MONDAY MUNCHIES: Tropical Fruit Smoothie

Who doesn't love a yummy smoothie? They are certainly on the top of my list for yummy things to drink! This week we are going tropical with this delish smoothie made with real fruit and yogart. Yummy and good for you!

Tropical Fruit Smoothie

6-ounce carton apricot-mango, orange-mango, pina colada, or pineapple fat-free yogurt
1 cup fat-free mil
1 cup sliced fresh banana
1 cup sliced fresh mango or refrigerated mango slice
1 cup small ice cubes or crushed ice
Sliced mango, lime wedges, or pineapple wedges (optional)

1. In a blender, combine yogurt, milk, banana, and the 1 cup mango.

2. Cover and blend until smooth.

3. Add ice; cover and blend until smooth. If desired, garnish with additional mango slices or lime or pineapple wedges.


More recipes at betterhomesandgardens.com

ALSO: Today is the last day to enter our Letterpress Recipe Card Giveaway!

ENTER HERE

FRIDAY FEATURE: Light as Air

It is finally Friday - yeah! For some reason I have really been looking forward to it. This weeks feature is all about spring, fresh & some light blue. I believe that I have found some super amazing things this week so be sure to check out their shops!

If you like this treasury - be sure to click and comment - maybe we can get these fantastic artists to the Etsy Front Page!

LIGHT AS AIR

NEW PRINT - Solitude

Well, here she is in all her glory! My largest print to date - SOLITUDE - size 13 x 19IN. These photos are awful and do not do this print justice but it might take some time for me to figure out how I want to photograph these larger works so I figured I would just post what I have for now.

This print is not yet available for purchase as I am waiting on packaging materials but I will keep you updated as to when she will be available for purchase!


Thanks for looking!

TEMPTATION THURSDAY: 10PK Pear Notecards

Our flat note cards are not only fun but a great value! Get a set of 10 lovely all occasion notes and 10 coordinating envelopes for only $18! Our newest design features a fresh modern set of pears in Chartreuse green. Send your loved one a fresh & fruity note today!

GET YOURS HERE

GIVEAWAY: Letterpress Recipe Cards

For those of you who follow my blog - you are probably aware of my Monday recipe posts which I have been doing for a while now. Well, this posting has led me to wanting to share these recipes with friends and family who are not online. So the SHL recipe card line was born. This is the first in a series of three designs that I will start out with and the best part is that I am offering the first set for FREE!

THE GIVEAWAY

PRIZE: Flatware Recipe Cards (1 Set of 10)

HOW TO WIN

1. I need your ideas! Leave a comment with ONE new letterpress product idea that might be useful around the house or home. 1 ENTRY

For 1-4 more entries - see choices below. Be sure to leave a separate comment for each additional entry!

• Twitter this giveway - copy/paste: Win a beautiful set of letterpress RECIPE cards from @sweetharvey http://tiny.cc/aln5p 1 ENTRY
• Heart my Etsy shop. 1 ENTRY
• Follow this blog. 1 ENTRY
• Follow me on Twitter or Facebook. 1 ENTRY

CONTEST END

Entries will be accepted through Monday, May 31, 2010. Winner announced Tuesday, June 1, 2010.

WHO CAN WIN

This contest is open to those living in US, Canada and Europe.

Good Luck!

MONDAY MUNCHIES: Mexican Lasagna

For this weeks recipe we are going south of the border. Looking for a fun cassarole dish I ran across this interesting recipe combining the layering of lasagna with yummy taco style ingredients - yummy! Hope you enjoy it.

Mexican Lasagna

2 tsp olive oil
11⁄2 cups chopped onion
1 lb zucchini, diced (about 3 cups)
21⁄2 tsp ground cumin
1 can (14.5 oz) diced tomatoes with chiles
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn niblets, drained
1 can (10 oz) mild enchilada sauce
1⁄2 cup chopped cilantro
5 (8-in.) whole-wheat flour tortillas
11⁄4 cups shredded reduced-fat cheddar
Garnish: reduced-fat sour cream

1. Heat oven to 400ºF. Coat a 3-qt round baking dish with nonstick spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 5 minutes. Add zucchini and cumin, and sauté 5 minutes or until zucchini is crisp-tender. Stir in tomatoes, beans, corn and enchilada sauce; bring to a simmer. Remove from heat and stir in cilantro.

3. Put 1 tortilla in baking dish. Top with 11⁄2 cups zucchini mixture; sprinkle with 1⁄4 cup cheese. Repeat layers 4 times.

4. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.


More recipes at womensday.com

FRIDAY FEATURE: Purple Haze

This week has been just a bit crazy for me so I havent had much time to post or participate - sorry! I didn't want to miss Friday Features so here we are with a lovely spring treasury featuring yellow and purple.

If you like this treasury - be sure to click and comment - maybe we can get these fantastic artists to the Etsy Front Page!


PURPLE HAZE

Etsy Storque Article: Letterpress

You might remember a month ago I shared my process shots for creating The Swan art print. Well, I recently expanded on that information for a story just published on the Etsy Storque Blog. If you would like to read the in depth story behind my work work you can check it out via the link below!

ETSY STORQUE Facts & Fancies: Letterpress

MONDAY MUNCHIES: Peach French Toast

Sorry that Monday Munchies is a bit late today - I have been swamped! Anyway, I realized I had never posted a breakfast recipe and breakfast is one of my favorite meals! So here is a great and simple recipe I found for a sweet twist on French Toast!

Peach French Toast

4 tablespoons unsalted butte
2 tablespoons light brown suga
2 ripe yellow peaches, cut into 1/2-inch piece
2 tablespoons plus 3/4 cup heavy cream
8 slices white or sourdough bread or brioch
3 large egg
1/8 teaspoon ground cinnamon
Confectioners' sugar

1. In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.

2. Heat oven to 200° F. Place 4 slices of the bread on a cutting board.

3. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently.

4. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side.

5. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm.

6. Repeat with the remaining butter and sandwiches. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream.


More recipes at myrecipes.com

FRIDAY FEATURE: Spring Red

There are many colors I think of when I think about spring but red is rarely one of them. Paired with green it is even more seasonal so I set off to find some red and green for spring! Look out Christmas - spring is taking over red and green!

If you like this treasury - be sure to click and comment - maybe we can get these fantastic artists to the Etsy Front Page!


SPRING RED

TEMPTATION THURSDAY: Ellie Minis

For those of you that missed these - Ellie is now available as a mini-card! Sure to bring a smile to anyone receiving her cute little self!

GET YOURS HERE

WEDNEDAY WANTS: Handmade Nation

My university held a showing of this fantastic video this past fall and I just loved the entire concept of it. The artists are amazing and the message is sound. I would love to have the video and the book for my collection and thought you might as well. This is a quick preview which I found on youtube.com but the entire movie is really amazing.

BUY MOVIE HERE

BUY BOOK HERE

MONDAY MUNCHIES: Strawberry-Rhubarb Bars

My husband loves rhubarb - just loves it! I don't care for rhubarb much on its own but for some reason when it is mixed in with another sweet berry - like strawberries - the mix of sweet and tart are just wonderful. This weeks recipe is just that - sweet & tart. Enjoy!

Strawberry Rhubarb Bars

1 /2 cups quick-cooking rolled oats
1 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1 1/2 cups chopped fresh or frozen rhubarb, thawed
1/3 cup granulated sugar
1/4 cup water
1/2 tsp. ground ginger
2 cups chopped fresh strawberries
Ginger Icing
Nonstick cooking spray

1. Preheat oven to 350 degrees F. Line 8x8x2inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.

2. In bowl stir together oats, flour, and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1-1/2 cups oat mixture; set aside.

3. Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

4. Meanwhile, for filling, in a medium saucepan combine rhubarb, 1/3 cup sugar, water, and 1/2 teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

5. Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of filling. Drizzle with Ginger Icing just before serving. Makes 16 bars.

6. Ginger Icing: In a small bowl stir together 1/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger and enough orange juice, or milk to make of drizzling consistency (3 to 4 teaspoons). Makes about 1/4 cup.

7. To store: Transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve

More recipes at betterhomesandgardens.com

FRIDAY FEATURE: Orange You Lovely

Ok, I totally love treasury east for my Friday Feature! It is so easy and I get to feature so many shops! This weeks theme is orange and green - I fell in love with several of the items so sorry for the repeat orange but orange is by far my favorite color!

If you like this treasury - be sure to click and comment - maybe we can get these fantastic artists to the Etsy Front Page!


ORANGE YOU LOVELY

WEDNEDAY WANTS: Floral Necklace

I ran across a store this week on Etsy that I fell completely in love with and had no question that they were going to be my Wednesday Wants! If you are ready for spring then you are going to get your fill in stopping by Rosy Posy Designs! They create these amazing floral jewelry and hair pieces made from fantastic fabrics and vintage finds. Their shop is absolutely stunning - you must stop by and check out every piece!

ROSY POSY DESIGNS

MONDAY MUNCHIES: Creamy Chicken Roll-Ups

This week I found a great dinner recipe that is not only yummy but super easy - and who doesn't love the word creamy! Enjoy!

Creamy Stuffed Chicken Roll-Ups

4 small boneless skinless chicken breast halves (1 lb.)

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened

3 green onions, thinly sliced

1 Tbsp. chopped fresh parsley

1 clove garlic, minced

1/3 cup Barbecue Sauce

3 Tbsp. apricot preserves

1/4 tsp. hot pepper sauce

4 slices bacon, cooked, chopped

1. Preheat oven to 375ºF.

2. Pound chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.

3. Mix barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.

4. Bake 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min. Top with bacon.

More recipes at kraftfoods.com