Concetta's Cafe

Maple Monkey Bread Muffins

2012-02-16T13:56:00.002-05:00

Monkey Bread Muffins

chewy...gooey...sugary...cinnamony...YUMMY!

Everything is better in miniature size!

If you love the famous Monkey Bread ~

then you will flip for this mini version.

Make some today - your family will thank you!!

Maple Monkey Bread Muffins

~*~

2 12-ounce can refridgerated biscuits

3 T maple syrup

1/4 c melted butter

2/3 c white sugar

1 T cinnamon

1/2 c pecans, chopped fine

1/2 c butter

1 c brown sugar

1 t cinnamon

Preheat the oven to 350 degrees. Put cupcake liners in 12 muffin cups.

In a small pot, melt butter, cinnamon and brown sugar until bubbly.

Combine maple syrup and melted butter in a small bowl.

In another small bowl, mix the sugar, cinnamon and pecans.

Cut each biscuit in 4 pieces and roll into little balls.

Dip each piece in butter and then roll in sugar.

Place 4-5 pieces in each muffin cup.

Drizzle the tops with bubbly butter sauce.

Bake for 12-15 minutes or until golden brown.

Homemade Pop Tarts

2012-02-14T18:56:00.000-05:00

Homemade Strawberry Pop Tarts

...a special sweet treat for those you love!

~*~

You can make these little cutie pies in any shape

and fill with your favorite jam or preserves.

Homemade Pie Crust or Store-Bought

Favorite Preserves

Vanilla Icing Glaze

Sprinkles

***

Roll-out pie crust and cut with desired shape or in the traditional rectangle.

Place 1 T preserves in the center of one little pie top with matching crust.

Seal the edges with a fork.

Bake @ 400 for 10 minutes or until golden brown.

Drizzle with glaze and decorate with sprinkles.

Vanilla Icing Glaze

Mix 1 cup confectioner's sugar with 1 T of milk at a time

until the consistency of a drizzle - add 1 t vanilla.

Total Trust

2012-02-09T09:54:00.000-05:00

Dearest Bloggy Family,

It has been quite some time since I have last posted -

many things have happened in our lives.

On October 7, 2011 my beloved mama went to be with the Lord.

We were all with her night and day in the hosptial.

She has always been a fighter and she always lived her life

to the fullest - she was more than a conqueoror in all situations.

Today is my mom's birthday - she would have been 65.

She was the most incredible person I have ever known - and

the more time passes the more I miss her and long for just

one more day to hear her voice or to hug her.

Happy Birthday Beautiful Mama!

~*~

Time Of Prayer

2011-09-30T21:16:00.001-04:00

Dearest Blogging Friends,
At this time I am at my mother's bedside in the hospital.
It has almost been a week. My whole family is here believing for a miracle.
My mom has been very ill and we are all standing full of faith for her recovery.
~*~
In Christ all the treasures of wisdom

and knowledge are safely kept.

Colossians 2:3

We are praying specifically that every root of sickness
will be revealed and that the evidence of her healing will come quickly!
~*~
May our Lord Jesus Christ Himself, and our God

and Father, who has loved us and given us everlasting
consolation and good hope by grace, comfort your hearts
and establish you in every good word and work.

II Thessalonians 2:16-17

I say this because I know what I am planning for you, says the Lord.

I have good plans for you, not plans hurt you. I will give you hope and a good future.

Jeremiah 29:11
~*~
The future for my mom is in the palm of God's hand. He loves her an our family
and only goodness and mercy shall follow us all the days of our lives!

We know that all things work together for good to those who
love God, to those who are called according to His purpose.

Romans 8:28
~*~
This is our testimony! No matter what it seems to be we know that our God is good
all the time - He is faithful and just - He is a promise maker and a promise keeper!
*******************
I do not know when I will be back to blogging - but I will be visiting all my favorite sites
and leaving comments whenever I get some moments to do so.
Please keep us in your prayers.

Love,
Concetta

Secret Recipe Club ~ M & M Candy Pudding Cookies

2011-09-26T07:05:00.009-04:00

It's time for the great secret recipe reveal!

I love participating is this fun blog hop!

Every month you are assigned to feature a recipe from someone else's blog.

It is a great way to meet new friends and explore some magnificent places!

***

Thank you Amanda @ Amanda's Cookin for this fabulous club!

***

We all keep our secret until the big reveal day - TODAY -

and then we all post our dishes at the same time.

~*~

This month I was assigned to Big Bear's Wife hosted by Angie.

I have been a huge fan of her site and recipes for quite a while

so I was thrilled to choose something from her collection!

Big Bear's Wife is also the leader of our Secret Club Recipe Group.

Her recipes are amazing so it was a difficult task

to choose just one to showcase!

~*~

I made a version of her Pudding Chocolate Chip Cookie.

She makes delicious homemade chocolate chips -

but I added M & M candies to this batch.

You can find her original recipe HERE!

M&M Candy Pudding Cookies

1 c butter, soft

3/4 c brown sugar

1/4 c white sugar

1 pkg. (3-4 oz.) cheesecake instant pudding mix

2 large eggs

1 t vanilla

2 1/4 c flour

1 t baking soda

1/2 t salt

2 c M & M candies

Preheat your oven to 350F

Beat together the butter and both sugars until creamy.

Add in eggs, & vanilla extract.

Whisk together all of the dry ingredients:

flour, baking soda, and salt and pudding mix.

Slowly add the dry ingredients to the wet ingredients

with the mixer running until combined.

Gently stir in M & M candy by hand.

Prepare a metal cookie sheet with cooking oil.

Drop rounded 1" scoop of dough onto baking sheet.

Bake for 10-12 minutes.

Allow cookies to rest a few minutes on baking sheet.

Transfer to a wire rack to cool completely.

Blogging Break

2011-09-12T12:52:00.003-04:00

Dear Beloved Friends,

I will be taking a 10-day break from my Blog~Of~Life.

Our church anniversary services are fast approaching

and we are putting aside all media related activities

(TV-movies-internet) as a way of preparing for our

special services and getting closer to the Lord.

I will be sharing many delicious recipes and

wonderful posts upon my return.

I will also be visiting all my favorite blog sites and friends!

May God bless you all richly in every aspect of your lives

and in everything you put your hand to.

Much Love,

Hawaiian Luau Gourmet Club

2011-09-12T12:29:00.004-04:00

Breaking Bread With Friends

Gourmet Club

Hawaiian Luau

~*~

Another month of: feasting.fellowship.fabulous food!

Meet the friends...

Rick & Carol

Eddie & Bonnie

Gordon & Teresa

Fred & Tanya

Chris & Mary Ann

TJ & Concetta

~*~

The Hawaiian Luau was hosted by Rick & Carol

Their home is beautiful and welcoming! So comfy.

Carol took care with every detail of our Luau.

Our night began by a greeting at the door and a

lei placed around our necks - perfect!

The table took our breath away with the most amazing

centerpieces, a vibrant green net as an overlay (genius!),

scattered seashells, flowers and eye-popping place settings.

The food was sumptuous!

***

~ Menu ~

Hawaiian Style Punch

Go Nuts For Banana Bread

Hawaiian Chicken Salad

Hawaiian Surprise Salad

Roast Pork & Dipping Sauce

Baked Navy Beans

Hawaiian Fruit Dip

Sweet Hawaiian Cream Cake

Hawaiian Style Punch

compliments of: Chris & Mary Ann

***

A delicious blend of Juicy Juice Fruit Punch, Ginger Ale

and Tropical Sherbet then garnished with fresh orange slices.

Mary Ann served our beverage in these adorable floral glasses

with jumbo paper umbrellas!

So refreshing...it was a divine drink to serve at the luau.

Go Nuts For Banana Bread

compliments of: Fred & Tanya

~*~

3 ripe bananas

2 eggs

1 c light brown sugar

3/4 c vegetable oil

1/2 c sour cream

3/4 t ground cinnamon

1 t baking soda

1 t baking powder

1 t vanilla

1/2 t salt

3/4 c chopped walnut pieces

1 3/4 c all purpose flour
***

Preheat oven to 350F, lightly grease 6x9 loaf pan with shortening or butter.

Peel bananas and place in small bowl, mash with fork until no lumps.

In a large bowl, combine the eggs, sugar, oil and sour cream whisk smooth.

Add the cinnamon, baking soda, baking powder, vanilla, salt, bananas

and walnuts to the egg mixture and whisk to combine well.

Add flour and stir pour the batter into the loaf pan and bake about 1hr 10 min.

Cool on wire rack and turn out loaves after 10 minutes.

Hawaiian Chicken Salad

compliments of: Gordon & Teresa

~*~

1 8 oz. Cream Cheese, soft

1/3 c Mayo

1/3 c Salad Dressing

1 can (20 oz.) Pineapple Tidbits

(reserve juice)

1-1/2 c Seedless Red Grapes, halved

2 lbs. Chicken Breasts, grilled & cubed

1 c Pecans, chopped

***

In a medium bowl, beat cream cheese until fluffy.

Mix in mayo and salad dressing with 6 T pineapple juice.

Stir in pineapple, grapes and chicken until evenly coated.

Chill and add pecans 1/2 hour before serving.

Serve on bread of choice or crackers.

Hawaiian Surprise Salad

Compliments of: Eddie & Bonnie

~*~

1 can (14 oz.) Crushed Pineapple

3/4 c Sugar

1 C Water

2 sm. pkg. Lemon Jello

1 (8 oz.) Cream Cheese, soft

1 c Celery, finely chopped

1 c Carrots, finely chopped

1 c Pecans, finely chopped

1 (16 oz.) Whipped Topping

***

Place pineapple, sugar and water in a pan and bring to a boil.

Add the lemon jello and stir until dissolved. Cool. Beat in cream cheese.

Add the celery, carrots and nuts. Chill. Fold in whipped topping.

Pour into a 9x13" pan. Chill overnight.

Cut into squares and serve on a lettuce leaf.

Our main entree was presented by our hosts: Rick & Carol.

The most succulent pork roast with a heavenly dipping sauce

that we all wanted to drink with a straw and a steamy pot

of saucy baked navy beans.

Pork Roast & Dipping Sauce

~*~

Marinate pork tenderloins in Old Dutch Sweet & Sour Dressing.

Grill until juicy and tender.

Dipping Sauce

***

1 (32 oz.) Ketchup

1 can (2 c) Crushed Pineapple

1 lg. can Frozen Orange Juice

1 c Brown Sugar

1 sm. bottle A1 Sauce

In a large saucepan, bring ketchup, pineapple and OJ to a boil.

Add brown sugar and stir to dissolve. Simmer 15 minutes.

Remove from head and stir in steak sauce.

Baked Navy Beans

~*~

3 c Navy Beans

9 c Water

3 t Salt

1/2 c Onion, chopped

1/2 lb. Salt Pork, cubed

1/4 c Molasses

1 c Ketchup

1/4 c Brown Sugar

2 t Dry Mustard

***

Wash and pick over beans. Place in cooker. Add water, salt, onion & pork. Mix well. Cook on low for 13-15 hours, until beans are tender.

Drain beans and reserve liquid. Add last ingredients to cooker and stir.

Return liquid to pot and blend well. Cook on low 3-4 hours.

Hawaiian Fruit Dip

compliments of: TJ & Concetta

~*~

1 c Sour Cream

1 pkg. Vanilla Pudding (instant)

1 lg. can Crushed Pineapples

1 c Coconut

Stir together until well blended. Chill.

Served with an array of delectable fresh fruit.

Sweet Hawaiian Cream Cake

compliments of: TJ & Concetta

***

recipe to be featured soon!

One of the highlights of the month is getting together

with our beloved friends for Gourmet Club.

Is this hilarious?

Rick & Carol even had a photo opp set up for us!

Sweetest ending to the evening...

One Hot Hawaiian Husband!

Well...he is not really Hawaiian, but the first day we ever met he was

wearing black shorts with the words "Mele Kalikimaka " all over them.

It means "Merry Christmas" in Hawaiian. That counts.

I will be linking to my favorite parties after I return

from my 10-day blogging break.

Fresh Strawberry Bread

2011-09-09T16:36:00.002-04:00

I love strawberries...but my son truly is the lover of these berries!

It is difficult to even make strawberry recipes because he plows through them so fast!!

I decided I would made a sweet strawberry bread for my son to enjoy.

In my recipe collection I already have a lovely and quick one for Strawberry Bread

from Southern Plate, but I wanted to try something new.

I found the most delectable and sweet bread over at The Reluctant Entertainer.

This blog is packed full of all kinds of scrumptious recipes to try!

I made 6 adorable mini-loaves.

Fresh Strawberry Bread

~*~

3 c flour

1 t baking soda

1 t cinnamon

1 t salt

2 c sugar

4 eggs, beaten

1/2 c oil

1 t vanilla

2-1/2 c strawberries, sliced

sugar-in-the-raw

***

Prepare loaf pans with cooking spray. Preheat oven to 350F.

Combine dry ingredients in a bowl after sifting.

Mix together eggs, oil and vanilla and add to dry item.

Combine well and stir in strawberries.

Place batter in pans. Sprinkle on raw sugar.

Bake for 35 minutes. Cool on wire racks.

Enjoy a slice of heaven!

I am linking to the following parties:

SUNDAY Savory Sundays Sweet Indulgences

MONDAY Jam Hands Lark's Country Heart

My Meatless Mondays Joy The Baker Stone Gable

TUESDAY Sweetology Tuesday Time Out My Sassy Chef

Hearth & SoulNaptime Creations Tuesday Talent Show

WEDNESDAY Cast Party Let's Do Brunch

THURSDAY Faith, Grace & Crafts Full Plate Thursday

FRIDAY Gallery Of Favorites The Charm Of Home Friday Potluck

Party Mindie Style Mangoes & Chutney Bake With Bizzy

SATURDAY Ladybird Lane-Weekend Showoff Strut Your Stuff

Macaroni & Cheese Cupcakes

2011-09-07T15:12:00.009-04:00

One of my most favorite foods in the whole world is really delicious

homemade macaroni & cheese...I love it!

I jumped at the chance to be part of the very first

Crazy Cooking Challenge

hosted by the wonderful Tina @ Mom's Crazy Cooking.

The challenge was to find the ultimate macaroni & cheese recipe on another person's blog. I hopped on over to the incredible

Framed Cooks and decided to feature these adorable

mac & cheese cupcakes!

There are so many fabulous recipes on Framed Cooks!

Check out this great site - you will be glad you did!

I adapted the original recipe found HERE with a few delectable additions.

Buttery homemade bread crumbs to embellish some of these little cakes

and other yummy twists for my family to enjoy.

...rich ooey-gooey creamy cheesy goodness!

Macaroni & Cheese Cupcakes

~*~

1lb. Elbow Macaroni

2 C Sharp Cheddar Cheese, shredded

2 C White Sharp Cheddar, shredded

2 T Butter, melted

1/2 c Whole Milk

1/2 c Heavy Cream

2 Eggs, beaten

1/2 t Dry Mustard

Salt & Pepper

Cook macaroni according to package directions. Drain.

Put back in pot and stir in melted butter until coated.

Immediately stir in 1-1/2 c of each cheese until melted.

Mix together milk, eggs, cream, mustard and salt & pepper.

Pour mixture over macaroni and mix well.

Line a 12-cup muffin pan with paper liners.

Ladle macaroni into each cup - be generous!

Sprinkle on remaining shredded cheeses.

Top with breadcrumbs and bake at 350 for 20 minutes.

~*~

Homemade Buttery Breadcrumbs

~*~

4 - 5 Slices Bread, made into crumbs

(whatever you have on hand for bread slices

and I use my food processor to crumble the bread)

1/4 c Fresh Parsley, chopped

1/4 C Parmesan Cheese, grated

2-3 T Melted Butter

Mix all together in a bowl until incorporated.

***

If you have any remaining macaroni & cheese, simply

put the extra in a little casserole dish and bake away!

Please cast your vote for your

favorite macaroni & cheese recipe below!

I am linking to the following parties:

My Meatless Mondays Stone Gable Hearth & Soul Let's Do Brunch Faith, Grace & Crafts Gallery Of Favorites The Charm Of Home Party Mindie Style Mangoes & Chutney

Bake With Bizzy La Bella Vita Strut Your Stuff

Blueberry Crumble Pie Tartlets

2011-09-05T16:20:00.002-04:00

Blueberries make the most delectable desserts...

They are a favorite in our home - we just love them!

Sweet...Plump...Juicy...what's not to love?

I made tiny rustic pies with my blueberry bounty.

I placed them under a beautiful glass cake stand for my family to enjoy.

My family gobbled them up the same night. I guess they were a hit!

These baby pies with a rich crumb topping is a keeper!

Blueberry Crumble Pie Tartlets

~*~

Blueberry Pie Filling

1 large bag frozen blueberries

2 c fresh blueberries

1/2 c sugar

(or more per sweetness of berries)

1-1/2 t corn starch

1 T lemon zest

1/2 lemon, squeezed

Place blueberries in saucepan over medium heat.

Allow berries to cook down and add lemon juice and zest.

Whisk in cornstarch and cook until thick.

Fold in fresh blueberries.

Crumb Topping

1/2 c sugar

1/2 c flour

1/2 stick butter, soft

Mix in food processor until crumbly or with your fingers.

***

DIRECTIONS:

Pie Crust

(store bought or homemade)

Cut pie dough in 6" rounds - you can use a small saucer plate as a template.

Place 1 heaping T of blueberry filling in center of dough rounds.

Pinch sides for a rustic formed crust.

Brush crust with cream or egg wash.

Sprinkle with sugar. Top with crumble.

Bake @ 375 for 20 minutes.

Look at these little cutie pies!

Same recipe and same night!

Yes, I had 2 kinds of little tartlets and were all eaten up!

I cut little rounds with a cookie cutter and placed in a mini muffin pan.

Baked to perfection and topped with a star!

I am linking to the following parties:

Sweet Indulgences Jam Hands Lark's Country Heart My Meatless Mondays Joy The Baker Stone Gable Sweetology Tuesday Time Out My Sassy Chef Hearth & Soul Naptime Creations Tuesday Talent Show Cast Party Let's Do Brunch Faith, Grace & Crafts Full Plate Thursday Gallery Of Favorites
The Charm Of Home Party Mindie Style Mangoes & Chutney Bake With Bizzy La Bella Vita Ladybird Lane Strut Your Stuff

~*~
Gooseberry Patch Recipe Round Up Blog Hop

Summer Berry Trifle & Almond Cream

2011-09-01T11:48:00.001-04:00

The most exciting thing happened to me!

I was contacted by Donsuemor to participate in their upcoming dessert extravaganza - Dessert A Day!

This company makes the most delectable little cakes.

I chose to use their madeleines in my dessert

and it was the perfect choice!

A box of these sweet cakes arrived from Donsuemor.

Each one wrapped up individually

in a lovely box delivered to my home!

Heavenly...

These tasty treats are absolutely delicious...

moist and rich with a hint of almond!

I almost was in danger of not having enough

to make a recipe - my family was trying to devour them!

Madeleines are simply exquisite.

They have a beautiful scalloped design

in the shape of a seashell.

I was asked by Donsuemor to develop a recipe using

these little gems and I chose a trifle as my dessert.

Summer Berry Trifle

Whipped Almond Cream

~*~

Layers of mouth-watering goodness!

Donsuemor Tradtional Madelelines

(cut into squares or left whole)

Summer Berry Sauce

Fresh Sugared Berries

Homemade Whipped Almond Cream

Candied Crunch Almonds

***

In your most exquisite glass bowl, layer the ingredients.

Start with the madeleines on the bottom.

Spoon on the berry sauce followed by the fresh berries.

Spread on a thick layer of whipped cream.

Repeat the layers.

Garnish with toasted madeleines and fresh fruit.

Top with candied almonds.

Chill before serving.

~*~

Summer Berry Sauce

6 cups assorted fresh or frozen berries

(strawberries-black berries-raspberries-blueberries)

1/2 c sugar

1/4-1/2 c water

(or more depending on tartness of berries)

2 t lemon zest

1 T fresh lemon juice

In a saucepan, place berries, water and sugar.

Allow berries to cook down until saucy.

Add lemon zest and fresh juice.

Simmer until thick. Chill

~*~

Fresh Sugared Berries

1 cup each of assorted berries

(strawberries-black berries-raspberries-blueberries)

1/2 c sugar

Mix together berries and sugar in a bowl.

Allow to macerate for 15-30 minutes.

You will have delicious glossy fruit with amazing juice!

~*~

Whipped Almond Cream

3 c heavy whipping cream

1/2-3/4 c sugar

1 t almond extract

Whip together until thick and fluffy.

~*~

Candied Crunch Almonds

1 c thin sliced almonds

1/4 c sugar

In a shallow skillet place almonds and sugar.

Stir continuously over medium heat until

almonds are toasted and covered with melted sugar.

Approximately 5 minutes.

~*~

Toasted Madeleines

Brush 4 madeleines lightly with melted butter.

Sprinkle on sugar.

Toast in oven @ 350 until slightly golden brown.

I am linking to the following parties:

Sweet Indulgences Everyday Sisters Jam Hands Lark's Country Heart

My Meatless Mondays Joy The Baker Stone Gable Sweetology

Tuesday Time Out My Sassy Chef Hearth & Soul Naptime Creations Tuesday Talent Show Cast Party Let's Do Brunch Faith, Grace & Crafts Full Plate Thursday Gallery Of Favorites The Charm Of Home Party Mindie Style Mangoes & Chutney Bake With Bizzy La Bella Vita

Ladybird Lane-Weekend Showoff Strut Your Stuff
~*~
Go visit these great blogs:

Sassy Chef Recipes and Reviews
Bookcase Foodie
Picture Clusters
My Bric-a-Brac

The Twerp and I
Sharing My Thoughts
Pinoy Kitchenette
Mahlzeit
My Twisted Recipes
Hungry Homebody

Swiss Chicken-Secret Recipe Club

2011-08-29T07:06:00.000-04:00

I have a new friend in Blog Land - but she did not know until today!

I joined the Secret Recipe Club and was secretly assigned

to choose a recipe from the Plain Chicken.

It was not easy to pick just one recipe from Steph's site - they all seem so tasty!

I did finally settle on this scrumptious chicken dish - saucy and savory!!

~*~

Thank you Amanda of Amanda's Cookin fame - our incredible leader and founder of this club!

Also, the wonderful, Angela, from Big Bear's Wife coordinated our group this month.

These are two great ladies who accomplished a

labor of love to produce one fantastic party!

Swiss Chicken

4 boneless chicken breasts

(slice in 1/2 to make 8 total)

1 stick butter

1/2 c chicken stock

1/4-1/2 c Sherry

Swiss cheese, 10 slices

2 cans cream of chicken soup

1 pkg. Texas Toast Seasoned Croutons

oregano - thyme - garlic powder - salt -pepper

Preheat oven to 350.

Place butter in a 9x13" dish and melt in oven.

Coat chicken pieces in butter. Season with spices.

Top each chicken piece with Swiss cheese.

Mix together soup, stock and wine.

Pour sauce over chicken and cover completely.

Top with crushed croutons.

Use olive oil cooking spray to coat the croutons.

Bake for 35-45 minutes until golden brown and bubbly.

~*~

The sauce is perfect ladled over rice or creamy mashed potatoes.

Simply delicious and my family absolutely loved it!

I modified the recipe a little bit by adding the

wine and spices - but you can find the original recipe HERE.

The addition of Texas Toast Croutons instead of stuffing

was so good - I had never tried these before and now I love them!

I loved visiting Steph @ Plain Chicken - there are so many delectable recipe choices.

I am planning on making several this week and I even purchased the ingredients!

Being a part of the Secret Recipe Club and discovering other blogs is fabulous!

If you would like to join in the fun please visit Amanda's Cookin right away!

Linking to my favorite parties:

Jam Hands Lark's Country Heart Stone Gable Tuesday Time Out
Hearth & Soul Naptime Creations Tuesday Talent Show
Cast PartyLet's Do Brunch Faith, Grace & Crafts Full Plate Thursday
Gallery Of Favorites The Charm Of Home Party Mindie Style
Mangoes & ChutneyBake With BizzyLa Bella Vita
Ladybird Lane-Weekend ShowoffStrut Your Stuff

Strawberry Crostada

2011-08-28T16:36:00.000-04:00

I am featuring one of my favorite summer time desserts again

because the girl's over at Everyday Sisters

are having a party starring Red Recipes!

I just love their blog and I know you will too!

Stop over and visit the sisters - you are in for a treat.

This is so delicious with a show-stopping presentation!

mmmmm.....

Sweet Strawberry Crostada

~*~

1 1/2 lbs. strawberries

2 T sugar, for sprinkling

(or more, to taste)

8 oz. cream cheese, softened

2 T flour

2 T sugar

1 T vanilla

1 pie crust

Pre-heat oven to 400 degrees.

Hull and slice strawberries.

Sprinkle with sugar and set aside.

Mix together cream cheese, flour, sugar & vanilla.

Line large baking sheet with parchment paper.

Place the pie crust on the parchment paper.

Spread the cream cheese mixture on the pie crust

leaving a one inch border around the edge.

Pile the strawberries on top of the cream cheese.

Work your way around the pie crust

folding the edges up every one inch or so.

Bake for 20-25 minutes.

Allow to cool and serve at room temperature or slightly warm.

(Adapted from Buns In My Oven)

I am linking to one of my favorite blog hops:
Sharing Sundays
&
Tuesday Talent Show

Orange ~ Kissed Blueberry Muffins

2011-08-27T10:24:00.000-04:00

A sweet blueberry muffin wrapped in sunshine!

These are decadent little gems that you will love...LOVE!

These muffins are full of plump fresh blueberries and

topped with a delicious orange sugary glaze....mmmmm!

Folding fresh blueberries into the sweet batter...

***

My recipe for today is one that I adapted from the Baking Bites Blog.

I added a fresh orange glaze that I know you will enjoy!

Hot muffins out of the oven waiting to be dressed in their glaze!

Orange-Kissed Blueberry Muffins

~*~

1 egg
2 cups flour

2 t baking powder

1/4 t salt

1/4 c butter, soft

1 cup sugar

1 T fresh orange zest

3/4 c orange juice, freshly squeezed

1 1/2 c blueberries
~*~

Line a 12-cup muffin tin with paper liners.

Sift together the flour, baking powder and salt.

Cream together the butter and sugar in a separate bowl until light and fluffy.

Beat in the egg and and the orange zest until well blended.

Stir in half of the flour by hand, add the orange juice and then the rest of the flour.

Gently fold by hand until just combined - do not over mix.

Carefully fold in the blueberries - the batter will be thick.

Spoon the batter into prepared muffin tins.

Bake @ 375 degrees for 25 minutes or until a pick inserted comes out clean.

Cool on a wire rack and glaze.

Orange-Kissed Glaze

1 c powdered sugar

1 T orange zest

2-3 T freshly squeezed orange juice

Mix until blended and drizzle over muffin tops.

Sweet Indulgences Jam Hands Lark's Country Heart My Meatless Mondays

Joy The Baker Sweetology Tuesday Time Out My Sassy Chef Hearth & Soul

Naptime Creations Tuesday Talent Show Cast Party Let's Do Brunch

Faith, Grace & Crafts Full Plate Thursday Gallery Of Favorites

The Charm Of Home Friday Potluck Party Mindie Style Mangoes & Chutney

Bake With Bizzy La Bella Vita Ladybird Lane-Weekend Showoff

Sweets For A Saturday Strut Your Stuff

Chicken Tortilla Soup

2011-08-26T12:00:00.000-04:00

Have you ever come home pondering what to make for supper? Me too!

I had some boneless chicken breasts in the fridge

and thought about Chicken & Dumplings or maybe a Chicken Pot Pie.

My time was limited and my family was starving ~ so I scoured through

my pantry and came up with this scrumptious soup.

You probably have most of the ingredients on hand and it is very easy to prepare.

I knew I chose the right dish to serve for lunch when my daughter came over

to my simmering pot and said "That looks delicious and smells so good!"

***I like to present my soup with bowls of topping choices.

I bake up some crispy tortilla strips and serve with

sour cream, cheddar cheese, cilantro and limes.

Chicken Tortilla Soup

~*~

6 chicken breasts, cooked and diced

I like to simmer my chicken with 2 celery stalks, 1 onion, 3 garlic cloves, 3 carrots and 3 chicken bouillon cubes or roast in the oven drizzled with olive oil and seasoned with kosher salt and pepper.

1 onion, chopped

2 garlic cloves, minced

1 28 oz. can crushed tomatoes

1 can Mexican diced or stewed tomatoes

2 cans black beans

(drain and rinse)

1 can chili beans

2 cups shoe peg corn

3-4 cups chicken stock

(here is a great time to use my homemade stock)

1 T chili powder

1T cumin

garlic salt to taste

Saute onions in olive oil until translucent.

Add the garlic and continue to saute for 1 minute.

Add tomatoes, broth, beans, corn and spices -

simmer until flavors blend - stir in chicken.

To Serve:

Place tortilla strips in bowl and ladle on soup.

sprinkle on additional tortillas and toppings of choice.

Enjoy!

~*~

I am linking to the following favorite parties:

Jam Hands Lark's Country Heart Tuesday Time Out My Sassy Chef

Hearth & Soul Naptime Creations Tuesday Talent Show Cast Party

This Chick Cooks Let's Do Brunch Faith, Grace & Crafts

Full Plate Gallery Of Favorites The Charm Of Home La Bella Vita

Ladybird Lane-Weekend Showoff Strut Your Stuff

Homemade Chicken Stock

2011-08-20T13:00:00.000-04:00

The aroma of homemade chicken stock

simmering away on the stove is absolutely divine!

This is the basis for so many wonderful and delicious dishes:

soups, stews, casseroles, supper entrees and anything else you can dream up!

I make up large batches and freeze for future dishes.

~*~

Homemade Chicken Stock

1 Whole Roasting Chicken

(or different chicken pieces)

3 Carrots, sliced in chunks

2 Yellow Onions, sliced in quarters

(onion can remain unpeeled)

4 Stalks Celery, slice in chunks

(with leaves)

1 Whole Garlic Bulb, cut in 1/2

(you may peel and separate into cloves)

1 Punch Fresh Parsley

Fresh Thyme

2 Bay Leaves

2 T Kosher Salt

1 T Cracked Black Pepper

Place all ingredients in a large dutch oven.

Fill pot with water and bring to a boil.

Reduce heat and simmer broth for 3-4 hours.

Strain broth and discard all vegetables.

Remove chicken and debone.

Place stock in refrigerator over night to chill.

Remove fat on top of stock.

Simmering Stock.....the possibilities are endless!

~*~

I am linking to the following parties:
LARK'S COUNTRY HEART-STONE GABLE JAM HANDS
HEARTH & SOUL BLOG HOP -NAPTIME CREATIONS-TIME OUT TUESDAY
LET'S DO BRUNCH-THIS CHICK COOKS-CAST PARTY WEDNESDAY
MIZ HELEN'S COUNTRY COTTAGE-FAITHGRACE&CRAFTS-MY SASSY CHEF-VINTAGE RECIPE THRUSDAY
CHARM OF HOME-E'KAT'S KITCHEN-GALLERY OF FAVORITES

EVERYDAY SISTERS-PARTY MINDIE STYLE-LA BELLA VITA-MANGOES & CHUTNEY

STRUT YOUR STUFF-LADY BIRD LANE

Home and Pantry
Sassy Chef Recipes and Reviews
The Twerp and I

Picture Clusters

Kat in the Kitchen

Pinoy Kitchenette

My Bric-a-Brac

Pecan Pie Muffins

2011-08-17T16:53:00.000-04:00

I found this delicious recipe on
the Pioneer Woman's site.

These melt in your mouth while being chewy!

Pecan Pie Muffins
~*~

1 c light brown sugar

1/2 c flour

1 c chopped pecans

2/3 c soft butter

2 whole eggs

~*~

Preheat oven to 350 degrees.

Grease muffin pan - or use paper liners.

Mix the the brown sugar, flour and pecans.

In a separate bowl, beat the butter and eggs until smooth.

Stir in dry ingredients until just combined.

Spoon the batter 2/3 full into prepared muffin cups.

Bake 20-25 minutes. Cool on wire racks.
****************

I am linking to my favorite parties: HERE!
Fresh Food Friday-Lady Bird Lane-Six Sister's Stuff-Gallery of Favorites
The Charm Of Home-Sassy Chef-Party Mindie Style-Bake With Bizzy

Butterscotch Gems

2011-08-13T22:00:00.000-04:00

Melt-In-Your-Mouth-Goodness

soft...buttery...rich
delicious after school treat
perfect to pack in lunches
a tasty treat and lovely snack anytime!

Butterscotch Gems

~*~

In a large bowl sift together dry ingredients:

1-3/4 cups flour

1 t salt

3/4 t baking soda

Combine in mixer until light and fluffy:

3/4 cup shortening

1-1/4 cups light brown sugar

2 T milk

1 T vanilla

1 egg

**************

Add dry ingredients into wet until just blended.

Add 2 cups butterscotch chips.

Drop by round 1" T onto a cookie sheet.

Bake one batch at a time @ 375 for 10 minutes.

Do not over bake.

Makes 3 dozen delectable cookies.

I love when the cookie jar is full!

Baked with love fresh from the oven...

~*~
I am linking to the following parties:

Sweet Indulgences-Lark's Country Heart-My Meatless Mondays-Bizzy B Bakes

Joy Of Desserts-Jam Hands-Faith, Grace & Crafts-Vintage Recipe Thursday
Sweetology-Naptime Creations

Grilled Cilantro Lime Chicken

2011-08-11T16:02:00.000-04:00

This is a mouth-watering recipe

that you will want to add to your repertoire of favorites!

Grilled Cilantro Lime Chicken

....lip-smacking and succulent!

***

This is a recipe adapted from Paula Deen

and you will love it! I promise.

We have been enjoying it throughout the summer.

Here is my favorite grill master

preparing our supper!

1 c. finely chopped fresh cilantro

1 c. mayonnaise

½ c. extra-virgin olive oil

¼ c. lime juice

(fresh - I also add the zest of 2 limes)

2 t. ground cumin

1 t. salt

6 boneless skinless chicken breasts

(I use tenderloins or slice the breasts in strips)

~*~

In a resealable plastic bag, combine cilantro, mayo, oil, lime juice, cumin and salt.

Add chicken, seal bag, and refrigerate for at least 4 hours or up to 8 hours.

Spray grill with nonstick nonflammable cooking spray.

Preheat grill to medium heat (300-350).

Remove chicken from marinade, discard marinade.

Grill chicken, covered with grill lid,

for 4 to 5 minutes per side or until chicken is done.

Let stand 5 minutes before slicing.

I am linking to the following parties:

Savory Sundays-Mom's Sunday Cafe-Lark's Country Heart-Stone Gable

Tuesday Time Out -Hearth & Soul-My Sassy Chef-Cast Party Wednesday

This Chick Cooks-Let's Do Brunch-Miz Helen's Country Cottage

Faith, Grace & Crafts-Feed Me Tweet Me Follow Me Home-Party Mindie Style

Ladybird Lane-Strut Your Stuff-Naptime Creations

The Charm Of Home-La Bella Vita-E'Kat's Kitchen-Mangoes & Chutney

Gracious Tea

2011-08-09T07:15:00.000-04:00

The best gift you can ever receive is the gift of friendship...

it is a priceless treasure.

~*~

James 1:17

Every good gift and every perfect gift is from above, and comes down from the

Father of lights, with whom there is no variation or shadow of turning.

***

True friendship is a gift from God!

2 Corinthians 9:15

Thanks be to God for His indescribable gift!

This exquisite teacup was a present from my friend, Teresa.

I could not have received a more perfect cup.

She made my day so special. Teresa makes all days special!

The gorgeous pitcher is from my beloved pastor's wife.

I adore this charming piece - but I adore her more!

~*~

John 15:13

Greater love has no one more than this,

than to lay down one’s life for his friends.

This beautiful platter was from my twin - Boncetta.

She is always blessing me with the most awesome presents,

creative ideas and delectable food!

~*~

Proverbs 27:17

As iron sharpens iron, so a man

sharpens the countenance of his friend.

I love the way the colors in the platter and the teacup
compliment each other so well.
It is like they were made for each other - just like me and my friends!!!!
~*~*~*~*~Psalm 116:5

Gracious is the Lord, and righteous;

Yes, our God is merciful.

~*~

Psalm 145:17

The Lord is righteous in all His ways,

gracious in all His works.

Numbers 6:25

May the Lord make His face shine upon you,

and be gracious to you.

~*~

Psalm 111:4

He has made His wonderful works

to be remembered, the Lord

is gracious and full of compassion.

***************

Be blessed today dearest blogger friends!

TEA FOR TWO-WANDA LEE

http://theplumedpen.blogspot.com/

A BREATH OF FRESH AIR-PAM

TEAPOT & TEA THINGS TUESDAY

http://breathoffreshair-paperbutterfly.blogspot.com/

TEA TIME TUESDAY-SANDI

http://sandimyyellowdoor.blogspot.com/

TEACUP TUESDAY-MARTHA

http://www.marthasfavorites.com/

TEAPOT & TEA THINGS TUESDAY-WANDA LEE

http://silkenpurse.blogspot.com/
TEACUP TUESDAYS-TERRI
http://artfulaffirmations.blogspot.com/

New Beginnings

2011-08-08T17:54:00.000-04:00

Today is the day the our Little Octopus turns 3 years old!!!

It is my baby girl's birthday!!

In honor of her special day, I am reposting our testimony

and the reason why Gabriella is an Octopus!

Why, O Why, Do We Love Octopi?

We have been asked many times why a little octopus

would be so significant in our family and why

in the world do we seem obsessed with them?!

Our baby girl - affectionately known as Squidgy or Gigi,

collects these adorable animals.

Ok...ok....techically we collect them for her at this point -

but, if you read our testimony all will be revealed!

~*~

It all started in 2007.

We had spent 2 years in Vermont working in the ministry and heard

the direction of the Lord for our family to move back home to Florida.

This was very difficult time in our life - we loved Vermont and ministering to young people - but God really does see the end from the beginning and our next step was crucial for our future. We prepared to return to Florida out of pure obedience to what we believed we were hearing from the Lord. God spoke very clearly to my husband about this move ~

He told him that it was a time of:

NEW BEGINNINGS

- everything would be new and it would be a season of rest, refreshing, restoration and healing.

Our confirming Scripture verses:

Isaiah 43:18-19

Do not remember the former things,

nor consider the things of old.

Behold, I will do A NEW THING,

now it shall spring forth;

shall you not know it?

I will even make a road in the

wilderness and rivers in the desert.

Isaiah 30:15

Thus says the Lord God,

"In returning and rest you shall be saved;

in quietness and confidence shall be your strength."

During this time the Lord also gave me a revelation about the meaning of our names:

Thomas & Concetta Young

Thomas ~ Double Portion

Concetta ~ Miracle

(The Immaculate Conception)

Young ~ New Beginning, Fresh

Thomas & Concetta Young

...a fresh, new beginning of double portion miracles.

So now, we return back home to Florida where God led us to be....

He reached right down in the middle of our marriage and did something miraculous.

He caused us to have a deeper level of love - a place never imagined even existed

and could probably never articulate in the true measure of what God did for our family!

After so many years of marriage (17 at that time) we were back on our honeymoon again!

Only God can really make a new beginning - can bring healing in such an intense capacity -

can completely transform and go above and beyond all that we can ask or think.

Out of this new beginning a life was created - a life that would never have been if we did not cry out to God for guidance - and obey even in the face of extreme heartache and confusion of lost dreams and vision. This little person would never have been - that brings me to my knees when I think about it - this baby is a miracle!

The night I found out I was pregnant was a Sunday. It was only 6 weeks after returning home and we were struggling with our emotions of all that had taken place in such a short amount of time. Inside of our hearts we felt like we had disappointed God and had not completed what He wanted us to accomplish. My husband and I were sharing this with one of our beloved pastors - pouring out our hearts that we felt like our time had passed and we failed. It was a divine appointment for healing! I spoke about finding a passage in one of my journals written back in 2003 - it was a word that the Children's Pastor had given us.

The word was:

"TJ and Connie - Jesus left His disciples and said greater things will you do... TJ & Connie - you will do greater things - so much greater. Greater than you ever planned - but you are holding on to the past. No more from this minute forward - everything from the past is gone - it can't touch you. Your future is not dependent on your past - it is dependent on your vision - let go of the past."

So, here I am sharing this and telling her that we had our time to do something great and now it is over. At that moment she said - "We always think when God gives us a word that it is for that immediate moment." Not so. The timing of that word all those years ago is for this specific moment - for NOW!!

God was preparing us for what He wanted to do in us here and now!!!

Our healing, rest, restoration and new beginning.

We fling our arms around each other - all 3 of us -

we prayed and thanked God for NEW BEGINNINGS.

It is never too late. The enemy is a liar!

When I got home that night I was searching through my journals to find that word again - but I found something else written on top of one of the pages. It was just a random sentence that had nothing to do with my journal entry. I could not correlate why I had written this, but it must have had some significance at the time.

It said: 8 = NEW BEGINNINGS

I ran to my husband to show him that God was

yet again confirming what He was doing in our life.

I said - "The year 2008 is upon us and look at what the number 8 means!!!!!"

Later that night is when I found out I was pregnant.

We began to try and figure out the due date and realized the baby would be born in August - the 8th month - between the 6th-8th day!

By now you all know that:

Gabriella Grace Young was born on 08/08/08.

~*~

She weighed 8lbs. 8oz.

~*~

2008 was our 18th wedding anniversary.

~*~

She is my parents 8th grandchild.

I think the number 8 = new beginnings is very significant for our family.

Is God incredible?

The greatest and most creative mind that ever lived could never orchestrate anything like this - or even imagine it!

God is so magnificent!

That is our story - the story of a LOVE

that created a miraculous life!!

Now you know why we love octopi ~ the 8-legged little wonder! Whenever you see an octopus think about us,

our little baby and God's tremendous love for His children!

~*~

I am believeing that someone in my blog family needed to hear this testimony and I

am praying that God will so touch your heart and make His love so real to you!

Concetta's Signature Chicken Salad

2011-08-06T14:15:00.000-04:00

Concetta's Chicken Salad

~*~

Cool...creamy...dreamy chicken salad.....oh so good!

Homemade chicken salad is one of those go-to dishes for any occasion.

A picnic lunch, party food or just plain snacking!

We usually love to pair chicken salad and crossiants for the perfect sandwich ~

but it is also delectable filled in a crepe, slathered on toasted sour dough bread

or just spooned on a bed of greens!

prepared chicken ready to roast...

I always begin by roasting my chicken pieces.

Generously season with kosher salt and fresh cracked black pepper.

Drizzle with olive oil and bake @ 350 for 35-45 minutes.

Tender and juicy every time!

the beginnings of chicken salad...

Chicken Salad Concetta

~*~

Roast 6 chicken breasts (with bone and skin) by rubbing each piece with olive oil.

Sprinkle with kosher salt and cracked black pepper.

Place chicken on a baking sheet and roast in a 350 degree oven for 35-45 minutes.

(or until chicken is thoroughly cooked).

Once chicken is cool, remove from bone and dice into chunks.

~*~

Fold in the following ingredients and mix well:

1/2 - 3/4 cup mayonnaise

2 -3 T sour cream

4 stalks celery, peeled and diced small

1 green apple, diced small

1 1/2 cup green grapes, cut in half or quarters

1/2 cup dried cranberries

kosher salt and cracked black pepper

1 c toasted walnuts, optional

~*~

I am linking to the following parties:

Savory Sundays-Lark's Country Heart-Stone Gable-Jam Hands

Tuesday Time Out -Hearth & Soul-My Sassy Chef-Cast Party Wednesday

This Chick Cooks-Let's Do Brunch-Miz Helen's Country Cottage-Faith, Grace & Crafts

Vintage Recipe Thursday-Feed Me Tweet Me Follow Me Home-Party Mindie Style

The Charm Of Home-Mangoes & Chutney-Ladybird Lane-Strut Your Stuff

Chicken Enchiladas

2011-08-04T19:00:00.000-04:00

I have a wonderful and easy recipe
to share with you if you are:
<>< stumped on what do make for supper
<>< in need of an idea for bringing a meal to a friend or neighbor
<>< attending a pot-luck party or someone requests a dish with a Mexican flare!

Chicken Enchiladas
~*~
This is an easy dish to whip up together quick!

Just saute all your ingredients and then layer in a pan.

Getting ready to go in the oven...
Every bite is flavorful and delicious!
Serve with a crisp green salad and your meal is complete!

Chicken Enchilada Easy

4 cups chicken (skinless-boneless-cut into bite size chunks)

1 onion (diced)
3 cloves garlic (crushed)

1 red pepper (cut into strips)

1 green pepper (cut into strips)

2 carrots (peeled and shredded)

2 cans chili beans (drained)

4 cups tomato sauce
1 t cumin
1/2 t each: parlsey, oregano, onion powder, garlic powder, chili powder

4 cups cheese (shredded, Mozzarella~Cheddar or Monterey Jack)

1 pkg. corn tortillas

Season chicken with kosher salt, cracked black pepper and spices- saute in a skillet with olive oil unto cooked through. Remove, set aside and keep warm.

In the same skillet, saute onion, peppers & carrot until tender and golden brown - add garlic last.
Add chili beans and tomato sauce and simmer for 5 minutes ~ add chicken and stir until flavors are blended.

In a 9x13" pan layer the following:

Sauce to cover the bottom~followed by sauce~then tortillas.
Repeat layer and top with tortillas garnished with tomato sauce, cheese and fresh cilantro.
Bake @ 350 degrees for 30 minutes.

Serve with a dollop of sour cream.

I am linking to the following parties:
~*~

Savory Sundays-Lark's Country Heart-Stone Gable

Tuesday Time Out -Hearth & Soul-My Sassy Chef-Cast Party Wednesday

This Chick Cooks-Let's Do Brunch-Miz Helen's Country Cottage-Faith, Grace & Crafts

Vintage Recipe Thursday-Feed Me Tweet Me Follow Me Home-Bizzy B Bakes-Party Mindie Style

The Charm Of Home-Mangoes & Chutney-Ladybird Lane-Strut Your Stuff-Weekend Roundup

Glazed Lemon Cake w/ Sugared Strawberries

2011-07-30T22:00:00.000-04:00

If you are a lover of all things lemon then you will flip over this cake!

It is a Barefoot Contessa recipe with a topping twist of double glaze

and sugared strawberries.

~*~

This cake is so moist and mouth-watering!

The addition of the strawberries makes it even more beautiful and elegant.

Glazed Lemon Cake & Sugared Strawberries

~*~

Mix together:
1 1/2 cups flour

2 t baking powder

1 t kosher salt

Whisk:
1 cup plain yogurt

1 cup sugar

3 extra-large eggs

2 t grated lemon zest (2 lemons)

1/2 t vanilla

Whisk the dry ingredients together with the wet batter.

Add 1/2 cup vegetable oil and gently fold in with a rubber spatula until well incorportated.

Line a loaf pain with parchment paper and grease with butter spray.

Bake @ 350 degrees for 45-55 minutes or until a cake tester come out clean.

Let cake sit for 10 minutes and then pour on lemon-sugar syrup.

(1/3 c fresh lemon juice mixed with 1/3 cup sugar - melt together on stove)

***

Lemon Glaze:

1 cup confectoioner's sugar

2 T fresh lemon juice

(I double this for my cakes)

Drizzle on cake when cooled.

***
Sugared Strawberries

2 cups strawberries, sliced

3 T sugar

Mix until coated and let sit until strawberries are juicy and sweet.

~*~

I am linking to the following parties:

HERE!

Everyday Sisters-Savory Sundays-Sweet Indulgences-Mom's Sunday Cafe-Lark's Country Heart

Jam Hands-My Meatless Mondays-Mom's Crazy Cooking-Joy Of Desserts-Stone Gable

Tuesday Time Out -Hearth & Soul-Sweetology -My Sassy Chef-Cast Party Wednesday

This Chick Cooks-Let's Do Brunch-Miz Helen's Country Cottage-It's A Keeper-Home Sweet Home

Faith, Grace & Crafts-Feed Me Tweet Me Follow Me Home-Bizzy B Bakes-Party Mindie Style

Mangoes & Chutney-Sweets For A Saturday-Ladybird Lane-Strut Your Stuff-Weekend Roundup

The Charm Of Home-La Bella Vita-E'Kat's Kitchen

Creamy Veggie Bread Bowl

2011-07-26T11:00:00.000-04:00

Everyone loves a good dip!

They are delicious to eat and a snap to whip up.

I have the perfect one for you to try and I am certain you will love it as much as I do!

You can serve this dip in the bread bowl as I have done - or it could be

equally as wonderful in a glass bowl surrounded by bread chunks or crackers.

This would also pair excellently with fresh vegetables as dippers,

scooped into celery stalks or spooned onto endive leaves.

This dip is as beautiful as it is yummy!

~*~

Dipilicious Creamy Veggie Bread Bowl

16 oz. Sour Cream

1 c Mayo

1 pkg. Dried Leek Soup Mix

1 5oz. Water Chestnuts

(drain well, dice)

1 pkg. Frozen Chopped Spinach

(thaw, squeeze dry)

1 c Carrot (grated)

1/2 c Sun-Dried Tomatoes

(finely chopped)

3 T Fresh Italian Parsley

(chopped)

3 T Chives

(chopped)

Mix all ingredients until blended well.

Chill for several hours to marry flavors.

To Present:

Hollow out a large round bread loaf

(I used Hawaiian Sweet Bread) and fill with dip.

Cube bread loaves (I used French Bread) and place around bread bowl.

Garnish with additional snipped herbs.

Enjoy!

I am linking to my favorite parties:
HERE!

Savory Sundays-Cafe-Lark's Country Heart

My Meatless Mondays-Tuesday Time Out -Hearth & Soul-My Sassy Chef-Cast Party Wednesday

This Chick Cooks-Let's Do Brunch-Miz Helen's Country Cottage-It's A Keeper
Recipies I Can't Wait To TryFaith, Grace & Crafts-Tasty Traditions Thursday-
Feed Me Tweet Me Follow Me Home-

Party Mindie Style-The Charm Of Home-La Bella Vita-E'Kat's Kitchen-Mangoes & Chutney-

Ladybird Lane-Strut Your Stuff-Weekend Roundup