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| Beautiful Bonnie & Janell Bon Vivant 12 Old World Style! |
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| Such a beautiful day for Bon Vivanting! We were greeted by this lovely scene as we dined in Janell's backyard for the evening. We all wished we would have brought our sleeping bags and camped out for the night! |
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| Our Lovely Table Setting - love the attention to every last detail! |
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| So much wonderful decor to capture! |
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| The Menu! |
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| Our cute travel case take home gift!! |
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| Our Place Setting! Menu adorned with 50's magazine! |
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| We each were given an adorable hand made apron! I am so excited to FINALLY have a cute apron!!! |
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| ADORABLE take home baskets! (The cherry red lipstick is a pen!) |
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| VINTAGE BEVERAGES! |
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| We loved the vintage down to the very last drop! Including this fun straw dispenser - LOVE! |
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| Adorable 50's Tablescape! Love the bright colors and our beverages were vintage! I made a cherry limeade...mmm! |
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| Gourmet Grilled Cheese Bar!!! |
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| The Gourmet style grilled cheese and this heavenly tomato soup is TDF!!! Harvest Tomato Soup 5 cans Italian stewed tomatoes 1 can evaporated milk or heavy cream 1 t. garlic powder 1 t. Italian herb blend 2 t. sugar ½ t. crushed rosemary ½ t. basil ½ t. oregano 2 beef bouillon cubes 2 handfuls fresh spinach 4 shredded carrots Put all ingredients except cream/milk in blender and puree. You will have to do this in batches. I do one can of tomatoes with each handful of spinach or shredded carrots. Crush bouillon cubes before putting in blender. Pour into crockpot and cook for several hours. Before serving add cream or milk and stir until blended. You can use different kinds of vegetables, like zucchini, red peppers, etc. Just blend them all up and your kids will never know. Feel free to change the herbs and spices to your liking. Serve with croutons, cheese, etc. |
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| Our 'FLIPPIN' AWESOME hostess ;) |
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| SALAD Raspberry Fluff Salad Dry raspberry jello Can crushed pineapple, drained Container cool whip 6 oz. frozen whole raspberries Mini marshmallows Coconut flakes Waldorf Salad 1/2 cup mayonnaise 1 tablespoon white sugar 1 teaspoon lemon juice 1/8 teaspoon salt 3 apples -- peeled, cored, and chopped, we used Granny Smith and honey crisp 1 cup thinly sliced celery 1/2 cup chopped pecans
Mashed Potatoes
we added truffle oil and fresh cracked pepper, mixed with cream and butter.
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| MAIN COURSE! CAKE MIX ROLLS 2 pkgs. Active dry yeast 3 C warm water 6 ½ C flour 1 18 oz. yellow cake mix In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in the flour and cake mix. Beat until dough is smooth. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease two baking sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal pieces and form into rounds. Let rest for 5 minutes and then roll into 12 inch circles. Cut each circle into 10 wedges. Roll up the wedges, beginning at the wide end. Place on prepared baking sheets with the end of the roll on the bottom. Cover and let rise until doubled, about 25 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 12 to 15 minutes, or until golden brown. Brush with butter while still warm. STUFFED MEATLOAF
1 lb. Italian sausage
1 lb. ground chuck 1 md onion finely chopped 3 cloves garlic minced 1 1/4 cup bread crumbs 1 cup Italian parsley, chopped 2 large eggs 1/2 cup tomato sauce 1 tsp dried oregano 1 tsp kosher salt 1 tsp black pepper In a large bowl, combine all ingredients until mixed. lay out and flatten out on cookie sheet. Filling 2 cups rough cut spinach 1 lb. shredded mozzarella cheese 4 oz, finely chopped sun dried tomato 1/2 cup finely chopped kalamata olives Top with chopped ingredients (reserve some cheese for topping), Roll it up and put in two loaf pans. Seal edges. Bake at 350 for one hour or until done top with cheese 5 minutes before done. |
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| We are SO FOND -O-U! :)
DESSERT
Toffee Fondue ½ C Butter 1 C White Corn Syrup 2 C Packed Brown Sugar 1 Can sweetened condensed milk 2 T water 2 t vanilla
In a small saucepan, melt the butter.
Add the corn syrup, brown sugar, milk and water. Mix well and keep stirring over medium heat until consistency is thick. Pour the content into your pot and mix in the vanilla.  Ghiradelli Ultimate Chocolate Fondue1 ¼ C heavy cream 1 t. vanilla extract 2 T butter 6 oz.Ghiradelli 70% Cacau Extra Bittersweet Chocolate baking bar chopped into pieces 6 oz. Ghiradelli Milk Chocolate baking bar broken into pieces In a medium saucepan, combine the milk, vanilla, and butter. Heat over medium heat until the mixture just simmers. Remove from the heat and stir in the bittersweet and milk chocolates and chocolate liqueur until completely melted and smooth. Serve over a heat source that will keep the fondue warm, but not hot. Homemade Marshmallows Ingredients • 3 packages unflavored gelatin • 1 cup ice cold water, divided • 12 ounces granulated sugar, approximately 1 1/2 cups • 1 cup light corn syrup • 1/4 teaspoon kosher salt • 1 teaspoon vanilla extract • 1/4 cup confectioners' sugar • 1/4 cup cornstarch • Nonstick spray Direction Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 235 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows. Do not try to scrape down the bowl. Just let it whip on its own. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Grease your hands to flatten the mixture into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. You can use any kind of flavoring and/or food coloring. Just add it during the last minute of mixing. |
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| Seriously- these ladies are the cutest hostesses! Look at those luscious red lips!! |
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| We dolled up & let the dishes and the house work go for the evening! This dinner was just the RASPBERRIES! Love these ladies!!!! |
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| Our cute take home to give to our "Sweetie Pie" :) |
