Spill About Your L-O-V-E.

Morning! April from A.Liz Adventures asked me to join her "Spill About Your Love" Series while she and her husband enjoy their 2 year anniversary vacation! This is probably my favorite guest post that I've done so far because she asked me specific questions and gave me a specific topic. How easy is that?? I am the worst at deciding what to guest post about!

 

Go here to check it out and find out what I never thought I'd do in front of Cameron...



Guest Posting Today.

Morning! I'm over at Emily's blog, All You Need Is Love, today guest posting while she is in Mexico celebrating her 5th anniversary with her husband, John!

 

Check it out here!



Tasty Tuesday: {Guest Post} South of the Border Quiche

Now that we’re well into spring, it’s time to step away from those heavy, stick-to-your-ribs kind of dishes and start cooking lighter. Brisk, chilly weather calls for thick and hearty soups and stews, but warm spring nights call for chilled dishes and fresh salads that won’t weigh you down.

Even if you’re a big fan of salads, it’s pretty likely that eating one at every meal would get old pretty fast. Which is why when you’re looking for ways to incorporate fresh spring flavors into easy lunch and dinner recipes, there’s often a little creativity required.

Luckily, there are plenty of ways to incorporate produce into everyday meals that don’t look or feel nearly as wholesome as they actually are, and this recipe for South of the Border Quiche is a perfect example; nutritious warm-weather foods like corn, cilantro, tomatoes, red pepper and onion are hidden inside a light egg-y filling. And because the recipe calls for egg substitute rather than shell eggs, you’re saving lots of unnecessary fat and calories. This is not your heavy, winter-y quiche—it’s light as air and bursting with fresh spring flavor.

And the best part? It only requires half an hour of hands-on time, meaning it’s great for busy days when you don’t feel like spending all night in the kitchen. Add this yummy quiche to your list of easy Mexican recipes for a light and delicious way to ring in spring and keep yourself feeling great.

South of the Border Quiche

Prep Time: 30 min

Total Time: 1 hour

Serves: 8 (142 calories per serving)

• 1 frozen pie crust (9-inch), thawed
• 1 tablespoon Fleischmann's® Original-stick
• 1/4 cup chopped onion
• 2 tablespoons chopped red bell pepper or pimento
• 1-1/3 cups fat free milk
• 1 cup Egg Beaters® Original (1 cup = 8 oz)
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup drained canned whole kernel corn
• 1/8 teaspoon hot pepper sauce
• 1/4 cup chopped fresh cilantro, divided
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

Directions:

Preheat your oven to 450°F. Lightly prick the side of pie crust with a fork. Bake for 5 minutes or until lightly browned; set aside. Reduce oven temperature to 350°F.

Melt Fleischmann’s in a medium skillet over medium heat. Add onion and bell pepper; cook and stir for 6 minutes or until crisp-tender. Beat milk, Egg Beaters, flour, salt and black pepper in a medium bowl with a wire whisk until well blended. Add onion mixture, corn and hot pepper sauce; mix well. Pour into prepared pie crust; sprinkle with 1 tablespoon of cilantro. Cover the edge of the crust with foil to prevent overbrowning.

Bake for 30 minutes or until a knife inserted into the center comes out clean. While quiche is baking, combine drained tomatoes and the remaining cilantro in a small bowl for the salsa. When quiche is done, let stand 10 minutes before cutting into 8 slices. Serve topped with salsa (or queso fresco for any cheese-loving family members).

Author Bio: This is a guest post by Meredith K. on behalf of Ro*Tel. For more delicious and easy dinner ideas to cook this spring, visit www.ro-tel.com

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{Guest Post} DIY Coffee and Vanilla Body Scrub

Treat Yourself this Spring: DIY Coffee and Vanilla Body Scrub

Springtime is finally here, and with it, the promise of shorts and sundresses. Although you may certainly be ready for the warmer weather, you winter skin may not be. This spring, don’t let that winter coat prevent you from thoroughly enjoying the outdoors – take some time to rejuvenate. Don't think you have time? Think again. As women, we need to take time to unwind and pamper ourselves every once in awhile. Your job, your friends and your family deserve the very best you!

Spas, now more than ever, are being utilized as a tool to de-stress. After a long career in the travel industry, I know all too often the tendency to put off beauty treatments and relaxation for vacation days that come only a few times a year. But with our schedules packed and our stress levels high, why do we limit ourselves – and our skin – to nourishment so infrequently? You can start today with a do-it-yourself spa treatment that won’t break the bank!

 

Recently, I returned from a trip to Honolulu with my family. The day before I headed back home, I spent an afternoon at the Moana Lani Spa at the Moani Surfrider Hotel, ranked prominently as one of Honolulu’s top hotels, where attendants pampered my skin with a scrumptious-smelling scrub made from Kona coffee beans and vanilla. As my nose took in the comforting aroma and I felt the massaging hands of the attendants on my aching muscles, all my stress melted away. Using coffee beans as a scrub has been shown to reduce cellulite, something I think we all wouldn’t mind leaving behind.

 

Fortunately, I discovered that I can replicate the same experience at home for less than the price of a bag of coffee.

Coffee and Vanilla Body Scrub

You'll need:

2 tbsp Coffee Beans (Kona coffee is preferable, but any will do)

2 tbsp of Rice

1 Whole Vanilla Bean

Optional: Your favorite body wash OR a mixture of olive oil and honey

 

To make your own coffee-vanilla scrub, head to the grocery store and purchase a small bag of coffee beans. Also, you'll need one whole vanilla bean and some rice. Remember, it's important to use all-natural ingredients. Split the vanilla bean and cut it into small parts. Add two tablespoons each of coffee beans and rice. Grind all of the ingredients in a coffee mill. For a less intense scrub, combine with your favorite body wash or a mixture of honey and olive oil. Then apply to skin, concentrating on rough spots such as elbows and the soles of your feet. Massage lightly and enjoy the invigorating scent this scrub evokes.

There you have it, a spa-inspired treatment you can do at home. I hope you enjoy this little piece of the tropics as you prepare for spring!

 

Bio: Kendra Thornton: Travel advocate, TV spokesperson, PR businesswoman, proud wife and mama of 3. I am a long time travel expert who has been packing my bags and traveling the world since I was 3 months old! I've found my utmost desire in life is right here in my own home. I have mixed my excitement for travel by bringing the taste of authentic cuisine and rejuvenating beauty remedies to my own home with some of my unique recipes and tips. Enjoy!



Wedding Wednesday: Guest Post!

Spring 2013 Wedding Trends

Hi everyone, my name is Priti Patel and I am so exciting to be guest posting for Wedding Wednesday today!  Unfortunately Megan is making us wait to see which beautiful dress she chose but I’m here to bring you some great wedding fashion trends for the spring.

 Choosing a dress for a spring wedding is the perfect occasion to take advantage of the freshness of the season. Designers have embraced bold new shades and silhouettes for brides who want to look timeless and beautiful yet utterly unique.

 Pretty in Pink

For a bride who wants something other than a traditional white or ivory gown, there is a palette of colorful dresses from which to choose. One of the most popular alternatives to white is blush pink, an unmistakably feminine choice. Even Hollywood A-list celebrities are following the trend; top actresses including Anne Hathaway and, most recently, Jessica Biel were pretty in pink when they tied the knot. This ethereal, soft pink strapless ball gown from the White by Vera Wang collection at David’s Bridal will have you feeling like Hollywood royalty. Alternatively, a dress in a champagne color offers both the uniqueness of a color other than white and the sophistication of a neutral shade.

360 Degrees of Beauty

Just as important as what your wedding dress looks like from the front is the detailing in the back. Whether you are walking down the aisle or having your first dance with your husband, the rear view will take center stage. A lace keyhole back is an elegant way to show off a little skin and look just as beautiful going as you do coming.

New Silhouettes

Peplum dresses have taken over the runways, and wedding fashion is no exception. Peplum styles emphasize the waist and enhance curves while maintaining a sense of sleekness. This column gown is the height of sophistication, while the peplum silhouette adds to the femininity factor.  Expect to see dramatic dresses with an architectural feel this spring.

 Fresh Florals

There is no better way to celebrate spring than with beautiful flowers. Floral details are an ageless wedding classic that are feminine and add drama and texture to a dress, yet allow it to remain light enough for spring. Whether it is a floral print, 3 dimensional floral appliques, or a floral sash, there are several ways to incorporate flowers and add freshness ideal for a spring wedding.

Spring Shades

Pantone, the world-renowned authority on color, recently released its Fashion Color Report  for Spring 2013.  This report is released during fashion week and is created based upon the use of  colors in the upcoming spring collections of top designers.  These fresh and bright colors are perfect for spring weddings, whether as part of the overall color scheme or for bridesmaid dresses. 

What is your favorite style for the spring? 

I can’t wait to see if Megan’s dress features any of these trends!
David's Bridal coupons

Wedding Wednesday: Guest Post at A.Liz Adventures

I'm over at A.Liz Adventures today guest posting about what my favorite parts of wedding planning have been so far!

Check it out here and say hi!

Wedding Wednesday: Guest Post at Little Girl in the Big World

Check me out here today!

A Southern Treat: Key Lime Cupcakes

Happy Friday!! I know that everyone is just as glad as I am that it is the weekend. I'm Hannah from Sweet Tea and Stilettos with today's post while our sweet Megan is braving the storm. Normally I do not wait so late in the day to write, but today I have had a few technological issues. Don't you just hate those? Computers can drive you crazy at the drop of a hat, but it is also had to stay away from them for a day. Agreed?

I am a Southern gal who loves to sip on a sweet cocktail, lounge by the pool and whip up a tasty treat. And boy do I have a tasty treat for you! Before I became wise, I turned up my nose at the boring Southern Lady magazines my mother received in the mail each month. Thank goodness I grew up and realized what little treasures could be found in each issue. The current July/August 2011 issue is no different. There are tons and tons of things I am dying to make. Parties and lists are filling up my calendar just because of the delicious meals that I found (ok not really, but they are in my head). If you are not familiar with this magazine you must find yourself a copy. The most tempting thing that caught my eye were the Key Lime cupcakes. Don't they look scrumptious?

 Key Lime Cupcakes

Makes 1 dozen

1/4 cup unsalted butter, softened

1/4 cup sugar

1 Tbsp. Key lime zest

3 large eggs

1 1/4 cups all-purpose flour

1/2 cup graham cracker crumbs

2 tsp. baking powder

1/2 tsp. salt

1/4 cup half-and-half

2 Tbsp. fresh Key lime juice

1. Preheat oven to 350. Line a 12-cup muffin pan with paper liners; set aside.

2. In a large bowl, combine butter, sugar and lime zest. Beat at high speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

3. In a separate bowl, whisk together flour, cracker crumbs, baking powder and salt.

4. In a small bowl, whisk together half-and-half and lime juice. Gradually add flour mixture to butter mixture, alternately with half-and-half mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups until each cup is 2/3 full. Bake for 16 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 5 minutes. Remove from pan and cool completely on a wire rack.

5. Using a melon baller, carefully remove a small amount of cake from center of each cupcake. Spoon or pipe about 1 tsp. Key Lime Filling in center of each cupcake. Frost tops of cupcakes with Key Lime Buttercream. Garnish with fresh Key lime slices, if desired.

Key Lime Filling

Makes 1 1/2 cups

1 (3-ounce) package cream cheese, softened

1/4 cup confectioners' sugar

1 (10-ounce) jar lime curd

1. In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add curd, beating until combined. Cover and refrigerate for up to 3 days.

Key Lime Buttercream

Makes about 4 cups

1 1/4 cups sugar

4 egg whites

2 tsp. vanilla extract

2 cups unsalted butter, softened

2 tsp. Key lime zest

1. In the top of a double boiler over simmering water, combine sugar, egg whites and vanilla. Cook, whisking constantly, until mixture reaches 140 on a candy thermometer. Remove from heat and transfer to a large bowl. Beat at high speed with an electric mixer for 10 minutes. Reduce mixer speed to medium-low; add butter, 1 tbsp. at a time, beating well after each addition. Beat in Key lime zest. Use immediately.

Please let me know if you make these delicious little treats. I hope at least one of you will take the plunge! Be sure to head over and check out my blog. When I reach 200 followers I will be hosting a giveaway!

XOXO,

Hannah

Sweet Tea & Stilettos

Today I've been asked to guest post for Hannah at Sweet Tea & Stilettos while she is away relaxing in the mountains with her hubby, Bryan! It's my first guest post ever so I was a little nervous when she asked me. I didn't know what to talk about!

Click here to see what I chose for my topic.

source

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On another quick note, I had a blast at the Charleston blogger meet up last Thursday at Social and I can't wait for the next one! Thank you so much to Kim for coordinating it (and letting me borrow a pic)!!

Me, Chassity, Christina, Amanda, Natalie, Caycee