Hello, from melting Michigan! It’s me Julie from redheadcandecorate.com where the snow is finally melting! I have proof because a big chunk of ice just fell off of our roof and scared the heck out of my cats. Okay, to tell you the truth it rattled me as well, but I am so ready for some sun, how about you? With Spring upon us that means Easter is quickly approaching as well, and many of us enjoy celebrating with a nice family brunch. Or, maybe you’re looking for the perfect dish to share at church or at a friend’s house? If so, you’ve come to the perfect spot.
Hello friends! How was your Christmas? I hope you all had a joyous time celebrating! Today I’m welcoming Julie from Redhead Can Decorate to the picket fence to share with us some amazing New Year’s Eve Appetizers that will help you say goodbye to 2017 and hello to 2018!
Happy New Year, from redheadcandecorate.com! Okay, picture this…it’s 1975 and I’m 5. My older sisters and brother are very much in the middle of their teen years with my oldest sister being 12 years older than me. Our parents are all dressed up (which was rare), and I even remember the long wool plaid skirt with black sweater turtleneck my Mom wore. My Dad had very long sideburns, and a very big buckle on his belt. They were all dressed up so they could go out and ring in the new year with their friends.
If you’re looking for a healthy holiday appetizer, I want to introduce you to Roasted Beet Salsa! Beet Salsa is not only vibrant, the perfect color for your Christmas parties, it’s also delicious and healthy! How many holiday recipes can say that?!
Good morning, and Merry Christmas from redheadcandecorate.com!
Last year, I tried something new for our annual Christmas appetizer party and I’m so excited to share it with you here today hoping maybe you will try it. Keep in mind, this is an appetizer you can use for any celebration.
We don’t usually have a large party, but we do invite our closest friends over, and everyone brings something to share. Then we all lounge around the fire in our kitchen chatting up a storm and sometimes even playing games. It’s one of my most favorite nights of the year. Here’s a couple of photos of our kitchen all decked out for Christmas…
Since I’ve been on this weight loss journey, and by the way I’ve lost 130 pounds and am now maintaining…whoop! whoop!, I have totally changed how I think about food and my relationship with it. BUT….that doesn’t mean I still don’t appreciate, and like to have, a great party dip, especially during football season!
Hi there my ATPF friends! It’s me Claire, from A Little CLAIREification, back again with a delicious recipe just for you! This month, I decided to make these Beer Cheese Stuffed Pretzels for One. Main. Reason.
I know it’s hard to believe we are already into August, but I happen to know that a lot of people are doing a little happy dance. No, not because school is starting (although there may be some “Summer weary” Moms that might be just a little relieved about that)! 😉
There seems to be some foods that strike fear in the hearts of home cooks when it comes to preparation.
They often seem to end up near the top of the list. Brussels sprouts may run a close second.
I think it’s because in days gone by, i.e. when our grandmothers and mothers made them, they boiled them within an inch of their lives turning them into mushy side dishes.
If only they had known the magic of ROASTING. How roasting turns these unassuming little vegetables into dishes deserving of center stage.
When Libby’s Fruits and Vegetables asked me to create a fun holiday dish, I immediately knew I wanted to create a fabulous holiday appetizer using beets and show the world they no longer needed to fear this humble root. In fact, I found a way to create TWO appetizers using beets that are perfect served side by side!
Mushrooms. You either love ’em or hate ’em. Where do you land on that one?
I used to land on the “hate ’em” side but that might be due to the fact that I had only ever been exposed to the slimy, slightly gray colored version that come in a can. Now, if from the very beginning, I had tasted Grilled Stuffed Mushrooms, Bruschetta Style…well…I mean…just think of how my life could have been different!
Pride because I KNEW whenever I made it, my salsa would be consumed in about 5 seconds flat. no lie.
They would start out dipping a chip into my salsa full of beans and corn and fresh cilantro with a hint of lime, and then in would go another chip. and another chip…and soon…
…the questions would start, as I knew they would. “Wow! This is so amazing!” They would mumble between bites. “Would you share the recipe?”
I would hem and haw around and mumble something about, “well you know…family secrets and special ingredients…”
1 package ( 8 ounce ) cream cheese, softened
1 jar ( 7 ounce ) marshmallow crème
1 can ( 8 ounce ) crushed pineapple, drained
1/2 cup flaked coconut
1 pound cake or angel food cake, cubed
fresh pineapple, cubed
In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve.
1 pint blueberries
1 stick salted butter
4 to 5 tablespoons of powdered sugar
lemon zest ( optional )
In a small bowl mash blueberries and set aside. In a another bowl mix butter and sugar until well combined. Mix the blueberries and butter together and place in a canning jar or bowl. Refrigerate or sever room temp and thoroughly enjoy!