Lime Chipotle Shrimp wrapped in Prosciutto di Parma & Giveaway!

Since the frozen shrimp were on sale yesterday, I picked some up and knew immediately that I was going to use the Saucy Mama Chipotle Lime Marinade. When I got home and told my hubby what I had planned, he asked if I could wrap it in bacon. I told him that I could do better than that, so I went to the store today and picked up a few super thin slices of Parma Prosciutto.

I also had planned on grilling the shrimp however, Tropical Storm Danny caused me to wimp out and use the oven. I am glad I did as I can now share it as a year-round recipe.

Ingredients:
16 shrimp (21-25 raw), remember to keep the tail on (I forgot)
3 Tablespoons Saucy Mama lime chipotle marinade
8 slices thin Prosciutto di Parma
12 cherry tomatoes
4 Skewers (I had metal but can also use wooden but soak them first)

1. Place thawed shrimp and sauce into a bag, mix well and marinade for 5 hours (or whatever time you have)

2. Preheat the oven to 425 degrees

3. Place a slice of the prosciutto flat on the cutting board and cut in half lengthwise.

4. Wrap each piece of shrimp with one half slice of the prosciutto and thread onto the skewer. Repeat for 4 pieces per skewer placing a tomato between each shrimp.

5. Place a baking rack into a baking sheet (my trick for crispiness and even cooking) and place the 4 skewers on the rack. Bake for 5 minutes, flip the skewer over carefully and bake 5 more minutes. If you want you prosciutto even crispier, then broil for 1 minute each side but do not overcook the shrimp.



What did you say? You want some of this marinade also? No problem because I am giving 2 bottles away. To enter for a chance to win, you are required to do four things (make sure you leave a separate comment for each of your entries).

Note: Entries that do not follow all of these requirements will not be considered. U.S. Only. Contest ends Monday, September 7th.

1. Become a fan of the Savor the Thyme Facebook page. I know it needs work but join in!
2. Follow Savor the Thyme (see right sidebar).
3. Follow @savorthethyme on Twitter.
4. Post these messages on Facebook and/or on Twitter and leave comments here, linking to your messages:
GIVEAWAY! Enter for a chance to win a @savorthethyme (2 winners) http://is.gd/2IkgR PLS RT

Fast & Frugal Friday - A Meal in Minutes!

As with most people, most days are super busy and we need to make our meals quickly bu still healthy. In this video I am showing you a quick way to make a dinner with chicken breasts, a vegetable and a starch under 25 minutes and on the cheap.

I used 1 lb. skinless, boneless chicken breasts, a salad or frozen vegetables and for a starch, some multi-grain/whole wheat pasta or brown rice.

The sauce I used was the Raspberry Vinaigrette by Saucy Mama. Remember the sausage grinders? Those were topped with the Chipotle Mustard.

What are your favorite quick meal tips?

Lunch Box Special Part 1- Snacks and Sides

My daughter is starting Kindergarten this year and I have been spending a lot of time thinking about all the snacks and healthy lunches that I will be packing. The practice of putting it all together and packaging 5 nights a week is new territory for me and so I thought I would share my brainstorming with you.

These ideas would apply for adults as well. I plan of posting detailed recipes but in the meantime, here is a list. Please share your ideas as well!

Fruit: Always try to buy seasonal as it is often fresher and cheaper!

• Plums, peaches, orange segments, apple slices (roll in a bit of lime juice), grapes, watermelon chunks, blueberries (pack in strudy container), strawberries, pear cubes, pineapple, raisins, apricots, applesauce (save money and less plastic but pouring your own into reusable containers or try the convenience of Smashies)
• Make fruit kabobs
• Fruit salads

Vegetables: Again,try to buy seasonal as it is often fresher and cheaper!

• Carrots (baby or cut yourself as cheaper), celery, broccoli, cauliflower, cherry toms, pickles, cucumbers, red pepper slices.
• Salads-make mini versions and dress ahead time with a spritz vinegar and olive oil:

Muffins: The great thing about muffins is that you make a dozen or so at a time and then you can freeze them. Grab them out of the freezer the night before and they will be ready the next day. Here are a few of my favorites:

• Kiwi-Strawberry
• Strawberry
• Sweet Potato & Zucchini
• VitaTops

Miscellaneous:

• Mini quiches
• Cheesy popcorn
• Cheese and Crackers
• Mini cracker sandwiches
• Snack Mix (make their own)
• Baked regular or tortilla Chips (preservative free)
• Bars (Z-bars, earth's best,
• Pretzels
• Cereal in a bag
• Graham Crackers
• Cheese-string or cut up our own and can even freeze and place in the a.m.
• Rice Cakes (no fake flavor varieties though)
• Dips: ranch, vinegar, hummus, yogurt, sour cream, salsa, bean dip, tzatziki, peanut butter
• Sunflower Seeds, Pesto,

Sweets:

• Oatmeal Cookies (or any of your favs.) but make them mini-size
• Fruit roll-up (organic: keep to minimum for dental reasons)
• Yogurt sticks

EatingWell Wednesday - Roasted Tomato Soup

This is often the time of year where the tomatoes are aplenty in gardens and that holds true for us. Luckily, my daughter and I were watching a cooking show the other day and they were making tomato soup. She begged me to make some so I headed over to Eating Well and decided upon the Roasted Tomato Soup.

I followed the recipe and must say, it does take a bit of time to remove the skin after roasting the tomatoes but it was well worth it.

Turkey Cranberry Pesto Sandwich

While my mom was visiting, I took advantage of the chance to do some blogging and tweeting (@savorthethyme) sans kids and went to the local Starbucks. While I as there, I decided to peruse the food selection and latched onto a Turkey Cranberry Pesto Sandwich. I consumed and knew I could make an even better version at home (sorry but my pesto kicks starbucks).

Once I arrived home, I made a lively pesto with the basil from a friends garden and used, well heck, I will share the pesto recipe in another post. To make the sandwich, here is what you need:



Sliced Turkey Meat (nitrate free deli slices)
Lettuce (farmer's market)
Dried Cranberries (Nature's Prmosie)
Pesto (homemade)
Fresh Bread

Assemble and consume.

EatingWell Wednesday - Haddock with Orange-Shallot Sauce & a Quiz!

My Mom is visiting from Maine and loves fish. We made some Salmon over the weekend and then we picked up some Wild Haddock for tonight. She asked for me to do a simple saute and make a sauce. Since today was wildly busy, I grabbed a lovely recipe from EatingWell and had time to enjoy our dinner together.

I used whole wheat flour for the dredge and used low-sodium chicken broth instead of white wine. I rarely saute fish and never enjoy smelling like oil but for mom, anything goes! By the way, the sauce was loved by all and the dijon with the OJ is a great combination.

QUIZ: Who can tell me what this photo shows?

Date Night with Fra's Gourmet

There are may advantages to living in a 'beach' town besides the beach. One of those advantages are the seasonal restaurants that are open from May to September. One of my favorite's is Fra's Italian Gourmet. They have some creative sandwiches and I had a major craving last week. I also had a major craving for some alone time with my husband.

In respect for my husband's financial concerns, I was trying to come up with a frugal yet romantic night out. I decided that we should grab a blanket, some sandwiches from Fra's, and go dine on the beach. Luckily, the beach is free after 5 and for romance, come on, the sand, waves and a blanket. Meow.

Fra's is an Italian family run place that almost borders on what many would call 'a dive' and I mean that in the most flattering way. The indoor decor is basic and no frill but whenever I have gone, there is a line out the door. You know what that means? great food.They serve pizzas and calzones but I go for the sandwiches. Here is a sample: green and yellow squash foccacia, asparagus foccacia, and antipasto grinder.

What did we opt for? The sauteed green bean foccacia and proscuitto grinder. Yum!! My sandwich is made with the green beans, roasted red peppers and mozzarella.



And for dessert: My super sweet and talented friends, Denise and Lenny from ChezUS, sent me some homemade masa bread (Portugese sweetbread). It was the best masa I have ever had. I tried to get a twitter protest going demanding the recipe, but they are keeping it a family secret.

Fast & Frugal Friday: Chicken & Turkey Sausage Grinders

Happy Friday! I think I have come up with a meal that you will love both for your belly and your pocketbook. Although I consider most of my recipes quite frugal, I am ready to even break the cost down on this one AND it is fast.

We picked up some multi-grain rolls, fully cooked chicken/turkey sausages, used a green peppers from our garden and an onion from the farmer's market for the main dish.

Because we loaded up our sausages with veggies, that is all the adults had for dinner but for the kids, we also had some whole grain noodles and a celery stick with PB.



Preparation:

1. Preheat a large pan with 2 teaspoons of oil over medium heat. Slice the peppers and onion and place to one side of the pan. Slice sausages open (but not all the way through, simply enough so you can open them for cooking) and place in pan. Saute for 4 minutes.

2. Remove vegetables from the pan and place aside. Flip the sausage and cook an additional 4 minutes.

3. Place vegetables, sausages and mustard in bun and chow down!!!

Here is the sandwich cost breakdown per person:
Sausages $1.50 for 4 (you can buy others for less but we went for the 'all natural' portobello mushroom chicken/turkey premium ones)
Rolls: $.50
Green pepper: free
Onion: .08
Mustard: maybe .01 (adults used some free chipolte mustard as a sample)
Oil: .01

Per person: $2.02 Yippee!!!

Smashies Organic Squeezable Apple Sauce

One of the products that I was super excited about and thrilled to find at BlogHer was the Smashies organic squeezable pouches and thought if the kids liked it, we could add this to the list of lunch box staples. Here is what I appreciate about the product: organic, no added sugar and affordable. Cheaper than pouring some into a container? no. However, order a pack of 10 and they are $1.00 each which I think is reasonable for a quality product that you know the kids will eat.

I am looking forward to finding more of the flavors. Yes, there is also a Mango Smash and Straw Nana

EatingWell Wednesday - Cheesy Popcorn

I do not know about you but with all the 'back-to-school' ads I have also been thinking about lunch boxes and what to put in them. So I decided to do a series on healthy lunchbox ideas starting next week. For inspiration this Wednesday, I headed to my trusted resource, EatingWell Magazine.

Do your kids just love the cheesy popcorn? You know the stuff, the crunchy 'popcorn' with the orange 'cheese'. Or maybe the really good one with the pirate on it? Well, that stuff is expensive but my little guy loves the pirate variety and my daughter does not. Luckily, EatingWell had a fun Cheesy Popcorn recipe. I just made it and they both love it-hurray! I skipped the cajun in their bowl but tossed it in a bowl for my hubby. Although the kids do love spice, we all had very little sleep last night and I am not ready for an overreaction to a large bite of cayenne.

**** Today is the last day to enter for TWO EatingWell Cookbooks! ****

Black Bean & Cucumber Salad: A Vegetarian Visit

As many of you know, we have a sweet little garden producing some great herbs and vegetables and so do some sweet friends of ours. They have quite a large garden and so they stopped by one afternoon to give us some cucumbers.

Their visit is the kind I love: an unexpected drive-by. You know the ones: they pull in the drive-way, you chat, the kids are getting antsy. You convince them to get out and visit a bit. And before you know it, you realize it is dinner time. No fretting and preparing for days before company, cleaning the house head to toe and trying to be great hosts.

So then, what for dinner? We now have an abundance for kids, vegetarians guests and it is dinner time. I sprang into action and came up with this salad that we loved. We used cucumbers, a can of organic black beans, and lots of parsley from our garden.

1 can organic black beans, rinsed

1 cucumber, chopped

handful of Parsley, chopped

Olive Oil (say 2 Tbsp.)

Lemon Juice (say 2 Tbsp.)

Salt & Pepper

Red Wine Vinegar was added after my hubby said it needed more acid and flavor.

No, that is not all we had. We also made 'daddy fries' and scrambled eggs. We are fancy folk.

A Day A Made Better for Many

Many of you know that I have been a part of the 'Day Made Better' Campaign and am lucky enough to be an "OfficeMax Mom". Well, today I was fortunate to be able to surprise the hometown winner with a large box full of supplies.



In fact, it was so heavy that I had to remove all the paper products and wheel them in on my kids wagon.



The principal was very helpful, the other teachers were so excited and the local paper was there to photograph the fun.



Apparently the visit as timely as the principal told me that he wanted to order some supplies today but was not sure where he would get the money for the notebooks.



By the way, if you want to see my TV interview about this event on ABC6 Providence, you can see it here.

Michael Buble - Crazy Love

Yesterday was our 8th year Anniversary and I was so excited as I saw the FedEx man drive off. What could he have brought? Could it be a surprise from my husband? Well, I am happy to say that it was a gift for both of us: The newest album from Michael Buble titled Crazy Love. When One2One Network asked if I wanted to take part in reviewing this album, I jumped at the chance because I love to entertain and great music is key. In addition, my husband and I are fans and we were not disappointed.



Look at those eyes.....oh, sorry. The first thing that popped into my mind when I heard ‘Cry me a River’ was ‘passion’. I honestly felt a little ‘James Bond’ girl listening to it. I think that is a good thing on your Anniversary. Although this album is made up of mostly renditions, his voice and the instrumentals somehow are so fresh. We loved the album and the kids had a blast watching us dance around the house together. I will deifnetly be playing this during dinner parties.

Crazy Love is available online and in stores today (October 9th)!

The tracks on this CD include:
Cry Me A River
All Of Me
Georgia On My Mind
Crazy Love
Haven't Met You Yet*
All I Do Is Dream Of You
Hold On*
Heartache Tonight
You're Nobody Till Somebody Loves You
Baby (You've Got What It Takes)
At This Moment
Stardust
Whatever It Takes (bonus track)*co-written by Michael Bublé

Did you know that Michael Buble has a Facebook Fan Page? Guess what? So do I so join in.

Healthy Breakfast Options - Earth's Best

We have heard it a million times: a healthy breakfast is the way we are supposed to start our day and if you have children, you know from experience that it is essential! But we do not always have the time to make or put together a healthy spread and so we need to rely on quick and nutritional choices.



Luckily, Earth's Best Organics makes a number of organic and wholesome breakfast choices in their Sesame Street Line that my little ones love. The 'On the Go O's come in both honey nut and apple cinnamon. The Mini Waffles come in blueberry and home style. And, my sons favorite's lately, are the Yummy Tummy Instant Oatmeal as he and daddy have a morning ritual.



Earth's Best believes in building healthy minds and bodies. Their Sesame Street products are fortified with 8 essential vitamins and minerals to ensure that your toddler gets the most nutrition in every bite.

To help encourage your kids to develop and maintain healthy habits, there is a great 'healthy habits' chart on the website. Plus, as they fill it out, they can feel proud of themselves.



What are some of your kids favorite breakfast foods?

Wordless Wednesday - Smelling the Peppers (grown in our garden)

Kiwi-Strawberry Muffins

I was made aware of the Zespri KiwiFruit Lunch 2.0 contest at BlogHer when a woman handed me a flyer in the EXPO hall. She began to tell me about it and before she could even finish, I said "I know exactly what I am making."

At that moment it hit me that I could not recall even introducing my children to Kiwi and at the same moment, I knew exactly how I would. No, not by presenting some fuzzy brown oval of a fruit and telling them to try it. Nope, I would combine this lively fruit into a favorite recipe of theirs: Strawberry muffins. So after some tinkering, we have the perfect muffins for lunch boxes, snacks or even breakfast. These will definitely be in my daughter's lunch box this year!

These would be great to freeze and have on hand.

Ingredients:
½ pound (8oz) fresh strawberries, hulled, rinsed and cut into small pieces

1 green kiwi, skin removed and cut into small pieces
1 cup whole wheat flour
1 cup organic unbleached all purpose flour
3/4 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 salt
1/2 cup agave nectar, light
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup organic applesauce, no sugar added
2 eggs
1/2 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350 degrees. Spray a muffin tin with baking spray. In a small saucepan, bring strawberries and kiwi to a boil over medium heat, mashing gently, while they cook for 1 minute. Pour into a bowl to cool.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.

3. In a separate bowl, beat nectar, sugar, oil, applesauce, eggs and vanilla until combined.

4. Add dry ingredients to wet and fold to combine. Fold in the kiwi & strawberry mixture.

5. Fill muffin pan-makes about 15 muffins or just overfill one pan to make 12 muffins.

6. Bake until a toothpick inserted in center comes out clean, about 22 minutes. Cool completely.

I brought the muffins out to them while they were outside playing with a friend and said nothing except 'snack time.' After they consumed them I told them those were Kiwi-Strawberry muffins. My son asked 'What Kiwi Momma?' and I told them it is a fruit. In unison, I heard 'Yum'.

EatingWell Wednesday - Cookbooks and Giveaway

Total enjoyment. That is how I describe the experience when I make the recipes from EatingWell magazine and so I have been checking out their books. And my goodness, they have an impressive array. I can not wait to get my hands on these.

Their newest is called EatingWell in Season:The Farmer's Market Cookbook. They state that the book is “packed with easy, fast and delicious recipes, EatingWell in Season is a must-have guide for anyone who loves seasonal foods. All the recipes use simple, easy-to-find ingredients and most take 45 minutes or less.” This sounds like the perfect book to add to our library as we are true believers in cooking and eating seasonally.



In addition to the 150 recipes, this book contains:
*Tips on how to freeze, preserve and find other ways to store crops.
*Techniques for roasting peppers, peeling mangoes and other ways to prepare your farm finds.
*Cool tools, from herb savers to cherry pitters, to help you prepare fresh fruits and vegetables.
*Nutrition tips highlight the health benefits of dozens of fruits and vegetables.
*America’s top five farmers’ markets.

With the fall and winter approaching, I think this one is a must as we all crave comfort foods in the cold weather. I know I am not the only one so the EatingWell Comfort Foods Made Healthy is one that really has caught my eye. Could they all be healthy and comforting? I will find out.



For those of you trying to shed a few pounds, The EatingWell Diet 7 Steps to a New, Trimmer You may be just what you need. Their system is based on the VTrim™ Weight-Loss Program at the University of Vermont, one of the country's leading weight-loss research centers. This seems to be the perfect way to start yourself on the path to a healthier way of eating & lifestyle.



Moms & Dads! I am sure that this cookbook will peek your interest. I am a complete believer that you can make quick, healthy and tasty meals for your family and The EatingWell Healthy in a Hurry Cookbook will help show you how.



Here is a sampling of the recipes:
Chicken Breasts with Onion and Fontina, Adobo-Rubbed Pork Chops & Potato Packets, Greek Dinner Salad

And here is the best news: EatingWell is going to give away two of these fabulous cookbooks! Here is what you need to do by Wednesday, August 12th.

1. Go to the EatingWell website and find a recipe you would love to try and then leave me a comment telling me which one.

2. 2 BONUS entries!! Tweet the following on Twitter:
Cookbk giveaway! @savorthethyme @EatingWell http://is.gd/26Yy7 I want to try (link to the recipe)

Ice Cream Social - The Sur-prizes!

Announcing the Winners! No wait, I must first state Thank You to all of you who submitted, got excited and even tweeted about this event!

Let’s get right to it . . . first up we have the randomly chosen (Random.org) winners* of coupons for free Stonyfield Farms’ ice cream and frozen yogurt!

#3 Greg of SippitySup and At Home Cherry Garcia
#61 Fearless Kitchen and Almond Ice Cream with Strawberry-Amaretto Sauce
#27 He Cooks, She Cooks and Dulce de Leche Ice Cream
#46 Marillyn of Just Making Noise and Pomegranate Ice Cream
#31 Phyllis of me Hungry and the Princeton Ice Cream Crawl

(*Recipients were chosen at random using random.org’s number generator to draw winners from a list of all dessert entries. Stonyfield Farms coupons will be mailed directly from the company.)

And now for the the three remaining prizes: We spent many hours on the phone and emailing on the difficult task of picking from among all of the amazing entries we received. So, in addition to the winner of each prize, we decided to name a runner-up, who will receive Stonyfield Farms coupons.

Best Photograph
Prize: Susan Kare-designed Ice Cream Cone Wall Graphic, courtesy of LTLprints.com

Winner: Deeba of Passionate About Baking, for a sublime photo that hints at the lovely flavors of her Roasted Peach & Plum Ice Cream.

1st Runner-up: Denise of Chez Us, for a gorgeously vivid Boysenberry Sorbet on a cone.

Most Unique Ingredient
Prize: Hand silk-screened T-shirt with original design by Penelope of neenacreates

Winner: Anna of Very Small Anna, for her use of the relatively obscure herb, angelica, to update a classic pie combination into Strawberry-Rhubarb Ice Cream.

1st Runner-up: Leela of SheSimmers, for turning what is normally a side dish into a treat - Baked Purple Potato and Sour Cream Creamsicles!


Best Use of Adult Libations (I wanted to call this 'The one that would get you drunk' but Noodle provided the more adult phasing)

Prize: “Ice Creams & Sorbets: Cool Recipes” by Lou Seibert Pappas

Winner: Wizzy of Breakfast, Lunch, Dinner and Punch, for a double-dose of Guinness in her Guinness Brown Bread Ice Cream.

1st Runner-up: Paula of Ambrosia Quest, for her sophisticated and refreshing Lemon Sorbetto Cocktail.

Congratulations to all of our prize recipients! If you see your entry here, please send your Full Name and Mailing Address to icecream@scottysnacks.com so that we can send your reward*. For international winners, please be sure to include all relevant postal information to ensure prompt delivery!

Many thanks to our wonderful prize providers: Penelope of neenacreates, Stonyfield Farms, and LTLprints.com!

Homemade Headbands - a frugal and fun mother-daughter project

Prior to school starting, my daughter was suddenly concerned that she look different than the other girls (school uniforms for all) so I offered to make some headbands. We had done this once before after being inspired by DesignMom but it was time to make some new ones and take it up a notch.

I do not have exact instructions as the length of ribbon you need depends on the width of the headband and the ribbon however, I have learned the following: The thicker the ribbon, the more challenging to keep it from buckling. Also, the headbands that are the same width (not graduated from thinner to wider) are easier to manage as well.

Begin by cutting two lengths of ribbon you need to wrap until the half-way/top of the headband. Beginning at the end/tip and wrap the ribbon, hot glueing along the way, every few rotations and ending at the top of the band. Then repeat from the opposite end. Choose where you wish to place the flowers and hot glue them as well.



In addition, and extra pair of hands makes it more efficient and a word of caution: watch out for that hot glue....it is super hot, I have a scar to prove it.

Ice Cream Social Challenge - Round-up

Where to begin? Well, first of all, I am drooling and have indulged in far to much ice cream while putting this post together. The response to this challenge has been amazing with 64 entries! Therefore, the submissions will be rounded up on all three sites today so start ogling before you head out (sites listed later) and be sure to visit each of the entrants sites and show them some comment love.

We also wanted to have adequate time to judge these so the winners will not be posted until tomorrow.

Do you think the food blogger community will give all three of us the 'Best Challenge Ever' award?

1. A 2 Z Vegetarian Cuisine is obviously very creative by concocting these refreshing "Summer Smart Treat Fatfree Juice & Fruit Ice Candy" treats.

2. I called dibs on this one when I saw that Annie-Eats created a Coffee Ice Cream! I am a fan of coffee and now of Annie!

3. Greetings from southern France! Dhanggit of 'Dhanggit's Kitchen' says 'Bon Jour' by welcoming her guests with a Melon-Raspberry Ice Cream

4. Barbara of 'Barbara Bakes' and her hubby created Strawberry Ice Cream for their annual family reunion. Wish I was in their family.

5. Ana of PigPig's Corner entered this amazing Matcha Green Tea Ice Cream. What a lovely photo.

6. Lori of Fake Free Food created a Banana and Avocado Ice Cream. This brings back special memories as I used to mash up bananas and avocados for my little baby to eat.

7. Deeba of Passionate About Baking demonstrates how passionate she really is by baking peaches and plums for the Low Fat Roasted Peach and Plum Eggless Ice Cream.

8. Eralda from The Split Pea, became obsessed with kumquats and once her friend mentioned an ice cream article, her mind was set and the Candied Kumquat Ice Cream was created. Now I need to go find some kumquats.

9. First of all, I knew Kelly was super cool because of the name of her blog, 'Byte-Size'. Then I found her on Twitter and we have shared a few funny tweets andthen she goes on to impress me by using port wine in her Plum-Port Sorbet (my hubby is Portuguese)! ?! Friends for life.

10. Monica of 'Lick the Bowl Good' was watching PBS and was inspired to create Pomegranate and Pear Sorbet and then served it for her mom-in-law's birthday. I bet she scored some points!








11. During a good ole Texan heat wave, Monica made these fantastic Strawberry-Orange popsicles to keep cool. It is hot here as well so come on by and share.

12. Napping with ice cream? Apparently that is what my buddy Kelsey aka The NapTime Chef' did when she made her 'Peppermint Bark Ice Cream'. Sounds like a sticky situation. By the way, Kelsey did an entire ice cream series so go check out her other fabulous creations!

13. Carol of Uncovering Food, used organic vanilla beans to create her Vanilla Bean Plum Frozen Yogurt. So light and refreshing.

14. Who would think of this? Using potato, never mind purple potato in an ice cream? Apparently, Leela of She Simmers would as she concocted a Baked Purple Potato and Sour Cream Creamsicles . No kidding.

15. Gregg, of Sippity Sup fame, managed to create Cherry Garcia Ice Cream while suffering a broken jaw. I hope this helped. It sure made me feel happy.

16. Angelica? Have you heard of it? Very Small Ana did some intense research in crafting her Strawberry-Rhubarb Ice Cream and decided on using angelica after consulting 'The Flavor Bible'. She then took it to the next level by serving it up in a tartlet. Do you think she has any left for me? I bet she would make some for me if I showed up at her place.

17. Another inspired concoction by Very Small Ana. This time she was inspired by a drink at the coffee shop in her local mall. The parts that inspire me are the fact that she used soy milk and vodka in this Matcha Soy Milk Ice Cream.

18. Chezus created this amazingly colorful Boysenberry Sorbet and used verbena infused simple syrup to replace the sugar. Bravo!

19. Michele, that lovely Brown-Eyed Baker also submitted this delectable Spumoni Ice Cream Terrine. I mena not one ice cream but three: chocolate, pistachio and cherry!

20. Sarah of What Smells So Good? grabbed to of her friends and came up with this tasty Cherry Chip Sorbet. Looks like it is time to cross the border and get me some sorbet.

To see the other entries, please go visit Tangled Noodle and Scotty Snacks.