Advertising / Sponsorship Opportunities

Hello everyone! 

I am so excited to let you know that advertising / sponsorship opportunities are now available here at Addicted to Recipes!  I am working with Passionfruit Ads, many of you may be familiar with them already. 

I would LOVE to have you join me as a sponsor, and as a KICK OFF to this new feature, I am offering a 25% discount to the first 5 advertisers that sign up. 

This promo code is valid for 5 days (expires August 4, 2012).  Here is the code: KICKOFF25 and here is the link to sign up!

Creamsicles

Last month I wrote a blog post for One Artsy Mama as part of her Fun in the Sun Summer Series. I wanted to make sure that you didn't miss out on this great summertime treat, so I am sharing it here on my blog today! Enjoy!

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We are huge ice cream fans in our house. And popsicles. And really anything that will cool us off during our hot hot summers! I love to make my own popsicles for the family, and lately I've been craving creamsicles...but have you noticed that they just don't taste the same as they did when we were kids? So I spent a little time on Pinterest and I found a lovely little recipe over at Mrs. Happy Homemaker that I pinned.

Here is my version of the recipe:

Homemade Creamsicles

2 cups of orange juice (fresh squeezed...by my husband!) - I even included some chunks of orange, just because I wanted to!
1/3 cup honey
2 cups of heavy cream
2 cups of milk
1 tablespoon of vanilla

Squeeze/juice the oranges.

In a saucepan over medium, mix the orange juice and honey. Cook until it is reduced by half, approximately 15 minutes.

In a separate bowl, whisk together the cream, milk, and vanilla.

Combine the reduced orange/honey mixture into the cream/milk/vanilla mixture. Mix well. Pour into popsicle molds. Freeze until set.

VERDICT:

I made these creamsicles while our oldest son was away camping, so he missed the "first try"...we couldnt wait...sorry bud! These were so creamy and so tasty. The orange flavour wasn't overwhelming, it was subtle and nice. I wondered about adding some orange zest into the mix to amp up the orange flavour. The original recipe called for orange extract, but I don't have any so I skipped that part. My husband and I both agree that this would be awesome with raspberries too...I will be making those next time! When our oldest came back from camping we gave him one to try, and he just loved it. he follows in our footsteps with a love for ice cream and popsicles. I forsee me making these again!

Scrumptious Sunday Recipe Link Party #22

Happy Sunday everyone! I sure hope your weekend has been fabulous!  I've been reconnecting with old friends at my high school reunion!  Hard to believe we've been out of high school for so long - so great to see everyone!

Scrumptious Sunday Link Party #22 is now open!! I am looking forward to reading all your recipes this week!

Don't forget, all featured recipes will be shared on my blog, and on my Facebook, Twitter and Pinterest pages!

Scrumptious Sunday #21 - Features

I just love all of your recipes!  It is always so hard to choose features each week!  I enjoy all of your recipes, everyone works so hard and makes such beautiful dishes, I thank you for that! I thank you for sharing your recipes with me.  I thank you for visiting Addicted to Recipes.  THANK YOU!

If you are featured, I sure would love for you to grab a BUTTON (and help promote my blog), thank you so much!

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Congratulations to this week's features!

I love, love, LOVE peaches.  Enough said!
Peach Margarita from Fort Mill SC Living

These look like a great change for dinner!
Cheesy Cauliflower Pancakes from Dishing with Leslie

A perfect summer supper!
Lemon Shrimp with Linguine Pasta from the Sunflower Supper Club

These look to die for!  Oh.my.goodness!
Caramel Pretzel Cheesecake Brownies from Inside BruCrew Life

I can't wait for apple season!
Apple Crostata from That Skinny Chick Can Bake

All of these recipes will be pinned to my Pinterest account, posted on Twitter, and shared on Facebook!

Just a reminder, this week's Scrumptious Sunday Link Party goes live Saturday - at 8 pm PST. Can't wait to see what you bring to the party!

Banana Oatmeal Muffins

Last month I took part in the Grow.Swap.Share blog swap hosted by My Favorite Finds and White Lights on Wednesday.  It was such a fun experience to swap blogs with another blogger, and to host someone who shared a craft with my readers.  The recipe that I shared as part of the swap was for Banana Oatmeal Muffins.  I wanted to share it with you today, just in case you missed it!
We are huge banana bread eaters in our house.  So much so, that our oldest son knows that it takes 3 bananas to make banana bread.  It's quite funny actually...sometimes he "convinces" us to save the bananas so that we can make bread.  Well this week, once again, those last 3 ripe bananas were staring at me.  But this week I was craving muffins, not banana bread, so off to the trusty cookbooks to search out a recipe.  I found one for Banana Oatmeal Muffins, here is the recipe: (Source: Company's Coming: Muffins & More)

1 1/2 cups flour
1 cup rolled oats
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

2 eggs
1/4 cup cooking oil
1/4 cup milk
3 bananas, ripe and mashed

Preheat oven to 400F.

In a large bowl, beat eggs until frothy.  Mix in oil, milk and bananas. 

In a second bowl, mix together the flour, oats, sugar, baking powder, baking soda and salt.  Slowly add to the wet ingredients, mixing only to moisten.  The batter will be lumpy.  Fill lined or greased muffin cups 3/4 full.  Bake for 18-23 minutes or until muffins are done.

VERDICT:
An easy muffin to make, and very popular with my boys.  The recipe made 12 regular muffins for us and 9 mini muffins for our son - which are the perfect snacking size for him both at home and at preschool.  These didn't last long in our house, that's for sure!  As J would say, this one's a keeper!

PS...I'm also on Facebook and Twitter!

Guest Post - Sarah from Repeat Crafter Me

I am so excited that Dawn has given me the opportunity to guest post this week! Addicted to Recipes is my go-to blog for new recipe ideas and I am always inspired by all of the delicious dishes I find at her Scrumptious Sunday's link party.

My name is Sarah and I blog over at Repeat Crafter Me. On my blog you will find kid crafts, DIY projects, crochet patterns and my attempts at cooking with the help of my Crock Pot. I am a busy mom of a two boys, so I rely on the convenience of my slow cooker each week. It's a real time saver! Crock Pot meals are quick and easy and the food always turns out tender and tasty.

Today I am sharing a 4 ingredient Crock Pot Nacho Dip! Yes, only 4 simple ingredients and you will have a yummy dip for your summer BBQ's. It's great on top of nachos, hot dogs, or just eaten with tortilla chips. This would also make a great party dip for the fast approaching football season!

Crock Pot Nacho Dip

Ingredients:
1lb Velveeta cheese (half block)
1 can Cream of Mushroom Soup
1 can Rotel diced tomatoes and green chilies
1/2 can of no-bean chili

Directions:
1. Cube Velveeta cheese and add it and the rest of the ingredients to 2 quart Crock Pot. Give it a good stir.
2. Cook on LOW for 2 hours or until cheese is melted.

You can serve it in the crock pot! Leave it on low and your dip will stay nice and warm for your entire party. Feel free to make your own variation of this recipe. Don't add the chili if you are a vegetarian, or add fresh ground beef if you want a chunkier dip. However you make it, this is sure to be a crowd pleaser!

If you like this recipe and are interested in seeing more, stop by my blog Repeat Crafter Me for a new crock pot recipe each week!

Strawberry Poke Cake

We celebrated our baby's first birthday on Canada Day.  I decided to go with a red and white theme for the party to tie in with Canada Day, and wanted to serve a red and white dessert - something easy, something a little different, but pretty.  I found this recipe for Strawberry Poke Cake over at Stella B's Kitchen, and it seemed perfect for the event.

Here is the recipe:

1 box white cake mix (plus applicable ingredients for the mix - eggs, water, oil)
1 small box of strawberry jello (3 oz / 85 g)
1 cup boiling water
1/2 cup ice cold water
Whipping cream
Fresh strawberries, sliced

Bake the cake according to the package directions.  I baked mine in a 9 x 13 glass pan.  Be sure to completely cool the cake before moving to step two.  Using a plastic spoon or a wooden spoon handle, poke holes into the cake about 1/2 inch apart.
Stir the small box of strawberry jello  mix into 1 cup boiling water.  Stir until dissolved. Add a 1/2 cup of ice cold water.

Once the jello is dissolved, slowly spoon or pour the warm liquid jello over cake and holes, covering the cake as evenly as possible. To me, it looked like there wasn't enough jello to go on the cake, but there was.  Just trust the recipe.  Cover and refrigerate for several hours before serving.

While the cake is chilling, slice your strawberries.  As many as you prefer to top the cake.  Around this time would also be ideal to put your mixing bowl and whipping attachment into the fridge to get them nice and cold for whipping the cream :-)

Just prior to serving, whip you whipping cream.  Serve your cake topped with strawberries and whip cream!  Yum!

Store leftover cake in the refigerator.

VERDICT:
My mother-in-law will confirm that I was super nervous about the cake.  It was so simple to make (it was a cake mix, no fussing around with all sorts of ingredients this time), but I just didn't think the holes in the cake and the jello were going to work out properly.  We decided that serving the cake upside down was certainly the way to go, as it hid all those holes.  And low and behold, when we cut the cake and flipped it over, it looked perfect! It was so pretty...and tasted good too!  I served it up with strawberries and real whipping cream, and it was well-received by the approximately 15 adults who ate it.  Yay!  It wasn't too sweet, which was a nice bonus.  A great summery dessert!  I will be trying it again...and maybe try some new jello flavours with it.

Scrumptious Sunday #21

Happy Sunday everyone! I sure hope your weekend has been fabulous!

Scrumptious Sunday Link Party #21 is now open!! I am looking forward to reading all your recipes this week!

Don't forget, all featured recipes will be shared on my blog, and on my Facebook, Twitter and Pinterest pages!

Scrumptious Sunday #20 - Features

I've had a fantastic week off, though all of you have been on my mind!  I've been reading all the submissions to Scrumptious Sunday (even while on holiday!)...everyone is so talented.  Thank you for taking the time to link up here at my party, I do appreciate it!

If you are featured, I sure would love for you to grab a BUTTON (and help promote my blog), thank you so much!

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Congratulations to this week's features!

We love smoothies in our house, and here are some great ideas!
7 Days of Green Monster Smoothies from Don't Waste the Crumbs

Summer and salads go hand in hand.  This one sounds delicious!
Lime Shrimp Salad from Dishing with Leslie

I love thai flavours.  I love pizza. This just makes sense :-)
Thai Chicken Pizza from Flavors by Four

These cookies and the how-to are too cute not to share!
Frog Cookies from Sugarkissed

These sound sinfully tasty!
Strawberry Jam Doughnut Muffins from The Pasture Times

All of these recipes will be pinned to my Pinterest account, posted on Twitter, and shared on Facebook!

Just a reminder, this week's Scrumptious Sunday Link Party goes live Saturday - at 8 pm PST. Can't wait to see what you bring to the party!

Dr. Pepper Pulled Pork Sandwiches

A while back, Live Gorgeously shared her recipe for Dr. Pepper Pulled Pork Sandwiches.  I KNEW that my husband would LOVE LOVE LOVE these, and I featured her recipe that week from my Scrumptious Sunday link party.  I've now made this recipe twice, once for my hubby and then recently for our baby's first birthday (for around 25 guests).  Verdict is below...here is the recipe:

Dr. Pepper Pulled Pork Sandwiches

3 pound pork roast - not frozen (I used pork tenderloin)

2 tablespoons olive oil

Montreal Steak Spice

3-4 cups of Dr. Pepper (Coke can also be used, I only tried Dr. Pepper)
1 tablespoon worcestershire sauce

1 tablespoons liquid smoke

1/2 onion , minced

1/2 green pepper, minced

1 1/2 - 2 cups BBQ Sauce

Heat oil in large skillet.

Generously season the pork with the Montreal Steak Spice.  Rub the seasoning into the roast using your fingers.

Brown the pork on all sides.

Poke the pork on all sides several times, and place into a large crock pot.

Pour the Dr. Pepper over top of the meat.  Add in the minced onion, minced green pepper, worcestershire sauce and the liquid smoke.  Cover and cook on LOW for 6-7 hours.

Once the meat is cooked, remove from the crock pot and shred with a fork.  The meat should shred quite easily at this point.

Drain all the juices from the crock pot, but keep the onion and green pepper.  Place the shredded pork back into the crock pot and add the BBQ sauce over top.  Cover and cook on LOW for another hour.

Serve the pulled pork on toasted buns (we fired up the grill, buttered the buns and grilled them).  Serve with coleslaw, either on top or on the side.  On top adds an extra tasty crunch to the sandwich, and really does kick it up a notch.

VERDICT:

So, the first time I made the pulled pork, it was just as I suspected, my husband LOVE LOVE LOVED it.  Like seriously...he said it may be one of his new favourite meals.  If you have read my blog for a while, you may be sensing a trend here...many of my new recipes become his new favourites!  I decided to serve it again at our son's birthday party - changed it up slightly as I was cooking for 25 people - more pork, two crock pots, cooked and shredded the meat on Saturday and then did the BBQ sauce portion and served on Sunday.  And it was a HIT at the birthday party too!  It made for an EASY meal to prepare (crock pot = LOVE!) and we had nice leftovers for the next day!  This one will get made again...and maybe next time I will try with Coke, just to see the difference.

Homemade Hamburger Helper

Last month I wrote a guest post over at Everyday Mom's Meals.  Krista was so kind to host me as part of her Weekend Company series.  If you happened to miss my post, I wanted to share it with you here today!  Here it is:

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Today I had my LAST duty day of the school year at preschool.  I cannot believe that the school year is nearly OVER.  Where did that year go?  Our oldest will be starting KINDERGARTEN in September!  Didn't I just have him?  Seems like yesterday, not 5 years ago!

Today also happened to be a dreadfully dreary day.  We're caught in some wicked weather system that is dumping rain, rain, rain on us.  It was a homemade chicken noodle soup kind of day, but with my necessity to be at school, I didn't have the time to put it together.  So it became spaghetti night, or so I thought.

Once school was over, I had NO DESIRE to make spaghetti.  But what could I do with the ground beef that I had laid out?  Meatloaf? My boys would LOVE that...me, not so much.  What to do, what to do.  I thought about my Dad's "Hash" recipe (which essentially is a whole bunch of stuff hashed together...with a ground beef base and add in all the leftovers from the fridge) - but we are all out of leftovers.  So then I thought about Hamburger Helper.  I've seen it on TV many times, never tried making it on my own.  A quick little google search, read through some recipes, and found one to base dinner on.  The recipe I used was found at Food.com, and modified to include more vegetables.  Here is the recipe:

Homemade Hamburger Helper

1/2 lb ground beef
1 lb macaroni
1/2 cup onion, diced
1/4 cup green pepper, diced
1 cup frozen peas
1 1/2 cups cheddar cheese, shredded
1/2 cup cream cheese, softened
1/4 cup flour
2 cups milk
2 cups tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon parsley flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the pasta according to the box directions.  Drain and set aside.

While the pasta is cooking, cook the ground beef over medium in a large skillet.  Cook until the meat is browned.  Add in all the dry seasonings (including the flour) and stir until combined.

Add in the milk, tomato sauce and peas.  Bring to a boil, stirring frequently.

Reduce heat to low, cover, and simmer for 2 minutes.

Add in the cream cheese, cheddar cheese, stir until melted.  Add in the macaroni, stir to combine.  Serve immediately.

VERDICT:
This was an absolute HIT.  Our five year old had THREE helpings.  And my husband loved it too.  he didn't want to share the leftovers for tomorrow's lunch, he wanted them all to himself. This could easily be a new go-to recpe for us in place of spaghetti!  Yay!!

Would love for you to follow me on Facebook too!

Scrumptious Sunday #20

Hello everyone! Happy Sunday! It's time to PARTY! (For some reason, the song "Red Solo Cup" is stuck in my head...maybe because we are in Calgary visiting family and for the Stampede, LOL).

Scrumptious Sunday Link Party #20 is now open. I am looking forward to reading all your recipes this week!

Don't forget, all featured recipes will be shared on my blog, and on my Facebook, Twitter and Pinterest pages!

Scrumptious Sunday #19 - Features

Another week, another great party! Thanks for taking the time to link up, I love looking at all of your recipes!

If you are featured, I sure would love for you to grab a BUTTON (and help promote my blog), thank you so much!

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Congratulations to this week's features!

I'm all about the summer drinks right now, and Julie's mojito looks so good!
Blackberry Lemonade Mojito from White Lights on Wednesday

I love my breads! This looks like something I could pull off :-)
Italian Bubble Loaf from All is Amazing

We eat a lot of potatoes in our house...this is a great new way to make them!
Baked Potato Stacks from The Rickett Chronicles

I love almond chicken, sadly, my hubby has an almond allergy.  But a girl can dream! (and maybe make this when he is away)
Almond Chicken from Aunt B on a Budget

This just sounds like a perfect dessert to me!
Cinnamon Blueberry Crumble from Lady Behind the Curtain

All of these recipes will be pinned to my Pinterest account, posted on Twitter, and shared on Facebook!

Just a reminder, this week's Scrumptious Sunday Link Party goes live Saturday - at 8 pm PST. Can't wait to see what you bring to the party!

Blueberry Maple Muffins

You've heard me say this before, but I love muffins.  They are such an easy thing to eat when you've got a baby attached to your hip (and only one hand free!).  I am always searching for new muffin recipes, especially muffins of the blueberry variety.  On my Facebook newsfeed this week was a link via the YummyMummy Club for Blueberry Maple Muffins.  Oh...these sound so interesting!  So much so that I made them as soon as the baby went for his nap (and I had two hands free! LOL).  Here is the recipe:

Muffins:
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup milk
1/4 cup butter, melted
1 cup fresh blueberries (coated with about a tablespoon of flour)


Topping:
1/4 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon cinnamon
 (The original recipe called for slivered almonds, but because DH has an almond allergy, I replaced the almonds with a few chopped pecans)
Preheat oven to 375.

In a large bowl, mix together egg, maple syrup, milk and mleted butter. 

In a separate bowl, combine the flour, sugar, baking powder, and salt.  Mix the dry ingredients in with the wet ingredients, until just moistened (do not overmix).  Fold in the blueberries.  Spoon into lined muffin tops.

Mix together the topping ingredients, sprinkle topping over the muffins.  Bake for 18-20 minutes, or until done to your preference.  Makes 12-14 muffins.

VERDICT:

These are a HIT.  I love the maple flavour.  Our oldest son is inhaling these muffins.  Hubby likes them too! (he took 2 for lunch today).  I will most certainly be making these again!

Asian Noodle Salad

Last week, I told you about the Spicy Charred Calamari that I made....this is the accompanying salad!

Asian Noodle Salad (Source: Chatelaine, June 2012)


Fine rice-vermicelli noodles
2 teaspoons lemon zest
3 tablespoons lemon juice
2 tablespoons fish sauce
1 tablespoon sugar
1/2 cup chopped cilantro

In a large bowl, cover noodles completely with boiling water.  Let stand, stirring regularly until the noodles are your desired tenderness, approximately 5-7 minutes.

Meanwhile, in a small bowl, whisk together the lemon zest, lemon juice, fish sauce and sugar.  This will be your dressing.

Drain your noodles and rinse in cold water (very important to do this!).  Squeeze the excess water from the noodles (also very important!).  Put the noodles back in the bowl, and add your dressing and cilantro.  Mix well.

Serve the noodles, top with the Spicy Charred Calamari, and enjoy!

VERDICT:
I really enjoyed the noodles, so nice, light and FRESH tasting.  We love cilantro (which is a GOOD thing since it is growing wild in our back yard this year!) so I am always happy to find recipes that call for cilantro (hint...when you make tacos, if you mix onion, lime and cilantro together, it makes the onions OH so so so good, we always have to have our taco onions prepared that way!).

Guest Post - Shirley from Motivated Mommy of Two

Hello everyone, I am really excited to be guest posting for Dawn today. I have been following Dawn’s blog for a couple of months now, and I really enjoy all of the great recipes she provides. 

My name is Shirley and I blog at Motivated Mommy of Two. I am a mom to the two most wonderful kids and a wife to the most loving and understanding husband.

I love to write about what motivates me to keep going with my weight loss journey, the awesome times I spend with my family. And of course all of the different projects I like to work around the house.
I love cooking and trying out new recipes that I find on the internet, especially when it comes to making snacks or deserts for my kids.

When I saw a recipe at Tasty Kitchen for homemade Gold Fish Crackers I knew I had to try it.

Making the Gold Fish Shape:

• You will need an aluminum can, scissors and clear tape.
• Cut out a strip from the aluminum can and shape it like a fish.
• Once the shape is formed use a piece of clear tape to bring it together.

Ingredients:

• 8 oz Sharp Shredded Cheese
• 4 Tablespoons of Unsalted Butter (Recipe calls for regular butter, I like to use unsalted butter)
• 1 Cup of Flour
• 3/4 Teaspoon of salt
• 2 Tablespoons of cold water

Instructions:

• Using a food processor combine everything except the water.
• Pulse until the mix resembles coarse sand

• Pulse and add the water one tablespoon at a time
• Keep pulsing until everything is combined
• Remove dough from food processor and wrap it in plastic

• Form a ball and chill for 20 minutes
• Once the 20 minutes have passed take out and roll the dough.
• Using the fish cutter you created, start having fun and cutting out your Gold Fish Shapes (Kids can help with this part)

• Place crackers on a lined cookie sheet and bake at 350°F between 10 to 15 minutes. It all depends on how hot your oven gets.

• Once they are ready take them out of the oven and allow them to cool off and Enjoy!!!

I hope you enjoyed this fun and easy recipe, Dawn Thank You so much for having me as your guest.

I look forward to seeing you all at Motivated Mommy of Two.

Shirley

Scrumptious Sunday #19

Hello everyone! Happy Sunday!  It's time to PARTY! Scrumptious Sunday Link Party #19 is now open. I am looking forward to reading all your recipes this week!

Don't forget, all featured recipes will be shared on my blog, and on my Facebook, Twitter and Pinterest pages!

Shrimp Tacos with Avocado Cream

Do you love Avocados?  I sure do!  And how happy was I to discover the new Avocados From Mexico recipe website "Recipes From Avocado Lovers"!!  It is a great site for recipe lovers like me to find new recipes to try.  Not only that, the website also allows us to share our favourite avocado recipes, download ringtones, wallpapers and other fun items to show avocado love!

There are so many great recipes on the site, so I had a hard time picking just one to try.  I found a recipe for Blackened Shrimp Tacos with Avocado Cream that I amended so that I could use groceries that I already had on hand.  Here is what I did:

1/2 cup of white vinegar
1/2 cup sugar
1 onion, julienned

2 avocados from Mexico, halved, pitted and peeled
1/4 cup sour cream
1 1/2 limes, juiced

2 cups coleslaw (I used the pre-packaged coleslaw)
2 tablespoons canola oil

1 pound peeled and deveined medium shrimp
1 tablespoon taco seasoning

Whole wheat tortillas
Fresh cilantro                       

Combine the vinegar and sugar in a small saucepan, boil for 1 minute. Julienne the onions and put into a bowl.  Pour the vinegar mixture over onions; chill until ready to serve. You can make this in advance if needed (and will allow for the mixture to cool more).

Using a blender or bullet, puree avocados, sour cream and half of the lime juice. Scoop into a small bowl. 

In another bowl, combine the coleslaw, half of the oil, the remaining lime juice and a pinch of salt.  Mix well.
Season shrimp with taco seasoning (I used my homemade seasoning). Use remaining oil for a skillet, heat skillet, add shrimp and sauté for no more than 2-3 minutes.

Prepare your tacos using a tortilla, coleslaw mixture, avocado cream, onions and garnish with fresh cilantro. 

VERDICT:
We had these for lunch, and they were a perfect summer lunch!  We all enjoyed them, and the baby was eating the avocado cream straight!  I think that my husband and oldest son re-discovered that they do like avocados, which is good, since the baby and I both love them!  These are tacos that we will make again, especially with the hot days of summer upon us.  They were so fresh tasting!

This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion.

Scrumptious Sunday #18 - Features

Another week, another great party! Thanks for taking the time to link up, even with the Canada Day and Independence Day holidays!  I appreciate all of you!

If you are featured, I sure would love for you to grab a BUTTON (and help promote my blog), thank you so much!

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Congratulations to this week's features!

This sounds like an amazing dip, and I really really want to try it!

Hotsy Totsy Summer Shrimp Dip from Sumptuous Spoonfuls

We eat a lot of cucumbers in our home, and I think this change would be tasty!

Sweet and Spicy Cucumber Slices from All is Amazing

This just looks so.darn.good!  Tara, can we come over for dinner?!

Bun from Noshing with the Nolands

My hubby LOVES Oatmeal Raisin Cookies...this one is for him!

Oatmeal Raisin Cookies from Forgetful Momma

And these look so fun - I've never worked with meringue before, except for the topping on a lemon meringue pie!

Yoghurt Choc Strawberry Meringues from With A Blast

All of these recipes will be pinned to my Pinterest account, posted on Twitter, and shared on Facebook!

Just a reminder, this week's Scrumptious Sunday Link Party goes live Saturday - at 8 pm PST. Can't wait to see what you bring to the party!