Lemon Sugar

Sweets, treats & comfort food!

Share-It Saturdays

Share-It Saturday: Week 2

We had a great turnout last week for our first weekly link-up here at Lemon Sugar.  With over 40 fabulous recipes to choose from, I really had my work cut out for me in choosing our featured bloggers for this week!    Thank you to everyone who contributed, and I look forward to what you have to share with us today.

So, without further delay, here are three of my favorites from last week.  Alaska From Scratch brings us Nutella Yogurt Fruit Dip.  How AMAZING does this look?  Would it be bad if I skipped the apple slices and just used a spoon?  Or my finger?  Probably.

Erin at The Spiffy Cookie is always whipping up delicious treats, so I wasn’t surprised at all to see her contribution to Share-It Saturday.  I’m not sure I’ll ever look at Rice Krispy Treats again the same way, how could you after catching a glimpse of her Cinnabon Roll Rice Krispies Treats?

Finally, a fabulous combination of banana and Nutella from Nichi over at The Mandatory Mooch.  Her Banana Shortbread Bars with Nutella Frosting had me cursing my perfectly yellow bananas on my counter top, because they weren’t quite ripe enough to use yet.  These are definitely on the top of my “to-make” list and I’m probably not going to stop thinking about them until I get to try them.

I can’t wait to see what you have all been working on this week, be sure to link up before it closes on Monday at midnight.  There are no requirements to link-up, I just ask that you help spread the word on your preferred social media sites and your blogs.  I’d love to double the number of links this week!

Be sure to grab a button below (a little party-favor), and come back soon!  Have a wonderful weekend!

Lemon Sugar

Lemon Sugar

Want to host your own link party? I recommend inlinkz for easy link-up tools. Click here for more information:

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Comments

  2. Thanks for hosting! What a great party! This week, I shared my Almond Chips with Warm Italian “Salsa!” It’s Gluten/Grain Free, Vegan, and Specific Carb Diet SCD Friendly! Have a great weekend!

    Reply

  3. Oh geez, I just had a moment… I linked up my Homemade Taco Seasoning, and in the “name” section I put my actual name. Ha! Whoops 🙂

    Reply

  6. thanks for hosting! this week, i shared my Beet & Avocado Cauliflowre Crust Pizza! It’s Gluten Free, Vegan, and Specific Carb Diet SCD Friendly! have a great week!

    Reply

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  1. […] choosing the features for this week – a REALLY hard time.  Please do yourself a favor and check them out. Claudia at The Story shared her broccoli souffle.  Doesn’t this look amazing?  I’ve […]

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  2. […] Sweet Chilli Asian Chicken Salad1 lb boneless skinless chicken breasts1 cup Teriyaki sauce or marinade (click here for our tasty Teriyaki sauce)4 ounces spaghetti1/4 cup Sweet Chilli Sauce (I use Mae Ploy brand, from Asian section in grocery store)12-14 cups crisp salad greens1 red bell pepper, chopped4 green onions, sliced, green tops included1/2 cup carrot, shredded4  teaspoons Sesame seeds, toasted8  wonton wrappers, that have been cut in half and sliced into strips and fried. For the dressing:1/3 cup Sweet Chilli Sauce1/4 cup lime juice1/2  teaspoon ground ginger2 small cloves garlic, minced1/4 teaspoon salt1/2  cup canola oilPlace the chicken breast in a ziplock bag and pour in the marinade. Seal and place in fridge and marinate for at least 30 minutes up to a couple of hours. Grill the chicken breast over a hot grill or cook in grill pan on the stove-top. Set aside to rest.While the chicken is cooking, boil the spaghetti in salted water and cook until al dente. Drain and rinse with cold water. In a bowl, mix the cool spaghetti noodles with 1/4 cup of the Chilli sauce. Set in the fridge to chill while assembling the salad.In a large bowl, mix together the salad greens, red bell pepper, green onions and carrots.For the Dressing: In a small bowl mix the Sweet Chilli Sauce, lime juice, ginger, garlic and salt. Slowly whisk in the vegetable oil and whisk until combined.Drizzle dressing on the salad greens mixture and toss. Divide onto 4 serving plates. Top with chicken breast that has been sliced. Sprinkle with sesame seeds and top with fried wonton strips.Cooks Notes:To toast Sesame seeds: Place in a dry skillet over medium heat. Shake the pan frequently. Watch carefully, it only takes 4-5 minutes.The Wonton strips can also be baked. Just place on a cookie sheet that has been sprayed with cooking spray. Spray the tops with more cooking spray and cook in a 375 degree oven for about 7-10 minutes. Enjoy!KimI’ve shared this recipe at the following link parties:Our very own Weekend Potluck Everyday Mom’s Meals Church Supper.Recipes For My Boys Thursday’s TreasuresSix Sisters’ Stuff Strut Your Stuff Saturday Link PartyLemon Sugar Share It Saturday […]

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