LUAU by Stephanie & Sonya
To truly appreciate this evening, you must click:
http://www.youtube.com/watch?v=DPHM3yXVPSA&feature=related

A little ambiance for your listening pleasure as you scroll through our lovely Hawaiian evening by 

Stephanie & Sonya!

THE FEAST
Appetizers: Butterscotch Dip with Fresh Fruit, Artichoke Dip and Crackers
Main Course: Pulled Kahlua Pork Sandwhich, Cucumber Salad, Sonya's Hawaiian Rice
Dessert: Sorbet in fruit shells (they are so cute!), & Strawberry & Chocolate Wonder (ful)
YUM!
Everything was festive and delish!! Recipes coming!!

 Our festive table-scape! Complete with flower "lei" and we won't talk about the comment that Brother Crane made regarding that accessory.

 Such fun detail on our table-- so relaxed and cheerful! 

 

Lovely Houlihans - Bon Vivant style. We missed out on our group picture with Jennise while she was there. We were glad Janell was able to make it amongst all her baseball traveling! Summer gets busy, but we were certainly grateful to have this evening to chill and enjoy great company and yummy dishes.

Our cute take home. I love those flipflops! I wore them all summer :)
The yummy smelling car freshner-- a reminder of our tropical evening... as well as the cocnut lotion. Such a great evening-- thank you Sonya & Steph!!!

More lovely hula-ladies

Our sweet little 'surf-er' girl :)

Authentic Hawaiian babes! :)

I am wearing the cute hibiscus hair clip that came with our invite (so darling)! It even came with instructions:
"In Hawaii women often wear single flowers over one ear. A flower behind the left ear means being taken or married. Behind the right ear means still available."
We did have one who might have forgotten that little bit of info, and she didn't get any grief about it at all.

Here is cute Jennise with our Hawaiian hostesses... we apologize to our available men out there-- but she really is taken. :)

"The Stars at Night...."

                                           WANTED: For serving too much delicious food!

THE STARS AT NIGHT: Jennise & Kristin
.SO. much. DARN. fun. It was our first outdoor dining event and the evening was filled with such yummy food, laughs and beautiful weather!!! It rained the day before, and the day after-- but Texas knew it was the special guest that night and Mother Nature made sure to keep the skies clear. We missed 2 of our beautiful ladies... Courtney and Bonnie. {HUGS}
Thank you to Jennise & Kristin for a wonderful evening under the stars!

The Texas Tablescape
Look at all the fun detail. Our appetizers were served on the cute tins and we were able to fill them up with leftovers to take home. I will be honest, I was not shy about my doggie-bag portions!
Kristin and Jennise had fun quiz's & information about Texas for us...
What is the state animal-- anyone? anyone?

Dressing for the occasion!

Ambiance

The Menu

The "watering hole"
Those little hay decorations are so darling!

Appetizer Buffet
Texas Caviar w/Bagel Crisps, Sweet Potato Fries, Cornbread with Honey, Buttermilk Biscuits with Butter & Jam

Chewy Praline Recipe

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2 cups sugar 2 cups white corn syrup 1 lb. butter 2 cups whipping cream 2 tsp. vanilla 7-8 cups chopped pecans

Instructions:

Ingredients:

Cook sugar and corn syrup over medium - low heat
until candy thermometer reaches 250 degrees.
Remove from heat.  Add butter and stir until melted.
Add whipping cream(unwhipped) slowly. Return to
heat stirring constantly.  Cook until thermometer reaches 242 degrees. Remove from heat.  Add vanilla and pecans. Drop on foil sprayed with Pam. When cool, wrap pralines in saran wrap.
                      Delicious chewy treats!

Texas Caviar (from allrecipes.com)

Ingredients

• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, chopped
• 1 tablespoon minced garlic
• 1 pint cherry tomatoes, quartered
• 1 (8 ounce) bottle zesty Italian dressing
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can black-eyed peas, drained
• 1/2 teaspoon ground coriander
• 1 bunch chopped fresh cilantro

Directions

1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.
2. We served with Bagel Crisps with sea salt.
   
   Cousin's Cornbread (from the Essential Mormon Cookbook)
   1/2 cup butter or margarine, room temperature
   1 cup sugar
   2 eggs
   1 cup yellow cornmeal
   1 1/2 cup flour
   2 tsp. baking powder
   1/2 tsp. salt
   1 1/2 cup milk
   
   
   Cream butter, sugar and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combined creamed mixture, dry mixture and milk. Blend. Bake in a greased 8X8 inch pan at 375 degrees for 35-40 minutes. I used an 11X7 pan to make more and it still works.
   
   
   Biscuits (from the homesicktexan.blogspot.com)
   Ingredients:
   Two cups of flour
   1 tablespoon of baking powder
   1 teaspoon of sugar (can add more to taste)
   1/2 teaspoon of salt
   1 stick of butter, cold (8 tablespoons)
   3/4 cup of buttermilk, cream or half-and-half
   
   Method:
   Preheat the oven to 450 degrees.
   Mix all the dry ingredients together.
   Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
   Add the liquid, mixing until a bit loose and sticky.
   Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
   Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
   Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
   Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
   Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
   Makes 10-12 biscuits.
   
   If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.
   
   
   Sweet Potato Fries
   Cut sweet potatoes into long slices, coat with olive oil, then in a bowl with parmesan cheese, garlic salt, salt and pepper to taste. Bake at 400 until at the crispyness factor you desire!

The Main Course
BBQ Brisket, Chile Cheese Grits, Stemmed Green Beans with Nana's Fruit Salad

BBQ Brisket

Select a brisket (or skirt steak, The briskets you buy in Texas are usually what is known as a packer cut—this means that it’s the full chest muscle and it’s usually covered in a generous layer of fat and weighs anywhere from seven to 11 pounds.)

Wrap the brisket in foil and pour Claudes' brisket marinade, and some Claude's BBQ brisket sauce on the meat(http://www.claudessauces.com/p_claudes_brisket_sauce.html), it will be sitting in the sauces. Place it on a pan with sides like a cookie sheet, and bake at 250 degrees for 8-10 hours or over night. You can let it marinate over night, then bake it. Then slice it while its warm. 

Chili Cheese Grits

Cook 1 cup grits in 6 c. boiling water (follow the package directions on how to cook grits)

Then Add:

1 lb. Velveeta cheese, cut up

1 cube butter/margarine

2 tsp. seasoned salt

3 eggs beaten (to avoid the eggs from curdling, beat the eggs into a smaller bowl, add a little of the hot grits slowly to the eggs, and keep adding a spoonful at a time  then when they are warm add them to the grits in the pan)

1 can chopped green chile

tabasco sauce to taste

Stir until all the cheese is melted and Pour into a greased 9X13 pan.

Bake at 255 for 2 hours.

Dessert
Mom's chocolate Sundae Pie, Fresh Peach Pie, & Pecan Pie with fresh whipped topping.. mmmm.

                                 Have you ever seen 2 more beautiful "cooky's"?  Love you gals!!

Our fun take home!!! Along with our Texas place card cookie & tin full of leftovers-- we were given the cute little bag above filled with goodies! Yummy pecan caramels, a sweet little bracelet to remind us of our evening under the starts & and a Texas ornament. Oh! And there is a peak Kristin & Jennise's rustic invitation that was mailed to us all the way from Texas!!! It was so fun to get mail from the Lone Star State. (FYI... NOT the largest state in the U.S.)

YOU SCREAM, I SCREAM, WE ALL SCREAM FOR....
Root-beer floats? Yes, folks, Rootbeer.
We are missing two of our beautiful country-gals. We Love ya Bonnie & Courtney!
Thanks again  Jennise & Kristin for all the country fun!

Bonnie & Janell

 "Happy Unbirthday!"

Check out our cute 'hosties' in their fancy aprons!! Janell's mom made them for the event--what a sweet lady she is. We are loving how family members get involved in the planning and preparation for these wonderful evenings. I'm convinced that every gal should own at least one frilly apron.

Check out the photos and recipes below to taste a little of our fun evening.
Thank you for the very merry un-birthday delight, Bonnie & Janell-- it was fabulous!

Pay close attention to the decor detail-- it was EVERYWHERE! So fun!!!

Our place settings were frames with birthday subway art that we were sent home with. Our place tags were found by the cute pinwheels with our birthday's on them! We were also sent home with those treasures.

We were spoiled! That is for sure!!

Cute take home gifts included taper candles as seen in our sweet desserts; some fun wrapped mentos that I popped in my mouth as I was browsing pictures after the party; & a very adorable ring that was used as a napkin holder.
AS I mentioned-- attention to detail!

The Menu:

Everything was so yummy.

Our first courses were delicious-- from the  dip to the sweet curry soup and every little bite in between... I am salivating remembering all the yummy-ness!

I confess-- I was too enamored with the grilled parm that I neglected to get a picture. I didn't realize that parmesain prepared this way is called "Frico." I love frico!! The crisp texture and cheesy flavor and was such a fun compliment to the Spinach salad.

I did need to include a picture --- I adopted one from another website boasting frico. *YUM*

Recipes coming!
The sweet curry soup was really flavorful and surprising with raisin's as the "sweet" in the recipe. Really tasty!!

SUMMER DRINK
1 can OJ concentrate
1 can lemonade concentrate
10 C. water
1 1/2 C sugar
1 tsp. almond flavoring
1 tsp vanilla flavoring
1 large bottle 7-up
Add 7-up just before serving

POPPYSEED SALAD
3/4 C sugar
2 T mustard
3/4 C vinegar
dash salt
1 1/2 T poppy seeds
1 1/2 C oil
1 1/2 T green onion
Romain Lettuce
Iceburg lettuce
1 red onion, sliced
1 lb. bacon, crumbled
1 1/2 C. cheese, shredded
1 C fresh mushrooms

SWEET CURRY SOUP
1/2 C butter
1/2 C chopped onion
2 large carrots, shredded
3 tsp flour

3 tsp curry powder

8 C chicken broth
1 apple, peeled and diced
2 chicken breasts, cooked and cubed very small
3/4 C white rice
3/4 C golden raisins
S&P to taste
two pinches dried thyme
1 C heavy cream
Sauté onion and shredded carrots in the butter in large pot. Add flour and curry cook five more minutes. Stir in chicken broth and ring to boil. Reduce to a simmer for 30 min. While simmering, cook the chicken pieces in a fry pan. Add chicken, apple, rice, raisins, thyme, salt and pepper to soup. Simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in cream.


Main Course:
Garlic Chicken Farfalle with Roasted Asparagus

 

Garlic Chicken Farfalle w/roasted asparagus

Courtesy: www.slcgourmetgals.blogspot.com

Ingredients:

            16 oz. Farfalle pasta
            1 c. heavy whipping cream
            3-4 chicken breasts (boneless, skinless)
            2 to 3 cloves garlic, crushed

            1 Tbsp. pepper*
            1/2 c. butter
            1 lb. bacon, crumpled**
            1/2 c. shredded Parmesan cheese
            1 (12 oz) Lawry’s mesquite marinade with limejuice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

Directions:

            **Cook my bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.  Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. Discard remaining marinade.  About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

What a fun spring menu. The chicken in this dish was so flavorful-- you're going to have to try out this dish for your next pasta night!

You might wonder how we can fully enjoy dessert  after such wonderful dishes....
Well... take a look and you will see just how... yum{EASY}yum ...it can be!!

See what I mean? How can you resist. Do you see that luscious looking cookie with the pink icing calling your name? It's too bad we can't just reach into the picture and snap it right up. I wasn't expecting the flavor that came from my first bite of that cookie. It was one of those "died and gone to heaven moments."
Imagine this: Cream cheese frosting mixed with RASPBERRIES. Heavenly goodness, folks.

CHOCOLATE SOUR CREAM BUNDT CAKE
Book: My favorite desserts
Chapter: Desserts
Serves: 12
1 pkg Chocolate devils cake mix
1 box chocolate pudding mix, (small)
1/2 cup oil
3/4 C warm water
3 eggs
1 C sour cream
1 C chocolate chips, semisweet
1 16-oz carton chocolate frosting
Mix all ingredients together except the chocolate chips and the frosting. Beat until smooth. Add chocolate chips. Grease bundt cake pan. Bake at 350* for 45-50 mintues. Cool & frost.

SUGAR COOKIES W/RASPBERRY CREAM CHEESE ICING
1/2 C margarine
3/4 C sugar
1/2 tsp salt
1/2 tsp baking pwd
1/2 tsp baking soda
1 egg
1/2 tsp almond extract (or vanilla)
Mix all the ingredients well then stir in 2 to 3 cups flour.  IF the dough seems too sticky to roll out, add more flour until it is the right consistency.  Dust a large surface with a little flour and roll the dough out to about 1/8 in. thick. You don't want to roll too thin! Cut out chapes with cookie cutter place on an ungreased cookie sheet.  Bake at 375 for 9-11 minutes (don't overcook). Makes approx 15 large cookies.
FROSTING:
4 oz cream cheese
1/4 C margarine
1 lb pwd sugar
1/2 tsp vanilla
1/2 C. frozen raspberries
Mix well. If too runny, add more pwd sugar.

"Breakfast at Tiffany's"

THE MENU, DAHLING
By: Chrissy & Tiffany

APPETIZER:
Chicken Filled Party Purses
Fruit Salad
Angeled Eggs

MAIN COURSE:
Baked Eggs Benedict
       with Asparagus Portabello Dill garnish
       and Orange Hollandaise
Oven Roasted Hashbrowns with gourmet ketchup

DESSERT:
Fondant Cupcakes
Fruit Pizza
Chocolate Tart
Danish

BEVERAGE:
Guava Colada

Chicken Filled Party Purses

CHICKEN FILLED PARTY PURSES courtesy BHG

Ingredients

* 1-1/4 cups milk
* 1 cup all-purpose flour
* 1 egg
* 1 teaspoon cooking oil
* 1/4 teaspoon baking powder
* 6 green onions
* 1 tablespoon olive oil
* 1-1/2 cups chopped cooked chicken breast or turkey
* 1/4 teaspoon ground white pepper
* 1/2 cup reduced-sodium chicken broth
* 1/3 cup dry white wine
* 1 5.2-ounce package Boursin cheese
* 1/4 teaspoon salt
* 1/8 teaspoon dried tarragon, crushed
* Red sweet pepper (optional)

Directions

1. For crepes, in a blender container combine the milk, flour, egg, cooking oil, baking powder, and salt; cover and blend until smooth. Heat a very lightly greased nonstick 7-inch skillet over medium-high heat. Remove from heat; spoon 2 tablespoons of the batter into center of the skillet. Lift and tilt skillet to spread batter.

2. Return to heat; cook for 1 minute or until light brown. Turn with a spatula; cook second side for 30 seconds. Carefully slide finished crepe onto a plate lined with paper towels. Repeat with remaining batter, keeping crepes covered as you prepare them. Set crepes aside.

3. Clean green onions; trim and discard root ends. Thinly slice white parts; reserve 12 whole green top pieces. In a large skillet bring 1/2 cup water just to boiling. Add green onion tops; cook for 30 seconds. Immediately rinse with cold water; drain on paper towels and set aside.

4. In the same skillet heat oil over medium-high heat. Add the sliced white parts of onions, cooked chicken, and white pepper; cook just until chicken is heated through. Add broth and wine; bring to boiling.

5. Reduce heat; simmer, uncovered, for 5 to 7 minutes or until liquid is reduced by half. Add cheese and tarragon; cook and stir until cheese is melted. Strain mixture, reserving liquid for sauce and solids for crepe filling. Cover sauce and keep warm.

6. For each serving, spoon about 2 tablespoons chicken mixture onto a crepe; pull up sides to make a "purse". Tie purse closed with a cooked green onion top. Spoon 1 tablespoon sauce onto each plate; set purse in center. If desired, garnish with red pepper. Makes 12.

7. Make-Ahead Tip: Prepare crepes. Stack crepes, placing two sheets of waxed paper between each one. Place in large plastic freezer bag; seal, label, and freeze up to 1 month.

Boursin cheese (Paula Deen, I think!!)
* 1 lb cream cheese, softened (2 8 oz. bars)
* 8 ounces whipped butter, at room temp
* 1 teaspoon garlic salt
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried dill
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon black pepper
* 1/4 teaspoon dried thyme

Directions:

Prep Time: 10 mins

Total Time: 10 mins

1. 1 Put the cream cheese and butter into the bowl of a food processor. (You could use a mixer or blender if you don't have a food processor.).
2. 2 Add the seasonings and process until completely blended and smooth.
3. 3 Line a medium-sized serving bowl with plastic wrap and fill it with the cheese mixture.
4. 4 Cover and refrigerate for at least a few hours before serving.
5. 5 You can keep refrigerated for up to 1 week.
6. 6 Enjoy!

Baked Eggs Benedict
serves 10

• 6 English muffins ( ½ wheat, ½ white toasted)
• 10 -12 ounces Canadian bacon 2 packages, or use diced ham (I used peppered canadian bacon)
• 8 large eggs
• ½ cup milk
• 1 teaspoon onion powder
• ½ tsp salt (or ½ tsp garlic salt)
• ¼ tsp pepper
• 1 Tbsp Dijon mustard
• 1 cup shredded cheese +  1 c. Italian blend shredded cheese (or mozzarella)
• cooking spray
• 1/2 teaspoon paprika (smoked)
• *Hollandaise sauce (or orange hollandaise)
  -Blanch bite size pieces of asparagus, until crisp tender
  -Sautee’  baby Portobello mushrooms (in olive  oil w/salt and pepper)
  -garnish with fresh dill, fresh parmesan arrigano shavings flat leaf parsely, or cilantro.

Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1.  Cut muffins into 1/2-inch cubes after toasting. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder, salt, pepper, Dijon.
2.  Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with cheese and the remaining Canadian bacon, scattering it evenly. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
3.  Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Sprinkle with more cheese if deseired. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
4. 4While casserole bakes, make your favorite Hollandaise Sauce or *Orange Hollandaise sauce. To serve, cut casserole into squares and place them on plates drizzled with hollandaise. Top with sautee’d mushrooms and blanched asaparagus. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Top with fresh dill, parsley/cilantro and parmesan.
5. Makes 10 servings. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.

Read more: http://www.food.com/recipe/eggs-benedict-casserole-121583#ixzz1BjQaMQXX

Orange Hollandaise Sauce (America's best loved recipes)
2 egg yolks
1 tsp grated orange peel
2 Tbsp orange juice
dash salt
dash pepper
¼ C butter cut it to tbsp’s
¼ C sour cream
Finely shredded orange peel for garnish
In a small saucepan whisk egg yolks, grated orange peel, orange juice, salt & pepper.
Over low heat continue whisking adding butter 1 tbsp at a time until melted and sauce thickens (about 7min). 
Remove from heat and stir in the sour cream. Return the sacue to stove-top and heat through DO NOT BOIL.
Pour over asparagus, garnish with peel if desired.
*can be made ahead. Store covered in refrigerator before serving reheat sauce on low heat until warm.

FRUIT PIZZA from "A Pinch of Salt Lake" - (SOOOO GOOD!!!)



For Sugar Cookie Crust:
1 cup butter, softened
1 cup powdered sugar
1/3 cup sugar
1 egg
2 1/2 cups flour
2 1/2 teaspoons baking soda
2 1/2 teaspoons cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

For Filling:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Fresh fruits of choice: peaches, strawberries, kiwi, bananas, grapes, apples, mandarin oranges or any berry

For Orange Sauce:
1/2 cup sugar
1 cup orange juice
1/4 cup lemon juice
1/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
4 teaspoons cornstarch
Preheat oven to 325 degrees F. Prepare crust by creaming butter and sugars until light and fluffy in a large bowl. Add egg, vanilla and almond extracts, beating well. Combine dry ingredients and add to the creamed mixture, blending thoroughly. Divide dough in half. With lightly floured hands pat dough onto two lightly greased pizza-type pans. Bake for 12-15 minutes; cool.
To prepare filling, whip cream cheese, powdered sugar and vanilla. Spread mixture over cooled crust. Decorate with slices of fruit, completely covering the crust.
Combine orange sauce ingredients in a small saucepan. Cook over medium heat until the mixture is thick. Stir in the orange and lemon peel; cool. Glaze fruit pizzas with sauce. Makes 2 pizzas, 8 slices each.
- Each serving contains 438 calories, 22g fat, 656mg sodium, 62mg cholesterol, 44% calories from fat.
*TIPS: When you only need one pizza, wrap, seal and freeze extra crust for another time (then only make 1/2 the sauce and filling).
*The clusters of tiny grapes on to of the pizza in the photo are known as champagne grapes.

Pictured above: Fondant Tiffany Box Cakes, Fruit Pizza, White Chocolate Macadamia Tartlet, Banana Bites

DANISH*
Many fillings are delicious in these twists. We used the butter, cinnamon & sugar, marshmallows and added cream cheese and white chocolate chips to make them more of a cheese danish. We also thought of using raspberry pie filling and cream cheese. The possibilities are endless for these little gems!

WHITE CHOCOLATE MACADAMIA TARTLETS:
*toasted/roasted macadamia nuts
place have Lindt truffle in the phyllo cup top with chopped Macadamia nuts and place in heated oven for 7 - 10 minutes until chocolate is melted. Cool before serving.

GUAVA COLADA
1 bottle Pina Colada blending mix
1 bottle (or 7 cans) Guava nectar
mix together and add half in a glass, top other half with sprite, enjoy!



A DECOR SAMPLING

(¯`•.•´¯) (¯`•.•´¯)
*`•.¸(¯`•.•´¯)¸.•´ ♥
☆ º ♥ `•.¸.•´ ♥ º GLAMOUR GIRLS need to have GLAMOUR SHOTS!  ☆.¸¸.•´¯`♥