Sunday, August 21, 2016

Share the Love Blog Party #20

Hi and welcome to Share the Love Blog Party, so glad you are here!

I ran away this weekend to visit family and to celebrate all the victories the kids had in sports and beauty pageants this weekend. I was able to try two new places to eat breakfast and both very different but very delish. One place served Jalapeno Bacon, Egg, Fried Green Tomato on a soft crispy bun, the other a fluffy Cheese and Spinach Omelet with Feta Cheese served with  a huge  biscuit. If ever in the area try these places to eat. Flat Top Larry's in Fort Myers, FL and the Biscuit Barn in Homosassa, FL Hugs, Linda

This Weeks Extra Special Post

Cupcakes



Open thru Friday

Thursday, August 18, 2016

Cupcakes...Gotta Love Them



Cupcakes!



Sunday, August 14, 2016

Share the Love Blog Party #19

Hi and welcome to Share the Love Blog Party, so glad you are here!

 Autumn is my favorite, even though I have no chill in the air or falling leaves here in Southwest Florida, I do love to decorate. I came across these adorable critters this week to add to any home decor. Check them out they are so cute. Hugs, Linda


Woodland Creatures


Open thru Friday

Thursday, August 11, 2016

BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons


Do you like the traditional BLT's? If you do you'll love this BLT salad. This recipe makes the perfect creamy buttermilk dressing. 

2 1/2 cups cubed white bread
3 tablespoons butter, melted
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
1/4 cup cider vinegar
1/2 cup buttermilk
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
12 ounces romaine lettuce hearts, chopped
1 1/2 pounds assorted fresh tomatoes, sliced
6 slices cooked bacon, chopped
Flat-leaf parsley and torn basil leaves to garnish



1. Preheat oven to 375°.

2. Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.

3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.

4. Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side.



Erin Merhar and Dawn Perry,

Southern Living
JUNE 2016

Yum

Woodland Critters

...



Woodland Critters...these little forest creatures are ready for autumn to dress up your home. You can order them at Pier 1

Sunday, August 7, 2016

Share the Love Blog Party #18

Hi and welcome to Share the Love Blog Party, so glad you are here!

Hope everyone has had a great week. My niece has successfully got me hooked on Young Living Oils. The smell of peppermint is lingering through out my home right now. I am amazed as I am reading up on this what oils can do for you naturally. Thinking of natural, check out these rustic tables mixed with chic glamour I posted this past week. Hugs, Linda

Check out these Rustic Tables here.


Open thru Friday

Friday, August 5, 2016

No Churn Homemade Ice-Cream


Super easy no churn summer ice-cream recipes. Make it as special as you want.

Strawberry Ice-Cream
1 pound frozen strawberries, thawed at room temperature for 10 minutes
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold

Mix-In Options:
Pretzel: 1 1/2 cups yogurt-covered pretzels, broken-up
Donut: 3 jelly donuts, cut into small pieces
Balsamic: 2 tablespoons reduced balsamic vinegar (Simmer 1/2 cup vinegar until reduced to 2 tablespoons; let cool.)

Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled

For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Chocolate Ice-Cream
One 14-ounce can sweetened condensed milk
1/2 cup unsweetened natural cocoa powder
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
Mix-in options:
Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows
Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped
Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped

For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Vanilla Ice-Cream
One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
Mix-In Options:
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

From Food Network Kitchen

Yum