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Here's The Latest #103
January 20, 2018

Happy Weekend to you!

That picture to the right? That's nothing but water meets Minnesota frigid temperatures meets pretty lighting. And a whole lot of planning. The prettiest icicles! Ice Castles came to Stillwater, Minnesota for the first time last year, and are back again this year. With just six locations throughout North America, it feels pretty special to have this beautiful winter event in our back yard!

I'm sharing a new (super easy) recipe this week that works well as both an appetizer and a main dish. The recipe comes from a friend's cookbook (link HERE), and is packed with flavor.

I also purchased two other new cookbooks this past week, which have been my bedtime reading. One has beautiful baking and desserts, and the other has me excited to make some gorgeous dinner dishes. Here are the books (link HERE).

Thank you so much for joining me here each week, for reading the blog, and for following along on social media. I am so grateful for your company!

Have an awesome weekend!
-Brenda

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NEW: On The Blog This Week

When you’re craving the incredible flavors of bánh mì, these Banh Mi Meatballs come together quickly and easily. An excellent game day recipe!

Read this post here.

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CRUMBS: What We Made This Week

Pizza rolls, anyone?! I've been working on this recipe and am excited to share it with you next week - just in time to make a batch for the Super Bowl!!

Stay tuned next week for the recipe!!

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ARCHIVES: Yum From The Past

For Valentine's Day: These pretty-in-pink Chocolate Dipped Cherry Macaroons are sweet mounds of toasted coconut love!

Get the recipe here.

The Super Bowl is right around the corner, and that means pulling out all the stops on fun finger food. And anything with cheese, sausage, and jalapenos should surely get you extra points! Just like these
Italian Stuffed Jalapenos.

Get the recipe here.

Smoky Tomato Deviled Eggs are the perfect casual appetizer, creamy and flavorful, with pops of fresh tomato flavor folded right into the filling!

Get the recipe here.

 
 
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