Thursday, May 23 2013 8:16 AM EDT2013-05-23 12:16:40 GMT
Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup ChoppedMore >>
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Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Wednesday, May 22 2013 11:52 AM EDT2013-05-22 15:52:23 GMT
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Recipe from Eva D of S.C.
10 asparagus stalks, ends trimmed
10 thin slices Prosciutto ham
10 tsp. grated parmesan cheese
Olive Oil in a spray can
Preheat oven to 425*
Arrange asparagus stalks in the roasting pan and cover with boiling water until they are submerged.
Bake them for 10 min.
Remove from oven, cool and discard water
Spread out each slice of Prosciutto and sprinkle with 1 tsp. of parmesan per slice.
Put 1 asparagus stalk in the center of each Prosciutto slice and roll it up so that each asparagus is encased in Prosciutto
Arrange the rolls in the same roasting pan and spray each slightly with olive oil.
Roast for 10 min. at 425*
This recipe serves 5 people, 2 roll-ups per person. It is really an exquisite appetizer. You might want to make more of it because it will go fast!
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