A hot, warm bath and a fizzy bath bomb, along with a wonderful glass of wine, make a perfect evening in! Here is a recipe to make those fizzy bath bombs, using whatever essential oils you like! These make the perfect little hostess gift, or a gift to friends or family, or even just for yourself!
Now, will someone please pour me a glass of wine? I’m going to go use one these right now!
After 16 years in my home, I finally got a water softener a month ago! I have the hard water deposits on my faucets to prove it! Years of this build up made my faucets look awful! Recently, I was lucky enough to win a basket of products from Bar Keepers Friend (I do love their original powder!). There were a few products in the basket that were new to me, so I thought I would test them out on the hard water build up!
This video shows you the steps it took to get the hard water deposits cleaned. Personally, I am thrilled with the results!
Thank you to Bar Keepers Friend for the free basket of products! I am looking forward to trying out the other products in the basket! (FYI – There was no expectation of me reviewing their products!)
With the Super Bowl coming up, I wanted to create a flavorful vegetable slider that would be tasty enough for both my vegetarian teenage daughter and my carnivore friend and family! This hits the spot! Best part about it? You can grill the veggies and make the cheese spread the day before, and then just reheat the veggies and assemble ½ hour before guests arrive!
This recipe is chock full of beautiful grilled vegetables! I used red, green and yellow peppers, onion and portabella mushrooms, but you can use any kind of veggie that will hold up on the grill – maybe yellow squash or zucchini, asparagus and more!
Grilled Veggie Sliders With Sun-Dried Tomato Pesto Spread
Perfect slider recipe for the Super Bowl or any game day party! Hearty AND Healthy!
Recipe type: Vegetarian Sliders
Serves: 12 servings
12 Slider buns of your choice, sliced in half
1 onion, sliced into bun-size pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika
4 large Portobello caps, stems removed and quartered
8 ounces cream cheese, room temperature
3 Tablespoons (or more) of sun-dried tomato pesto (or more to taste)
2 cloves roasted garlic
3 Tablespoons grated Parmesan cheese
1 Tablespoon olive oil
(You can grill the veggies and prep the spread the day before to make it easier on you the next day!)
Preheat grill to high.
Using a vegetable grill rack or tin foil pan (I like the foil pan for easy cleanup!), spread the vegetables in a single layer. Keep the mushrooms to the side of the pan (they will cook faster than the rest of the veggies).
Combine in a small bowl 2 Tablespoons olive oil, balsamic vinegar, brown sugar, salt & pepper, paprika. Mix thoroughly. Pour oil mixture over the veggies, stirring to coat.
Grill the veggies until slightly charred. (Reminder – keep your eye on the mushrooms! Remove them from the pan when they are done). Set aside in warm oven to keep warm.
In a food processor or blender, combine the cream cheese, tomato pesto, 1 tablespoon olive oil, roasted garlic, and Parmesan cheese. Blend thoroughly. Add more or less tomato pesto based on your taste preference. (I actually used 4 Tablespoons of the tomato pesto sauce to 8 oz. cream cheese).
Now build your sandwiches! Take a split roll, spread the bottom portion of the roll with the sundried tomato spread, add a selection of grilled veggies, drizzle with a little balsamic reduction and put the lid (top part of roll) on top! Arrange on an oven-safe serving platter. Place platter in a warm oven until ready to serve.
Don’t know how to make a balsamic reduction? Check out this easy recipe for a balsamic glaze from Allrecipes.com!
I live in Florida and was so surprised at how quickly my silver tarnished! Trust me, I am not one who likes to do much silver cleaning (Click HEREto see my tip to clean large amounts of silver without a lot of elbow grease!). At the suggestion of one of my readers, I decided to seek out a solution to the problem! So today’s Simple Holiday Survival Tip focuses on how to store your silver to prevent, or at least reduce, tarnishing!
This is a delight for chocolate lovers - rich chocolate cake on top, with chocolate pudding on the bottom!
Recipe type: Dessert
Serves: 8 servings
1¼ cups granulated sugar, divided
1 cup all-purpose flour
½ cup Hershey’s Cocoa, divided
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
⅓ cup unsalted butter, melted (5⅓ tablespoons butter)
1½ teaspoons vanilla extract
½ cup packed brown sugar
1¼ cups hot water
Vanilla Bean ice Cream for Serving, if desired
Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer).
In a large bowl, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.
Pour the batter into an lightly greased 2-quart ceramic dish (or you can use a 9-inch square baking pan). Spread batter evenly.
In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
Bake 35-40 minutes if using a glass dish (or 30-35 minutes if using a metal pan). Remove from the oven and allow it to stand for 15 minutes.
After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.