60 mL) water
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
12 Kaiser rolls, sliced in half

Ranch Topping
1/4 cup (60 mL) Complimens Balance Ranch Dressing
1/4 cup (60 mL) chopped fresh dill
Sliced avocado
Squeeze of lemon juice
Alphalfa sprouts

Directions
1. Place all ingredients (except buns) in a large bowl and mix gently
until just combined.  Without compacting the meat too tightly, form 12
patties.
2. Preheat grill to high.  Cook burgers about 6 min. per side or until
an instant-read thermometer reaches 160 F (71 C) when inserted into
centre of burger.  Allow to rest 5 min. before serving with toppings
and rolls.
3. Mix Ranch dressing and chopped dill; dress each burger with 1 tbsp
(15mL) sauce, sliced fresh avocado and a tuft of alfafa sprouts.

PER SERVING (1 Burger with Ranch topping)
550 calories, 36g protein, 25g total fat (8g sat. fat), 75mg
cholesterol, 41g carbohydrates, 3g fiber, 700mg sodium, 480 mg
potassium.

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Just so we’re clear: Sobeys asked me to test out this recipe. I was given a gift card to offset my food costs.  This has in absolutely no way impacted or influenced my opinion.  I loved, loved, loved the Ranch topping and have made it several times since. YUM!

About Shelagh Cummins

Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in desiging, developing and facilitating training for women in business.

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