Make ahead Breakfast Burritos

Breakfast Burrito

Make ahead Breakfast Burritos

Keeping some of these easy Make ahead Breakfast Burritos on hand will make your mornings extra enjoyable. I love knowing that I only have one mess to clean up from breakfast, for the ENTIRE week! And the mess is really not that bad. Usually, it consists of 1 electric skillet, a cutting board, a bowl, and of course, a few utensils. See, easy peasy, not even enough to fully load the dishwasher ūüėČ Paper plates also help to keep the mess minimal.

Now, I know I said these are Make ahead Breakfast Burritos, and they are, but my mom also had another great idea. She suggested that if I had overnight company I could make these up the night before, place them seam-side down in a greased cake pan, and bake them in the morning. I’m not sure what temperature these would have to¬†cook at because I have never tried it. If you googled it I am sure you would find something on it. Gotta love google, right!?

* I saw many different methods of wrapping and freezing the burritos but I liked the one I used int this recipe the best. I can not find the website where I saw this, I might even have seen it on youtube. But I want all my readers to know that the recipe is my own but the freezer method is not. If I happen to come across it again I will be sure to link it. If you choose to make these burritos for yourself do some research on the different freezer methods, you may find something you like better. For example, I saw some people wrap them in foil. This would be a nice method if you chose not to use microwaves, you could probably take them straight out of the freezer and bake them in the oven with the foil still on. =)


Cheesy Bacon Meatloaf

Meatloaf 1

I wasn’t always a fan of meatloaf growing up if you ever had my mom’s meatloaf you would understand why. Don’t worry, I’m not saying this to be mean, it’s just the truth. If you ask her about her meatloaf she just laughs and says ¬†“well, it’s usually hit or miss”. And if she says it’s a miss, then dominos is on the menu. ¬†It has become the family joke- make whatever for supper mom just not a meatloaf! I do have to say that meatloaf is about the ONLY thing that woman can’t cook.. well.. and turkey, but that’s a whole different story. ha.

Enough about my mom’s meatloaf¬†let’s talk about mine. This flavorful Meatloaf is loaded with chunks of bacon and globs of cheese. The meat is moist and the ends are crispy. Baked to perfection in the oven, this meatloaf is sure to be a family favorite. ¬†Definitely not my Mamma’s meatloaf. ūüėČ

Ingredients:

Meatloaf

2.25 pounds ground beef

1/2 pound of bacon (fried and crumbled.. you could do this the night before)

8 oz of shredded melting cheese ( I use Velveeta)

1/4 tsp. pepper

1 tsp. minced garlic ( you could always use garlic powder if you don’t have minced garlic)

1 tsp. Worcestershire

2 tsp. mustard

1/2 C. Ketchup

2 C. breadcrumbs ( I used seasoned)

3 eggs

Glaze: 

1 C. ketchup

1 tsp. Worcestershire

1 tsp. mustard

1 Tbsp. brown sugar

Directions: Pre-heat oven to 375 degrees

Add all ingredients for the meatloaf to a large mixing bowl. Use your hands to fold the ingredients into the ground beef ( this is going to get messy so you may want to take off your rings). Once all the ingredients are mixed into the meatloaf, place it into a greased 7 X 11 cake pan. I try to shape mine into an oval shape, then I take my hands and press the ends in some. Next, mix up your glaze. Spread the glaze evenly over the top of the meatloaf. Bake uncovered at 375 degrees for 50 minutes to an hour, or until meatloaf is cooked the whole way threw ( a meat thermometer is a good tool to use here). As soon as meatloaf is finished call dibs on the end piece, it’s the best! ūüėČ

*My four Ingredient Mac & Cheese is the perfect side dish for this Meatloaf!


Easy Bacon Ranch Pasta

Bacon Ranch Paata

Easy Bacon Ranch Pasta

This Easy Bacon Ranch Pasta is the perfect meal for all you busy mommas out there. This meal can be cooked and on the table in 20 minutes or less…less if you pre-cook your bacon! Not to mention that it is delicious and your family will love it. I mean seriously how could you go wrong with a recipe that has bacon and ranch as the main ingredient??!!? So if you have a busy week coming up be sure to add my Easy Bacon Ranch Pasta to the menu. =)

The only complaint I would have about making this dish is the way the bacon mysteriously disappears. I swear I could be the only one in the house and as soon as the bacon sizzles everyone magically appears… and eats my bacon! How rude! ( In my best Stephanie Tanner voice) Oh, come on! Don’t act like you didn’t binge watch fuller house the night it came out ūüėČ ¬†So¬†if your family is anything like mine, I would advise making extra bacon.

This is completely¬†irrelevant to my pasta recipe, but I have to ask, what did you think of the new episodes of Fuller house? I loved them! I thought they were fun and definitely took me back to my childhood. I thought all of the cast still looked amazing! I was, however, a little disappointed that Michelle wasn’t in any of the episodes. I kinda missed the whole thumbs up ” you go it dude” thing. Now I am wondering if there will be a season two? I would love it if they made this a regular show with new seasons every year. Wishful thinking I guess, we will see what happens next year. It seems like they had an awesome turnout. Fingers crossed ūüėČ


Cheesy Bacon Ranch Au Gratin potatoes

Bacon Ranch Au gratin

 

Recently¬†I had the pleasure of making these thick and creamy potatoes Au Gratin from A Kitchen Hoor’s Adventures. They were a huge hit, and I will be making them again in the very near future. If you have yet to check out A Kitchen Hoor’s Adventures, then you’d better get hopping. She has so many delicious recipes that will leave you drooling. Trust me..

Catch her on facebook, also! РA Kitchen Hoor 

My Bacon Ranch Potatoes Au Gratin was adapted¬†from A Kitchen Hoor’s recipe, thick and Creamy Potatoes Au Gratin. I had no garlic or gruyere cheese in the house. But, what I did have, was bacon, ranch packets, and shredded¬†cheddar cheese. It’s hard to go wrong with those three ingredients. Add some potatoes and a few more ingredients to the mix and you have yourself a delicious pan of bacon ranch au gratin potatoes. YUM!

Bacon Ranch Au Gratin Potatoes 

Ingredients:

4-6 medium to large potatoes ( about 6 cups sliced)

1/2-pound bacon

1 Ranch seasoning packet

3 C. milk

1/2 stick butter

1 1/2 C. shredded cheddar cheese ( mild)

2 Tbsp. flour

salt and pepper to taste

Directions:

Peel and wash potatoes; slice thinly using a mandolin slicer. In a microwave safe bowl, melt butter. Add potatoes to the bowl of melted butter, salt, and pepper to taste. Use hands to toss potatoes in the melted butter, salt and pepper, so each potato gets coated well. Place half the potatoes, evenly, in the bottom of a greased 13 X 9 cake pan, sprinkle, evenly, with 1/2 cup of the cheese; Repeat once. Using kitchen shears, or a sharp knife, cut or slice bacon into small bite sized pieces. Cook bacon in a medium to large saucepan over medium-high heat. Once the bacon has finished cooking, drain grease, and reserve 1 Tbsp. of cooked bacon for the top. Add milk, ranch packet, and flour to the saucepan of cooked bacon. Still on medium-high heat, wait for the milk mixture to come to a boil, use a whisk to scrape the brown bits up from the bottom of the pan, whisking often. As soon as milk mixture comes to a boil, turn off the burner, and carefully remove it from the heat, pour evenly over top the cheese and potatoes. Cover with foil and bake at 425 degrees for 50 minutes. Take foil off, and evenly sprinkle 1 Tbsp. of the reserved bacon and the last 1/2 C. of cheese. Bake and additional 10 minutes or until cheese is brown and crispy.

Buffalo Egg Salad

 

Buffalo Egg Salad

A while back my good friend Prudy, from Butter Basil and Breadcrumbs, posted a recipe for buffalo deviled eggs. After looking at her recipe, I am now a firm believer in LOVE at first sight. These deviled eggs look DIVINE; I can’t wait to try them! ¬†If you have yet to visit her blog, it is a must. She has so many amazing recipes that are sure to make you drool. (she is currently having technical difficulties with her site, but I will be sure to link the recipe as soon as she has it up and running)

 

Now let’s talk about my recipe, shall we?

I knew I wanted to make Prudy’s Buffalo deviled eggs, but I was having a lazy day. I didn’t feel like halving the eggs and scooping out the middles. Then, ¬†if I made it that far, ¬†I would have to whip out the old pastry bag to fill them up so they looked pretty. So I decided to recreate her recipe by turning it into an egg salad. Quick, easy, and delicious.

Also, if you are trying to go low-carb, but the family is not quite on board, then this is the perfect meal to make. You can roll yours in a lettuce leaf while still serving theirs on a biscuit. That’s what I call a win, win!

I hope you enjoy my¬†version of Prudy’s Buffalo Deviled eggs. P.S. I’ll be trying her recipe soon, and very soon!

Buffalo Egg Salad 

Ingredients: 

6-7 Hard boiled eggs (shell off and rinsed)

1/2 pound of bacon ( fried and crumbled)

1/4 Cup Mayo

2- 3 Tbsp. Buffalo Sauce (depending how hot you like it)

1/2 stalk of celery (diced)

Blue Cheese (optional, I used goat cheese because, I do not care for blue cheese)

Salt and Pepper to taste ( hold on the salt until you put the bacon in, as the bacon will add salt.)

Biscuits and/or Lettuce leaves to serve the egg salad on.

 

Directions: 

Finely dice hard boiled eggs and toss into a small bowl. Add mayo, buffalo sauce, celery, most of the bacon ( If you want you can add all of the bacon. I like to save some for the top of my sandwich.), salt & pepper. Mix well with a wooden spoon. Scoop on  biscuits or in a lettuce leaf and sprinkle with some blue cheese, or in my case goat cheese.

Buffalo Egg Salad 2

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive a commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

 

 

 

 

Bacon Cheeseburger Quesadilla’s

 

Cheeseburger Quesadilla's

Bacon cheeseburgers have always been one of my favorites; it’s a classic. I mean seriously, who doesn’t enjoy a big juicy bacon cheeseburger with grease dripping down to your elbows? I wanted to find a way to put all these flavors into one mouthwatering appetizer, and that is exactly what I did!

Another reason why I love these bacon cheeseburger quesadillas, is that after cooked, they can be stored in the freezer. Simply cook the quessadillas by following my recipe below. Once they have cooled, place in a freezer bag and store in the freezer. Next time the kiddos or husband gets hungry just pull a few out, place on a microwave safe plate, and microwave for 30 seconds to 1 minute. Of course, that’s if they don’t disappear before you get the chance to put them in the freezer… Maybe you’d better make a double batch? ūüėČ

And the fun doesn’t have to stop here. Just because I didn’t load mine up, doesn’t mean you can’t. Don’t be afraid to pile in some of your favorite bacon cheeseburger toppings such as, sauteed green peppers and onions, mushrooms, etc. ¬†I would even go as far as adding some french fried onions.

Bacon Cheeseburger Quesadilla’s

Ingredients:

1 pound ground beef (cooked and drained)

1/2 pound of bacon (cooked and crumbled)

1 (8oz or 2 cup) bag shredded cheddar cheese or 20 Tbsp. ( I used the finely shredded)

1 bag of 10 ( 8 in. )flour tortilla’s

Siracha Mayo

1 cup mayo

2-3 tsp. Sriracha

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Directions:

Pre-heat oven to 350 degrees

1.) Divide cooked ground beef  into 10 even piles. I have found that the easiest way to do this is to split the ground beef in half. From there, eyeball it, to get 5 even piles from each half; do the same with the bacon.

2.) Spray a large cookie sheet with cooking spray.

3.) On a clean work space, lay a tortilla down flat. On half the tortilla, sprinkle on one pile of cooked ground beef and cooked bacon.  Then sprinkle with 2 Tbsp. of shredded cheddar cheese.

4.) Fold the un-filled half of the tortilla over the filled part of the tortilla and give it a little press with your hands.

5.) Repeat steps 1-4 with the other 9 tortillas; making a total of 10 bacon cheeseburger quesadilla’s

6.) Line all the quesadilla’s on a cookie sheet that has been sprayed with cooking spray. Spray the tops of the quesadilla’s with a little cooking spray.

7.) Bake at 350 degrees for 5-10 minutes flip and bake an additional 5 minutes.

8.) Cut each quesadilla into 2-3 triangles

9.) You can either serve these up now, or you can let them cool, put them in freezer bags, and freeze for an easy go to snack later.

* These are great served with ranch, ketchup, or Sriracha Mayo ( recipe below).

Sriracha Mayo: 

1 cup of mayo

2-3 tsp. Sriracha sauce

Directions: 

Put the mayo and Sriracha in a bowl and mix well till pinkish in color.

* Sriracha mayo is good on so many things! You can spread it on a hamburg, or sandwich, or use it as a dipping sauce for chicken fingers, french fries, onion rings, etc..

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

Loaded Cheese Fry Grilled Cheese

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Loaded cheese fry grilled cheese

If you are looking for a way to spice up a boring ole grilled cheese sandwich, this is the recipe for you. Trust me; this is not your momma’s grilled cheese. It’s loaded with bacon, minute steak, and of course french fries; but what really takes this sandwich to the next level is the chili srachara mayo that is smothered on the top and bottom of this sandwich.

** This would be a great recipe to use up left over french fries from take out!

Lets cut to the chase; shall we?

Ingredients for 2 sandwiches:

4 pieces of bread ( I used the pre-sliced Italian. Do not use thick slices of bread)

6 slices of cheese  ( 3 for each sandwich. I used velveeta single slices because it most resembles the cheese they put on loaded cheese fries)

3 minute steaks ( cut up and cooked)

4 pieces of bacon (cooked and crumbled)

French Fries ¬†( enough to load it up! Depends on the size of the fries how many you use ūüėČ )

Butter for grilling the sandwiches

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Hot Chili Sriracha Mayo 

4 Tbsp. mayo

2 tsp. hot chili Sriracha

Mix together

Directions:

First butter one side of each piece of bread and grill it. This makes your bread more sturdy so it can hold the sriracha mayo without making your bread soggy.

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Once you have toasted one side of all four slices of bread, spread them with the Sriracha Mayo. You want to spread all four slices with the Sriracha Mayo. my photo only shows 2 slices spread.

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After all four slices are spread with Sriracha Mayo on the toasted side then it is time to start layering. Split the crumbled bacon between the two sandwiches. I lay my bacon on top of the Sriracha Mayo and then place 2 pieces of cheese on top of the bacon and then load up those fries.   (I do it the way so that as it grilles the cheese acts as a glue to the bacon and the fries)

DSC01209

Load it up with fries! I am drooling now! =p

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On the other half of the sandwich which has all ready been spread with the sriracha mayo, split the minute steak between the two sandwiches and lay it on top of the Sriracha Mayo.

DSC01215

Lay one piece of cheese on top of the minute steak.

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Now for the tricky part; carefully put the sandwiches together. To do this I pick up the part with the minute steaks using two hands and quickly position it over top the part with the fries. Then butter your pan and grill the sandwich, pressing it down with a spatula. Once the bottom of the sandwiches are grilled to a golden perfection then carefully lift the sandwiches off of the frying pan. Add more butter to the frying pan and carefully flip the sandwiches to grill the other side.. I use my hands to flip it into the pan (But be CAREFUL not to burn yourself!)

DSC01218

 

** If your cheese is not melting fast enough, put a cover over the  frying pan ( I used a cookie sheet)  to trap the heat. This will allow the cheese to melt more quickly.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

Uncle Chuck’s Hash Brown Casserole

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uncle Chucks Hash brown Casserole

Today I am sharing with you my brother’s recipe for hash brown casserole. He can cook, too! It kinda runs in the family. Although, he know’s I am the BETTER cook! (haha) But honestly my brother is such a great guy; I can always count on him. I always tell people he is my toughest critic; mainly because he is honest… brutally honest. If I want to know the truth about one of my recipes I just make it for him. Do you want to know how I have coded how good a recipe is when letting him taste it? Well… I am going to tell you anyway =p Here it is: 1.) Takes a bite, says “eww” – I know now this recipe is no good. 2.) takes a bite looks at me then goes in the room to continue eating – That means it’s good but could use a little tweaking. 3.) Takes a bit looks at me nods his head in approval and says “it’s good” then sometime in the week to follow he will ask when I am making that particular dish again- This means it is Fan- Freaking-tastic… I nailed it!

 

Ingredients:

1 (30 oz ) bag frozen hash browns

1 (10.5 oz) can cream of chicken

1/2 stick of butter (melted)

4-5 slices of bacon (fried and crumbled)

1 – 1 1/2 Cups shredded cheddar cheese ( I use mild)

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Directions:

Preheat oven to 350 degrees

Pour frozen hash browns in a greased 13 X 9 cake pan and spread them out evenly. Pour half a stick of melted butter evenly over the frozen hash browns.

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Next use a spatula and spread the cream of chicken soup over the hash browns (like you are icing a cake).

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Sprinkle with  shredded cheese and crumbled bacon.

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Bake un-covered for 45-50 minutes or until the hash browns are soft and the cheese is browned.

p.s. Don’t look at the little bite missing from the corner… Oops! LOL

hash

 

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

Pasta Carbonara

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pasta carbonara

Pasta Carbonara is one of my all time favorite dishes. Every time I go to an OIP ( a chain of Italian restaurants in my area) you better believe I am ordering I nice big plate of Pasta Carbonara with a loaf of their amazing bread! This is one of those dishes that is kind of pricey for us at almost $15 a plate but it is so worth it! Plus they give so much food that I have lunch for the next day, so really its only $7.50 a plate… or at least thats how I try to justify my favorite dish to my husband. Since I am so in LOVE with this dish (I’m talking talking will you marry me on the first date kind of love… yeah it’s pretty serious!) ¬†I have decided to recreate it at home and put my own spin on it. Now I can have Pasta Carbonara any time I want! Good for my taste buds… baaaad for my hips.

Digging in!

pasta 2

Here it is! My Pasta Carbonara Recipe! =p

Ingredients: 

1 pound of bacon

1 pond box of penne pasta ( Cooked according to aldente directions + 2 ladles full of pasta water)

1/2 Tsp. Garlic Powder

1/4 Tsp. Black Pepper

1/4 Tsp. Red Pepper Flakes

1/4 C. white cooking wine ( to de-glaze the pan)

2 Cups Heavy cream

1 1/2 Parmesan cheese

2 egg yolks

1 egg

chopped parsley for garnish

 

This is where is gets tricky! This is a fairly simple dish to make it is just a lot is going on at one time, if you have help in the kitchen you are going to want it! If you do not have help in the kitchen, like me, I will show you a few tricks to getting things prepared so you have a beautiful dish.

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Directions:

Start penne noddles and bacon at the same time. More than likely the noodles will be finished before the bacon is ¬† ¬† ( this is good!). Using a deep skillet, cut bacon in to small pieces and fry on medium high heat till crispy. Drain bacon grease and set bacon on a plate that has been lined with paper towels, set aside for later. Once pasta is finished, pour 2 ladles full of the pasta water into a small bowl and set aside. ¬†Drain the pasta and let it sit in the strainer until you are ready for it. ¬†Return skillet that you cooked the bacon in to the burner set at medium high heat, pour 1/4 cup of white cookie wine in the skillet to deglaze the bottom of your pan, use a wooden spoon to scrap up all the little brown bits on the bottom of the pan… they add flavor. Add heavy cream, Parmesan cheese, garlic powder, pepper, and red pepper flakes to the skillet, whisk till you have a nice sauce ( it will be a little on the runny side.. that’s OK). Quickly, in another small bowl add 2 egg yolks and one egg, whisk vigorously. Next add the whisked eggs to the 2 ladles spoons of pasta water ( this will temper the eggs so you don’t end up with a sauce that has chunks of fried eggs in it). Wait until you see the first signs of the sauce in the skillet start to boil, as soon as you do quickly add the tempered eggs and whisk for 1-2 minutes or until the sauce starts to thicken a little, it is very important that you do not stop whisking in these 1-2 minutes. Once the sauce has thicken up some turn the heat down to low add the penne noodles and quickly toss them in the sauce.. it should not take long for the noodles to warm back up. Take off the heat an place all the pasta in a large bowl, you do not want it to continue cooking any longer. Plate it up right away and garnish with bacon pieces and fresh parsley.

Note- When re-heating pasta carbonara left overs the next day, I put what I want into a small skillet on medium high heat and add a little heavy cream. This will bring the sauce back to life. I also want to add that I NEVER through the bacon in with the pasta or it will become soft and chewy. It is best just to keep it on the side and add as needed per plate.

 

Ok so I promised I would give you a few tips on how to make this dish if you did not have help in the kitchen, here they are:

* Use a very small bowl and add all the spices and set aside so they are ready to go when needed

* In a medium sized bowl add heavy cream and Parmesan cheese and give a small whisk

* In another small bowl add the egg yolks and egg and whisk vigorously, set them aside so when you need them they are ready.

Hope this helped! =)
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pasta 1

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

BBQ Bacon wrapped Chicken strips on a stick

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bc final

These things are AMAZING! They are the perfect appetizer for game day parties. They are easy to make and the house smells fantastic as they are cooking. Your guests mouths will be watering the second they come through your door.=)

* These would also be awesome on the grill =)

Ingredients:

1 Р16 oz pack of boneless skinless chicken tenders/strips  ( thawed)

1 – 1 1/2 – Cups of your favorite BBQ sauce

1 Р pound of bacon

1/2 cup of shredded cheddar cheese

Chives for garnish ( optional, but makes the dish if you ask me)

sour cream for dipping

1 pack of 8 inch skewers ( you will not use all of them)

* Broiler pan is used for this recipe to catch the grease from the bacon

 

Directions:

Pre heat oven to 350 degrees

Put 1 cup of BBQ sauce into a bowl. Next take skewers and run them up through the middle of each chicken strip. Prop the chicken skewers up in the bowl of BBQ sauce so that the chicken is down in the BBQ sauce. Once each chicken strip is on a skewer and in the bowl take a sauce brush and brush each chicken strip well with BBQ sauce. Next wrap one strip of bacon around each chicken strip and line them up on a broiler pan. brush with BBQ sauce again. Bake for 25 minutes, take pan out of the oven and flip the bacon wrapped chicken strips, brush with BBQ sauce. Bake an additional 15 minutes. Take pan out and top bacon wrapped chicken with shredded cheese and chives. Bake until cheese is melted, about 5 minutes. Take pan out, let bacon wrapped chicken cool for just a few minutes and dip them in sour cream.

 

 

¬†Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ
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