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July 20, 2014

Recipe | Five-Star Party Guacamole


Ina Garten's Ode to the Avocado 

Who doesn't love dipping a handful of red, blue or yellow corn chips into fresh guacamole? We also enjoy it on hamburgers and hotdogs, with cut-up veggies and ... right off the spoon!

In her beloved classic The Barefoot Contessa's Cookbook, Ina Garten recommends using Haas avocados from California. (They're the ones with the nubbly thick brown skin, not the thin green-skinned variety.) Ina explains that they're much easier to peel, and the fruit is superior.

I've slightly adapted Ina Garten's recipe below, which has earned her five stars at the Food Network.


Ingredients

4 ripe avocados
Juice of two freshly squeezed limes (3 Tbsp)
8 dashes hot pepper sauce
1/2 cup small-diced red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground
black pepper
1 medium ripe tomato,
seeded and diced





Directions

Cut the avocados in half and remove the pits. With a large spoon, scoop the flesh out of their shells and into a large bowl. Using a sharp knife, slice up the avocados in the bowl until they are finely diced. Add the lime juice, hot pepper sauce, red onion, garlic, salt, and pepper and toss well. Add the diced tomatoes and mix well. Yield: 3 Cups


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 Photos: jennandjon, blmurch, jlaceda, dabblelicious, justjenn (Flickr)


July 19, 2014

DIY | Vanilla Iced Latte {Starbucks Recipe}


Cool Caffeine for a Very Hot Day

Are you craving snowman weather and flavored espresso drinks right about now? A refreshing iced vanilla latte should do the trick!

On summer weekends when the patio lounge chair beckons, there's no need to drag yourself to the nearest coffee shop. If you keep a few supplies on hand, you can make any flavor of iced latte you want right in your very own kitchen.

Starbucks Foodservice recipes incorporate their rich full-bodied
espresso coffee, smooth flavored syrups, and chilled milk served over ice. Vanilla syrup is my first choice, but many people also enjoy hazelnut and caramel flavorings in their lattes. Oh, and don't forget to try chocolate!

By the way, did you know you can buy Starbucks Sugar-Free syrups? 
 

Ingredients    12 fl. oz      16 fl. oz       24 fl. oz

Vanilla Syrup
               3 pumps       4 pumps       6 pumps
Chilled Milk                Fill cup 3/4 full
Espresso Coffee                1 shot       2 shots        3 shots
Ice                Fill to 1/4"
               below rim

 

Directions

  1. Add flavored syrup to cup, and pour in chilled milk. 
  2. Add espresso shots to milk mixture. 
  3. Stir well, and then add ice cubes to fill cup to within 1/4" of rim.



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Photos: CarlBlack, awhiffoflemongrass, scrambldmeggs, MartinWestin (Flickr)

July 17, 2014

SALE News | Flirty Aprons Irregular Sale.
Starting at $4.49

Hot! Hot! Hot!

It is time for the 4th Annual Flirty Aprons irregular sale.

These aprons have minor flaws that are hardly noticeable; some not at all. Huge discounted prices on many Flirty items. Aprons will sell out quickly so grab your sale prices and stock up for the holidays right now! 

Sale ends Friday 7/18/2014. No code necessary at check-out.

Click here for Discount Prices








July 16, 2014

Recipe | Layered Peach Melba Trifle


A Cool & Refreshing Summer Dessert

You had to be there! Last night I attended a wonderful women's summertime event at our church. The speaker's theme was spiritual "refreshment," with a few ice-breaker table games thrown in too.

To my delight, the program kicked off with a cooking demonstration. Two lovely leaders tied on their adorable aprons, and showed us how to make made a beautiful peach trifle. And then they served everyone! How refreshing is that?


Ingredients

1 14-oz can sweetened condensed milk
1-1/2 cups water
1 3-oz. package instant vanilla pudding-pie filling
2 cups whipped cream
1/4 cup plus 1 Tbsp orange juice
1 10 oz angel food cake (about 8 cups)
1-1/2 cups pared fresh or canned peaches, sliced
1/2 cup raspberry preserves
Sliced toasted almonds


Directions

1. Combine condensed milk and water in a large bowl, and mix well. Add instant pudding mix and beat until well-blended. Chill in refrigerator for five minutes. Gently fold in whipped cream and add 1 Tbsp orange juice.

2. Cover the bottom of a 2-quart glass trifle bowl with half the cake pieces. Sprinkle with 2 Tbsp orange juice. Layer half the peach slices, all the preserves and half the pudding mixture. Repeat the process in the same order, layering the remaining cake, juice, peaches and pudding. Chill well. (You can substitute fresh strawberries and raspberries instead of the raspberry preserves if desired. See below.)

3. Just before serving, garnish with the toasted almonds. Additional topping options include dried cranberries, chocolate chips or berries.


Peach Melba Trifle with Fresh Strawberries & Raspberries


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Recipe Source: Adapted from Margi Galloway

Photos: the_junes (1) KBruneau (2 & 5) WaqasAhmed (6)(Flickr)