Pioneer Woman Cookbook = Gift (thanks Sherry!)

New Enameled Cast Iron Pot = $40 (Sam’s Club)

Great meals to come = Priceless

(And nooooooo I didn’t buy the pot to match the cookbook! Butttt they do look cute together! LOL)

The BEST “Artichoke Dip” Ever!

Mix together and bake uncovered @ 350 degrees for about 30-45 minutes or until a little golden on top.  Best served with Triscuits!

Sun-Dried Tomato Artichoke Buttons by Sandra Lee

• 8 Roma Tomatoes, cored and sliced lengthwise
• 2 Tbls. balsamic vinaigrette
• 2 (14oz.) cans artichoke bottoms, rinsed & drained
• 2 Tbls. lemon juice
• 12 balls fresh mozzarella in water, cherry tomato size
• 1/4 cup jarred basil pesto

Preheat oven to 250 degrees. Line baking sheet with parchment paper. Slice the ends off tomatoes, cut lengthwise & remove seeds. In bowl toss tomatoes with vinaigrette & season w/salt & pepper. Place tomatoes on baking sheet, cut side up & roast for up to 3 hours. Allow tomatoes to cool. (make ahead & refrigerate for up to 2 days)

Preheat oven to 400 degrees. Line baking sheet w/parchment. Gently toss artichoke bottoms w/lemon juice. Let sit 5 min. Rinse artichokes w/cold water & pat dry. Trim bottoms to sit flat on baking sheet. Top bottoms w/a roasted tomato, mozzarella ball & teaspoon of pesto. Bake 5 min. Serve immediately.

Note: I could ONLY find the artichoke bottoms at Target . . . and maybe substitute goat cheese for the mozzarella balls, hmmmmm I need to try that!

• 1/2 cup ricotta cheese
• 1/4 cup shredded Italian Cheese Blend
• 1/4 chopped olives
• 1 teaspoon Italian seasoning
• 1 – 8oz. can refrigerated crescent dinner rolls

Preheat oven to 375 degrees.

In a medium bowl, combine cheeses, olives & Italian seasoning. Place 1 tablespoon of filling on each croissant and roll up. Place on ungreased baking sheet and bake as directed on crescent package. Serve hot.

I purchased the large martini glass at Michaels Arts & Crafts Store. Sooooo cute!

Thought I’d share these quick and oh so good Chocolate Croissants with you all!

Add Mini Chocolate Chips

Roll & Bake 375 degrees for 10 min.

Sprinkle w/Powdered Sugar

Ta Daaaa

Ahhhhhhh . . . take a moment for yourself! After working on chores yesterday & washing my car, yes I actually washed my car by HAND, I decided to take a break. (Any tips on removing a million bugs embedded on the front of your car? lol)

I am a fan of Bethenny Frankel and decided to try one of her Skinnygirl products – Skinnygirl Sangria. Yummmmmm . . . very refreshing, especially after a long day at work or a summer afternoon! My personnel suggestion would be to forgo the regular ice cubes and insert frozen fruit! I used a couple of frozen peaches & a frozen strawberry! http://www.skinnygirlcocktails.com

ahhhhhhh . . . .

Skinnygirl Sangria

So I found this picture over the weekend & thought I’d share it with you all. Just in time for Summer BBQ’s.  It’s super simple, and your kids (or grandkids) can help!  If I remember right, this should make about 36 cookies. You’ll need:

•  1-package Keebler Grasshopper Mint Cookies
• 1-box Vanilla Wafers
• 1-container White Frosting
• Honey
• Sesame Seeds
• Flaked Coconut
• Food Color

First, take a handful of coconut and put in baggie with a couple drops of green food coloring & shake (lettuce). Take your frosting container & divide into 3 bowls. Add red food color to one (ketchup), add yellow to another (mustard) and leave the last one white (mayo). Set aside pairs of Vanilla Wafers. For each pair, brush the top of one cookie with honey and sprinkle with Sesame Seeds (top of the bun). Spread the 2nd half (bottom of bun) with white frosting, add the Grasshopper Cookie, add red frosting, sprinkle with coconut, add yellow frosting to top bun and squish (gently) together! They are adorable & taste like mint cookies. Enjoy!

A Little Bit of Heaven!

It’s true . . . this little drink will bring a smile to your face. I was just laughing at myself . . .  I’m going through my day, good or not so good and then I remember . . . I have Iced Coffee in the fridge!! You must try it. Mixed with a little sugar, a little milk, a little 1/2 & 1/2 and you will be grinning from ear to ear.  I found the recipe on Ree Drummond’s website . . www.thepioneerwoman.com.  I made a smaller batch, 1 & 1/4 cup of your favorite coffee grounds to 2 quarts water. You will not regret it!! Enjoy!!