Sunday, May 29, 2011

Happy Memorial Day

"Let every nation know, whether it wishes us well or ill, that we shall pay any price, bear any burden, meet any hardship, support any friend, oppose any foe, to assure the survival and success of liberty." -- John F. Kennedy 
"We here highly resolve that these dead shall not have died in vain; that this nation shall have a new birth of freedom; and that this government of the people, by the people, for the people, shall not perish from the earth." -- Abe Lincoln in the Gettysburg Address 

May God Bless you, and wrap you in his safe arms on this Memorial Weekend. May you enjoy the freedoms that belong to all Americans.   Shannon

Friday, May 27, 2011

Inspirational Quotes

The fact that you even have a dream is all the evidence you need to achieve it"   Bishop TD Jakes  
 I thought it would be nice to start posting inspirational quotes on my blog.  I've been posting them on my facebook page and I've received several nice comments from people who've enjoyed them. This will not be in place of my other posts, but in addition to.  We all have challenges in life that we need to face, and sometimes it helps to read an encouraging word. 

These photo's were taken on my trip to Lake Tahoe, and I thought it fitting to use  pictures of a lighthouse for my first inspirational quote.
After all,  there are always times in our life when we need a guiding light to help us through a dark place.
God Bless you and never underestimate your faith in times when you need guidance.
Hugs and hope, 

Thursday, May 19, 2011

Cremey Garlic Parmesan Vegetable Sauce

This week, I'm going on a long awaited vacation (Yayyyyyy).  But I wanted to leave you with a fun, easy, and delicious recipe for all those wonderful Spring vegetables.  This sauce, featuring the new Philadelphia Cooking Creme in the Savory Garlic flavor, makes any vegetable taste better.  You can use it over steamed, or sauteed vegetables, or use it as a dip for crudites.
Cremey Garlic Parmesan Vegetable Sauce 


  • 1/2 cup(s) of Philadelphia Savory Garlic Cooking Creme
  • 1/2 cup(s) of Milk
  • 1/2 cup(s) of Kraft grated Parmesan & Romano cheese
  • 24 ounce(s) of Frozen whole petite green beans
  • 6 tbsp. of butter
  • 1/4 tsp. of Fresh ground sea salt
  1. In a large skillet, melt 6-8 Tablespoons of butter. Once butter has melted add the green beans and saute over medium heat until heated through and at desired serving temperature
  2. In a small to medium skillet on low to low/medium heat add Philadelphia Savory Garlic Cooking Creme, milk, and Kraft Parmesan/Romano cheese. Heat and whisk often until mixture is completely blended, smooth, and creamy (approx. 5 minutes)
  3. Place green beans on a serving platter and salt with the sea salt.
  4. Pour sauce evenly over green beans and serve while hot. You can garnish this with basil and grape tomatoes (optional).
  5. This sauce can also be used as a dip for raw, or blanched vegetables. Enjoy :)
If you would like to see an instructional video for this recipe, here is the link

Sunday, May 15, 2011

Fresh Fruit with Romanoff Sauce

Here is another recipe for you made with Philadelphia's new Cooking Creme.  In this recipe I used the original flavor.  I have to say that I really love cooking with Philadelphia's new cooking creme.  I've had a lot of fun re-making classic sauces with it.  It makes them much easier and really creamy.  This is a take on one of my favorite dishes. Strawberries Romanoff. What I found out when coming up with this recipe is that this sauce really compliments any fresh fruit and even makes a wonderful fresh fruit dip.  I hope you give this recipe a try at your next breakfast, brunch, or lunch, it's so quick and easy, but it's really delicious :)

Romanoff Sauce with Fresh Fruit
  • Prep time: 10 minutes|
  • Total time: 10 minutes|
  • Servings: 6
  • 10 ounce(s) of ( 1 carton) of Philadelphia Original flavor Cooking Creme
  • 8 ounce(s) of Sour Cream
  • 1 cup(s) of Firmly packed, light brown sugar
  • 1 tbsp. of Cognac, or Brandy, preferably VSOP
  • 1 tsp. of Pure Vanilla Extract
  • 4 cup(s) of Washed, fresh fruit, chopped into large bite size chunks
  1. In a medium to large mixing bowl, add cooking creme, sour cream, brown sugar, cognac, and vanilla, whisk until smooth and creamy
  2. Run sauce through a sieve or strainer to remove any brown sugar lumps
  3. Place fresh fruit in 6 serving glasses or dishes
  4. Generously pour the Romanoff sauce over the fresh fruit
  5. Garnish with fresh mint (optional) serve and enjoy!
  6. This sauce can be made up to a few days before needed, store covered in the refrigerator

 If you would like to  watch an instructional video on how to make this recipe, here  is the link

Monday, May 09, 2011

My Gardens First Spring Blooms

Spring has finally sprung here in Northern Colorado and my garden has blessed me with her first blooms.
I just wanted to share them with you and hope you enjoy the beauty of Springs first blossoms.
My garden and I have been having a romance for many years now (don't tell my husband). I love to sneak away and spend time there whenever I can.  If there's one thing I love more than arranging flowers, it's growing them. There is something therapeutic about planting a seedling, watching it grow, and then seeing it bloom.  It gives me such a feeling of accomplishment. It's like falling in love all over again. The anticipation, the romance, I just love it.

 Blue Hyacinths line the walkway in front of my porch so I can enjoy their wonderful fragrance. To me, it is the quintessential smell of Spring.
 The first of the many tulips in my flower bed. I just love how this one has a black throat. She's like a lady in a red dress, and black shoes, all ready for the dance :)
This frilly daffodil just takes my breath away. She's like a beautiful bride wearing her white dress and ready to march down the aisle
This cheery little  daffodil just seems to be smiling at me every time I walk by.  I must confess, I can't help but smile back :)
These hot pink seed geraniums give a real pop of color to the garden. I winter them over in my basement, and I'm so happy when it's time to bring them out for their debut :)
These  little pale pink and yellow snapdragons are the sweetest thing blooming in my garden right now. They seem to have the innocence of a sweet baby girl.  When I look at them, I can almost smell baby powder.
So whether or not, it's in your own garden, or your just walking through one.  Don't forget to take some time this Spring to stop and enjoy God's colorful show.  It really is beautiful, and relaxing.

Sunday, May 01, 2011

Pumpkin Whoopie Bites w/Cream Cheese & White Chocolate Filling

Hey Everyone, this is my second dessert entry for The Real Women of Philadelphia.   I played with some of my favorite flavors and came up with a fun, delicious bite size treat.  I hope you enjoy them.  They were a huge hit with my family

I love anything pumpkin, any time of the year :) and the only thing better than pumpkin, is pumpkin with cream cheese. So I've created these wonderful little mini pumpkin whoopie pies with cream cheese & white chocolate filling. Enjoy! 

If you would like to see a video tutorial on how to make this recipe, here's the link
  •   Ingredients
  • 1 14 ounce box of pumpkin bread mix
  • 1 cup(s) of Milk
  • 2 large eggs
  • 1/3 cup(s) of Vegetable Oil
  • 2 tbsp. of melted butter, for lining pan
  • 1/3 cup(s) of Canned Pumpkin Puree
  • 9 ounce(s) of white candy melts, or white candy bark
  • 12 ounce(s) of Philadelphia Cream Cheese
  • 1/2 tsp. of Pure Vanilla Extract
  • 1/2 tsp. of Cinnamon Extract
  • 1 cup(s) of Powdered Sugar, for dusting
  • Steps
    1. Pre-heat oven to 375 degrees
    2. Brush melted butter over entire top of a mini muffin pan, then place mini muffin liners in the pan, set aside until needed
    3. In large mixing bowl mix pumpkin bread mix, milk, eggs, oil, and pumpkin puree by hand until just incorporated, do not over-mix.
    4. Fill muffin liners 3/4 full and bake for 10- 15 minutes until knife comes out clean, do not under-bake.
    5. Melt white candy melts in microwave in 30 second intervals until completely melted.
    6. In a large mixing bowl, combine melted white candy melts, Philadelphia Cream Cheese, vanilla, and cinnamon extract. Beat with electric mixer until combined and fluffy.
    7. Once your pumpkin muffins are cooled, cut the muffin top off with a serrated knife until all tops are removed, you can save the bottom part of the muffins and frost later
    8. Pipe or spoon filling on the inside of the muffin top and place another muffin top, on top of the filling (to make a sandwich.
    9. Sprinkle powdered sugar on your serving platter (this will keep the whoopie bites from sticking to your plate). Place the whoopie bites on the plate and garnish with more powdered sugar. Enjoy
  • I promise I haven't forgotten about Mother's Day :)  It's just that as a floral designer, this is an insanely busy time for me.  I will do a tribute to moms this weekend, and wish all you Moms a wonderful Mothers Day :)