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This is the Ultimate Cooking Machine + 2 Delicious Recipes for that Leftover Turkey

I don’t ordinarily get super excited about kitchen gadgets, but this one is AMAZING! This little monster is the ultimate one pot meal making which makes all other Crockpots obsolete!

It steams! It bakes! It Sears! It sautes! It slow cooks! And the best part, is that it does it  all in one pot. 

So, I know what you’re thinking and you’re probably right. You’re thinking that I sound like one of those Vita-mix sales demonstrators you normally find in a tent during county fairs. Endorsing a product, particularly with your friends, is risky business but truly, this new machine is a game changer.

The Ninja 4-in-1 Cooking System best features are:

NINJA

  • 1 pot with 4 cooking functions: Stove Top, Slow Cook, Oven, and Steam.
  • Unique heating elements let you sear, sauté, and slow cook—all in one pot—for easy cleanup.
  • Bake in oven mode. Dry Bake for chicken and roasts, and Steam Bake for delicious, moist cakes.
  • Steam delicious and healthy vegetables, fish, and other delicate foods.
  • Includes: 6 qt. nonstick cooking pot, glass lid, steaming/roasting rack, multipurpose pan, roast lifters, silicon mitts, cookbook, and travel bag.

Click here to see the Ninja 4 in 1 Cooking System on YouTube.

NINJA 3-IN-1 COOKING SYSTEM $139.95 + FREE SHIPPING 

 What to do with that leftover turnkey? Try these delicious recipes from the Ninja 4 in 1 Cookbook that comes with your purchase.

TURKEY POT PIE

TURKEY POT PIE

Ingredients

CRUST 
Pie dough FILLING 
4 medium carrots, peeled, cut in thirds 
3 stalks celery, cut in thirds 
1 1/2 small onions, peeled, cut in quarters 
2 tablespoons olive oil 
1 pound leftover turkey cut in 1 inch pieces
1 stick (1/2 cup) butter 
1/2 cup flour 
4 cups chicken broth 
1 tablespoon fresh thyme leaves 
Salt and pepper, to taste 
2 tablespoons milk 

Instructions

  1. To prepare crust, see Pie Dough recipe.
  2. Preheat oven to 375°F. Place carrots, celery, and onion into the 64-ounce Precision Processor.
  3. Select CHOP. Transfer chopped vegetables to a bowl and set aside.
  4. Add olive oil to a large skillet over medium heat. Add chopped vegetables and cook for 2 to 3 minutes. Add chopped turkey and continue cooking until vegetables are softened, about 5 to 8 minutes.
  5. Melt butter in a saucepan over medium heat. Add flour to saucepan, stirring constantly, for 3 minutes. Add broth, stirring constantly with a whisk, until mixture thickens to form a sauce. Add thyme and season with salt and pepper.
  6. Combine the vegetables and chicken with the sauce, then pour mixture into a casserole dish. Remove one pie dough disc from refrigerator and roll out to 2 inches larger than the casserole dish. Place dough on top of filling and crimp edges. Cut vent holes in dough and brush with milk. Cook for 45 to 50 minutes or until crust is lightly browned.

TURKEY LASAGNA

TURKEY LASAGNA

Ingredients

1 pound leftover turkey cut in 1 inch pieces
1 jar (24 ounces) marinara sauce, divided 
8 uncooked no-boil lasagna pasta sheets, divided 
1 medium zucchini, cut in 1/4-inch thick rounds
1 pound whole-milk ricotta cheese 
1 1/2 cups shredded mozzarella cheese, divided 

Instructions

  1. Place turkey and 1/3 cup sauce into the pot. Cover with 4 sheets pasta, breaking up the fourth to cover the sides of the pan.
  2. Scatter the zucchini slices over the pasta. Spread with ricotta and sprinkle with 1 cup mozzarella cheese. Cover with half the remaining sauce.
  3. Layer the remaining pasta, then top with the remaining sauce and mozzarella cheese. Cover pot.
  4. Select Auto-iQ Quick Meals: Recipe 20 and press the START/STOP button.
  5. For best results, let stand 5 to 10 minutes before serving.

Dear Friends,

The Thanksgiving countdown as officially begun and I love all of the new gadgets designed to make our lives a little bit easier. Even if you don’t purchase this great cooker, I hope you’re able to enjoy the recipes with your leftover turkey.

Cheers to a wonderful Thanksgiving surrounded by people in your life who make you smile and appreciate you.

Until next time….

Laura

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HAPPY HALLOWEEN! No Tricks, Just Treat Yourself to this Delicious Pumpkin Cookie with Cream Cheese Frosting!

Cookies are hands down the ultimate comfort food for fall. It seems that every holiday celebration features a favorite cookie as a part of the seasonal celebration. Serve these little Pumpkin bites warm with a cold glass of milk. Don’t forget….always underbake!

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.
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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…

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3 Sensational Recipes to take the Labor out of your Labor Day!

Labor Day….summer’s last hurrah? I’m not sure what happened to the ‘dog days of summer,’ but our August has been more of an Eskimo Dog…..chilly with precipitation! Fortunately, the outlook for Labor Day looks good so let the picnics begin!

Last minute company?? No worries with these eazy breezy dishes! Keep it seasonal AND simple…

First, let’s start with an appetizer that doubles as a salad…..

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SLICED BOSC PEARS WITH GOAT CHEESE AND PECANS

Simply slice pears in 1/4 inch slices, top with 1 T. goat cheese, add a toasted pecan and serve! Want to fancy it up? Drizzle a little store bought…did I say that??? …..balsamic glaze over the top.

WEDGE SALAD DIP

I found this recipe on Pinterest recently, and I thought…”Genius!’ This dip has all of the incredible flavors of a wedge salad, serves a crowd and is always a hit! Duplicating this as a Greek Salad Dip, or any of your favorite salad combos work well! *As a side note, however, not everyone loves blue cheese, so I like to use the blue cheese on 1/2 and label it!

IMG_8473INGREDIENTS
  • 8 oz. cream cheese, softened
  • 1 c. sour cream
  • 1 package Ranch Dressing Mix
  • 1½ c. chopped romaine lettuce
  • ½ c. chopped tomatoes
  • ½ c. chopped cooked bacon
  • 2-4 oz. crumbled blue cheese (according to taste)
  • 1 Tbsp. chopped fresh chives

DIRECTIONS

  1. Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
  2. Spread into the bottom of a 9-inch pie plate or other similarly sized pan.
  3. Top with lettuce, tomatoes, bacon, blue cheese, and chives.
  4. Enjoy with your favorite crackers

NOW FOR THE MAIN COURSE!!

Crowd pleasing  and delicious!

GRILLED HOT ITALIAN SAUSAGE SANDWICHES WITH ROASTED ONIONS AND PEPPERS

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  • Pre-heat oven to 400*F.
  • Slice assorted peppers, red, yellow, green & orange in 1/2″ slices.
  • Slice sweet onions, preferably Vidalia in 1/2″ slices.
  • Place onions & peppers in a roasting pan. Drizzle 3 T. over top & sprinkle with salt & pepper. Roast approximately 20 minutes, stirring occasionally, until vegetables are transparent. 
  • *Careful not to over-roast or they become mushy…..
  • Grill assorted Italian sausages. Cut into 2 inch slices & place on top of the onions & peppers. Serve with fresh Italian rolls & enjoy!

 

For dessert?? Vanilla Ice cream with fresh sliced peaches on top!

VANILLA ICE CREAM WITH PEACHES

Dear Friends,

Thanks so much for swinging by! As I have gotten older, even though I love to cook….and eat….dining out is soooo much easier. I’m constantly on the hunt for dishes that have amazing flavor and have the look of something complicated that took a lot of time to prepare.

Cheers to enjoying your Labor day filled with time spent just the way you like it.

Until next time…

🍹Laura

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ONE GREAT RECIPE WHEN YOUR FRIDGE BITES THE DUST!

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One of today’s nightmares….YOUR FRIDGE DIES!

As you open your refrigerator and there is a distinct dark quiet that overtakes you, you begin to cringe. No hum, no lights…… and you think, “Shit.” Sticking your nose in to hopefully smell nothing,  you immediately feel the carton of milk to gage the temperature. While quickly reaching for the freezer and opening it, you notice that the seafood, steaks, and everything else has begun to defrost….all at once! Quickly surveying the damage, you resort to throwing out the spoiled and attempting to salvage what is left.

Always stocking up on frozen shrimp, I had quite a bit in the freezer as well as a HUGE bag of scallops, a package of andouille sausage …and OKRA! With the help of a small trip to the grocery store, I came up with this delicious recipe.

SEAFOOD GUMBO (SERVES 8) 

INGREDIENTS:

  • 3 T. olive oil
  • 1 C. diced onion
  • 1 C. diced green pepper
  • 1 C. diced celery
  • 1 lb. andouille sausage, sliced
  • 1 lb. fresh or frozen and thawed shrimp
  • 1 lb. fresh or frozen and thawed scallops
  • 2 C. each of fresh or frozen sliced okra
  • 1 C. sliced Roma tomatoes, fresh or canned, drained.
  • 1/2 C. flour
  • 2 C. fresh or frozen and thawed sliced okra
  • 1/2 C. chipped roma, fresh or canned & drained
  • Chopped scallions & parsley as garnish
  • Cooked rice

 

DIRECTIONS:

  • In a large dutch oven, saute in 3T olive oil:
  • 1 C. each: diced onion, diced green pepper,  & diced celery 

IN A SEPARATE SKILLET SAUTE:

  • 1 lb. andouille sausage and add to the dutch oven.

STIR IN:

  • 2 C. each of fresh or frozen sliced okra
  • 1 C. sliced Roma tomatoes, fresh or canned, drained.

ADD:

  • 1 lb. thawed shrimp & scallops and sauce until pink and tender.

SPRINKLE:

  • 1/2 C. flour over top and blend in the mixture, cooking for 1 min.

POUR:

  • 3 C. prepared Chicken broth over top.

SEASON:

  • 1 t. salt
, 1 t. black pepper
, 1/2 t. white pepper
, 1 t. cayenne pepper, 
1 bay leaf

GARNISH:

  • T. scallions, minced T. parsley

SERVE:

  • With Cooked rice

 

Dear Friends,

It would have been easy to cook up the thawing food and freeze it for another day, but it was fun to get creative. The flavors in the recipe blend beautifully and after purchasing a new fridge, I was able to freeze what we hadn’t eaten for another day.  Serve this dish with an ice cold beer or a crisp sauvignon blanc! If you don’t like seafood, chicken is a great substitute.

Stay tuned for the delicious dishes I made with the thawing steak, chicken and other goodies from my freezer.

Cheers to knowing that if this is the worst thing that happens in a day, life is good. Keeping our thoughts and prayers for victims of the hurricane and our soldiers defending our country is so important.

PLEASE remember to thank our police officers, fire fighters, soldiers and anyone else who provides a service to our country and our safety. In an uncertain world, I do try not to take anything for granted.

Every day is a gift.

Thanks for swinging by & Cheers to you!

🍻 Laura

PS: Check out these great finds for your kitchen:

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BUFFALO CAULIFLOWER

I never realized that people actually read my blog and look forward to my recipes until dinner last night with friends celebrating my 62nd birthday!! Wait….62? Shit.  Anyway, my friend, Stephanie, wanted to know why I don’t blog more. I am, unfortunately for my husband and kids, never short of words, so that isn’t the problem. I love summer and spend as much time as I can outdoors because summer is soooo short. But promising that I would blog more, my new office is now located on the back deck until it rains. 

Speaking of summer, a recent trip to Miles Market in Ohio proved to be somewhat of a decision-making challenge. The locally grown produce was fresh and abundant. Ultimately, I came home with this massive head of cauliflower that was so big, it wouldn’t fit into the produce bag.  I came home from teaching aerobices the other day finding this huge cauliflower on the sink with a note from my husband who loves to do ‘refridgerator management.’ It read, “Do something with this thing. It’s taking up the whole damn refridgerator.” That’s a little exaggerated, but it is big and needed to be cooked. 

So, bored with the usual, but creative recipes for preparing cauliflower, I came upon a great recipe from Delish.com….Buffalo Cauliflower with blue cheese dipping sauce. My shortcuts with this dish are store-bought blue cheese dressing and Franks Hot Sauce. 

So, what really is buffalo sauce you ask? As a retired teacher, I love info that nobody really cares about. So the buffalo, fortunately,  has nothing to do with this guy…..buffalo.jpeg There actually are many stories with claims to fame of this spicy stuff, but they all originate in Buffalo, New York. Yep. There is even a National Buffalo Wing Festival in Buffalo, where John Young was inducted into the National Buffalo Wing Hall of Fame in 1964 with his Mombo Sauce.

Here it is….super easy and surprisingly not too spicy……..

BUFFALO CAULIFLOWER with BLUE CHEESE DIPPING SAUCE 

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INGREDIENTS

  • 1 head cauliflower, cut into bite-size florets
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground pepper
  • 1 tsp. garlic powder
  • 4 tbsp. butter, melted
  • 1/4 c. buffalo sauce (such as Franks)

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. On a large rimmed baking sheet, toss cauliflower with olive oil and season with salt and pepper to taste. Roast for 20 minutes, until the florets are starting to turn golden and slightly crispy.
  3. Mix together melted butter and buffalo sauce. Pour over roasted cauliflower and toss with tongs to combine. Return baking sheet to oven and roast for another 10 minutes, until the cauliflower is fork tender and slightly crisp. Serve with blue cheese or ranch dressing on the side.

Dear Friends, I hope you like today’s recipe and feel free to share or ask for a new recipe. I love to share my yummy and EASY finds. Until next time….

Cheers!  🍾 Laura

P.S. Check out my new store, FOLIO TRENDS for the latest styles and trends for women.

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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

CELEBRATIONS SHOPPING!

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Gimme S’more Lovin’ this Summer!

Ahhhhh….summertime! Picnics and seasonal celebrations calls for putting a twist on your favorite treats! 

All the ‘fixins’ for a desert s’mores buffet seems like a great idea until the next day when the ants have invaded the delicious droppings from the well intended sweet treat. “What was I thinking,” you remind yourself.  

Well, alas, here is an inviting alternative to the work and the mess while preserving the integrity of the sweet s’more…. S’Mores Cookies which I found in a back issue of Cuisine Magazine.

No more long, hot, dangerous pokers prancing around the fire in the dark, carrying a flaming marshmallow in search of that elusive graham cracker and chocolate. This delicious cookie even looks the part!

S’Mores Cookies

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Enjoy the delicious taste of s’mores without the mess with these S’Mores Cookies!

Makes 4 dozen cookies
1 cup all-purpose flour

  • 3/4 cup fine graham cracker crumbs
  • 1/2 tsp. each baking soda and kosher salt
  • 1 stick unsalted butter, softened (8 Tbsp.)
  • 1/2 cup creamy peanut butter
  • 1/2 cup each granulated sugar and packed
  • brown sugar 1 egg
  • 1 tsp. vanilla extract
  • 24 large marshmallows, halved horizontally or the new flat ones 
  • 48 Hershey’s chocolate bar pieces (4 bars)IMG_8128

Preheat oven to 375°.

  1. Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
  2. Cream butter, peanut butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes.
  3. Beat in egg and vanilla until incorporated. Blend in flour mixture on low speed just until incorporated.
  4. Scoop dough with #60
    scoop (about 1 Tbsp.) onto ungreased baking sheets.
  5. Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4–5 minutes more.
  6. Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes. 

Dear Friends, Cheers to summertime, picnics and all of the celebrations that create great memories! I love this s’mores cookie, because the thought of rescuing the little ones from flaming marshmallows and dangerous sharp pokers is relieving at best! Feel free to shop my latest finds for trends in style for home and you!

Cheers and happy baking!

🍷 Laura

P.S. Don’t forget to check out my new shop, FOLIO TRENDS, for the latest in ladies’ fashion. These are a few of my faves + FREE SHIPPING!

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Spring Break with a Side of Fries

Today was enlightening. My first day of vacation and not only did I wear my usual two piece bathing suit, skirted and high waisted, of course, but I noticed a distinctive sign that I needed to lose weight. The sign wasn’t as blatant as you might think. The scale this morning didn’t yell, “GET OFF OF ME!” ….no one tried to harpoon me on the beach……but the sign was there. You see, every chaise lounge at the pool is equipped with a numbered flag that you raise in order to let the server know that you would like to order food. Yep! You guessed it, mine had no flag.

So, my daughter, Jodi and I decided to have a late lunch of blackened mahi tacos with a mango salsa; healthy, and flavorful. It was happy hour, and we were happy,  so we enjoyed a skinny margarita. Suddenly, our server delivered these amazing french fries to the next table. Jodi and I shot each other a glance and beckoned the server to bring us an order. This little diet destructor was well worth the calories; …….thick cut french fries served with a fresh raspberry mayo on the side. We IMG_7567quickly justified consuming these fat fried bursts of flavor by reminding ourselves that we did water jog🙃.  So, essentially, the moral of this story is “calories in and calories out.” There are, however, good calories and not so good calories, but an occasional splurge isn’t a bad thing. Unfortunately, I often justify these binges by thinking, “If this were my last meal, it would totally be worth it.” It was.

This trip, I decided to create healthy and delicious meals using all of the fresh fish Florida has to offer. At the local fish market, grouper was recommended as a hearty fish that could easily be made into a piccata dish. Wikipedia explains piccata as “meat or fish sliced, sautéed, and served in a sauce containing lemon, butter and spices”.  Often prepared with veal or chicken, this recipe proved to be a keeper. Enjoy!

GROUPER PICCATA

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  • 4 grouper filets about 4 oz. each,  blotted dry and seasoned with 1/2 tsp. each kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 4 tsp. olive oil, divided
  • 1/4 cup dry white wine
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. capers, drained
  • 3 Tbsp. unsalted butter
  • 1/2 tsp. black pepper
  • 1/4 tsp. kosher salt
  • 2 Tbsp. minced fresh parsley
  • thinly sliced lemon slices

Dredge fillets in flour.
Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side. Transfer fillets to a platter; tent with foil. Repeat heating and cooking with remaining oil and fillets.
Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it melts; season with 1/2 tsp. pepper and 1/4 tsp. salt, add lemon slices until softened.  Serve fillets with sauce over rice or angel hair pasta.

Dear Friends,

On the plane ride home from vacation, we hit a bit of turbulence. The kids on the plane clearly coming home from spring break, squealed with excitement at the sudden dips and turns. The parents, on the other hand looked horrified. Looking for a diversion, I noticed the cloud formations outside of my window and admired the unusual landscape the sunlight created as the rays bounced off of the sloping hills and valleys of the thick clouds.

Snapping a photo of this unusual scenery, placing it in the archives of vacation memories, it occurred to me the way in which this is a reminder of our need to “take time and smell the flowers” as we get older.  For so many years, we simply hurried to our next destination either not knowing or not realizing that life itself is a journey filled with moments worth pausing for celebration.

As always, thanks for stopping by and cheers to enjoying the journey. 

🍹 Laura

P.S. Check out my new store FOLIO TRENDS where you find great styles and incredible prices! Sign up for email alerts to get great savings!

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3 ULTIMATE COMFORT FOOD RECIPES

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So, what exactly is comfort food? Is it fattening delicious food that sticks to your ribs (and everywhere else) leaving you sitting on the sofa in a wonderful food coma? Is it food that conjures up warm childhood memories of Sunday night dinners in Mom’s kitchen while the snowflakes fall to the ground? Quite possibly both.

I kiddingly crown my husband, Steve, the Comfort Food King. Meatloaf, fried bologna sandwiches, anything covered with melted Velveeta cheese, fried chicken with mashed potatoes, and beef jerky are among his faves. Oh…and pies, and cookies, and don’t forget the layered jello mold! He does, however,  eat pretty healthy for the most part.

It is interesting to hear other’s definition of comfort food. The topic of conversation during various parts of my step class typically ranges from food to shopping. During our cool down the other day, comfort food was the topic.  Lisa, who recently moved here from England, had never heard of meatloaf or fried bologna sandwiches, but she was quick to recommend macaroni and cheese which we all hummed with approval. Gina and Barb showed deference to the bologna sandwiches, and Gina chimed in with her Italian ancestry voted for pasta. Barb offered a grilled muenster cheese sandwich with tomato soup. All the ladies agreed that comfort food is actually  just that; ‘feel good food.’

Recently, Steve and I attended a friend’s comfort food dinner party. Each guest was asked to bring a comfort food dish.  The variety was an interesting range of everything from beef short ribs with polenta to chicken noodle soup. I came to the conclusion, after my quite unscientific study of comfort food, that it is personal.

Today, I have a distinct inner conflict about dinner as I watch the snowflakes fall at the very beginning of spring. Do I look forward to the coming of summer and my commitment to try to fit into last summer’s clothes by exploring dinner salad recipes or say screw it and make a delicious cheese stuffed meatloaf with mashed potatoes worry about the clothes later..? The meatloaf wins as well as some other comfort food faves to add to the list as well as two wonderful pot pies; seafood & chicken. Check these out….

 

MOZZARELLA STUFFED MEATLOAF

Flavorful ground beef stuffed with ooey gooey mozzarella cheese.
Serves 4 to 6

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Ingredients
1 pound ground beef (85%)
1 cup bread crumbs
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
½ tsp black pepper
½ cup milk
2 TB worcestershire sauce
8 oz fresh mozzarella, sliced
1 cup ketchup
¼ cup brown sugar, tightly packed
1 TB worcestershire sauce
1 TB red wine vinegar
2 cloves garlic, crushed
⅛ tsp salt
pinch cayenne pepper

LET’S MAKE ITI

  • Preheat oven to 350 degrees. Lightly grease a glass baking pan (9×13) with nonstick cooking spray.
  • In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce.
  • Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan.
  • Place mozzarella slices down the center, leaving ½ inch around the ends and sides.
  • Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn’t need to be perfect.
  • In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
  • Bake in the preheated oven for 45 minutes.
  • After 45 minutes, remove from oven and pour the remaining sauce over the loaf.Increase temperature to 400 degrees and bake for an additional 15 minutes.
  • Let rest 5 to 10 minutes before serving.

SEAFOOD POT PIE with PUFF PASTY

FOR THE BROTH

COMBINE:

  • 2  lobster tails (5–6 oz. each)
  • 3  oz. large shrimp
  • 1/2 cup russet potato, peeled, diced 1/4 cup carrot, diced

FOR THE FILLING

SWEAT IN 2 T. UNSALTED BUTTER

  • 1/4 cup leeks, diced
  • 1 t. garlic, minced

WHISK IN:

  • T. all-purpose flour

DEGLAZE WITH; ADD:

  • 2 T. dry sherry
  • 1/2 cup reserved seafood broth
  • 1/4 cup heavy cream
  • 1/4 cup frozen peas

 

REMOVE FROM HEAT AND STIR IN:

  • Reserved seafood and vegetables
  • 2 oz. lump crab meat
  • 1 t. fresh lemon juice
  • 1 t. chopped fresh chives
  • 1 t. chopped fresh tarragon
  • Salt, white pepper, and cayenne to taste

FOR THE PASTRY TOP

BRUSH WITH:

  • 1 sheet puff pastry, thawed 1 egg, lightly beaten with
  • 1 T. water

 

  • Preheat oven to 425°; line a baking sheet with parchment paper.
  • Prepare lobster tails, cutting both sides of the shell (not the meat) down to the fan. Remove meat, reserving shells for broth. Peel and devein shrimp, then halve lengthwise; reserve meat and shells.
  • Combine seafood shells, potato, and carrot in a saucepan. Cover with water, bring to a boil, and simmer until vegetables are fork tender, 10–15 minutes. Drain, reserving vegetables and 1/2 cup broth; discard shells and remaining broth.
  • Sweat leeks and garlic in butter in a saucepan over medium-low heat until leeks are translucent, about 5 minutes. Whisk in flour and cook 1 minute. Deglaze with sherry. Add reserved broth, whisking until smooth and thickened; stir in cream and peas.
  • Off heat, stir in reserved seafood and vegetables, crab, lemon juice, herbs, and seasonings. Mixture will be very thick.
  • Prepare puff pastry, rolling out on a floured surface to 1/8″ thick. Trim around a 21/2-cup ovenproof dish so the pastry is 3/4″ larger than the diameter of the dish.
  • Cut vents in the pastry with a knife so steam can escape. Transfer filling to the dish and top with the pastry piece. Trim excess pastry, crimp edges, then brush dough with egg wash.
  • Bake pot pie on the prepared baking sheet until top is golden and filling is bubbly, 20–25 minutes.

TURKEY POT PIE with PHYLLO CRUST

Makes 4 servings

CHICKEN POT PIE

INGREDIENTS

  • 8 oz.cremini or button mushrooms, quartered
  • 1 Tbsp. minced fresh thyme
  • 6 Tbsp. unsalted butter
  • 1/2 cup all-purpose flouR
  • 1/2 cup dry sherry
  • 2 cups low-sodium chicken broth
  • 1  cup whole milk
  • 2  tsp. fresh lemon juice
  • Salt, black pepper, and dry
  • sherry to taste
  • 2 cups chopped cooked chicken
  • 2 cups frozen mixed vegetables, thawed and patted dry
  • 1/2 cup frozen pearl onions, thawed and patted dry
  • 4 Tbsp. each unsalted butter and olive oil
  • 16 sheets phyllo dough, thawed to room temperatureMAKE IT!
  • Preheat oven to 400°. Line a baking sheet with foil.
  • Cook mushrooms and thyme in 6 Tbsp. butter in a sauté pan over medium heat until browned and liquid nearly evaporates, about 10 minutes. Stir in flour and cook 1 minute.
  • Deglaze pan with 1/2 cup sherry; cook until nearly evaporated. Whisk in broth and milk; cook until thickened to desired consistency, 10–12 minutes.
  • Add lemon juice; season with salt, pepper, and sherry.
  • Transfer mushroom mixture to a large bowl. Stir in turkey, mixed vegetables, and onions.
  • Divide mixture among four  baking dishes arranged on prepared baking sheet.
  • Heat 4 Tbsp. butter with oil in microwave until butter melts. Place a phyllo sheet on a flat surface; cover remaining sheets with a damp towel to keep them from drying out.
  • Lightly brush phyllo sheet with butter-oil mixture; roll into a loose tube. Repeat brushing and rolling with 3 more phyllo sheets, then starting at outer edge, place 4 phyllo tubes end to end in a spiral pattern on top of filling. Repeat phyllo steps for each pot pie. Drizzle any remaining butter- oil mixture over phyllo or coat with nonstick spray.
  • Bake pies until crust is golden and filling is bubbly, about
    20 minutes. Let pies cool 5–10 minutes before serving.

Depending upon the width of your dishes, the number of phyllo sheets needed may vary by one or two.

Dear Friends,

Thanks for swing by today. I hope you give these recipes a try. As always, I encourage you to take advantage of all the shortcuts; frozen veggies, rotisserie chicken, but never substitute butter. The substitutes are packed with artificial ingredients, have the similar fat content and zero flavor.

On another note, I have finally launched my ladies’ boutique….FOLIO TRENDS!  Great shopping, great finds, free shipping + incredible prices! Until next time….fullsizeoutput_1ddd

🍷Cheers! Laura

 
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3 BOWLS to put the SUPER in your SUPER BOWL PARTY!

So, you’re not a big football fan. I get it! I live in Cleveland. But you know that SUPER BOWL SUNDAY seems to be an American holiday handed down to us.  The day the world seems to stop and either focuses on a football game, or commercials….that would be me.  Football in Cleveland isn’t exactly a nail biting experience, so the thought of cheering on a team, ANY TEAM, sounds inviting. Well, if you can’t beat em, join em and plan the perfect Super Bowl party! Set it up, Self Serve, Easy Clean up! Do it! And NEVER miss another Super Bowl game, or commercial!

It’s SUPER BOWL 51, and you can find the foods from each team to serve.
For the New England Patriots you might try your hand at New England Lobster Rolls.grid-cell-20146-1385426272-16

And for the Atlanta Falcons the perfect desert would be Georgia Peach Cobbler. 

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Friends LOVE to bring something, so why not have a Chili cook off and have everyone bring a crockpot of their favorite chili OR set up a great chili bar of your own, add a plate of cookies and a self serve bar. It’s a party!

One of my favorite chili recipes comes from a local Ohio chain of restaurants called “Skyline Chili.” The recipe is a copy but pretty damn close and pretty damn delicious. This is how you order it up or as they call it “ways.”

Ways…….
Their signature dish
3-Way
Steaming spaghetti covered with their secret recipe chili, topped with a mound of shredded cheddar cheese.

4-Way
A 3-Way with onions or beans.

5-Way
A 3-Way with onions and beans.

Chili Spaghetti
Steaming spaghetti covered with our secret recipe chili.

CINCINNATI CHILI……THE RECIPE!

ways

Serves 4

CHOP TOGETHER:

2 small yellow onions, chopped 5 cloves garlic
2 lb. ground round (or l lb. ground round & 1 lb. ground chicken or turkey)

ADD:

2 Tbsp.each unsweetened cocoa powder, Worcestershire sauce, and cider vinegar

1 Tbsp. each chili powder, tomato paste, and sugar

2 tsp. ground cumin

1 tsp. each ground cinnamon and celery salt

1/2 tsp. each ground allspice and cayenne pepper

1/4 tsp. ground cloves
2 cups water
1 can tomato sauce (15 oz.)

SERVE IT UP

Cooked spaghetti Shredded Cheddar Chopped red onions

Pulse yellow onions and garlic in a food processor until minced. Add ground round and process until paste-like; transfer to a large sauté pan over medium-low heat. Cook mixture until meat is no longer pink; drain and return to pan.

Add cocoa, Worcestershire, vinegar, chili powder, tomato paste, sugar, cumin, cinnamon, celery salt, allspice, cayenne, and cloves; cook 5 minutes. Stir in water and tomato sauce; bring mixture to a simmer and cook until slightly thickened, about 25 minutes.

Serve chili on spaghetti topped with Cheddar and red onions. (Optional red kidney beans drained and warmed)

How about a……

 Bowl of Tequila Chili
Slow-cooked with beef, poblanos, jalapeños & onions. Topped with 3-cheese blend.

Try this delicious copycat recipe from Chili’s Restaurant. Make it a super easy clean up and serve it in an edible bread bowl! bread-bowl

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  • 1 pound ground beef
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 (15 ounce) can light red kidney beans, drained
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 fluid ounces tequila
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper

Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

Last but not least…..Try this creamy flavorful twist on the usual bowl of chili!

WHITE CHICKEN CHILI

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Serves 4

 

MELT:

4 Tbsp. unsalted butter

2 cups diced white onions

1 Tbsp. minced fresh garlic

1 Tbsp. ground cumin

STIR IN:

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

2 cups half-and-half

2 cups chopped cooked chicken

1 can navy beans (15 oz.), drained and rinsed

1 can diced jalapeños (4 oz.)

Juice of 1/2 a lime Salt to taste

Diced fresh tomatoes and fresh cilantro leaves

Melt butter in a pot over medium heat. Add onions, garlic, and cumin; sweat, partially covered, until onions soften, 10 minutes. Stir in flour; cook 2 minutes. Stir in broth, scraping up any brown bits, then bring to a simmer. Add half-and-half and chicken; simmer chili until thick, 5 minutes. Stir in beans, jalapeños, and lime juice; season with salt. Garnish chili with tomatoes and cilantro.

 

THEN THERE’S THE BAR……Set it and forget it!

BLOODY MARY & MIMOSA BAR

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OH Yeah!! That yummy GEORGIA PEACH COBBLER…..

Ingredients

1cup Original Bisquick™ mix
1cup milk
1/2teaspoon ground nutmeg
1/2cup butter or margarine, melted
1cup sugar
1can (29 ounces) sliced peach, drained or 3 ripe fresh peaches sliced.
Directions

1 Heat oven to 375ºF.
2 Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
3 Bake 50 to 60 minutes or until golden.

Dear Friends,

Whether you’re a Patriots fan, a Falcon’s fan, love Super Bowl commercials, want to see Lady Gaga at half time,  or just love food, I hope you enjoy your Super Bowl Sunday! 

Cheers!

Laura

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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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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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EVERYTHING BIRTHDAY CAKE

Today I’m 61…..  So, let’s talk birthday cake! And cocktails…ok…

BOOZIE BIRTHDAY CAKE COCKTAILS!

There are so many theories about where birthday cakes originated, and even when the first birthday candles were blown out, but the tradition has survived the test of time with newer variations popping up daily. Just check out the Pinterest Birthday Cake board!  So many cool ideas from so many amazingly creative people! 

Click here to see why you get to celebrate your birthday every year!  Go figure that the ancient Romans were the first to celebrate birthdays but only for men! Yikes!

SO MANY CHOICES!! TOO MANY CHOICES? NOPE.

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CHEERS TO CELEBRATING BIRTHDAYS! recipelarge_uvbdaycake

THE SIGNATURE PINNACLE BIRTHDAY CAKE

birthday-cake1 PART Pinnacle® Cake Vodka 
1 PART DeKuyper® Vanilla Liqueur
1 PART Half and Half
Rim martini glass with multi-colored sprinkles. Shake with ice and strain into prepared glass. pinnacle-cake.jpg

 

 

 

THE UPSIDE DOWN CAKE

DRINK-GRID-0090-Upside-Down-Cake-2

2 OZ SMIRNOFF® ICED CAKE
1 OZ ORANGE JUICE
1 OZ PINEAPPLE JUICE
TOP OFF WITH CLUB SODA
GARNISH WITH SPRINKLES + CHERRY AND AN ORANGE SLICE.

PINEAPPLE UPSIDE DOWN CAKE

recipelarge_pineappleupsidedowncake
1 part UV Cake Vodka
3 parts pineapple juice

Blend with ice and serve.


THE STRAWBERRY SHORTCAKE MARTINI

DRINK-GRID-0046-ICED-STRAWBERRY-SHORT-CAKE-MARTINI12 OZ SMIRNOFF® ICED CAKE
3 FRESH STRAWBERRIES
2 OZ LEMONADE
0.5 OZ AMARETTO LIQUEUR
MUDDLE STRAWBERRIES AND VODKA + ADD THE LEMONADE, AMARETTO AND A LITTLE ICE TO A COCKTAIL SHAKER + SHAKE BRIEFLY BUT VIGOROUSLY +

STRAIN INTO A CHILLED MARTINI GLASS + GARNISH WITH A STRAWBERRY

BIRTHDAY CAKE SHOT
All you need to do now is make a wish.birthdaycake_101ds2

  • 1 OZ Baileys® Vanilla Cinnamon Irish Cream
  • .5OZ Smirnoff® Iced Cake™ Flavored Vodka
  • Whipped Cream & Multi-colored Sprinkles
  • Mix ingredients in a cocktail shaker with ice.
  • Strain into a shot glass.
  • Add whipped cream and sprinkles.

And…my favorite one….THE EXPRESSO MARTINI that my daughter Jodi surprised me with after an amazing sunset cruise around Chicago last week!

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2 OZ Baileys® Espresso Crème Liqueurcocktails_baileys_espresso_martini

.25OZ Smirnoff® vodka

 25OZ Espresso

Shake over ice and Strain into a martini glass.

Thank you for swinging by today and I hope you enjoy making these boozy birthday creations or some of your own! Cheers to many more birthdays, big and small!

Laura

CHECK OUT MY SUNSET’S SHOPPING…..

Lilly Pulitzer Women’s Carmel Dress $98.00 & FREE Returns.

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Rebecca Minkoff Avery Cross-Body Bag $150.46 Free Shipping for Prime Members & Free Returns.

 

 

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Rebecca Minkoff Women’s Georgina Gladiator Sandals $63.49 sale price & FREE Returns.

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