Welcome to the Classy Flamingos Blog Party!

Tuesday 7 pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

Hello Friends, it's week 109!

I hope all are doing well. It's crazy hot here in Florida so I stayed indoors as much as possible. I tried out a new recipe Frozen Lemonade Pie. Perfect for these hot days. How are you handling these summer days?
 ~LINDA

You've Been PINKED!

Last Weeks Readers Choice

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

Welcome to the Classy Flamingos Blog Party!

Tuesday 7 pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

Hello Friends, it's week 108!

I hope all our dads enjoyed their weekend. We had a laid-back weekend. Grilled some steaks, met some friends for ice-cream; friends we haven't seen since the Corona Virus began. Our conversation covered the sad state our country is in. Reading devotions and listening to the different podcasts this week, one thing that stood out over and over is Let our Light Shine in this darkness. So hold on tight to your family, let your light shine as peace and comfort fill your home. Then share your light with your neighbors, friends, and co-workers.  You will make a difference. ~LINDA

You've Been PINKED!

Last Weeks Readers Choice

Carol from Comfort Spring shares with us Lemon Sugar Cookies HERE

Kippi At Home shares how to Make the Best Mimosa HERE

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

For the crust:

1 cup all-purpose flour

1/2 cup pecans

3 tablespoons sugar

1/2 teaspoon fine salt

1 stick cold unsalted butter, cut into 1/2-inch pieces

For the filling:

1 2/3 cups whole milk

4 large egg yolks

1/2 cup sugar

1/4 cup cornstarch

8 ounces cream cheese, at room temperature, cut into 1-inch pieces

2 teaspoons fresh lemon juice

1/2 teaspoon vanilla extract

For the topping:

5 cups mixed fresh berries, such as raspberries and blackberries

2 tablespoons sugar

1 tablespoon dry sherry

Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.

Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.

Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.

Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.

Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

Recipe Credit Food Network Magazine

Picture Credit Yunhee Kim

Brownies:

Nonstick cooking spray, for the pan and parchment

1 stick (8 tablespoons) unsalted butter 

2 ounces unsweetened chocolate, chopped 

2 tablespoons unsweetened cocoa powder 

3/4 cup granulated sugar 

1/3 cup packed brown sugar 

2 large eggs, at room temperature 

3/4 cup all-purpose flour 

Cheesecake Layer:

8 ounces cream cheese, softened

1 cup granulated sugar 

1 teaspoon vanilla extract 

1 large egg 

1/2 cup seedless strawberry jam

For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.

In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.

For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.

Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.

Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.

Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.

Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.

Recipe Credit Ree Drummond

Welcome to the Classy Flamingos Blog Party!

Tuesday 7 pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

Hello Friends, it's week 107!

I hope you all are doing well. I found some time this past week to go through some pictures and post them so they show on my TV screen and my Fire Tablet. Hubby has been enjoying the memories. I've been experiencing trouble with the blog homepage, hopefully, it gets straightened out before party time. Have a great week. ~LINDA

You've Been PINKED!

Last Weeks Readers Choice

Carol shares with us Slow Cooker Lemon Garlic Chicken HERE

Mother of 3 shares these yummies, Oatmeal Scotchie Cookies HERE

Helen shares this DIY Jar Opener HERE

The Krafty Planner brings us 10 Types of Journals to Help Keep Your Life Organized HERE

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

Delicious Sweet Potato Fries on the grill! Bobby Flay says the secret for perfect fries is parboiling the sweet potatoes before grilling.

6 large sweet potatoes

Salt

5 tablespoons olive oil

6 cloves garlic, finely chopped

2 teaspoons finely chopped fresh thyme leaves

1/4 teaspoon red chili flakes

2 tablespoons finely chopped fresh flat-leaf parsley

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.

Heat the grill to high.

While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. 

Remove from the heat.

Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

Recipe & Photo Credit Bobby Flay

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Welcome to the Classy Flamingos Blog Party!

Tuesday 7 pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

Hello Friends, it's week 106!

My hubby had a wonderful birthday last week and the staycation was great! Now I've got to get myself back on schedule. Getting up for work, exercising, cooking, you know the stuff that keeps the creative juices flowing. Have a great week. ~LINDA

You've Been PINKED!

Last Weeks Readers Choice

Cindy brings us Homemade Dark Chocolate Ice-Cream Cookie Sandwich HERE

The Krafty Planner teaches us some Simple Steps on How To Improve Your Time Management HERE

Nicole from Mama Of Many Blessings brings us some Yum! HERE

Nicole from Mama of Many Blessings shows us how to make these Patriotic Stars HERE

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

Juicy whole London broil steak with grilled bread, arugula, and sweet onion jam.

For the steak:

4 large cloves garlic, chopped

3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/2 cup red wine

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 2-inch-thick piece beef top round for London broil (about 3 pounds)

Kosher salt

For the marmalade:

4 medium red onions, halved and thinly sliced

3 sprigs rosemary, leaves chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/3 cup extra-virgin olive oil

3 tablespoons dark brown sugar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For the toast:

4 cloves garlic, peeled

1/2 teaspoon salt

8 tablespoons butter, softened

8 3/4-inch-thick slices good quality white or sourdough bread

1 bunch arugula, washed and trimmed

Mustard and/or horseradish

For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.

Prepare an outdoor grill with a hot fire for indirect grilling.

For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.

Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.

For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

Recipe & Photo Credit Food Network

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Welcome to the Classy Flamingos Blog Party!

Tuesday 7 pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

I am so deeply saddened by the horrors that are happening in our country. I'm stunned by the pictures on TV and find it so hard to stay focused on things that need my attention. In my world hubby turns the big 6 0 this week. Our travel plans came to a halt with the CornaVirus among us. I've had to put on my creative hat and think I have come up with a plan. I have decided that we are going to go to places that we have never been to before, nearby of coarse. Each day for 5 days we have picked places that we will go an explore. We may not be able to be with family and friends to celebrate but I do hope his special birthday will be filled with many memories in the years to come. ~LINDA

Now it's time to see what you have to share with us this week.

You've Been PINKED!

Last Weeks Readers Choice

Create With Cynthia Created this Trash to Treasure. HERE

Katy shares this thoughtful treat HERE

Fruit Cocktail Pudding by Treat and Trick HERE

Kippi At Home brings us the Best Chocolate Cake Recipe HERE

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

An easy Fish Taco recipe served with a tasty southwest coleslaw. A family pleaser.

48 frozen fish sticks

 Tortillas

Cabbage Pantry Slaw, recipe follows

1 cup jarred salsa 

1 cup jarred salsa verde 

1 1/2 cups grated Colby Jack cheese 

Jarred sliced jalapenos, for topping 

3 limes, cut into wedges 

Cabbage Pantry Slaw:

1/2 head green cabbage, finely shredded

1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor 

2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar

One 4-ounce can diced pimentos, drained 

Kosher salt and freshly ground black pepper

Cook the fish sticks according to the package directions.

Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.

Cabbage Pantry Slaw:

Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.

Recipe Credit Ree Drummond

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