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Wednesday, April 3, 2013

Pink Lemonade Sprinkle Cookies

I made these recently for our bible study, and they were a perfect addition to the night! They are just sweet enough. I came up with my own idea for the icing, but if you really want that pink lemonade taste, you can also use the Pillsbury Pink Lemonade Icing.

* And don't forget, I will be picking a winner for the my memories giveaway on Sunday! But it you can't wait until then to use this great software for blog banners, digital scrapbooking layouts and DIY photobooks, click on the banner on my sidebar and use the coupon code: STMMMS40882 for $10 off the my memories suite software and $10 towards the my memo ries online store!

Here are the parties where I linked up this recipe:

Ladybird Lan

The Best Blog Recipes
Be Different, Act Normal
The Gingerbread Blog
Polka Dot Pretties
What's Cooking With Ruthie
Cheerios & Lattes
Your Homebased Mom

Dear Lillie

Hun...What's for Dinner
Shaken Together

Pink Lemonade Sprinkle Cookies

Total Time: 25 min

Prep: 15

Cook: 8-10 min

Yield: 12 large cookies/24 small cookies

Ingredients

1 box of Pillsbury Pink Lemonade Premium Cookie mix

½ cup butter

1 egg

Sprinkles

1 cup of white chocolate chips

Directions

1. Preheat the oven to 375°F

2. Melt the butter for about 20 seconds. Add the cookie mix, butter and egg into a medium sized mixing bowl. Use a hand mixer or a whisk and mix well.

3. Place tablespoon sized cookies about 2 inches apart on an ungreased cookie sheet.

4. Bake the cookies for 8-10 minutes. Take them out and let them cool for 5 minutes. With a spatula, gently move the cookies from to a cooling tray and let them cool about 5 more minutes.

5. While the cookie are cooling, melt the white chocolate chips in the microwave for about 20-25 seconds. Keep an eye on them to make sure they don’t burn.

5. Remove the chips and stir them quickly to completely melt them. Cover each cookie with the amount you would like and lastly, add sprinkles!

Monday, April 1, 2013

Roasted Spring Vegetables with Arugula Pesto

This side dish is perfect for a holiday party. My hubby just made these for our Easter family lunch. Yum! Not only does it look beautiful; it tastes beautiful as well. And it's healthy too! Only 157 calories per serving! Let me know what you think!

Roasted Spring Vegetable with Arugula Pesto

Total Time: 40 min

Prep: 15 min

Cook: 25 min

Yield: 8 servings

Ingredients

4 cup(s) baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size

5 teaspoon(s) extra-virgin olive oil

4 cup(s) peeled baby carrots

1 bunch asparagus, trimmed and cut into thirds

½ teaspoon(s) salt

1 clove garlic, peeled

5 cup(s) baby arugula

½ cup finely shredded Asiago cheese

¼ cup toasted pine nuts*

¼ cup extra-virgin olive oil

¼ teaspoon salt

Directions

1. To prepare the vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.

2. Toss the potatoes with 2 teaspoons of olive oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.

3. Meanwhile, toss the carrots with 2 teaspoons of olive oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.

4. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.

5. To prepare the pesto: Drop the garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add the arugula, cheese, pine nuts, 1/4 cup oil, and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.

6. Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.

*Tip: To toast the pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Don't forget to enter to win the my memories giveaway as well as joining the Show Your Style link party! Happy Fool's Day everyboday! Let me know if there were any really good pranks today!

Tuesday, March 19, 2013

10 Easter Tablescape Ideas

I was looking around Pinterest, my go-to for ideas, and thought I would put together a collection of some Easter tablescapes I've found! If you have a creative Easter centerpiece or tablescape, put a link in the comments! I would love to see it, and I might post it on my blog with a link back to you!

Also, take a look at these link parties where I posted the recipe for my Pepperoni, Onion & Arugula Wheat Crust Pizza!

Reasons to Skip the Housework

Funky Polkadot Giraffe