To-The-Top Tuesday Blog Hop

Come join me at the To-The-Top Tuesday Blog Hop.  Meet new people, get more followers, read great blogs!

Curried Butternut Squash Soup

Happy Monday to All!  Here is another Healthy Fall Recipe that I found that I thought sounded good!  I wanted to share it with all of my readers.
5 servings
Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2-1/2 pound butternut squash, peeled, seeded and cut into 1-inch cubes

6 cups low-sodium chicken or vegetable broth

1 tablespoon plus 2 teaspoons curry powder

1/2 teaspoon salt

2 tablespoons honey

3 tablespoons plain nonfat yogurt

Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.

Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth

Ladle into serving bowls and drizzle yogurt over each

Healthy Halloween Recipe - Cheese Finger Food

This is a fun recipe to try for your child's Halloween party! And, the best part is that it is a healthy snack that the kids will love!  We need to get our kids away from all of the candy and sugar associated with Halloween. 

Cheese Finger Food

Ingredients:


Mozzarella string cheese

Green bell pepper

Cream cheese


Instructions:

Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.
Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.
For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

4 oz. Natural Chocolate Sugar Scrub Giveaway

Our Chocolate Sugar Scrub is made with organic cane sugar, dark cocoa sugar, grapeseed oil, unsweetened cocoa, Vitamin E Oil and lemon juice.  Chocolate is beneficial in skin care as it has skin softening properties as it contains cocoa butter.  It is used to smooth out wrinkles due to its anti-oxidant properties.  The anit-oxicant properties prevent free radicals from causing damage to the skin's elastin, other proteing and collagen.  It nourishes and rejuvenates the skin.

We are giving away a 4 oz. Chocolate Sugar Scrub to one lucky winner on October 23.

To Enter To Win A 4 oz. Chocolate Sugar Scrub

Become a follower of our blog, Yellow Rose Gifts, Company blog, http://yellowrosegiftscompanyblog.blogspot.com/

"Like" us on facebook, here

Leave us a comment telling us why you would like to be the winner of the 4 oz. Chocolate Sugar Scrub.

Perfect Zesty Chicken Tortilla Bake

Here is another great recipe that I found and wanted to share with all of my readers.  I will definitely be making this one in the near future.

What You Need

1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
 3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided 1-1/2 lb.
boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6 inch)

Make It

HEAT oven to 375°F.


MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.

STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

BAKE 25 min. or until heated through.

Bath & Body Products on Sale at Yellow Rose Gifts, Company

The Fall Season is upon us....and Christmas is just around the corner.  Visit Yellow Rose Gifts, Company's Specials Page  to see our New Fall Specials!  Online Orders Only.

Special #1 - BOGO  Buy One 4 oz. Honey Lemon Sugar Scrub Get One Free!

Special #2 - 4 oz. Chocolate Creme Coffee Scrub    On Sale $6.50 each (Reg. $8.00)

Special #3 - 4 oz. Lemongrass Salt Glow     On Sale $6.00 each (Reg. $8.00)

While you're there, check out all of our other Natural Bath & Body Products and our 100% Soy Premium
Scented Candles.

Jam Pancakes Flamed with Kirsch

Well it is officially October!  We took our annual trip to the State Fair of Texas yesterday.  We were there for about 9 hours.  It is so large that you just can't see everything in one day but, as always, we tried.  Needless to say, I was very tired and extremely sore from all of the walking.  And, of course, there is so much food!  October is a great month to try out all of the Oktoberfest recipes.  In my journey on the net, I ran across this unique recipe and wanted to share it with ya'll!

Jam Pancakes Flamed with Kirsch

Ingredients:
Filling
1 cup cherry preserves
1 tablespoon fresh lemon juice
1 tablespoon kirsch (clear cherry brandy)

Pancakes
3 large eggs
1/2 cup plus 1 tablespoon whole milk
1/2 cup plus 1 tablespoon water
3 tablespoons corn oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
Pinch of salt
1/4 cup plus 1 tablespoon sugar
3 tablespoons plus 1/3 cup kirsch
1 cup unbleached all purpose flour
Additional corn oil
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup slivered almonds, toasted


For filling:
Mix preserves, lemon juice, and 1 tablespoon kirsch in small bowl.

For pancakes:
Combine first 7 ingredients, 1/4 cup sugar, and 3 tablespoons kirsch in blender. Blend until smooth. Add flour and blend until smooth. Let batter stand 1 hour.
Stir batter to blend. Lightly brush 7- to 8-inch-diameter nonstick skillet with oil; heat over medium heat. Using 3 tablespoons batter for each pancake, add batter to skillet and quickly tilt pan to coat bottom completely (pancake will be thin). Cook pancake until light golden on bottom, about 30 seconds. Turn pancake over and cook until bottom is pale golden, about 20 seconds. Transfer to plate. Repeat with remaining batter, brushing skillet lightly with oil before cooking each pancake and stacking pancakes on plate between sheets of waxed paper.
Butter 13x9x2-inch broilerproof baking dish. Place 1 pancake on work surface, pale side up. Spread scant 2 tablespoons filling over half of pancake. Fold other half of pancake over filling, then fold in half again, forming triangle. Repeat with 7 more pancakes and remaining filling. Arrange pancakes in prepared baking dish. (Can be prepared 6 hours ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.)
Preheat broiler. Drizzle melted butter over pancakes; sprinkle with 1 tablespoon sugar. Broil just until edges of pancakes are brown, about 2 minutes.
Warm remaining 1/3 cup kirsch in small saucepan over low heat. Remove from heat. Using long match, carefully ignite kirsch; pour over pancakes. Divide pancakes among 4 plates. Sprinkle with almonds and serve.


As always, if you try this recipe, let me know how you liked it!