Our SPARKLING hostesses! Bonnie & Janell went to so much effort to make this a special SPARKLING evening. Like Jennise and Kristin, they had planned to entertain outside-- but with our wacky Utah weather-- they wisely moved indoors. Their glamours tablescape & decor of black, apple green and white staged the evening for fun conversation and laughter -- as usual!
Thank you Bonnie & Janell!
Our Sparkling Group!We are missing 2 ~ and you were so missed & we love you ladies. Our prayers were with our sparkling friend, Courtney, that evening.
Our SPARKLING table setting!
Notice the ROCK... I will be having mine mounted ;)
Bonnie & Janell's tablescape definitely added glitter & glam to our dog days of summer! There were hidden treasures to be found such as the FUN sparkler detail to our polka-dot napkin! 
We had our own "Sparkling" water bottles-- and the entry display was so darling. We each had a little adorable tag with our name and a description of why we Sparkle! Thank you ladies for making us feel so special! We were treated royally and sent home with a fun little carton filled with goodies! They really went all out on the detail-- not only do you ladies sparkle.... but you "ROCK!" ;)
I can't wait to try my MOCK Mojito!Bonnie & Janell's Sparkling Recipes!
Grilled honey mustard chicken salad
1 box suddenly salad classic pasta
1/2 cup mayo
1 tablespoon honey mustard
2 cups grileed chicken
2 cups washed baby spinach
1 cup cherry tom., halved
1 stalk celery, chopped about 1/3 cup
1 cup cheddar cheese
3 hard-boiled eggs, chopped
3 sliced bacon, crisply cooked and crunmbled
cook pasta, and drain rinse with cold water, drain well.
In large bowl, stir together seasoning mix, mayo and honey mustard. Add pasta, and other ingredients. Stir well, serve or chill in frige for 1 hour.
Chicken kabobs
3 T soy sauce
3 T brown sugar
2 T pineapple juice
1 T sesame oil
1/4 tsp. ground ginger
1/4 tsp. garlic powder
3-4 boneless chicken breast halves, cut into 3 inch pieces
sprite
Mix in dish, had chicken. It is best to have enough chicken all covered, this is were you had the sprite, to make sure it is all covered. (about 2-3 cups sprite, give or take) All so best if marinaded over night.
Cheese bread
8 oz cream cheese
8 oz cheese whiz
8 oz sour cream
small can diced chile
green onions diced (as many or as little to your liking)
1 sheepherders bread (bread bowl)
Hollow out bread, put all ingredients in bread bowl, the cheese will be a little lumpy that is okay. Wrap in foil, bake at 350, cooks about 45 min. Stir cheese and possibly cook a little longer. If the cheese is still lumpy then cook longer, the cheese will look smooth and if its warm, then its done.
Fruit Salsa
1 cup fresh pineapple, diced
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
2 fresh ripe peach, diced into 1/4" chunks
1 cup fresh blueberries
1 tbsp white granulated sugar
2 tbsp honey
1 tbsp brown sugar
Cinnamon Chips
10 (10 inch) flour tortillas
butter or margarine
butter flavored cooking spray
2 cups white granulated sugar
2-3 teaspoons ground cinnamon
Preheat oven to 350 degrees. In a small bowl, mix together 2 cups granulated sugar and 2-3 teaspoons ground cinnamon. Spead thin, even layer of butter on a flour tortilla. Cut each into 8 wedges and place them in a single layer on a large cookie or baking sheet. Sprinkle the wedges evenly with the cinnamon sugar. Spray each wedge lightly with cooking spray to set the sugar in place.
You can do two pans at a time to make this go faster. Fill them up as close together as you can before sprinkling the cinnamon sugar on them. Bake for 8-10 minutes until lightly brown. Remove from the oven and let them cool 5 minutes in the pan and transfer them to a platter or plate to finish cooling for another 10 minutes.
While the first batch of tortillas are baking, begin cutting up each of the fruits as noted above. In a large bowl, combine the chopped fruit, granulated sugar, brown sugar and honey. Cover and chill in the refrigerator for 15 minutes or more.
Lemon Pepper Butter
½ cup butter, room temperature
1 tbsp lemon juice
¼ tsp grated lemon peel
¼ tsp garlic salt
Pepper to taste
Combine butter and seasonings. Beat until light and fluffy. Great on fish and vegetables.
Chile-Lime Butter
½ cup butter, room temperature
½ tsp Chili powder
2 tsp lime zest
Salt and pepper, to taste
Combine butter and seasonings. Beat until light and fluffy. Great on fresh corn.
Sweet Tangy Chicken Kabobs
6 tbsp soy sauce
6 tbsp brown sugar
5 tbsp pineapple juice
2 tbsp sesame oil
½ tsp ground ginger
½ tsp garlic powder
2 cups lemon lime soda – enough to cover chicken
6-8 boneless chicken breasts – cut into piece
Mix first seven ingredients together well. Add chicken and marinade in covered container in fridge for at least 3 hours or over night. Thread on skewers and grill for 15-20 minutes.
Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4.
Creamy Vanilla ice Cream
12 servings
2 eggs
1 C sugar
¼ tsp salt 2 ½ C heavy whipping cream
2 C half-and-half
2 ¼ tsp vanilla extract
In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees. Remove from the heat; cool.
Cover and refrigerate or freeze immediately. When ready to freeze, pour custard and add vanilla to the cylinder of an ice cream freezer. Freeze according to the manufacture’s directions. Makes about 1 ½ quarts.
Bonnie & Janell severed this frozen vanilla treat with cashews, carmel & grilled pinapple-- YUM (as seen demonstrated below!!) GIRLS CAN GRILL! GO JANELL!
CANDID MOMENTS!
Sonya's Sparkler moment--- the pictures say it all.
I didn't get a pic of Janell adding up Sonya's brain waves... "Sonya see sparkler. Sonay see flame. Flame see Sonya's sparkler!"
Bonnie's jaw dropped as she walked in from check the grill and spotted Sonya with the sparkler-- IN THE HOUSE!
Sonya: "MOM SAID I COULD!"
Heather: "Oh no she DI'NT!"
Stephanie: Oooohhhh-- it's so pretty!
Thank you for a SPARKLING summer evening, Bonnie & Janell!
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