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OCTOBER
RECIPE OF THE MONTH
Gluten Free Egg Bake
1 lb. deli ham sliced
1/2c onion diced
1/2c green red or jalepeno pepper
container of mushrooms chopped
3 cups frozen hashbrowns
2 cups jalepeno jack cheddar cheese
3/4 cup gluten free bisquick
2 cups milk
1/4 tsp pepper
6 eggs
Spray a 9 x 13 pan
Cook ham and veggies then add to the pan, add the potatoes and 1.5 cups cheese. in a bowl mix bisquick, milk, pepper and beaten eggs then pour over mixture.
Preheat oven to 400 degrees and bake 30-35 min. Sprinkle with remaining cheese and bake 3-5 min more.
SEPTEMBER
PRODUCT OF THE MONTH
Indie Spray Glue
Indie Spray Glue is awesome! It is great for giving the roots volume and giving the hair extra shine and texture.
RECIPE OF THE MONTH
Gluten Free Fried Green Tomatoes
3 green tomatoes
1 cup gluten free flour
1 eggs
1/2 c milk
1c brown rice bread crumbs
6 blue diamond pecan nut thins crushed
salt and pepper
Slice the tomatoes, salt and let sit for 10 min. Then take a paper towel and blot the excess liquid. Put the flour in another bowl, then beat the egg and milk mixture in a separate bowl and a us another bowl for the brown rice flour, salt and pepper and crackers, Dip the tomato slice in the flour, then the egg, then the bread crumbs. Fry in oil or bacon grease.
AUGUST
RECIPE OF THE MONTH
Onion and Brie Puff Pastry by Nadine
Lay Puff pastry on cookie sheet
Top with caramelized onion and brie cheese
Use baking directions on back of pastry box
JULY
RECIPE OF THE MONTH
Glazed Chicken Drumettes
2 packages chicken drumettes
1/4 bottle of Mango Coconut & Pepper (whole foods)
2-3 tbs. Pike Place Fish our own rub
Mix sauce and seasoning together and rub over chicken and grill
JUNE
RECIPE OF THE MONTH
Pho Soup Dip
Pho vegetarian broth from Nature Valley Foods
1 package beef cuts with bones any kind
Slow cook or pressure cook and then take out the bones
Add: Pad Thai Noodles cooked
Bean sprouts, cilantro, onion, jalapeno, peapods chopped
MAY
RECIPE OF THE MONTH
White Bean and Walnut Dip
1 can cannellini beans
1/2 cup toasted chopped walnuts
2 tbs. black truffle oil (olive grove brand)
3 tbs. water
1 tbs. lemon juice
1 minced garlic clove
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
* Combine all ingredients in a food processor until smooth and serve.
JANUARY
RECIPE OF THE MONTH
Taco Chili from Marty
Brown 1 lb hamburger and whole chopped onion, drain if needed. Add to crockpot with 1 can tomato sauce, 1 can diced tomatoes, 1 can of corn, 1 can chili or kidney beans. Serve with shredded cheese, sour cream, cilantro and top with fritos.
DECEMBER
PRODUCT OF THE MONTH
Anti-breakage Spray
Give your hair shine and protection while heat styling to look great for the holidays with anti-breakage spray. www.alternahaircare.com
RECIPE OF THE MONTH
Wild Mushroom Stuffing from Doug & Manalee Johnson
Makes about 8 cups
8 ounces shiitake mushrooms, sliced
1 cup chopped onion
¾ cup each chopped green and yellow bell pepper
½ cup chopped celery
1 tablespoon chicken-flavor instant bouillon
¼ cup margarine or butter
8 cups dry light rye bread cubes (about 16 slices)
¼ pound prosciutto ham, chopped
½ cup water
½ teaspoon tarragon leaves
1/8 teaspoon pepper
In skillet, cook mushrooms, onion, peppers, celery and bouillon in margarine until tender. In large bowl, combine bread cubes, vegetables and remaining ingredients; mix well. Place stuffing in greased baking dish. Cover; bake at 350 for 30 minutes or until hot. Refrigerate leftovers.
NOVEMBER
PRODUCT OF THE MONTH
Sudzz
Give flat, dull hair some texture, hold, and volume with texture master. www.kevinmurphy.com
RECIPE OF THE MONTH
Edamame Hummus - I had this at Copper River in Lakeville!
Edamame (shelled) steamed for 3 min
Garlic
Olive oil
Lemon juice
Salt
Add to food processor to create a paste and season with other ingredients to your liking. Serve with pan fried spinach tortilla.
OCTOBER
PRODUCT OF THE MONTH
Sudzz
Escape the madness with beach spray, and it smells amazing! www.kevinmurphy.com
RECIPE OF THE MONTH
Sloppy Joes from the Link family
1.5 lb ground beef or turkey
1 onion chopped
2tbs of brown sugar
1 tbs mustard
2tbs ketchup
2 tsp vinegar
1 can tomato soup
salt and pepper
Brown the meat and onion, drain and add the remaining ingredients. Simmer 15 min.
SEPTEMBER
PRODUCT OF THE MONTH
Sudzz
Go curly or smooth this fall with whipped volume mousse. www.alternahaircare.com
RECIPE OF THE MONTH
St. Germain des Prés
1- 1/2 oz. Hendricks gin
3/4 oz. St. Germain elderflower liqueur
3/4 oz. lime juice
big dash simple syrup
1 egg white
slice of cucumber (without skin)
Thai bird chile pepper
Muddle the cucumber and the pepper together, then add the remaining ingredients and dry shake for 15 seconds. Add the ice and shake vigorously, then double strain (hawthorne strainer & fine mesh strainer) into a coupe glass. Garnish with a slice of cucumber.
AUGUST
PRODUCT OF THE MONTH
Sudzz
Protect your face from the sun with SPF 20 tinted moisturizer. http://purelyprocosmetics.com
RECIPE OF THE MONTH
Strawberry Pineapple Slush from Dawn Geske
6 cups of water
2 cups sugar
Boil then cool
2 bags of frozen strawberries
46oz pineapple juice
1 can of lemonade
1 can frozen oj
3-4 c of rum
JULY
PRODUCT OF THE MONTH
Sudzz
Protect your hair from chlorine and sun and heat with 12 benefits and rapid blow dry spay. http://12benefits.com
RECIPE OF THE MONTH
Spiked Watermelon Lemonade from Dawn Geske
2 cups water
2 cups vodka
2 cups lemonade
1 cup sugar
4 cups seedless watermelon
Mix water, vodka, and lemon juice. Add sugar and pureed watermelon
JUNE
PRODUCT OF THE MONTH
Sudzz
Clarify hair to remove chlorine and buildup. http://www.sudzzfx.com
RECIPE OF THE MONTH
Vodka Slushies from Dawn Geske
9 cups of water
2 cups of sugar
Boil til sugar is dissolved
Add a can of frozen concentrated lemonade
Can of frozen limade
2 cups of vodka
Feeze
Top off with more vodka
MAY
PRODUCT OF THE MONTH
Purely Pro Cosmetics
Pucker up with a long lasting lip gloss. http://purelyprocosmetics.com
RECIPE OF THE MONTH
Stuffed Jalapeño Peppers
3-4 lbs chicken cut up in strips
Season the chicken with:
1 tbs garlic powder
1 tbs onion powder
2 tsp seasoned salt
1 tsp paprika
1/4 tsp black pepper
1 lb bacon cut in half
16 jalapeno peppers cut in half
1 onion (sliced in strips/petals)
Take 1/2 jalapeno pepper, onion petal, and chicken strip and wrap bacon around it secure with toothpick and grill!
APRIL
PRODUCT OF THE MONTH
Purely Pro Cosmetics
Bring on the April showers and guard your lashes with water resistant mascara! http://purelyprocosmetics.com
RECIPE OF THE MONTH
Irish Cream Grapes
18 oz cream cheese
1 1/2 cup sour cream
1 cup brown sugar
2 1/2 tbs baileys Irish cream
1 tsp lemon juice
Stir ingredients in electric mixer
Add 8 cups grapes to mixture
MARCH
PRODUCT OF THE MONTH
Purely Pro Cosmetics
Protect your face from the elements with SPF 15 liquid mineral foundation.http://purelyprocosmetics.com
RECIPE OF THE MONTH
Gorganzola Dip
1 pint heavy whipping cream (whip up)
1/4 lb Gorganzola
2 blocks cream cheese (softened)
2-3 garlic cloves (chopped)
Add all ingredients and mix
Serve w/potato chips
FEBRUARY
PRODUCT OF THE MONTH
Purely Pro Cosmetics
Get a new look with soft and sexy eyeshadow pallete! http://purelyprocosmetics.com
RECIPE OF THE MONTH
Special K Bars
1 cup Karo syrup
1 cup granulated sugar
Microwave for 2 min
Add:
1 cup peanut butter
1 cup peanuts (optional)
5 cups special k cereal
Mix together press into greased 9x13 pan
Frosting:
1 cup milk chocolate chips
1 cup butterscotch chips
Melt in microwave at 30 second intervals
Add 2 tablespoons peanut butter
Frost & enjoy
JANUARY
Must See Video...Check Out NOW!
www.abcliveit.com
For more information visit www.lifevantage.com/daniellemcintosh.
PRODUCT OF THE MONTH
Bamboo Shampoo - Conditioner
Visit www.alternahaircare.com/bamboo for more information.
RECIPE OF THE MONTH
Tortellini Alfredo
1 bunch green onions (chopped)
2 cups fresh spinach (chopped)
1/2 stick margarine
2 cans mushrooms
1 pkg cream cheese
1 tomato (chopped)
1 cup milk
1 can green chilis
2 pkg tortellini
Sauté mushrooms and onions in butter
Add all ingredients except tortellini
Stir until all melted
Boil tortellini
Drain and mix with sauce
Sprinkle parmesan on top
DECEMBER
Dutch Almond Cookie
1 can almond paste (8oz)
1 cup sugar
2 egg whites
Mix together and beat with hand mixer. Drop by tsp. on parchment paper (this part is important so they don't stick) Bake for 350 degrees for 15 min.
Granny's Sugar Cookies
Cream Together:
1/2 cup butter
1 cup sugar
Blend in:
1 large egg
Sift together and add to mixture:
2 to 2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
Divide dough in two parts. Chill 1 to 2 hours so it will be easy to handle. Roll dough, one part at a time, to 1/8" thickness and cut with Tupperware Cookie Cutters. Keep other part of dough chilled until ready to roll. Transfer to cookie sheet and bake in preheated moderate oven (375) 8-10 minutes. Frost, if desired, with Confectioner's Sugar-Water Glaze.
Makes approximately 2 dozen cutout cookies.
Confectioner's Sugar-Water Glaze Frosting
Blend together 1 cup sifted Confectioners sugar and 5-6 tsp. water. Add food coloring, if desired. Brush glaze over cookies while still warm.
Drink of the Month
Rum Horchata - a carribean rum! It reminds me of creamy chai and can be mixed with hot chocolate or just plain!
JANUARY
Want some healthy nutritional products!
Copy Link to Web Browser: www.8413613.myforevergreen.org
OCTOBER
New Sushi Steakhouse Place - Sawa Japan in Lakeville.
I love the Tiger Eye Roll with soybean paper!
Easy Chicken Recipe
- Package Boneless Chicken Breasts
- Slice of Swiss on Each Breast
- Mix Can of Cream of Chicken Soup with 1/4 Cup White Wine
- Pour Over Cheese
- Sprinkle Box of Stuffing Over the Top
- Drizzle 1/2 Stick of Butter Over Stuffing
- Bake 350 for 45-60 Minutes
AUGUST
Beef Short Rib Recipe
¼ cup brown sugar
1/3 cup (scant) paprika
1 teaspoon garlic powder
1 tablespoon pepper
1 tablespoon cayenne pepper
1 teaspoon onion salt
Olive oil
Sweet Baby Ray’s BBQ Sauce (3/4 of 40 ounce bottle)
¼ cup Jack Daniels
Rub olive oil on ribs. Mix dry ingredients and rub on ribs.
Wrap in foil and put on barbeque at 350 degrees for 1 hour & 45 minutes. Turn foil packets half way through.
Warm BBQ sauce and Jack on stovetop.
Remove from grill, remove foil and baste with warmed sauce. Return to grill 4 to 5 minutes. Reserve some sauce for dipping.
Mom's Creamy Vegetable Soup
3 lb. new potatoes
3 lb fresh veggies (carrots, green and yellow beans, sugar snap peas, onions, zucchini) or what you like, I've also added leeks and corn
6 garlic cloves
1/2 container dill (cut off stems and sprinkle in)
4 cans cream of potato soup (fat free if you prefer)
1 quart of 1/2 1/2 (I use fat free)
salt, pepper, old bay to taste
Peel and cube the potatoes and boil until done. Steam the veggies, and garlic. Add the rest of ingredients and heat.
*Optional to add chicken, and slice a hard boiled egg on top!
MAY
Meg's Dip (Great Summer Dip!)
1 block cream cheese spread on plate
1 bottle Major Grey chutney chopped and layer over cream cheese
(buy the cocktail sauce at Cub not in the Indian section)
1/2 bag coconut toasted layer over chutney
1-2 green onions chopped on top of coconut
* serve with Big Wheat Thins
St. Germaine!
St. Germaine is an elderberry liquor and was highly recommended by Timn and I have to say I'm a fan although it is a little pricey it can be found at Big Top in Eagan!
New Favorite Product
Back to the Beach by Brocato creates texture and fullness like you just left the ocean!
Don't Forget to try out my new Organic Color.... For a coupon please go to my "Monthly Promotions."
DECEMBER
Frosty Pumpkin Dessert
32 gingersnap cookies, finely chopped (1 1/3 cups of crumbs crumbs)
¼ cup butter or margarine, melted
1 container (½ gallon) vanilla ice cream, divided
2 ½ cups thawed, frozen whipped topping, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 ½ teaspoons Cinnamon
Chop cookies with a food chopper, melt butter and then stir in crumbs. Firmly press crumb mixture onto bottom of spring form pan. Place in freezer. Scoop half of the ice cream into bowl, place in refrigerator 10 minutes to soften. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust and freeze until firm, about 1 hour. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar, and cinnamon. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight. When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Run knife around collar of pan. Garnish each serving with whipped topping and sprinkle with additional cinnamon if desired.
NOVEMBER
New Favorite Product
- SkinCeuticals are C E Ferulic antioxidants for skin a must have especially for drier skin types!
- A.G.E eye cream for bags and dark circles!
Favorite Restaurant
Roat Osha thai cuisine in uptown!
Butternut Squash Risotto with Shrimp
3 ounces pancetta (Italian bacon), chopped
1 pound large uncooked deveined peeled shrimp
1 tablespoon olive oil
1 large onion, chopped (about 1 3/4 cups)
1 garlic clove, chopped
1 cup short-grain rice (such as arborio or carnaroli)
4 cups vegetable broth, heated in microwave
1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon chopped fresh sage
1/4 cup whipping cream
Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce (add wine and lemon juice here) heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
I did modify this a bit. I added diced red pepper, white wine (Chard or Pinot Grigio), reduced down and added fresh lemon juice.
AUGUST
Danielle's Aunt Sue's Chicken
12 1/2 boneless chicken breasts
1/4 c flour 1 1/2 c half n half
2 1/2 tsp salt 2 tsp corn starch
1 tsp paprika 1/4 c cooking sherry
1/4 c 1 tsp grated lemon peel
1/2 c water 1 Tbs lemon juice
1 c swiss cheese 1/2 cup parsley
1. Combine flour, salt and paprika and coat chicken on wax paper
2. Brown the chicken in the butter lightly
3. Add water and simmer with cover 30 min
4. Arrange chicken in a 9 x 13 pan
5. Use drippings and slowly add half and half and corn starch to pan
6. Add the sherry, lemon peel and juice to pan
7. Pour over chicken and freeze up to a week before if desired or
8. Thaw/preheat oven to 350 covered for 35 min
9. Drizzle swiss cheese and parsley on top and continue to bake 1 min.
Enjoy!
JULY
Gotta Check Out!
Shelly Wick introduced me to the Valley Girl Coffee Shop and Boutique in Apple Valley - the Carmel Riot rocks!
Favorite Summer Dessert
BANANA SPLIT CAKE from Heather Suppalla
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted 2 pkg. (8 oz. each)
PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.
Favorite Salon Products
Thickening Glaze and Boosting Spray foam by Kenra for amazing volume!
JUNE
New Restaurant
The new Ramys Pizzeria and Meditteranean in Apple Valley the stromboli is so good and the philly cheesesteak is great too!
RECIPE OF THE MONTH
Gluten Free Egg Bake
1 lb. deli ham sliced
1/2c onion diced
1/2c green red or jalepeno pepper
container of mushrooms chopped
3 cups frozen hashbrowns
2 cups jalepeno jack cheddar cheese
3/4 cup gluten free bisquick
2 cups milk
1/4 tsp pepper
6 eggs
Spray a 9 x 13 pan
Cook ham and veggies then add to the pan, add the potatoes and 1.5 cups cheese. in a bowl mix bisquick, milk, pepper and beaten eggs then pour over mixture.
Preheat oven to 400 degrees and bake 30-35 min. Sprinkle with remaining cheese and bake 3-5 min more.
SEPTEMBER
PRODUCT OF THE MONTH
Indie Spray Glue
Indie Spray Glue is awesome! It is great for giving the roots volume and giving the hair extra shine and texture.
RECIPE OF THE MONTH
Gluten Free Fried Green Tomatoes
3 green tomatoes
1 cup gluten free flour
1 eggs
1/2 c milk
1c brown rice bread crumbs
6 blue diamond pecan nut thins crushed
salt and pepper
Slice the tomatoes, salt and let sit for 10 min. Then take a paper towel and blot the excess liquid. Put the flour in another bowl, then beat the egg and milk mixture in a separate bowl and a us another bowl for the brown rice flour, salt and pepper and crackers, Dip the tomato slice in the flour, then the egg, then the bread crumbs. Fry in oil or bacon grease.
AUGUST
RECIPE OF THE MONTH
Onion and Brie Puff Pastry by Nadine
Lay Puff pastry on cookie sheet
Top with caramelized onion and brie cheese
Use baking directions on back of pastry box
JULY
RECIPE OF THE MONTH
Glazed Chicken Drumettes
2 packages chicken drumettes
1/4 bottle of Mango Coconut & Pepper (whole foods)
2-3 tbs. Pike Place Fish our own rub
Mix sauce and seasoning together and rub over chicken and grill
JUNE
RECIPE OF THE MONTH
Pho Soup Dip
Pho vegetarian broth from Nature Valley Foods
1 package beef cuts with bones any kind
Slow cook or pressure cook and then take out the bones
Add: Pad Thai Noodles cooked
Bean sprouts, cilantro, onion, jalapeno, peapods chopped
MAY
RECIPE OF THE MONTH
White Bean and Walnut Dip
1 can cannellini beans
1/2 cup toasted chopped walnuts
2 tbs. black truffle oil (olive grove brand)
3 tbs. water
1 tbs. lemon juice
1 minced garlic clove
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
* Combine all ingredients in a food processor until smooth and serve.
JANUARY
RECIPE OF THE MONTH
Taco Chili from Marty
Brown 1 lb hamburger and whole chopped onion, drain if needed. Add to crockpot with 1 can tomato sauce, 1 can diced tomatoes, 1 can of corn, 1 can chili or kidney beans. Serve with shredded cheese, sour cream, cilantro and top with fritos.
DECEMBER
PRODUCT OF THE MONTH
Anti-breakage Spray
Give your hair shine and protection while heat styling to look great for the holidays with anti-breakage spray. www.alternahaircare.com
RECIPE OF THE MONTH
Wild Mushroom Stuffing from Doug & Manalee Johnson
Makes about 8 cups
8 ounces shiitake mushrooms, sliced
1 cup chopped onion
¾ cup each chopped green and yellow bell pepper
½ cup chopped celery
1 tablespoon chicken-flavor instant bouillon
¼ cup margarine or butter
8 cups dry light rye bread cubes (about 16 slices)
¼ pound prosciutto ham, chopped
½ cup water
½ teaspoon tarragon leaves
1/8 teaspoon pepper
In skillet, cook mushrooms, onion, peppers, celery and bouillon in margarine until tender. In large bowl, combine bread cubes, vegetables and remaining ingredients; mix well. Place stuffing in greased baking dish. Cover; bake at 350 for 30 minutes or until hot. Refrigerate leftovers.
NOVEMBER
PRODUCT OF THE MONTH
Sudzz
Give flat, dull hair some texture, hold, and volume with texture master. www.kevinmurphy.com
RECIPE OF THE MONTH
Edamame Hummus - I had this at Copper River in Lakeville!
Edamame (shelled) steamed for 3 min
Garlic
Olive oil
Lemon juice
Salt
Add to food processor to create a paste and season with other ingredients to your liking. Serve with pan fried spinach tortilla.
OCTOBER
PRODUCT OF THE MONTH
Sudzz
Escape the madness with beach spray, and it smells amazing! www.kevinmurphy.com
RECIPE OF THE MONTH
Sloppy Joes from the Link family
1.5 lb ground beef or turkey
1 onion chopped
2tbs of brown sugar
1 tbs mustard
2tbs ketchup
2 tsp vinegar
1 can tomato soup
salt and pepper
Brown the meat and onion, drain and add the remaining ingredients. Simmer 15 min.
SEPTEMBER
PRODUCT OF THE MONTH
Sudzz
Go curly or smooth this fall with whipped volume mousse. www.alternahaircare.com
RECIPE OF THE MONTH
St. Germain des Prés
1- 1/2 oz. Hendricks gin
3/4 oz. St. Germain elderflower liqueur
3/4 oz. lime juice
big dash simple syrup
1 egg white
slice of cucumber (without skin)
Thai bird chile pepper
Muddle the cucumber and the pepper together, then add the remaining ingredients and dry shake for 15 seconds. Add the ice and shake vigorously, then double strain (hawthorne strainer & fine mesh strainer) into a coupe glass. Garnish with a slice of cucumber.
AUGUST
PRODUCT OF THE MONTH
Sudzz
Protect your face from the sun with SPF 20 tinted moisturizer. http://purelyprocosmetics.com
RECIPE OF THE MONTH
Strawberry Pineapple Slush from Dawn Geske
6 cups of water
2 cups sugar
Boil then cool
2 bags of frozen strawberries
46oz pineapple juice
1 can of lemonade
1 can frozen oj
3-4 c of rum
JULY
PRODUCT OF THE MONTH
Sudzz
Protect your hair from chlorine and sun and heat with 12 benefits and rapid blow dry spay. http://12benefits.com
RECIPE OF THE MONTH
Spiked Watermelon Lemonade from Dawn Geske
2 cups water
2 cups vodka
2 cups lemonade
1 cup sugar
4 cups seedless watermelon
Mix water, vodka, and lemon juice. Add sugar and pureed watermelon
JUNE
PRODUCT OF THE MONTH
Sudzz
Clarify hair to remove chlorine and buildup. http://www.sudzzfx.com
RECIPE OF THE MONTH
Vodka Slushies from Dawn Geske
9 cups of water
2 cups of sugar
Boil til sugar is dissolved
Add a can of frozen concentrated lemonade
Can of frozen limade
2 cups of vodka
Feeze
Top off with more vodka
MAY
PRODUCT OF THE MONTH
Purely Pro Cosmetics
Pucker up with a long lasting lip gloss. http://purelyprocosmetics.com
RECIPE OF THE MONTH
Stuffed Jalapeño Peppers
3-4 lbs chicken cut up in strips
Season the chicken with:
1 tbs garlic powder
1 tbs onion powder
2 tsp seasoned salt
1 tsp paprika
1/4 tsp black pepper
1 lb bacon cut in half
16 jalapeno peppers cut in half
1 onion (sliced in strips/petals)
Take 1/2 jalapeno pepper, onion petal, and chicken strip and wrap bacon around it secure with toothpick and grill!
APRIL
PRODUCT OF THE MONTH
Purely Pro Cosmetics
Bring on the April showers and guard your lashes with water resistant mascara! http://purelyprocosmetics.com
RECIPE OF THE MONTH
Irish Cream Grapes
18 oz cream cheese
1 1/2 cup sour cream
1 cup brown sugar
2 1/2 tbs baileys Irish cream
1 tsp lemon juice
Stir ingredients in electric mixer
Add 8 cups grapes to mixture
MARCH
PRODUCT OF THE MONTH
Purely Pro Cosmetics
Protect your face from the elements with SPF 15 liquid mineral foundation.http://purelyprocosmetics.com
RECIPE OF THE MONTH
Gorganzola Dip
1 pint heavy whipping cream (whip up)
1/4 lb Gorganzola
2 blocks cream cheese (softened)
2-3 garlic cloves (chopped)
Add all ingredients and mix
Serve w/potato chips
FEBRUARY
PRODUCT OF THE MONTH
Purely Pro Cosmetics
Get a new look with soft and sexy eyeshadow pallete! http://purelyprocosmetics.com
RECIPE OF THE MONTH
Special K Bars
1 cup Karo syrup
1 cup granulated sugar
Microwave for 2 min
Add:
1 cup peanut butter
1 cup peanuts (optional)
5 cups special k cereal
Mix together press into greased 9x13 pan
Frosting:
1 cup milk chocolate chips
1 cup butterscotch chips
Melt in microwave at 30 second intervals
Add 2 tablespoons peanut butter
Frost & enjoy
JANUARY
Must See Video...Check Out NOW!
www.abcliveit.com
For more information visit www.lifevantage.com/daniellemcintosh.
PRODUCT OF THE MONTH
Bamboo Shampoo - Conditioner
Visit www.alternahaircare.com/bamboo for more information.
RECIPE OF THE MONTH
Tortellini Alfredo
1 bunch green onions (chopped)
2 cups fresh spinach (chopped)
1/2 stick margarine
2 cans mushrooms
1 pkg cream cheese
1 tomato (chopped)
1 cup milk
1 can green chilis
2 pkg tortellini
Sauté mushrooms and onions in butter
Add all ingredients except tortellini
Stir until all melted
Boil tortellini
Drain and mix with sauce
Sprinkle parmesan on top
DECEMBER
Dutch Almond Cookie
1 can almond paste (8oz)
1 cup sugar
2 egg whites
Mix together and beat with hand mixer. Drop by tsp. on parchment paper (this part is important so they don't stick) Bake for 350 degrees for 15 min.
Granny's Sugar Cookies
Cream Together:
1/2 cup butter
1 cup sugar
Blend in:
1 large egg
Sift together and add to mixture:
2 to 2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
Divide dough in two parts. Chill 1 to 2 hours so it will be easy to handle. Roll dough, one part at a time, to 1/8" thickness and cut with Tupperware Cookie Cutters. Keep other part of dough chilled until ready to roll. Transfer to cookie sheet and bake in preheated moderate oven (375) 8-10 minutes. Frost, if desired, with Confectioner's Sugar-Water Glaze.
Makes approximately 2 dozen cutout cookies.
Confectioner's Sugar-Water Glaze Frosting
Blend together 1 cup sifted Confectioners sugar and 5-6 tsp. water. Add food coloring, if desired. Brush glaze over cookies while still warm.
Drink of the Month
Rum Horchata - a carribean rum! It reminds me of creamy chai and can be mixed with hot chocolate or just plain!
JANUARY
Want some healthy nutritional products!
Copy Link to Web Browser: www.8413613.myforevergreen.org
OCTOBER
New Sushi Steakhouse Place - Sawa Japan in Lakeville.
I love the Tiger Eye Roll with soybean paper!
Easy Chicken Recipe
- Package Boneless Chicken Breasts
- Slice of Swiss on Each Breast
- Mix Can of Cream of Chicken Soup with 1/4 Cup White Wine
- Pour Over Cheese
- Sprinkle Box of Stuffing Over the Top
- Drizzle 1/2 Stick of Butter Over Stuffing
- Bake 350 for 45-60 Minutes
AUGUST
Beef Short Rib Recipe
¼ cup brown sugar
1/3 cup (scant) paprika
1 teaspoon garlic powder
1 tablespoon pepper
1 tablespoon cayenne pepper
1 teaspoon onion salt
Olive oil
Sweet Baby Ray’s BBQ Sauce (3/4 of 40 ounce bottle)
¼ cup Jack Daniels
Rub olive oil on ribs. Mix dry ingredients and rub on ribs.
Wrap in foil and put on barbeque at 350 degrees for 1 hour & 45 minutes. Turn foil packets half way through.
Warm BBQ sauce and Jack on stovetop.
Remove from grill, remove foil and baste with warmed sauce. Return to grill 4 to 5 minutes. Reserve some sauce for dipping.
Mom's Creamy Vegetable Soup
3 lb. new potatoes
3 lb fresh veggies (carrots, green and yellow beans, sugar snap peas, onions, zucchini) or what you like, I've also added leeks and corn
6 garlic cloves
1/2 container dill (cut off stems and sprinkle in)
4 cans cream of potato soup (fat free if you prefer)
1 quart of 1/2 1/2 (I use fat free)
salt, pepper, old bay to taste
Peel and cube the potatoes and boil until done. Steam the veggies, and garlic. Add the rest of ingredients and heat.
*Optional to add chicken, and slice a hard boiled egg on top!
MAY
Meg's Dip (Great Summer Dip!)
1 block cream cheese spread on plate
1 bottle Major Grey chutney chopped and layer over cream cheese
(buy the cocktail sauce at Cub not in the Indian section)
1/2 bag coconut toasted layer over chutney
1-2 green onions chopped on top of coconut
* serve with Big Wheat Thins
St. Germaine!
St. Germaine is an elderberry liquor and was highly recommended by Timn and I have to say I'm a fan although it is a little pricey it can be found at Big Top in Eagan!
New Favorite Product
Back to the Beach by Brocato creates texture and fullness like you just left the ocean!
Don't Forget to try out my new Organic Color.... For a coupon please go to my "Monthly Promotions."
DECEMBER
Frosty Pumpkin Dessert
32 gingersnap cookies, finely chopped (1 1/3 cups of crumbs crumbs)
¼ cup butter or margarine, melted
1 container (½ gallon) vanilla ice cream, divided
2 ½ cups thawed, frozen whipped topping, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 ½ teaspoons Cinnamon
Chop cookies with a food chopper, melt butter and then stir in crumbs. Firmly press crumb mixture onto bottom of spring form pan. Place in freezer. Scoop half of the ice cream into bowl, place in refrigerator 10 minutes to soften. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust and freeze until firm, about 1 hour. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar, and cinnamon. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight. When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Run knife around collar of pan. Garnish each serving with whipped topping and sprinkle with additional cinnamon if desired.
NOVEMBER
New Favorite Product
- SkinCeuticals are C E Ferulic antioxidants for skin a must have especially for drier skin types!
- A.G.E eye cream for bags and dark circles!
Favorite Restaurant
Roat Osha thai cuisine in uptown!
Butternut Squash Risotto with Shrimp
3 ounces pancetta (Italian bacon), chopped
1 pound large uncooked deveined peeled shrimp
1 tablespoon olive oil
1 large onion, chopped (about 1 3/4 cups)
1 garlic clove, chopped
1 cup short-grain rice (such as arborio or carnaroli)
4 cups vegetable broth, heated in microwave
1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon chopped fresh sage
1/4 cup whipping cream
Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce (add wine and lemon juice here) heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
I did modify this a bit. I added diced red pepper, white wine (Chard or Pinot Grigio), reduced down and added fresh lemon juice.
AUGUST
Danielle's Aunt Sue's Chicken
12 1/2 boneless chicken breasts
1/4 c flour 1 1/2 c half n half
2 1/2 tsp salt 2 tsp corn starch
1 tsp paprika 1/4 c cooking sherry
1/4 c 1 tsp grated lemon peel
1/2 c water 1 Tbs lemon juice
1 c swiss cheese 1/2 cup parsley
1. Combine flour, salt and paprika and coat chicken on wax paper
2. Brown the chicken in the butter lightly
3. Add water and simmer with cover 30 min
4. Arrange chicken in a 9 x 13 pan
5. Use drippings and slowly add half and half and corn starch to pan
6. Add the sherry, lemon peel and juice to pan
7. Pour over chicken and freeze up to a week before if desired or
8. Thaw/preheat oven to 350 covered for 35 min
9. Drizzle swiss cheese and parsley on top and continue to bake 1 min.
Enjoy!
JULY
Gotta Check Out!
Shelly Wick introduced me to the Valley Girl Coffee Shop and Boutique in Apple Valley - the Carmel Riot rocks!
Favorite Summer Dessert
BANANA SPLIT CAKE from Heather Suppalla
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted 2 pkg. (8 oz. each)
PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.
Favorite Salon Products
Thickening Glaze and Boosting Spray foam by Kenra for amazing volume!
JUNE
New Restaurant
The new Ramys Pizzeria and Meditteranean in Apple Valley the stromboli is so good and the philly cheesesteak is great too!
