Monthly Archives: October 2012

Candy Corn Fruit Skewers

Candy Corn Fruit Skewers

In this simple, yet super fun recipe fresh pineapple, mandarin oranges and mini marshmallows are skewered to resemble the fun fall treat, Candy Corn!

Candy Corn Fruit Skewers

Serve them with a delicious fruit dip at a Halloween party or fall get-together!

pineapple, mandaran oranges, marshmallows, fruit dip, fruit skewers, candy corn, halloween, fall, vanilla yogurt, honey

Ingredients

  • 1 cup mini marshmallows
  • 1/2 pineapple (cubed)
  • 1 can (11 oz) mandarin oranges
  • 1 cup vanilla yogurt
  • 1 tbsp honey

Skewer the pineapple, oranges and marshmallows.  Mix the yogurt and honey together in a small bowl for dipping.

Candy Corn Fruit Skewers

A healthy alternative to all the candy and cookies that the fall holidays bring!

Candy Corn Fruit Skewers

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Candy Corn Fruit Skewers

Total Time: 10 minutes

Yield: app. 2 dozen skewers

Candy Corn Fruit Skewers

Ingredients

  • 1 cup mini marshmallows
  • 1/2 pineapple (cubed)
  • 1 can (11 oz) mandarin oranges
  • 1 cup vanilla yogurt
  • 1 tbsp honey

Instructions

  1. Skewer the pineapple, oranges and marshmallows.
  2. Mix the yogurt and honey together in a small bowl for dipping.
http://whitneybond.com/whats-for-dessert-candy-corn-fruit-skewers/

Pumpkin Mudslide

Pumpkin Mudslide

Trick or Treat with a Delicious Drink! Happy Halloween from LLB!

Pumpkin Slide

This Pumpkin Mudslide is a fun seasonal twist on a traditional mudslide!

Pumpkin Mudslide Ingredients

Ingredients (makes 2 cocktails)

  • 2 shots coffee liqueur
  • 2 shots irish cream liqueur
  • ½ cup milk
  • dash cinnamon
  • ¼ cup pumpkin
  • 4 shots pumpkin pie vodka

Add all ingredients to shaker with ice and shake well.  Strain into a glass and top with whipped cream.

Pumpkin Pie Mudslide

Add sprinkles for a little extra fun!  (And who doesn’t like a little extra fun in their life??)

Pumpkin Mudslide

Rim the glass with sprinkles for even MORE fun!

Pumpkin Mudslide

Hope everyone has a Spook-tacular day!

Pumpkin Mudslide

Total Time: 10 minutes

Yield: 2 cocktails

Pumpkin Mudslide

Ingredients

  • 2 shots coffee liqueur
  • 2 shots irish cream liqueur
  • ½ cup milk
  • dash cinnamon
  • ¼ cup pumpkin
  • 4 shots pumpkin pie vodka

Instructions

  1. Add all ingredients to shaker with ice and shake well.
  2. Strain into a glass and top with whipped cream.
http://whitneybond.com/whats-to-drink-pumpkin-mudslide/

Lemon Rosemary Basil Chicken

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerThis chicken recipe is so easy, yet so delicious!  A 15-minute marinade of lemon and herbs packs this grilled chicken dish with tons of flavor and is ready start-to-finish in 30 minutes!

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinner
Prep & Marinade Time:  15 minutes
Cook Time: 15 minutes

Ingredients

  • 1 lemon (zested and juiced)
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp steak seasoning
  • 1 tbsp fresh basil (chopped)
  • 1 tbsp fresh rosemary (chopped)
  • 2 lbs chicken

Begin by zesting one large lemon, then slicing the lemon open and squeezing the juice into a medium bowl. Next, add the olive oil and crushed garlic to the zest and juice.

Next, add the steak seasoning, basil and rosemary.  Combine well.

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerAdd chicken to the marinade and coat well.

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerPlace in the refrigerator for 15 minutes, remove and place on a pre-heated grill over medium heat.

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinner, grillingGrill for 7-8 minutes, then flip. Grill for an additional 7-8 minutes, remove and place on top of pasta tossed in olive oil, garlic and tomatoes.

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerThis is a perfect, easy weeknight dinner!

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerThis chicken is also delicious sliced and placed on top of my Crisp Apple Salad!

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinner, salad♦ Gluten Free Option: This recipe is gluten-free and perfect when served on top of my favorite gluten-free corn pasta!

Chocolate Pumpkin Cookies

Pumpkin Kiss Cookies

I spent a decent amount of last week scouring San Diego in search of these mythical “Hershey’s Pumpkin Spice Kisses”!

Pumpkin Spice Cookies

Low and behold, they do exist!  I eventually found them at Target and turned them into these delicious chocolate pumpkin cookies for my annual Pumpkin Carving Party on Friday night!  They were a huge hit and I highly recommend you make them immediately 🙂

Chocolate Pumpkin Kiss Cookie Ingredients

Ingredients (makes 2 dozen cookies)

  • 2 cups flour
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 cup butter (melted)
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 24 Hershey’s Pumpkin Spice Kisses

Combine the flour, salt, baking soda and cocoa in a small mixing bowl.

Next, combine the butter, sugars, vanilla and egg in a large mixing bowl, then add the cocoa flour mixture.

Chocolate Cookie Batter

Mix until combined well.

Chocolate Cookie Dough

Roll into balls and place on a baking stone.

Chocolate Cookies

Bake at 325° for 12 minutes.

Baked Chocolate Cookies

Top with the Kisses while warm to let the pumpkin goodness melt into the chocolate cookies!

Chocolate Pumpkin Cookies

These are now tied for “best cookie ever” with my Nutella Chocolate Chip Cookies!

Pumpkin Chocolate Cookies

The perfect fall cookie for pumpkin lovers everywhere!

Chocolate Pumpkin Cookies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free baking flour for traditional flour to make this recipe gluten-free.

Chocolate Pumpkin Kiss Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 2 dozen cookies

Chocolate Pumpkin Kiss Cookies

Ingredients

  • 2 cups flour
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 cup butter (melted)
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 24 Hershey's Pumpkin Spice Kisses

Instructions

  1. Combine the flour, salt, baking soda and cocoa in a small mixing bowl.
  2. Next, combine the butter, sugars, vanilla and egg in a large mixing bowl, then add the cocoa flour mixture.
  3. Mix until combined well.
  4. Roll into balls and place on a baking stone.
  5. Bake at 325° for 12 minutes.
  6. Top with the Kisses while warm to let the pumpkin goodness melt into the chocolate cookies!
http://whitneybond.com/whats-for-dessert-chocolate-pumpkin-kiss-cookies/

Chopped Challenge Thursday: Pumpkin, Mango, Oysters and Pecans

fried oysters, sliders, pretzel bun, oyster sliders, oyster shells, chopped challenge thursdays, mystery basketWow oh wow, this weeks Mystery Basket looked like East Coast meets West Coast meets Halloween meets Hawaii, Oysters, Mango, Pecans and Pumpkin, what in the world would I make with this odd combination of ingredients?

Luckily for me I visited Miami in the spring and was treated to a delicious dinner at The Dutch by my great friend Mr. Manning. What does my amazing dinner in Miami have to do with this weeks Chopped Challenge you ask?  Well, it was at this dinner that I had Oyster Sliders for the first time.

fried oysters, sliders, pretzel bun, oyster sliders, oyster shells, chopped challenge thursdays, mystery basketAs soon as Thomas Kamakani threw the oyster’s in the mystery basket this week, I knew I must re-create these delicious sliders, Little Leopard style.

fried oysters, sliders, pretzel bun, oyster sliders, oyster shells, chopped challenge thursdays, mystery basketI added the pecans from Cindi Bogue into the breading for the oysters, used the pumpkin from Kelly Taylor Shirley to make the sauce for the sliders and combined the mango from Rafael Ocampo with pickled onions and jalapeños to make a fantastic relish to top these babies!

pumpkin, mango, oysters, pecans, ingredients, chopped challenge, mystery basketThe final result of “Chopped Challenge Thursday” Week Nine: Crispy Oyster Sliders with Pickled Jalapeño Mango Relish and Spicy Pumpkin Aioli.

cilantro, mango, coriander, pickled jalapeños and onions, mango relish, chopped challenge thursdays, mystery basketIngredients

Pickled Jalapeño Mango Relish (Makes 4 Cups)

  • 2 red onions (sliced)
  • 4 large jalapeños (de-seeded and sliced)
  • 1 1/2 cups apple cider vinegar
  • 1/4 cup sugar
  • 1 tbsp whole coriander
  • 1/2 mango (peeled and chopped)
  • 2 limes (juiced)
  • 1 tbsp cilantro

(Ignore the cabbage in the picture, I was originally going to make a slaw, but changed my mind. I’m a girl, we do that 😉 )

Begin by pickling the onions and jalapeños. Poach the onions in boiling water for 2 minutes.

fried oysters, pickled jalapeños and onions, mango relish chopped challenge thursdays, mystery basket

Remove from the water and place in a bowl or dish with lid.

Whisk together the apple cider, sugar and coriander.

apple cider, coriander, brown sugar, pickling, pickled jalapeños and onions, mango relish chopped challenge thursdays, mystery basketAdd the jalapenos to the mixture then pour on top of the onions.

fried oysters, pickled jalapeños and onions, pickling onions, mango relish chopped challenge thursdays, mystery basketPut the lid on top of the dish and place into the refrigerator for one hour.

Remove from the refrigerator and add the lime juice and cilantro.

fried oysters, pickled jalapeños and onions, mango relish chopped challenge thursdays, mystery basket

Remove the pickled vegetables from the vinegar sauce and place in a small bowl, then add the chopped mango.

fried oysters, pickled jalapeños and onions, mango relish chopped challenge thursdays, mystery basket

Next, prepare the Spicy Pumpkin Aioli.

pumpkin, spicy, aioli, dip, low fat, vegan, vegenaise, recipe, sriracha, garlic, paprikaIngredients

Spicy Pumpkin Aioli (makes 1 cup)

  • 1/3 cup pumpkin
  • 1/2 tsp celery salt
  • 1/2 tsp cayenne Pepper
  • 1 tbsp sriracha
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 2 cloves garlic
  • 1/2 cup vegenaise

Add all ingredients to a small bowl.

pumpkin, spicy, aioli, dip, low fat, vegan, vegenaise, recipe, garlic, paprika, chili powderWhisk together.

pumpkin, spicy, aioli, dip, low fat, vegan, vegenaise, recipeCover and refrigerator for 30 minutes before serving.

Next, prepare the oysters.

oysters, pecans, cornmeal, paprika, chili powder, canola oil, ingredients, recipe, fried oystersIngredients (makes 3 fried oysters)

  • 3 large oysters
  • 1/2 cup cornmeal
  • 1/4 cup pecans
  • 1 tsp paprika
  • 1 tsp cayenne pepper

Start by shucking and cleaning the oysters. (Thank you to my roommate Ryan for being my “Professional King of Shucking”, as he proudly named himself after successfully shucking the oysters with a kitchen knife, haha)

Next, prepare the breading my placing the cornmeal, pecans, paprika and cayenne pepper in a food processor and blend into a fine crumb mixture.

fried oysters, sliders, pretzel bun, oyster sliders, cornmeal pecan breading, paprika, chopped challenge thursdays, mystery basketPlace the mixture in a shallow bowl and roll the oysters in the breading.

fried oysters, sliders, pretzel bun, oyster sliders, cornmeal pecan breading, fried oysters, chopped challenge thursdays, mystery basketPlace a skillet with 1/2 inch of canola oil over medium-high heat.

When hot, add the oysters to the oil.

fried oysters, sliders, oyster sliders, crispy oysters, fried oysters, chopped challenge thursdays, mystery basketCook for 1 minute on each side then drain on a paper towel.

fried oysters, sliders, pretzel bun, oyster sliders, chopped challenge thursdays, mystery basketNow it’s time to put the sliders together!

I used homemade pretzel buns as the base for the slider, but any slider buns will work!

Start by placing the aioli on the bottom bun.

Next, place the oysters on top.

ried oysters, sliders, pretzel bun, oyster sliders, oyster shells, chopped challenge thursdays, mystery basketThen top with the relish.

fried oysters, sliders, pretzel bun, oyster sliders, pickled jalapeños, chopped challenge thursdays, mystery basketAren’t they so cute and fancy?

fried oysters, sliders, pretzel bun, oyster sliders, oyster shells, chopped challenge thursdays, mystery basketI went on a little bit of a picture-taking frenzy!

fried oysters, sliders, pretzel bun, oyster sliders, oyster shells, chopped challenge thursdays, mystery basketNow top them with the other half of the bun and skewer them to keep all the goodies together!

fried oysters, sliders, pretzel bun, oyster sliders, oyster shells, chopped challenge thursdays, mystery basketThen take some more pictures of how cute they are!

fried oysters, sliders, pretzel bun, oyster sliders, oyster shells, chopped challenge thursdays, mystery basketAnd top with another pickled jalapeño, because it looks pretty and you can never have too many pickled jalapeños in your life!

fried oysters, sliders, pretzel bun, oyster sliders, oyster shells, chopped challenge thursdays, mystery basket

♦ Gluten Free Option: The sauce, relish and oysters are gluten-free, simply replace the pretzel bun with a gluten-free bun to make this dish gluten-free.

3 Healthy Swaps for Your Favorite Dishes

Everyone loves pizza, mac and cheese and fried chicken, what no one loves is an ever-expanding waistline and clothes that start to get a little snug! Never fear, I’m here to help keep the foods you love without that whole waistline situation!

I’ve highlighted three of my recipes which are healthy swaps for your favorite foods that will save you fat, calories, sodium and carbohydrates, delivering the foods you love without the waistline you hate!

Pizza

Substituting phyllo dough for the crust and replacing the cheese and pepperoni with delicious fresh roasted vegetables will save you over 1000 calories!

pizza, pizza hut, pepperoni, pan pizza, food

Copyright pizzalover.tumblr.com

Nutritional information for one Medium Deep Dish Pepperoni Pizza from Pizza Hut:

  • Calories: 2000
  • Fat: 96 grams
  • Sodium: 4,720 mg*
  • Carbohydrates: 208 grams

garlic, tomatoes, basil, phyllo dough, pizza, recipe, food, olive oil, low fat, healthy

Nutritional information for one Phyllo Dough Pizza with Roasted Vegetables:

  • Calories: 829
  • Fat: 44 grams (**42 of which come from olive oil)
  • Sodium: 368 mg
  • Carbohydrates: 97 grams

*The recommended daily intake of sodium for an adult on a 2,000 calorie diet is 2400 mg.  Eat half a pizza, you’re at your limit!

**Over 70% of the fat in olive oil is monounsaturated, which is known as “good fat” and actually helps lower cholesterol and reduce the risk of heart disease.

Mac and Cheese

Substituting spaghetti squash for macaroni noodles and a white cheese sauce for calorie heavy yellow cheeses, flour and butter that make up most macaroni and cheese sauces, will save you a whopping 39 grams of fat, as well as over 1000 calories!

cheesecake factory, mac and cheese, macaroni, restaurant, food

Copyright eatthis.menshealth.com

Nutritional information for one Macaroni and Cheese Side Dish at The Cheesecake Factory:

  • Calories: 1309
  • Fat: 51 grams
  • Sodium: 768 mg
  • Carbohydrates: 92 grams

white cheese sauce, spaghetti squash, recipe, healthy, alternative to mac and cheese, basil, food, fall, easy

Nutritional information for one serving (1 cup) Spaghetti Squash with White Cheese Sauce:

  • Calories: 275
  • Fat: 12 grams
  • Sodium: 335 mg
  • Carbohydrates: 10 grams

Fried Chicken

Simply baking breaded chicken instead of frying it will give you the same flavor and texture with 75% less fat and one-third of the sodium!

KFC, kentucky fried chicken, popcorn chicken, fried chicken, fast food

Copyright kfc.com

Nutritional information for one serving (6 oz) KFC Popcorn Chicken:

  • Calories: 560
  • Fat: 37 grams
  • Saturated Fat: 8 grams
  • Sodium: 1480 mg

coconut, poppy seed, popcorn chicken, oven fried chicken, baked chicken, crusted chicken

Nutritional information for one serving (6 oz) Baked Poppy Seed Popcorn Chicken:

  • Calories: 469
  • Fat: 9 grams
  • Saturated Fat: 5 grams
  • Sodium: 450 mg

Federal law passed in 2011 requires any restaurant chain with 20 or more locations to provide nutritional information on each item served, so before you cruise through that drive through or call in that pizza, do your research and make a healthier choice today!

Arizona Taco Festival, ¡Olé!’

El Hefe, Scottsdale, Arizona, Taco Festival, Zebra, Whitney Bond, Amy BlackThe highlight of my weekend in Phoenix was most definitely the Third Annual Arizona Taco Festival. I love nothing more than the combination of tacos, margaritas, outdoor daytime festivals… and the occasional fake mustache!

Whitney Bond, fake mustaches, girls with fake mustaches, El Hefe Tent, Arizona Taco Festival

The event brought together the delicious taco makings of more than 40 local restaurants, bars and food trucks in and around Phoenix. Along with tacos came music, tequila tastings and sombreros a plenty!

Amy Black, Arizona Taco Festival, Sombreros, girl in sombrero, mexican clothingThis sombrero was won by a very nice man in a pepper eating contest, we found him after the contest and stole his hat… just kidding!  We just borrowed it for a pic!  The lovely lady modeling the hat is my friend and fellow blogger Amy Black of Amy’s Vintage Closet. If you were wondering where I got my authentic Mexican attire for this event, that would be straight from her closet!

Now on to the food!

We started the day with Duck Mole Tacos topped with Guacamole and Jalapeños from El Hefe.

duck mole tacos, shredded duck tacos, margaritas, el hefe, arizona taco festival, scottsdaleYou know that old saying, “save the best for last”, well I think we reversed it because this was my favorite taco of the day!

Although the next taco came in at a close second, it was the lobster taco from Chelsea’s Kitchen.

lobster tacos, chelsea's kitchen, scottsdale, phoenix, arizona taco festival, food, tacosBig chunks of lobster with avocado, tomato salsa and shredded lettuce = yum!

I’m not going to lie.  We didn’t have one taco throughout the day that I didn’t love!

Next, was the shredded beef taco from El Santo topped with fresh tomato salsa, arugula and cheese.

fresh tomato salsa, arugula, shredded beef, beef taco, El Santo, Scottsdale, Arizona Taco FestivalThe flavor of the beef was incredible!

Lastly was the chicken taco at La Hacienda.

chicken taco, la hacienda, arizona taco festival, avocado cream, salsa, tacosLa Hacienda was all-the-buzz at the festival, with everyone insisting we try their chicken tacos.  The tacos were topped with salsa verde, crema and cheese. They definitely lived up to their buzz, La Hacienda brought home “Reserve Grand Champion” in the taco competition for the third year in a row!

Before departing the delicious festival we did what we do best and found a photo booth!

Amy Black, Whitney Bond, Photo Booth, Arizona Taco Festival, Sombreros, Girls in Sombreros, Girls in Photobooth

Thanks to Awesoos for the pics!

This event is now on the calendar as an annual must attend!  See you in 2013 Phoenix!

 

A Serious Slice with a Serious Sauce

pizza, serious slice, slice of pizza, sausage, peppers, onions, food, jimmy and joe's, arizona, pizza, phoenix, pizza cutter, fortune cookie

This weekend I headed out of my little Italian neighborhood in San Diego to visit friends in Phoenix, Arizona. While I was there I got to enjoy one of my favorite pizza spots with the best sauce ever!

Jimmy and Joe’s is a phenomenal find in the suburbs of Phoenix, Arizona. They serve up serious slices with a serious sauce, Joe’s sauce, to be exact.

pizza, serious slice, slice of pizza, sausage, peppers, onions, food, jimmy and joe's, arizona, pizza, phoenix, ricotta cheese

One slice of pizza weighs in at over one pound, with the potential to weigh over 2 pounds depending on the toppings (now that’s serious!) The restaurant has over 11 specialty pizzas but I like to make my own by combining almost a third of their over 25 toppings!

pizza, serious slice, slice of pizza, sausage, peppers, onions, food, jimmy and joe's, arizona, pizza, phoenix

Bell peppers, red onions, jalapeños, and we can’t forget about the meat, Italian sausage, meatballs and bacon, finished off with bits of their homemade herb ricotta makes for one unforgettable slice of pizza!

pizza, serious slice, slice of pizza, sausage, peppers, onions, food, jimmy and joe's, arizona, pizza, phoenix, ricotta cheese

They finish each slice off by placing a fortune cookie on the side.  You may ask why a fortune cookie at a pizza place? I say why not?  They’re tasty, fun and a conversation starter!

Oh and don’t forget about pizzas perfect companion, buffalo wings!

wings, hot wings, buffalo wings, celery, carrots, food, spicy, jimmy and joes, arizona, pizza, phoenix

Tossed in the killer Joe’s sauce they’re hard to beat!

wings, hot wings, buffalo wings, celery, carrots, food, spicy, jimmy and joes, arizona, pizza, phoenix

Visit Jimmy and Joe’s at 3950 West Ray Rd. Chandler, AZ 85226 or 1960 W. Baseline Mesa, AZ 85202. For more information about the killer pizza with the killer sauce visit Jimmy and Joe’s online.

Single Sunday: Buffalo Salmon Burger Salad

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredientsOn the One Year Anniversary of Little Leopard Book I made the announcement that I would be adding “Chopped Challenge Thursdays” and “Single Sundays” to the site.

While “Chopped Challenge Thursdays” have been going strong, “Single Sundays” have yet to make an appearance on LLB.  I blame this on the fact that I cook like an Italian grandma (meals for 6 or more people!) and I’ve been busy, busy, busy!

But never fear, Single Sundays are here!

This week I whipped up a dish that was quick, delicious and easily prepared for one!

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredients

Prep Time: 4 minutes
Cook Time: 6 minutes

Ingredients (serves 1)

  • 1 salmon burger
  • 2 tbsp buffalo sauce
  • 1 cup romaine lettuce
  • 1/4 sliced red onion
  • 1/2 tomato (chopped)
  • 1 tbsp blue cheese dressing

Place the salmon burger in a small skillet over medium heat and cook for 3-4 minutes.

buffalo sauce, franks red hot buffalo sauce, salmon burger, recipe, ingredients, food, salmonFlip the burger and brush with half of the buffalo sauce.

buffalo sauce, franks red hot buffalo sauce, salmon burger, recipe, ingredients, food, salmonCook for 3-4 minutes then flip again and brush with the remaining buffalo sauce.

Remove from the heat and prepare the salad by combining the lettuce, tomatoes and onion.

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, saladToss with the blue cheese dressing then place the salad mixture on a plate.

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredientsTop with the salmon burger and dig in!

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredientsThis makes for the perfect lunch or dinner for one filled with Omega 3 “happy” fatty acids from the salmon!

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredientsSalmon burgers can be found fresh or frozen in most major grocery stores.

♣ Vegetarian Option: Replace the salmon burger with a veggie patty for a vegetarian meal.

♦ Gluten Free Option: The ingredients featured in this recipe are gluten-free as I used Trader Joe’s salmon burgers which do not contain gluten. Always read the label when purchasing salmon burgers to confirm that the item purchased is gluten-free.

San Diego Bloggers Happy Hour

I love meeting fellow bloggers from all over the world online, but I thought it would be really fun to meet local bloggers in San Diego!  That is when I decided to host a San Diego Bloggers Happy Hour. The event will take place in 3 weeks, Thursday November 8th from 5-7 PM at The Corner, downtown San Diego.

The Corner has great happy hour specials, delicious food and fun craft cocktails! I will also be creating a Little Leopard Book specialty cocktail exclusively for the event.

The Corner, San Diego, Cuban, Sandwich, Salad, BBQ sauce, food, restaurant

Please share with friends in and around San Diego and join us November 8th! Look forward to meeting you all then!

Chopped Challenge Thursday: Squash, Okra, Peanut Butter and Cornmeal

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkI’m always excited when I can incorporate my Chopped Challenge ingredients into a dish I was already planning to make. This week it worked out just that way.  On my menu for the week I had planned to make butternut squash gnocchi. I’ve been wanting to make homemade gnocchi for years, just never had gotten around to it.  When I picked up an assortment of just-in-season squash varieties last weekend, I knew I wanted to whip that butternut squash into my first ever homemade gnocchi.

Luckily, Becca Rogers submitted squash as the first ingredient in this weeks challenge.  As I awaited the results of what else I would be cooking with I was crossing my fingers that they were ingredients I could use with the gnocchi. The next three items to roll in on my Facebook page were Okra from Jake Fordenbacher, Peanut Butter from Jessica Pauls and Cornmeal from Kate Elizabeth.

squash, butternut, okra, cornmeal, peanut butter, Jif, ingredients, mystery basket, chopped challenge

Now these ingredients I could definitely work into my butternut squash gnocchi.  The final result of “Chopped Challenge Thursday” Week Eight: Butternut Squash Gnocchi with Balsamic Peanut Butter Sauce and Crispy Parmesan Okra. 

okra, butternut squash, peanut butter, cornmeal, ricotta, apple cider, maple syrup, coconut milk, balsamic vinegarIngredients (serves 6)

Butternut Squash Gnocchi

  • 1 butternut squash
  • ½ cup ricotta
  • ¼ cup parmesan
  • 2 tsp salt
  • 1 tsp pepper
  • ½ tsp nutmeg
  • 1 tsp fresh sage
  • 1 egg
  • 4 cups brown rice flour

Balsamic Peanut Butter Sauce

  • 2 tbsp balsamic vinegar
  • ¼ cup brown sugar
  • ½ cup peanut butter
  • 1 cup apple cider
  • 1 tsp maple syrup

Crispy Parmesan Okra

  • 2 cups okra (fresh or frozen/defrosted)
  • ¼ cup coconut milk
  • 1 tsp maple syrup
  • ½ cup parmesan cheese
  • 1 cup cornmeal
  • 1 tsp paprika

Begin by slicing the squash in half and removing the seeds.

Next, roast the squash cut side down in a 400° oven for 45 minutes.

butternut squash, squash, roasting, baking

Remove the squash from the oven and allow to cool.

Once cool enough to handle, scoop the squash out and discard the skin.

butternut squash, baking, roasting, olive oil, cooking, food

Puree the squash with a hand mixer.

butternut squash, baking, roasting, olive oil, puree, gnocchi, recipe cooking, foodOnce completely cooled add the ricotta and parmesan.

Next add the salt, pepper, nutmeg, sage and egg.

butternut squash, nutmeg, sage, flour, gnocchi, ingredients, recipes, food

Mix well then add the flour one cup at a time until the dough is somewhat sticky, but not too sticky too handle.

butternut squash, nutmeg, sage, flour, gnocchi, ingredients, recipes, food, doughCover the dough with a damp towel  for 30 minutes, then slice the dough into 8 sections.

butternut squash, nutmeg, sage, flour, gnocchi, ingredients, recipes, food, doughOne section at a time roll the dough out into a snake-like shape and cut into equal squares.

butternut squash, nutmeg, sage, flour, gnocchi, ingredients, recipes, food, how to, doughNext, press down on each individual gnocchi with a floured fork to produce indentations then drop the gnocchi 10-12 pieces at a time into a large pot of boiling water. Do not over-crowd the pot with gnocchi or they will stick together.

Once the gnocchi rises to the top of the water they are ready to go in the sauce for tossing.  Speaking of the sauce, lets make that now!

Whisk all of the ingredients together in a skillet and bring to a simmer.

balsamic vinegar, peanut butter, apple cider, maple syrup, ingredients, recipe, sauceSimmer for 5-7 minutes or until the sauce begins to thicken.

When the gnocchi is ready, toss in the sauce before serving.

For the side, prepare the crispy parmesan okra while the butternut squash is roasting.

Begin by whisking together the milk and syrup then pouring over the okra.

okra, coconut milk, maple syrup, breading, baked, food, ingredients, recipeNext, place the wet okra into a large ziploc bag, then cover with the parmesan, cornmeal and paprika.

okra, parmesan, cornmeal, crispy, paprika, crusted, crunchy, recipe, ingredients, ziploc bag, cookingShake until all of the okra is well coated then spread evenly onto a baking sheet.

okra, parmesan, cornmeal, crispy, paprika, crusted, crunchy, recipe, ingredients, ziploc bag, cookingBake in a 400° oven for 30 minutes, then serve on the side of the gnocchi.  I also drizzled mine with a little balsamic vinegar before serving.  Totally optional, but I liked the meshing of the flavors with the Balsamic Peanut Butter Sauce!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkThis was the first Chopped Challenge meal that I invited a dinner party of friends over for! After-all, I wasn’t making all of that homemade gnocchi for nothing!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkEveryone LOVED the Balsamic Peanut Butter Sauce! It’s so fun when those random “mystery basket” ingredients end up turning into a new family favorite!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkNow it’s time to dig in!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkThen the okra!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkSuch a delicious fall meal!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

 

Chalk Art Painting, Live Music and Delicious Food at Little Italy Festa!

little italy, festa, san diego, food, wine, live music, festival, ItalianLittle Italy Festa is the largest Italian American Festival on the West Coast. I love living in this quaint San Diego neighborhood for events like this! One of my BFF’s PK, or as I like to call him, PKizzle, and I attended the event on Saturday afternoon.

Upon arrival the first thing that caught our attention was the free photo booth from La Jolla Photo Booths, for those of you that know us, this was an obvious first stop as we’re both known as “paparazzi” within our group of friends for our immense amounts of picture-taking!

whitney bond, little italy, festa, san diego, photo booth, photo booth props, italian, festivalDon’t worry about that top pic getting cut off, I was SO not prepared when the first shot happened!

Next, we traveled down India St to check out what else was going on.

little italy, festa, san diego, beer and wine garden, kids area, festival, ItalianWe spent some time walking down Grape Street checking out all the amazing Live Italian Chalk Art that was going on!

little italy, festa, san diego, chalk painting demonstrations, chalk art, live art, festival, ItalianThese artists have some serious talent!

little italy, festa, san diego, chalk art, live art, chalk painting, festival, ItalianIt is amazing that this is all done with chalk!

little italy, festa, san diego, chalk art, live art, chalk painting, festival, Italian

Although I have memories of making some pretty legit chalk art on my parents driveway growing up, I think these might be a little bit more impressive!

We then traveled back up India to check out what else the Festa had in store.  We walked by the cooking stage where live cooking demonstrations were hosted by local Little Italy restaurants.

little italy, festa, san diego, cooking demonstrations, stage, festival, Italian

Although we didn’t catch one, I think this is such a cool idea and every seat in the audience was taken!

Next, we ran into these people…

little italy, festa, san diego, gondola company, gondola hosts, stage, festival, ItalianThey were out promoting their San Diego Gondola business where they take couples or groups out for a cruise across the bay in an authentic Italian gondola.  Such a cute idea, now I just need to find a boyfriend to take me on one (haha)!

Then it was time for my favorite part, the food!

Although we could have gone the traditional route with Italian food from one of the many delicious restaurants in the neighborhood, we decided to steer off the beaten path and try some of Hunter Steakhouse’s tasty tri-tip which we had been smelling all day!

little italy, festa, san diego, food, tri tip, smoked meat, hunters steakhouse, festival, Italian

PK and I split their tri-tip sandwich to save room in the belly for our next stop!

little italy, festa, san diego, whitney bond, tri tip sandwich, food, festival, Italian

We then wandered over to Stone Brewery. No, not for the beer, well not exactly.

little italy, festa, san diego, food, menu, stone brewery, stone catering, mac and cheese, festival, ItalianWe were there for the Beer Mac and Cheese.

little italy, festa, san diego, food, menu, stone brewery, stone catering, smoked porter, beer, beer mac and cheese, mac and cheese, festival, ItalianCheese. Beer. Sausage. In a bowl. Enough said.

little italy, festa, san diego, food, menu, whitney bond, stone brewery, stone catering, mac and cheese, festival, ItalianYum, yum, yum.

We took our bowl of mac and cheese (well the portion in which I hadn’t already annihilated!) and went to watch some live music!

 

This guy was amazing.  I could hear him from my condo all morning before we headed down.  I’m pretty sure I heard “My Way” by Frank Sinatra at least 6 different times throughout the day and I didn’t hate it, like at all 🙂

If you want to attend next years festivities check out the Little Italy Festa website for more information!

little italy, festa, san diego, october, festival, Italian

Apple Cider Champagne Cocktail

Rich apple cider is paired with sparkling champagne, vodka, maple syrup, cinnamon and nutmeg to make a festive fall apple cider champagne cocktail!

Rich apple cider is paired with sparkling champagne, vodka, maple syrup, cinnamon and nutmeg to make a festive fall apple cider champagne cocktail!

This Apple Cider Champagne Cocktail could also be called a “Fall-mosa”, as it’s basically an Apple Cider Mimosa filled with the delicious flavors of fall like maple syrup, cinnamon and nutmeg!

Read the full post here!

Pumpkin Spice Latte Martini

Pumpkin Spice Latte Martini

If you’re like me, one of your favorite parts of Fall is all the pumpkin goodness that starts popping up around this time of year, including the ever-so-popular Pumpkin Spice Latte.

In this martini I combine Pumpkin Pie Vodka with Coffee Liquor for a martini that is sure to give you that boost you love from a latte with a little kick from the vodka!

Pumpkin Spice Latte Martini Ingredients

Ingredients (makes 1 martini)

  • 2 shots pumpkin pie vodka
  • 2 shots coffee liqueur
  • dash ground ginger
  • dash cinnamon
  • dash nutmeg

Combine all ingredients in a shaker with ice and shake well.

Strain into a martini glass rimmed with crushed graham crackers and serve with cinnamon stick to garnish.

Fall Pumpkin Spice Latte Cocktail

This is the perfect after-dinner drink for a cool fall night or sipping cocktail at a Halloween party!

Pumpkin Coffee Martini

White Chocolate Raspberry Phyllo Rolls

White Chocolate Raspberry Phyllo Rolls

Last week I took a night off from cooking dinner and was treated to a delicious meal at my friend Crystals house. Of course I couldn’t show up empty-handed so I offered to bring dessert!

I had phyllo dough in my fridge and white chocolate chips in my pantry so I decided to bring them together with tart raspberries.

White chocolate and raspberry are a perfect combination in this delicious dessert pastry.  Flakey phyllo dough encompasses the tasty pair for sweet perfection.

Raspberry White Chocolate Fillo Roll Ingredients

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients (makes 10 phyllo rolls)

  • 1 cup raspberries
  • 1 tsp cornstarch
  • ½ tsp lemon juice
  • ¼ cup sugar
  • 10 sheets phyllo dough
  • olive oil cooking spray
  • 1/3 cup white chocolate chips

Start by combining the raspberries, cornstarch, lemon juice and sugar in a small bowl.

Sweet Raspberries

Lay out the phyllo dough and spray the top sheet with cooking spray.

How to oil phyllo dough

Start from the top and fold the phyllo dough in half.

Phyllo Dough

Next, place the raspberries 1 inch from the edge.

Sweet Red Raspberries in Phyllo Dough

Place the white chocolate chips on top.

White Chocolate Raspberry Phyllo Rolls

Next, fold in the sides of the phyllo dough.

How to roll phyllo dough

Then roll the dough into a cylinder shape and spray the top with cooking spray. Repeat the above steps 9 times.

Phyllo Rolls

Place the phyllo rolls in a 400° oven for 10-12 minutes.

Baked Raspberry Chocolate Fillo Rolls

Remove from the baking stone and serve.

White Chocolate Raspberry Dessert Rolls

A-M-A-Z-I-N-G!

White Chocolate Chip Raspberry Fillo Rolls

These are a quick and simple dessert with minimal ingredients that are perfect for taking to parties or serving as a weeknight after-dinner dessert!

White Chocolate Raspberry Phyllo Rolls

Now it’s time to dig in!

Dessert Phyllo Rolls

♣ Vegetarian Option: This recipe is vegetarian and vegan.

♦ Gluten Free Option: Foodista has a recipe for gluten-free phyllo dough here.

Meme’s Graham Cracker Cookie Sandwiches

graham crackers, powdered sugar, icing, frosting, cocoa, chocolate, cookie sandwich, recipeMy grandma Meme was always smiling, always baking and always had tons of love to give!

grandma, meme, christmas, home, oklahoma, familyI dedicated my 100th post on LLB to my Meme by baking her Pink Lemonade Pie. Now I dedicate my 200th post to her!

I loved helping Meme in the kitchen growing up. She taught me lots about baking, including taste testing, you know, for quality control purposes 😉

cookies, baking, grandma, granddaughter, oklahoma, kitchen

I was lucky enough to grow up in a time, place and family that had Meme’s and Papa’s instead of nannies and babysitters. Whenever Mom was working my brother and I would go spend the afternoons after school with my Meme. We were her only two grandchildren and she loved spoiling us.  She would always say we weren’t spoiled, we were “well-loved” and  I couldn’t agree more!

We were spoiled with loving gestures, such as making two pies so that my brother and I could each have our favorite, or making pink and chocolate graham cracker cookie sandwiches because I wanted pink and my brother wanted chocolate! And these cookie sandwiches are what I am sharing with you all today.

While it may be one of the simplest recipes I post on the LLB, it is also one that is filled with the most memories!

graham crackers, cocoa, milk, powdered sugar, red food coloring, recipe, ingredients, cookiesTotal Time: 15 minutes

Ingredients (makes 26 cookie sandwiches)

  • 9 cups powdered sugar
  • 3/4 cup milk
  • 1 tbsp cocoa
  • 2-3 drops red food coloring
  • 1 box graham crackers

Start by combining the powdered sugar and milk until no lumps exist. Separate the icing into three bowls.  In one bowl add the cocoa and in another add the food coloring.

icing, flavors, colors, chocolate, pink, white, powdered sugar, food coloring, cocoa, milkNext, spread the icing on one half of a graham cracker.

icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredients

Then sandwich another graham cracker on top.

icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredientsRepeat until all cookie sandwiches are made. Set to the side and allow the icing to harden so it doesn’t ooze out when you bite in…. or dig in and just let that icing ooze!

icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredients

Chocolate for my brother…

chocolate, icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredients, dessert, recipe… wish he were here to eat one with me, this bite’s for you Ty!

chocolate, icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredients, dessert, recipePut them all together and you have a neapolitan stack of cookie sandwiches!

chocolate, icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredients, dessert, recipeThese brought back so many great childhood memories!

chocolate, icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredients, dessert, recipeAnd tasted just like I remembered!

chocolate, icing, powdered sugar, milk, graham crackers, cookies, sandwiches, frosting, ingredients, dessert, recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Whole Foods carries a graham style cracker by Kinnikinnick which can be used to make the recipe gluten-free.

Homemade Baked Sweet Potato Tots

Homemade Sweet Potato Tots

What do you serve with a super healthy Sweet Potato Quinoa Burger that will compliment the burger without ruining its health benefits?  Homemade, gluten-free, baked sweet potato tots, of course!

A large serving of tater tots at a fast food chain packs:

  • 580 calories
  • 31 grams fat
  • 1450 mg sodium
  • No fiber
  • No vitamins

An equivalent serving of these delicious Sweet Potato Tots has:

  • 212 calories
  • ZERO grams fat
  • 434 mg sodium
  • 6 grams fiber
  • 689% vitamin a
  • 47% vitamin c

Simply said, this is one starchy side dish you can feel good about eating!

Watch this step-by-step video for how to make the delicious tots and get the printable recipe below!

Sweet Potato Tater Tot Ingredients

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients (makes 2 dozen tots)

  • 1 lb sweet potatoes
  • 1/4 cup brown rice flour
  • 1 tsp kosher salt

Begin by boiling a large pot of water. Add the whole potatoes to the water with skins on. Boil for 20 minutes. Remove from the water and allow to cool.

Once cool enough to handle, shred the potatoes using a box grater.

*As you begin shredding the potatoes the skins will peel off. Snack on them while you prepare the tots or simply discard them.

Grated Sweet Potatoes

Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.

Sweet Potato Tater Tot Mixture

Now we get to my favorite part, putting the tots together. Actually my favorite part is eating them, but this part ranks up there simply because I lovingly named this process the “roll and squish”.

Roll…

How to make Sweet Potato Tater Tots

… and squish!

Sweet Potato Tots

And this is how you get perfectly shaped tater tots!

Place them on a baking sheet and into a 375° oven.

Baked Sweet Potato Tots

Bake for 30 minutes or until crisp on the outside.

Homemade Sweet Potato Tater Tots

Now it’s time to dig in!

Sweet Potato Tater Tots

♣ Vegetarian Option: This recipe is vegetarian AND vegan.

♦ Gluten Free Option: This recipe is gluten-free.

Homemade Baked Sweet Potato Tots

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 24 tots

Homemade Baked Sweet Potato Tots

Ingredients

  • 1 lb sweet potatoes
  • 1/4 cup brown rice flour
  • 1 tsp kosher salt

Instructions

  1. Boil a large pot of water.
  2. Add the potatoes to the water and boil for 20 minutes.
  3. Remove from the water and allow to cool.
  4. Once cool enough to handle, peel the potatoes.
  5. Shred the peeled potatoes with a box grater.
  6. Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.
  7. Roll and squish the potatoes into tot shapes.
  8. Place them on a baking sheet and into a 375° oven for 30 minutes.
http://whitneybond.com/whats-for-a-side-homemade-baked-sweet-potato-tots/

Sweet Potato Quinoa Black Bean Burgers

Black Bean Sweet Potato Quinoa Burgers

This burger is super healthy, fiber-filled, protein-packed, vegetarian, gluten-free and really delicious, basically the best veggie burger ever!

Black Bean Quinoa Burger with Avocado

This recipe originally came from my “Chopped Challenge Series” I hosted on Facebook. The ingredients of my “Mystery Basket” that created this delicious dish came from Thomas Kamakani Jr. with Quinoa, Barbara Cervantes with jalapeños and Muffet Bond with red peppers.  Then we have the curve ball pitcher, Miss Allison Davis with marshmallow fluff… there always has to be one!

red peppers, jalapeños, quinoa, marshmallow fluff

When it comes to those “curve ball” ingredients such as lemon curd, apple butter or marshmallow fluff, it’s all about breaking down the ingredients, what exactly is marshmallow fluff?  Basically it’s corn syrup, sugar and water, in simpler terms, a sweetener.

I thought about what goes well with marshmallow that is not dessert and thought sweet potatoes! Who doesn’t love those delicious sweet potatoes covered in brown sugar and marshmallows with a nicely roasted turkey on Thanksgiving day!

I then decided to combine the jalapenos and marshmallow fluff, as I love the combination of sweet and spicy. I have used a Sweet Jalapeño Sauce to accompany my recipes for Mexican Chorizo Meatballs and Squash Puppies in the past.

I combined the quinoa with the sweet potatoes and added black beans to create this burger which packs 9 grams of fiber and 8 grams of protein, all without meat or gluten!

sweet potatoes, quinoa, red peppers, black beans, jalapeños, marshmallow fluff, cilantro, rice chex, garlic, red onion

Ingredients

  • 1 lb sweet potatoes
  • 1 (15 oz) can black beans
  • 1 cup cooked quinoa
  • ½ red onion (diced)
  • ½ red pepper (diced)
  • 1 jalapeño (de-seeded and diced)
  • 2 cloves garlic (crushed)
  • 1 tsp ground cumin
  • ½ tsp ground chipotle pepper
  • 1 tsp fresh cilantro (chopped)
  • 1/4 cup rice chex (crushed)*
  • 1 egg

Sweet Jalapeño Sauce (makes 1 cup)

  • 1/4 cup marshmallow fluff
  • 1/2 cup sour cream (not pictured)
  • 1 small jalapeño (de-seeded and diced)
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro
  • 1 lime (juiced)

Optional Toppings

  • Avocado
  • Roasted red peppers
  • Iceberg Lettuce Leafs (for wrapping)

*Breadcrumbs can be substituted, I simply keep a bag of crushed rice chex on hand to make my dishes gluten-free.

Start by boiling a large pot of water.  Next, peel and cube the sweet potatoes and add them to the boiling water, cook for 20 minutes.

sweet potatoes, boiling, sweet potato burgers, food, recipes

While the potatoes are boiling, rinse and drain the black beans, then add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste for which to hold the burgers together.

black beans, smashing, fork, recipe, paste, how to, food, beans

Next, drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.

Next, add the cooked quinoa to the mix.

quinoa, grain, cooked, vegetable, recipe, food, burger

Then add the chopped onion, red pepper, jalapeño, garlic and the remaining whole black beans.

sweet potatoes, black beans, jalapeños, red peppers, onions, garlic, burger mixture, vegetables

Finally, add the spices, cumin, chipotle pepper and cilantro, as well as the binding ingredients including the rice chex and egg.

Mix together, then use your hands to form into 8 patties.

Place the burgers on a grill over medium heat for 10 minutes, then flip and grill for an additional 10 minutes.

*Alternatively you can place the burgers in a 375° oven for 20 minutes, flipping half-way through or bake them in a cast iron skillet on the stove over medium heat for 10 minutes per side.

While the burgers are on the grill, prepare the Sweet Jalapeño Sauce.

Simply place all of the ingredients into a blender or food processor.

jalapeños, marshmallow fluff, sour cream, cumin, sauce, sweet, easy, cilantro, recipe

Blend until smooth and serve with the Sweet Potato Quinoa Black Bean Burgers.

Vegetarian Black Bean Quinoa Burgers

Is it just me or are these the prettiest burgers you’ve ever seen?

Black Bean Sweet Potato Quinoa Burger Recipe

They say you should have five colors on your plate for a healthy meal, how about 5 colors in one item on the plate!

Black Bean Sweet Potato Quinoa Veggie Burgers

I wrapped the burgers in lettuce and topped them with roasted red peppers and sliced avocado, then served them with homemade sweet potato tots.

Sweet Potato Quinoa Gluten Free Veggie Burgers

And voila!  The perfect vegetarian, gluten-free burger is created!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Black Bean Sweet Potato Quinoa Burgers

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 8 burgers

Black Bean Sweet Potato Quinoa Burgers

Ingredients

  • 1 lb sweet potatoes
  • 1 (15 oz) can black beans
  • 1 cup cooked quinoa
  • ½ red onion (diced)
  • ½ red pepper (diced)
  • 1 jalapeño (de-seeded and diced)
  • 2 cloves garlic (crushed)
  • 1 tsp ground cumin
  • ½ tsp ground chipotle pepper
  • 1 tsp fresh cilantro (chopped)
  • 1/4 cup rice chex (crushed)*
  • 1 egg
  • 8 iceberg lettuce leafs (for wrapping)
  • 1 avocado (sliced)
  • 1/2 cup roasted red peppers (sliced)

Instructions

  1. Start by boiling a large pot of water.
  2. Next, peel and cube the sweet potatoes and add them to the boiling water, cook for 20 minutes.
  3. While the potatoes are boiling, rinse and drain the black beans, then add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste for which to hold the burgers together.
  4. Next, drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.
  5. Next, add the cooked quinoa to the mix.
  6. Then add the chopped onion, red pepper, jalapeño, garlic and the remaining whole black beans.
  7. Finally, add the spices, cumin, chipotle pepper and cilantro, as well as the binding ingredients including the rice chex and egg.
  8. Mix together, then use your hands to form into 8 patties.
  9. Place the burgers on a grill over medium heat for 10 minutes, then flip and grill for an additional 10 minutes.
http://whitneybond.com/chopped-challenge-thursday-quinoa-jalapenos-red-peppers-and-marshmallow-fluff/

White Chocolate Wedding Cake Martini

white chocolate, wedding cake, vodka, liqueur, liquor, cocktails, martini, chocolate syrup, drinkI hosted the dessert course of a Progressive Dinner last weekend and each house had their own signature cocktail.  What says signature Whitney and dessert cocktail more than a White Chocolate Wedding Cake Martini.  Check out my latest video on how to make your own!

 

Here’s a little shot of the drink in action at the party!

wedding cake, white chocolate, martini, dessert, cocktail, vodka, liquor, liqueur

 

Salud!

Spaghetti Squash with White Cheese Sauce

white cheese sauce, spaghetti squash, recipe, healthy, alternative to mac and cheese, basil, food, fall, easyI asked and you responded, “what generally unhealthy dish would you like to see transformed into something healthy and delicious?”  The response was unanimous, Mac and Cheese.  So today I bring you the first ever “Transformation Tuesday”  where I turn a generally unhealthy dish into something healthy and yummy. Today I transformed Traditional Mac and Cheese into Spaghetti Squash with White Cheese Sauce.

The result was a delicious, gluten-free, vegetarian dish that packs way less calories, fat, carbs and sodium than any macaroni and cheese dish you will eat at a restaurant!

The Cheesecake Factory Macaroni and Cheese SIDE DISH packs 51 grams of fat, 1309 calories, 768 milligrams of sodium and 92 grams of carbs, and that’s just the side dish to the main course!!

My dinner portion of Spaghetti Squash with White Cheese Sauce comes in at 275 calories, 12 grams of fat, 335 milligrams of sodium and 10 grams of carbs for a 1 cup serving. Even if you double the serving size to 2 cups, you will still save 759 calories and 27 grams of fat!

Just to make the picture even more clear, if you are counting Weight Watcher points, one side of macaroni and cheese at The Cheesecake Factory counts for 25 points, while my dish weighs in at only 4 points!

squash, parmesan cheese, goat cheese, mozzarella cheese, soy milk, basil, garlic, olive oil, ricotta

 

 

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients (serves 4)

  • 1 large spaghetti squash
  • 1 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1 cup part-skim mozzarella (shredded)
  • 1/4 cup parmesan cheese (shaved)
  • 1/4 cup ricotta cheese
  • 1/2 cup goat cheese
  • 1/4 cup soy milk
  • 1/4 cup fresh basil leaves (to garnish)

Start by cutting the spaghetti squash in half lengthwise, remove the seeds and brush with the olive oil then sprinkle with the salt and pepper.  Place cut side down on a baking sheet and roast in the oven at 400° for 45 minutes.

Spaghetti, Squash, Roasting, Oven, Food, Recipes, Cheesy Spaghetti SquashRemove from the oven and watch this how-to video on what to do next!

 

Once all of the spaghetti squash has been added to the sauce, separate into four bowls and top with the fresh basil to serve.

white cheese sauce, spaghetti squash, recipe, healthy, alternative to mac and cheese, basil, food, fall, easyNow it’s time to dig in!

white cheese sauce, spaghetti squash, recipe, healthy, alternative to mac and cheese, basil, food, fall, easy♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

 

Bacon, Stilton Apricot Cheese Stuffed Honey Glazed Pork Chops

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, dates

At my girls wine and cheese party a couple of weeks back I stumbled upon my new favorite cheese, Stilton Apricot.  I drizzled little bites of this amazing cheese with honey and paired it with chopped dates for the perfect bite!

After that night, I knew I had to do something with this amazing combination of ingredients. The simple thing to do would be to fill the dates with the cheese, wrap them in bacon and drizzle them with honey, very similar to the Bacon Wrapped Dates I prepare on a regular basis.  But that was too easy.

I knew I wanted to incorporate bacon into the ingredient list and what goes better with pork than… more pork.  That was when I decided to glaze pork chops with honey, then stuff them with the delicious mixture of Stilton Apricot cheese, chopped dates and bacon.

kale, lunch, Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, dates, balcony, lemonade, presentation

The result was a completely amazing lunch for me and my good friend Ruby!

honey, pork chops, bacon, stilton apricot cheese, dates, balsamic vinegar, mustard powder, ingredients, food, recipes

Ingredients

  • 2 pork chops
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1/4 cup chopped dates
  • 4 slices bacon (fried until crisp and chopped)
  • 1/4 cup Stilton apricot cheese

Start by glazing the pork chops. The video below will guide you with step by step instructions.

After 15 minutes in the oven, remove, flip the pork chops and baste with the rest of the honey glaze.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skillet, how to

While the pork chops are in the oven, prepare the stuffing mixture in a small bowl by combining the dates, bacon and cheese. I also drizzled an additional tsp of honey into the mix to help bind the ingredients and for a little extra honey flavor!

chopped dates, stilton cheese, stilton apricot, apricots, bacon, pork chop stuffing, recipe, food

Once the pork chops have been basted with the honey glaze on both sides and cooked for 15 minutes each remove them from the oven and place on a cutting a board.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skillet, cutting board

Allow to cool enough to handle or use a pair of tongs to hold the pork chop in place while slicing through the center to stuff. Slice the pork chop through the middle while keeping the edges in tact..

Stuffed Pork Chops, how to, Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skilletStuff with the bacon, cheese mixture.

stuffed pork chops, Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, dates, bacon, stilton cheesePlace the pork chops back into the cast iron skillet and into the oven for 5 minutes, or until the cheese is slightly melted.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skillet, stilton apricot cheese, stuffed pork chops, bacon, datesRemove the pork chops from the skillet. Heat the honey glaze in the bottom of the skillet on the stove top over high heat to reduce.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skillet, honey, balsamic vinegar, reduction, glazeOnce the glaze comes to a boil and reduces by half, brush the mixture on top of the pork chops and serve.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, datesThere was extra cheese and bacon mixture leftover, so I put a little on top, there can never be too much cheese and bacon!

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, dates, balcony, lemonade, presentationThese were the most juicy and flavorful pork chops I’ve ever eaten and made for a perfect lunch paired with sautéed kale and fresh lemonade!

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, dates, balcony, lemonade, presentation

♦ Gluten Free Option: This recipe is gluten-free.

Giveaway Winner Announcement!

Thank you to everyone who entered the first ever Little Leopard Book Giveaway by “liking” Little Leopard Book and  Muffet Bond, Independent Longaberger Manager on Facebook, subscribing to Little Leopard Book and following Little Leopard Book on Twitter and Pinterest! And the winner is…

Chopped Challenge Thursday: Parsnips, Salmon, Peaches and Kale

chopped salad, smoked salmon, kale, roasted parsnips, romaine lettuce, tomatoes, couscous, peach vinaigretteThis weeks “mystery basket” combines some of my favorite foods; parsnips, the slightly sweeter cousin of the carrot, peaches, the sweet summer fruit with the fuzzy skin, kale, the super food packed with vitamins, and salmon, high in omega-3’s and nicknamed “the happy fish” for its depression fighting, mood elevating benefits!

Who wouldn’t want to eat a dish that provides an abundance of vitamins, makes you happy and is also delicious?

parsnips, smoked salmon, peaches, kale, chopped, food network, mystery basket, ingredientsI decided to re-create my favorite dish from the lunch menu at Shade Hotel in Manhattan Beach, the Chopped Salad, served with smoked salmon, tomatoes, couscous and parmesan. To the salad I added dates, parsnips and kale.  I incorporated the kale and parsnips by roasting them to add an extra crunch to the salad! I then turned those beautiful orange peaches into a lovely vinaigrette dressing.

The final result of “Chopped Challenge Thursday” Week Six: Smoked Salmon Roasted Kale and Parsnip Chopped Salad with Peach Basil Vinaigrette.

couscous, smoked salmon, parsnips, kale, romaine lettuce, parmesan cheese, honey, tomatoes, peaches, basilIngredients – Chopped Salad

  • 1 cup kale
  • 1/2 lb (2 medium) parsnips
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup couscous
  • 9 oz romaine lettuce
  • 2 tomatoes
  • 1/4 cup dates
  • 4 oz smoked salmon
  • 1/4 cup parmesan cheese

Basil peach vinaigrette

  • 1/3 cup red wine vinegar
  • 1 tbsp olive oil
  • 1 peach (peeled, pitted and chopped)
  • 1 tbsp fresh basil (chopped)
  • 1 clove garlic (minced)
  • 1 tbsp honey

Begin by chopping the kale (warning: there’s going to be a lot of chopping in this salad, hence the name!) Remove the thick “stem ribs” and discard.

kale, chopped salad, roasting kale, recipeNext, chop the parsnips and place on a rimmed baking sheet with the chopped kale. Drizzle with olive oil and sprinkle with salt and pepper.

kale, parsnips, roasting kale, recipe, food, vegetables, recipe, salad

Place in a 400° oven for 15 minutes.

In the mean time, make the peach basil vinaigrette.  Combine all of the ingredients in a blender or food processor.

peach basil vinaigrette, homemade salad dressing, vinaigrette, recipe, peaches, red wine vinegar, olive oil, honey, garlicBlend until all of the ingredients are combined well and the vinaigrette has a smooth consistency.

peach basil vinaigrette, homemade salad dressing, vinaigrette, recipe, peaches, red wine vinegar, olive oil, honey, garlicPlace in the refrigerator to chill while you prepare the rest of the salad.

In a small saucepan bring 3/4 cup of water to boil on the stove. Add the couscous to the boiling water, stir, cover, remove from the heat and let stand 5 minutes.

Meanwhile, did you know that Couscous was elected as the third favorite dish of French people in 2011?  Neither did I, but now I do and so do you, thanks for the super important 411 on the popularity of couscous Wikipedia!

Next, get that knife back out and chop the romaine lettuce, tomatoes, dates and smoked salmon. Add to a large mixing bowl.

chopped salad, smoked salmon, kale, roasted parsnips, romaine lettuce, tomatoes, couscous, peach vinaigrette, parmesan cheese

Just ignore those pumpkin seeds floating around in there.  After trying the salad I decided they weren’t necessary and removed them from the dish.  Now if you are a crazy pumpkin seed fan, go right ahead and throw them back in there!

Next, fluff the couscous with a fork and add it to the mix.

By this time the kale and parsnips should be roasted and ready to top the salad. The kale shrinks down to a miniature version of its former self, but don’t worry, it’s supposed to do that!

Toss everything together in the large mixing bowl, then transfer to a serving bowl and drizzle with the peach vinaigrette dressing.

chopped salad, smoked salmon, kale, roasted parsnips, romaine lettuce, tomatoes, couscous, peach vinaigretteIsn’t she a beauty?

chopped salad, smoked salmon, kale, roasted parsnips, romaine lettuce, tomatoes, couscous, peach vinaigrette

Check out those lovely layers of deliciousness!

chopped salad, smoked salmon, kale, roasted parsnips, romaine lettuce, tomatoes, couscous, basil peach vinaigretteUse the serving spoons to place this delicious salad into serving bowls.

chopped salad, smoked salmon, kale, roasted parsnips, romaine lettuce, tomatoes, couscous, peach vinaigrette, Chopped challengeServe as a side salad for 4-6 people or split in half and share an entrée sized portion with a friend 🙂

chopped salad, smoked salmon, kale, roasted parsnips, romaine lettuce, tomatoes, couscous, peach vinaigretteI chose the first option and shared this delicious salad with friends and roommates at Tuesday nights “family dinner” alongside grilled cheeseburgers and fresh fruit.

chopped salad, smoked salmon, kale, roasted parsnips, romaine lettuce, tomatoes, couscous, peach vinaigrette, Chopped challenge

What are you waiting for?  Grab a fork and dig in!

chopped salad, smoked salmon, kale, roasted parsnips, romaine lettuce, tomatoes, couscous, peach vinaigrette

If you haven’t already, don’t forget to enter the giveaway going on this week at LLB to win FREE Longaberger Pottery!

♣ Vegetarian Option: Omit the smoked salmon to make this recipe vegetarian.

♦ Gluten Free Option: Substitute brown rice couscous or another gluten-free variety of the grain to make this recipe gluten-free.

Roasted Asian Vegetables

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seeds

As a side for my Teriyaki Pineapple Short Ribs I decided to roast a combination of beets, bell peppers, onions and carrots in a sweet Asian sauce, similar to that of the sauce in which I pressure cooked the short ribs. The result was a delicious side dish that would go perfectly with any Asian dish.

beets, carrots, onion, garlic, bell pepper, sesame oil, sake, honey, ginger, sesame seeds, ingredients, side dish, recipe

Ingredients (serves 4)

  • 1 red onion (chopped)
  • 1 green bell pepper (de-seeded and chopped)
  • 1 8 oz package steamed and peeled baby beets (chopped)
  • 2 carrots (peeled and chopped)
  • 4 cloves garlic (sliced)
  • 1 tbsp sesame oil
  • ½ cup soy sauce
  • ½ cup cooking sake
  • 1 tbsp ground ginger
  • 1 tbsp honey
  • 1 tbsp sesame seeds

Start by chopping all of the vegetables and garlic, then placing them on a rimmed baking sheet.

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seedsNext, whisk together the sesame oil, soy sauce, sake, ginger and honey in a small bowl.

ginger, honey, sesame oil, soy sauce, sesame ginger sauce, sauce for roasting Asian Vegetables, recipePour the mixture evenly over the vegetables, then top with sesame seeds.

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seeds, recipePlace in the oven at 400° for 20 minutes, tossing half way through cooking. Remove from the oven and place into a serving bowl.

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seeds, side dishI topped mine with chopped green options for a little extra color and flavor.  Totally optional!

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seedsServe on the side of your favorite Asian dish!

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seeds, recipe, food, Asian

 

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: All of the ingredients in this dish are available gluten-free, but you always want to double-check when using sake, soy sauce and sesame seeds that the brand used is gluten-free.

Pineapple Teriyaki Short Ribs

short ribs, beef, teriyaki, pineapple, pressure cooker, dinner, food, recipe, soy sauce, ginger, onions, garlic, honey

One goal I have on Little Leopard Book is to continually diversify the recipes I create with interesting ingredients, unique cooking techniques and experimentation with different cuisines. This week I incorporated a rarely used cooking technique into my dish, pressure cooking.

Up until this week the soul purpose of my shiny silver pressure cooker was to simply cook chicken That chicken would then be shredded and placed into a dish that would more-than-likely get smothered in delicious buffalo sauce for one of my favorite dips or pastas.

The game has now changed. Cooking in the pressure cooker is a quick and easy way to get flavorful, melt-in-your-mouth short ribs.

short ribs, soy sauce, beef stock, sesame oil, ginger, onion, brown sugar, cooking sake, pineapple, honey, garlic

Ingredients

  • 2 tbsp sesame oil
  • 1 lb beef short ribs
  • 2 tsp salt
  • 1 tbsp black pepper
  • 1 tbsp ground ginger
  • 1/2 cups onions (chopped)
  • 4 garlic cloves (sliced)
  • 1 cup cooking sake
  • 2 cups beef broth
  • 1 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1/2 cup pineapple chunks

Start by heating the sesame oil in the bottom of the pressure cooker over medium heat. While the oil is heating rub the short ribs with the salt, pepper and ginger.

Once the oil is heated, add the short ribs to the pan and sear lightly, 1-2 minutes on each side.

short ribs, beef, teriyaki, pineapple, pressure cooker, dinner, food, recipe, soy sauce, ginger, onions, garlic, honeyNext, add the chopped onions and sliced garlic cloves.

short ribs, beef, teriyaki, pineapple, pressure cooker, dinner, food, recipe, soy sauce, ginger, onions, garlic, honeyPour the cooking sake on top.  Allow to simmer 3-4 minutes, then add the beef broth, soy sauce, honey, brown sugar and pineapple chunks.

short ribs, beef, teriyaki, pineapple, pressure cooker, dinner, food, recipe, soy sauce, ginger, onions, garlic, honeyAdd the lid to the pressure cooker and turn the heat to high.  Once it pressures up, turn the heat to low and cook for an additional 15 minutes.

Next, remove the cooker from the heat and allow to pressure down before removing the lid. Once the lid is off, pour 1 cup of the sauce from the pressure cooker into a skillet over high heat. Allow the sauce to reduce to a glaze.

Remove the short ribs from the pressure cooker and brush with the glaze.  Strain the pineapples and onions out of the sauce and place on top.

short ribs, beef, teriyaki, pineapple, pressure cooker, dinner, food, recipe, soy sauce, ginger, onions, garlic, honeyI served mine over a bed of cilantro lime rice.

short ribs, beef, teriyaki, pineapple, pressure cooker, dinner, food, recipe, soy sauce, ginger, onions, garlic, honey, cilantro, riceThis could easily be served on its own, but being the 0ver-achieving over-indulging girl I am, I also made a side of Roasted Asian Vegetables.

short ribs, beef, teriyaki, pineapple, pressure cooker, dinner, food, recipe, soy sauce, ginger, onions, garlic, honey, cilantroThis made for a lovely little Sunday night sunset meal on the balcony!

short ribs, beef, teriyaki, pineapple, pressure cooker, dinner, food, san diego, little italy, balcony♣ Vegetarian Option: Replace the beef broth with vegetable stock and the short ribs with root vegetables such as carrots and parsnips for a delicious vegetarian meal.

♦ Gluten Free Option: All of the ingredients in this dish are available gluten-free, but you always want to double-check when using sake, soy sauce and beef broth that the brand used is gluten-free.

Giveaway – Enter to Win Free Longaberger Pottery!!!

Whitney Bond, Muffet Bond, San Diego, Oklahoma, Sooners, Thunder, Christmas, Los Angeles

“People let me tell you ’bout my best friend, She’s a warm-hearted person who’ll love me till the end. Yes she’s my best friend.”

Yes, it took a Harry Nilsson song from the 70’s to describe my Mom.  She’s just that much of a classic 🙂

Now you might be asking yourself, why are you talking about your Mom, I thought there was a giveaway going on?  Are you giving away your Mom?

No Way! But we have combined our businesses for my first LLB giveaway!

You know at the bottom of all my recipes there’s that nice little blurb about the beautiful pottery I use in all of my posts? Well that blurb will lead you to my Moms Longaberger business website.  Longa-what?  Yes, Longaberger.  If you are not familiar with the brand they are a direct sales company based in Ohio that sells beautiful handmade baskets as well as unique, gorgeous pottery that is microwave, oven, freezer and dishwasher safe.

My Mom began her career with the company when her second little bundle of joy (me!) came into the world. I think she realized from the day I was born that I was going to need a lot of attention (boy was she right!) and she should probably find a job that she could do from home with a flexible schedule!

Twenty-something years later, she is still with the company and I might be her biggest customer!  Every new piece of pottery they announce, I feel the need for it, hence the large inventory of pottery I now own!

For my first giveaway on Little Leopard Book I wanted to choose a piece of pottery that I’ve owned for years and that would be practical for anyone to use!  This piece is “Grandma Bonnie’s Pie Plate”.

Longaberger, Pie Plate, Grandma Bonnies, Pink Lemonade Pie, Giveaway

It was part of the original 5 pieces of pottery that Longaberger released in 1990. I own two and have been using them for years to make everything from Meme’s Pink Lemonade Pie (seen above) to Fresh Strawberry Pie and most recently my Chocolate Chip Caramelized Pecan Cookie Pie.  I know that some people already own a pie plate, but with the holidays coming around, who really makes just one pie?  I know my Mom and I will be making pecan, pumpkin and apple pies for Thanksgiving, hence the need for multiple pie plates!

The dish comes in 7 beautiful colors, which you will get to choose from!  Yes, choices, fun! You can view all of the different colors here!

There are 6 ways to enter the giveaway, do all 6, increase your chances to win by 6 times!

  • “Like” Little Leopard Book on Facebook
  • “Like” Muffet Bond, Independent Longaberger Manager on Facebook
  • Subscribe to Little Leopard Book (enter your e-mail address to the right →)
  • Subscribe to Weekly E-Mails from Longaberger Manager Muffet Bond by e-mailing keepsakebl@sbcglobal.net with the message “subscribe”.
  • Follow Little Leopard Book on Twitter
  • Follow Little Leopard Book on Pinterest

If you already do one, some or all of the above, just comment below and let me know, I will add your name to the drawing for each of the above you do (do all 6, get your name added to the hat 6 times!)

Entries will close at 8 am (PST) on Sunday, October 7th and I will announce the winner that afternoon!

Thanks in advance to everyone who participates. I’m so excited to gain a new following of people to share delicious recipes, restaurant reviews and party tips with!