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This BLT Salad will be a Mother’s Day Favorite!

If you are looking for a great salad to add to your picnic for Mom’s Day, graduation, or just a get-together, try this BLT Salad…..all the flavors of that favorite  bacon, lettuce and tomato sandwich in a bowl! Simple and delicious!

BLT PASTA SALAD

with

Creamy Bacon Dressing

 

To keep the dressing from curdling, be sure to cool the bacon drippings to room temperature before adding to the mayonnaise.

Makes 20 servings 

COOK:

1 lb. dry campanelle pasta
1 lb. thick-sliced bacon, diced

WHISK:
1/2 cup mayonnaise
2 Tbsp. minced shallots
2 Tbsp. minced fresh basil
2 Tbsp. cider vinegar
2 tsp.sugar

Salt and black pepper to taste

STIR IN:

4 cups chopped romaine lettuce 4 cups halved grape tomatoes

Cook pasta in a large pot of boiling salted water according to package directions. Transfer pasta to a bowl of ice water; drain well.

Cook bacon in a large nonstick skillet over medium heat until crisp. Transfer bacon to a paper- towel-lined plate. Reserve 3 Tbsp. drippings; set aside to cool.Whisk together mayonnaise, reserved drippings, shallots, basil, vinegar, and sugar in a large bowl; season with salt and pepper.

Stir in pasta, romaine, tomatoes, and bacon; toss to coat. Season salad with salt and pepper.

Dear Friends! I hope you enjoy this delicious salad! This year, I used medium sized ball jars for individual servings….they looked super cute on the table, and made serving easy (the best!).

This year will be my daughter, Jodi’s, first “Almost A Mom’s Day!” They are deciding what to name the baby, and I’m trying to decide what the baby will call Steve and I. 

Check out some of my fun finds! As always, thanks for swinging by and have a wonderful Mother’s Day!

Cheers! Laura

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Women's Tile Print Tunic

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This Desert puts the Pretty in the Peach!

Summer should get a speeding ticket! I honestly don’t know where it went! Looking forward to sweater weather has never been my thing, so I still hold on to summer as long as I can….and my white jeans. I was elated when the Today Show fashion consultant said that your white skinny jeans can be a fall staple this year. Not that I needed the affirmation, but it was good to hear.

The end of summer has left us a bounty of juicy peaches to enjoy! Searching for great peach dishes through collections of cookbooks and recipes, I have found that although the “plus-it-ups” are fun, many of the old basics and “Mom Recipes” are still the “Blue Ribbon Winners!”  This peach recipe can be made in an 8×8 casserole or individual ramekins. Hot out of the oven, serve it up with some cool & creamy vanilla ice cream. Life is good…..and here it is…..easy & delicious…..

MOM’S PEACH CRISP

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INGREDIENTS

DIRECTIONS

  1. Pre-heat oven to 350*
  2. Arrange peaches evenly in an 8×8-inch baking dish or stack the peaches halfway up in a ramekin.
  3. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled.
  4. Fold oats into flour mixture; sprinkle and press topping into peaches.
  5. Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Dear Friends,

Cheers to summer, cheers to peaches and cheers to doing what makes you happy! Until next time…

🍑Laura

P.S. CHECK OUT THESE GREAT FINDS…

PEACH COBBLER DISH

Tumbleweed Pottery Ceramic Peach Cobbler Dish $9.99 & Free Shipping

 

 

 

 

 

Set of 6) 4 oz. Porcelain Ramekins, White, Bakeware, Souffle Dishes, Creme Brulee, Pudding, Custard Cups, Desserts, by KitchenBasix $11.99 & FREE SHIPPINGRAMEKINS

 

 

 

 

 

 

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It’s Not Trifle to Make a Delicious 🍓TRIFLE

Ahhhh Summertime! A time to enjoy days filled with warm sunshine and breezy balmy evenings that we hope will never end. Sipping delicious cocktails with friends on outdoor patios dimly lit with the dancing flames of citronella. It doesn’t get much better than that.

If you are looking for a delicious, refreshing and easy desert, I found this great one on PINTEREST. Often I find great ideas on Pinterest that grace the boards of my own pages, but this one really takes thee cake! This Summer Berry Trifle takes a little prep, but is a beautiful addition to your festive summer celebration! ENJOY!

SUMMER BERRY TRIFLE

SUMMER BERRY TRIFLE
This Summer Berry Trifle is light and a beautiful addition to your summer celebration!

Ingredients 

17 oz angel food cake, cut into 1″ cubes (I used 1 1/2 blocks)
1 lb fresh strawberries, hulled and sliced
1 lb fresh blueberries

4 or 5 qt trifle dish or individual clear glass ice cream bowls

Lemon Syrup

1/4 cup water
2 Tbsp sugar
2 Tbsp lemon juice (from 1/2 medium lemon)

Frosting 

2 packages (8 oz each) cream cheese, softened at room temp
3/4 cup granulated sugar
2 cups heavy whipping cream
1/2 tsp. vanilla

Lemon Syrup

1. In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside.

Trifle Cream…YUM

1. Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth. With mixer on, pour in 2 cups heavy cream then turn the mixer to medium/high and continue beating until consistency of whipped cream. Add 1/2 tsp vanilla and beat until incorporated.

Assemble the Trifle:

1. Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup. Add 1/3 of your cream and loosely spread it over cake pieces. Add 1/2 of the sliced strawberries. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer). Frost the top with last 1/3 of cream and decorate with remaining fruit.

Refrigerate until ready to serve.

NOTE…In place of the lemon syrup, any liquor will do such as amaretta, peach schnapps, etc.

Dear Friends,

Thanks so much for swinging by. I hope you enjoy today’s recipe and it finds its way to your next summer celebration.

A friend recently sent me a this great quote about life:Don't Waste Time

Sometimes its easy to get caught up in wasted time worrying about things that don’t matter or can’t be changed. Be your best you, love yourself and live for today.

Until next time, Cheers to you❣️

🍹 Laura

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MINI TRIFLE BOWLS

ANCHOR HOCKING MINI TRIFLE BOWLS SET OF 8 $29.46

TRIFLE BOWL 2

ELEGANT GLASS FOOTED TRIFLE BOWL $29.99

 

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HOW TO KNOW WHEN YOU ARE TOO OLD TO BUY GREEN BANANAS

You can’t turn it back, I keep reminding myself….But now I realize that there are definitely 5 signs that let you know you are getting older.

What led me to this realization was a recent trip to the west coast of Florida. As we strolled from the airport security to our gate, we were approached by a man on an electric cart asking us if we’d like a ride. Normally the dudes on those carts transport fat people, old people, celebrities, people with physical challenges or lazy people and they just whiz on by, but this time stopped to see if Steve and I would like a ride. A RIDE? US? You’ve got to be kidding! I didn’t think we were any of those! That was the first sign.

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While hiking in the woods several weeks ago with my son, his wife and my granddogter, Harper, they asked if I wanted to sit down and rest for a while. I teach step aerobics, I reminded them, and myself. That was sign #2.

 

 

 

I no longer get carded, even if it’s required by law and on Tuesdays at our local outlets, I never have to show my driver’s license in order to get the senior discount…sign #3.

Perfect strangers ask me to watch their stroller and packages in a shopping mall and sometimes even their sleeping baby in the stroller….sign #4.

And last, but not least, the catalogs and email inbox have gone from Victoria’s Secret to AARP and Frontgate.

Trying to maintain my sense of humor about the aging process, I have lumped women and men into categories; everything from those who literally let themselves go to those who habitually try to reverse the process. What used to be called a moo moo is now called a tunic, and lifting faces or face lifting has been replaced by pumping some kind of shit into wrinkles to puff them out making someone appear to have stayed in the boxing ring too long.

I used to wonder why anyone would want to live in a 55+ community but now I get it. Reminders of inevitable aging are everywhere, not just in the mirror, and perhaps living in a community that isn’t youth focused isn’t such a bad thing. I, for one, love being around young people and find delight in sharing their youthful optimism and humor, so I’m not sure how happy I would be in that kind of community.

At 61, there is a realization that there is an end, and I find myself counting the hopeful years that we have left living in good health. I have some rules to follow like never taking a selfie or face timing from below my chin…and always holding the camera over my head, forcing us to look up.

Over the past few weeks, I have felt with the pain of my daughter in law’s sudden death of her mother and the pain of Steve’s daughters coming to terms with the few months their mother had left after finding out she was stricken with pancreatic cancer. There are no words, but one thing I do know is that time is precious, too precious not to waste on negativity of any kind. So, as my Steve always says, “I have no yesterdays. Time took them away. I only have today and hope for tomorrows.”

Upon returning from our trip to Florida, I distinctly noticed by the smell,  that I had left some bananas in the fruit bowl that were way overripe…so I tried this amazing banana bread that I recently found on Pinterest. I’m still not sure at what age I should no longer buy green bananas, so instead I did some research about how to quickly ripen bananas. As for this delicious recipe, I did modify it and make it without the glaze which reduced the sugar and the calories. The banana bread is so flavorful, the glaze isn’t necessary.  I’ve added it in the event you may want to give it a try. 

CARAMEL BANANA UPSIDE DOWN BREAD


Ingredients
½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in ¼ inch rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup coconut oil or oil of choice
⅓ cup buttermilk
1 teaspoon pure vanilla extract

For the Caramel Glaze: (Optional)
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream

Instructions
Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas in the pan.
In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.

To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

FIVE WAYS TO QUICKLY RIPEN BANANAS

1) Bananas in a bunch take about 24-48 hours to ripen. Bananas that grow together also ripen together, so only separate the ones you want to ripen more quickly.

2) Placing bananas in warm places takes about 24-48 hours to ripen.

3) Place the bananas in a paper bag. It takes about  12-24 hours to ripen.

4) In the oven, ripening bananas takes about 30-50 minutes. The peels turn shiny lack when they are ripe. 

5) Microwave your bananas 30 seconds-2 minutes. 

Dear Friends,

Thanks for swinging by today. I know my article was somewhat tongue in check with a bit of morbid reality thrown in, but laughter is always a great cure for worry, and it makes sense not to worry about things you can’t control. So, after all of this, I will continue to buy green bananas now that I know how to hurry the ripening of them.

Until next time…

Cheers to lots more years!   Laura

 

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Add This Delicious Little Pumpkin Cookie to your Fall List of Things to Bake

Now that the election is over, giving thanks to our Veterans, and with Thanksgiving in TWO WEEKS, it’s time to focus on feel good things. This cookie is so delicious and fills your kitchen with mouth watering fall smells of cinnamon and pumpkin. Warning….. if you decide to sample one hot out of the oven, be prepared to have another. These cookies are simple to make and if you like cakey cookies, you’re in for a treat. One tip: when you do go to roll them into the cinnamon sugar, they are a little sticky, so put a little butter on your hands.

CINNAMON PUMPKIN COOKIES

Makes 27 COOKIES

fullsizeoutput_19f8.jpegINGREDIENTS:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup pumpkin (we use Libby’s canned pumpkin)
1 large egg
2 teaspoons vanilla extract
1 cup cinnamon chips

Cinnamon Sugar Topping:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.

4. In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

5. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Dear Friends,

No matter what you hoped for in this election, we need to focus on just being nice and remain hopeful. Take time to thank our Veterans, share a cookie and share a smile.

Cheers,  Laura

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SURPRISING DOLLAR STORE TRICKS (AND TREATS) FOR ENTERTAINING

So, you are invited to holiday parties for every holiday, and the worst thing is when you forget to label your dish with your name, or it gets washed off, and you either never get your dish back, or its months, and yes, maybe a year or two. And when the next occasion arises to use that perfect dish,  you  insanely look everywhere. After every cupboard, drawer, and storage bin has been ransacked (that’s an extreme word, but true) you realize that you took an appetizer to Sally’s house, and never got your dish back. SOLUTION: THE DOLLAR STORE.

I know, I know, your mother always told you to watch your pennies and the dollars will take care of themselves. However, can you put a price on your favorite pumpkin platter or your divine deviled egg dish? NO. The seasonal serving opportunities await your dollars at the dollar store. By the way, I am not making any money endorsing this retail establishment, although, not a bad idea!

Today, we are going to a fall clambake and my $2.00 purchase created this fun seasonal serving idea for a delicious desert that I call PUMPKIN PIE CHEESECAKE BITES. I have two favorite versions for this dip.

Normally now, I just leave the serving dish with the leftovers at the party, but this one came out so cute, I’m conflicted, so I may bring it home 🎃

PUMPKIN PIE CHEESECAKE BITES

RECIPE 1 (a little sweeter than recipe 2)

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Ingredients

¾ cup International Delight Pumpkin Pie Spice Creamer
1 3.4 oz package pumpkin spice instant pudding
1 8oz package cream cheese, softened
2 cups frozen whipped topping, thawed
Graham cracker crumbs for garnish

DIRECTIONS

In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
In a mixing bowl, beat together the softened cream cheese and sugar.
Add in pudding to cream cheese mixture and beat.
Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
When ready to serve, fill bowl with Pumpkin Pie Cheesecake Dip topped with graham cracker crumbs.

If you can’t find pumpkin spice instant pudding (it’s pretty  seasonal), you can use either vanilla or cheesecake instant pudding with a teaspoon of pumpkin pie spice.

PUMPKIN PIE CHEESECAKE BITES

RECIPE 2

INGREDIENTS

1 -15 oz. can pumpkin puree
1 -8 oz. container Cool Whip, thawed
1 package 1.5 oz. Vanilla Instant Pudding Mix
1 teaspoon pumpkin pie spice 

Directions

Cream together all ingredients with an electric mixer until well combined and fluffy. Chill in the fridge until ready to serve. Serve with Vanilla Wafers, Cookies, or Graham Crackers.

img_6499Dear Friends,

Celebrating something every day helps to create the happiness we all deserve to have. For me, its difficult to overlook the inevitable snow, but I love enjoying the beauty of this season and everything that comes with it.

Cheers to you! Laura

 

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4 MUST HAVE FALL RECIPES

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As the evenings grow cooler and the day’s shorter, I enjoy autumn’s beauty of gold and red but knowing that winter looms in the not so distant future, I try to find ways to celebrate the season and create personal happiness.

Embracing the changes as we grow older is very much the same and parallels the seasons of our lives. An article I read recently addressed happiness. The essence was simply about the rules we establish for personal happiness and the more rules we do have for that happiness can set us up for unhappiness.  If your joy depends on the weather being sunny and warm each day, and you live in a place where the climate is very seasonal, for example, then you are setting yourself up for unhappiness. I have truly found, that acceptance of my own changes, and yes, that of the changing weather, has made a huge difference. As trite as it may sound, having a half full cup is a healthy cup.

Fall reminds me of pumpkins, apples, squash and wonderful memories of with my children, gathering candy from enthusiastic neighbors, and spending time with friends on those crispy evenings.

Enjoy these delicious seasonal recipes and keep making cherished memories!

ROASTED SPAGHETTI SQUASH

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INGREDIENTS

  • 1 large spaghetti squash
  • 1 tsp. olive oil
  • 1 large shallot, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
  • Fresh thyme
  • Fresh ground pepper
  1. Preheat your oven to 400°F. Hold your spaghetti squash firmly, cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, held in place by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.

2. Heat olive oil over medium heat and sauce the shallots until tender, about 4 minutes.

3. In a large bowl, combine heavy cream, chicken broth, shallots and fresh thyme.

3. Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.

4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.

In a hurry? Place the raw spaghetti squash halves face down in a shallow dish with a bit of water, and microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Then  proceed with the remaining steps and bake for only 20-25 minutes in the oven.

SPINACH and ARTICHOKE STUFFED SPAGHETTI SQUASH

I found this delicious recipe and picture on Pinterest. It’s a keeper! 

spinach-artichoke-spaghetti-squash-recipe-taste-and-tell-3-optIngredients
1 spaghetti squash, seeded
3 teaspoons extra virgin olive oil
¾ cup chopped onion
salt and pepper
3 cloves garlic, minced
½ cup light sour cream
3 ounces less fat cream cheese
¾ cup grated parmesan, divided
3 cups packed baby spinach
1¼ cups canned artichoke hearts, chopped
¾ cup shredded mozzarella cheese
chopped fresh parsley

Place the spaghetti squash in a microwave safe dish, cut side up. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.

In a pan, heat the olive oil over medium heat. Add the onion and cook until tender, 5-8 minutes. Season with salt and pepper, then add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese. Stir until the cream cheese has melted and the mixture is smooth. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible. Top with the shredded mozzarella and the remaining parmesan. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Sprinkle with fresh parsley, if desired, and serve hot.

BUTTERNUT SQUASH ESCAROLE SALAD WITH CHIPOTLE RANCH DRESSING 

Found from Cuisine at Home and Serves 8

salad

 

FOR THE SQUASH—
11/2 lb. butternut squash
2 Tbsp. extra-virgin olive oil

Kosher salt and black pepper

FOR THE DRESSING—
1 clove garlic
1/2 tsp. kosher salt
1/2 cup mayonnaise or greek yogurt
1/4 cup buttermilk
2 Tbsp. fresh lime juice 2 tsp.honey

1/2–1 tsp. minced chipotle chile pepper in adobo sauce

FOR THE SALAD—

1 head escarole, chopped (about 8 cups)

1/2 cup dried cranberries

1/4 cup toasted pine nuts, coarsely chopped

Preheat oven to 400°. Cover a baking sheet with aluminum foil. Peel skin from squash. Cut squash in half and scoop out seeds. Cut flesh into 11/2-inch chunks; toss with oil, salt, and pepper. Roast squash on the baking sheet until browned, 25–30 minutes. Cool squash to room temperature. Mince garlic with the 1/2 tsp. salt, then place in a medium bowl. Whisk in mayonnaise or greek yogurt, buttermilk, lime juice, honey, and chipotle until dressing is well blended. Refrigerate dressing until ready to serve, or up to 2 days.

Toss escarole with desired amount of dressing. Top salad with roasted squash and cranberries; garnish with pine nuts.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

pumpkin-cookies

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup white sugar
1/2 cup light brown sugar
1 1/4 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
4 oz. cream cheese
3/4 cup powdered sugar
1/2 teaspoon pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In another bowl, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Stir in the dry ingredients into the pumpkin mixture by hand until just combined.
  3. Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking.
  4. Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack.
  5. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
  6. While the cookies are cooling make frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.

Dear Friends,

I hope we all are able to accept the changes in the seasons of our lives because each and every day is a blessing. Cheers to that.

Laura

SO….NOW FOR A LITTLE SHOPPING THERAPY inspired by CELEBRATIONS and SUNSETS….

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Dowan Porcelain 7oz Souffle Dish/Mini Casserole Set, 4 inch, Set of 4, Red & Orange Sale: $19.99 Free Shipping for Prime Members

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Le Creuset Set of 4 Mini Cocottes with Cookbook, Flame (Additional colors available) Price: $99.95 Free Shipping for Prime Members

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MIXMAX Women Lapel Neck Long Sleeve Loose Dress Sides Slit Shirt Dress Price: $18.55 – $18.99 Free Shipping for Prime Members & FREE Returns on some sizes and colors

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Allegra K Women Scoop Neck Color Block Batwing Loose Tunic Top Price: $15.34 – $18.78 Free Shipping for Prime Members & FREE Returns on some sizes and colors.

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MANY COLORS AVAILABLE!