the ultimate little miss blog

July 21st

Mandy’s Meals & More

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You know what I love about summer? Summer fruit.
Why not make a grilled seasonal pizza?
Don’t mind if I do.
This recipe uses some of the best ingredients of the season.
The basil is fresh from my herb garden, if you don’t already have an herb garden going…what are you waiting for? Mine is indoors on my counter for easy snipping.
I digress..
Let’s get to the pizza already!
Peachy Summer Pizza
Adapted from Love and Olive Oil

Ingredients: 
Whole wheat Naan
Reduced Balsamic Vinegar (i use the syrup that is already reduced)
Fresh Mozzarella sliced
Soft goat cheese crumbled
4 peaches, pitted and thinly sliced
1/2 cup coarsely chopped basil
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Directions: 
Preheat grill
Grill both sides of the naan for grill marks, create a bit of a crisp
Top with Mozzarella, Goat cheese and peaches
Allow for the cheese to melt a bit, remove from heat
Drizzle balsamic on pizza, sprinkle fresh basil
Slice and serve
Which summer fruit do you love?
-M
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xx, Seri

categories: Dinner Party, Food, Guest Post, Little Miss Foodie, Picnic, Pizza, Summer Menu

July 8th

Mandy’s Meals & More

‎It’s time to talk food, and this time it happens to be for my birthday which I celebrated this weekend.
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In true LMP style, I threw myself a backyard jam with all my favorite ladies.
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(more…)

xx, Seri

categories: Dinner Party, Dip, Food, Guest Post, Little Miss Foodie

July 4th

Ready, Set, Weekend with Hannah Baker

It’s sad for me to say that today will be the last day Hannah writes for LMP. However I am very proud and excited to announce that next week Hannah will begin her new venture with Brides Magazine. Hannah: I am so lucky to have met you. You are a star and I know you will do great with your new position. I’m so thrilled for you and know you will shine in your life to come! Wishing you great success and all the best.
Thank you for the great posts over the past few months. We love your style and your great recipes!

Without further adieu, here is Hannah’s last post…made with love for America’s big day – Happy 4th Y’all!
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For the 4th of July, I threw all inhibitions to the wind and concocted a truly decadent dessert for all you Americans celebrating our independence.  Well, no chocolate is involved but it still feels decadent to me.
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Ingredients for the Cheesecake filling: 
1 tsp lemon juice
1 cup sugar
1 cup Greek Yogurt
1 (8 oz) package of cream cheese
1 container Cool Whip
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Layers: 
1/2 cup graham crackers (crushed)
1/2 cup Nilla Wafers (crushed)
Strawberries (sliced, around 1-2 cups)
Raspberries (around 1-2 cups)
Blueberries (around 1-2 cups)
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Directions: 
Mix the lemon juice, sugar, yogurt, and cream cheese together until blended. Slowly fold in the Cool Whip. Put in a ZipLock bag and snip one of the corners so you can easily fill layers for the parfaits.
Mix the graham and Nilla Wafers together and put on the bottom layer, saving some for garnish.  Make the next layer a red berry (i.e. the raspberries or strawberries) and then a layer of the cheesecake filling, and then the blueberries, continuing until you run out of ingredients, alternating layers to make the red white and blue pattern! Finish the parfait with a little layer of the cheesecake mixture and a small sprinkling of the crumbled cookies.
This is my last post on LMP, so I say…Happy birthday America, and I have truly enjoyed sharing all of my fun recipes with you wonderful readers.
XO  Hannah
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xx, Seri

categories: Dessert, Dinner Party, Food, Guest Post, Holidays, Little Miss Foodie, Summer Menu, Sweets

July 1st

You can’t BEET this spread

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Are you tired of looking at white cream cheese on a bagel? Well, I was getting pretty bored and since my latest passion is to create eye-pleasing food I wanted something PINK for my palate. My weekend brunch has just gotten a little more exciting with this bagel schmear (spread). Once again, all you need is 2 yes count ‘em….2 ingredients for this recipe from The Garden of Eatin’s kitchen. I mean really, what does it take to create a unique and beautiful topping for a bagel? This literally took me two seconds to conjure this recipe up in my head and whip up in my Kitchenaid. Oh and if you don’t have a mixmaster you can always throw into a blender OR if you don’t have a blender just get out a wooden spoon and use some muscle.
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So lately I’ve become a bit obsessed with beets. I love the color, taste and texture of this root vegetable. Normally, I roast these suckers but this past weekend I didn’t have time for all the glitz and glamour involved in the cleaning and baking process, not to mention I just had a French manicure and there was NO WAY on G-d’s green earth I would risk beet juice getting under my nails. BTW…The rule on Mani days is touch-less cooking and paper plates.
Can you say high maintenance?
Okay, let’s move on to this spread. Here’s what you need to do and you tell me if you are up to this culinary challenge. Head to the local store that sells LIGHT CREAM CHEESE* (*do not get the one in the brick that is sold in the dairy section…you need to listen to me on this one okay….I use that cream cheese for baking ONLY….whenever I’ve used that foil brick one on bread I feel like I’ve forgotten to take the plastic wrap off my bagel). I’m partial to the LIGHT CREAM CHEESE that is hand scooped). Depending on the size of crowd you have just buy enough to coat the bagels you are serving. I know when my husband goes to buy this on the weekend he asks for three dollars and forty-six cents worth of cheese. If the lady puts it on the scale and it weighs a penny more he makes her take out some (I think she has recently quit as a cream cheese scooper because of HIM).
Now buy a jar of Pickles Beets, it really doesn’t matter if they are sliced, diced, whole ….just buy what you would use in other recipes because this spread doesn’t require too much.
Here’s how:
In a Mixmaster or blender throw your cream cheese in and add a few drops of the beet juice for color and taste. Depending on how chunky you want to make this dip you can add a couple of beets for texture. You will end up with a glorious looking light pink spread. Where’s the rest of the recipe? Um…you just read it.
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This can be stored in the fridge for a few days but I guarantee it won’t last.
Enjoy and cheers to making life in the kitchen EASY….see ya next week!
xoxo Debi
The Garden of Eatin’
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xx, Seri

categories: Breakfast, Brunch, Food, Guest Post, Little Miss Foodie, The Garden of Eatin'

June 20th

Ready, Set, Weekend with Hannah Baker

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I’ve never been a big sweet potato fan until recently. I think I must have gotten sick after eating too much of a sweet potato/marshmallow soufflé situation as a child. At any rate, these days I loveee baking a couple of sweet potatoes at the beginning of the week and eating 1/2 or a 1/3 (if they’re huge) with some toppings for a lunch that fills you up, and is trickily healthy. You can choose whatever toppings you want, but here are my suggestions:
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- a little sprinkling of cheese
- black beans
- crispy kale (toss kale with a tiny bit of olive oil and salt and pepper, bake at 350 for about 10 mins)
- spicy lime yogurt  (a dash of chili powder and some fresh lime in Greek yogurt)
- Sunflower seeds (for crunch)
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Bake your sweet potatoes at 400 for about an hour (more or less depending on the size of the potato), top with the above, and you’ve got a delicious + healthy lunch!
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Enjoy
-Hannah

xx, Seri

categories: Baking, Food, Guest Post, Little Miss Foodie, Potatoes

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