Celebrate National Strawberry Month with these Recipes

May is National Strawberry Month. Fresh strawberries are one of the most popular and refreshing treats anywhere and healthy too! Perfect for everything from cheesecake to mojitos to jam. And since the peak picking season starts in May, there will be plenty of juicy blooms. 

Here are some juicy tidbits about strawberries:

1. Strawberries are high in Vitamin C. Eating eight strawberries is all it takes to consume 140% of a child's recommended daily intake of Vitamin C. Good thing my grandson loves strawberries.
2. You can find them all over the U.S. Strawberries are grown in all fifty states.
3. They are ar related to a popular flower. Strawberries belong to the Rosaceae flowering plant family, which is also the family of the rose.
4. Strawberries aren't berries. Fruits that fall into the berry category have seeds on the inside, not the outside.
5. They are very stimulating. The French are convinced that strawberries serve as a powerful aphrodisiac, so much so that it's a tradition in the French countryside to serve cold strawberry soup to newlyweds.

Make something wonderful with those strawberries. Here are some delicious recipes:

Strawberry Mojito

Prep Time:

 

15 mins  

Total Time:

 

15 mins

Ingredients

• white sugar, for rimming
• 2 large limes, quartered
• ½ bunch of mint leaves
• 7 strawberries, quartered
• 1 cup white sugar
• 2 cups club soda
• 1 cup white rum
• 8 cups ice cubes

Directions:

1. Pour about 1/2 inch of sugar onto a small, shallow plate. Run a lime wedge around the rims of 8 cocktail glasses, then dip the rims into sugar to coat; set aside.
2. Squeeze all of the lime wedges into a sturdy glass pitcher. Toss juiced limes into the pitcher along with mint, strawberries, and 1 cup sugar. Crush with a muddler to release strawberry juice and mint oil. Stir in club soda and rum until the sugar has dissolved.
3. Pour into the prepared glasses over ice cubes to serve.
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Strawberry Tart

photo cred Taste of Home

TOTAL TIME: Prep: 30 min. + chillingYIELD: 8 servings.

Ingredients

• 1 sheet refrigerated pie crust
• 3 ounces German sweet chocolate, melted
• 2 packages (8 ounces each) of cream cheese, softened
• 3 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract
• 1-3/4 cups confectioners' sugar
• 2-1/2 cups sliced fresh strawberries
• 1/4 cup red currant jelly

Directions

1. Preheat oven to 450°. Unroll the crust and press onto the bottom and up the side of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
2. Spread melted chocolate over the bottom of the crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream, and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over the chocolate layer.
3. Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove the side of the pan before serving.

• Double Crust Strawberry Pie

• 

  photo cred Taste of Home

  
  
  
  

  TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling YIELD: 8 servings.

Ingredients

• 1/2 cup plus 1 tablespoon sugar, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh strawberries (about 1-1/4 pounds), sliced
• Pastry for double-crust pie
• 2 tablespoons 2% milk

Directions

1. Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour, and cinnamon; add strawberries and toss to coat.
2. On a lightly floured surface, roll half of the dough into a 1/8-inch-thick circle; transfer to a 9-inch. pie plate. Trim crust even with rim. Add filling.
3. Roll the remaining dough into a 1/8-inch.-thick circle. Place overfilling. Trim, seal, and flute edge. Cut slits in the top. Brush with milk; sprinkle with remaining sugar.
4. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly. Cover the edge loosely with foil during the last 20 minutes if needed to prevent over-browning.
5. Remove foil. Cool on a wire rack 1 hour before serving.

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• Creamy Strawberry French Toast Bake

photo cred Taste of Home

TOTAL TIME: Prep: 30 min. + Chilling Bake: 40 min.YIELD: 8 servings.

Ingredients

• 3 cups sliced fresh strawberries, divided 
• 2 tablespoons sugar
• 1 package (8 ounces) of cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 tablespoon grated orange zest
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1 loaf (1 pound) cinnamon bread, cut into 1-in. pieces
• 5 large eggs
• 1 cup half-and-half cream
• Sweetened whipped cream

Directions

1. Toss 2 cups of strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-inch. baking dish. Spoon the cream cheese mixture over the bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, and cover overnight.
2. Preheat oven to 350°. Remove the casserole from the refrigerator while the oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining 1 cup strawberries.

Cinnamon-Strawberry Sundaes

photo cred Taste of Home

TOTAL TIME: Prep/Total Time: 10 min.   YIELD: 4 servings.

Ingredients

• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1/4 teaspoon ground cinnamon
• 2 cups frozen unsweetened strawberries, thawed and drained, or sliced fresh strawberries
• 2 cups vanilla ice cream
• 1 teaspoon grated lime zest

Directions

1. In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice, and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.

• Strawberry Shortcake Puffs

• 

  photo cred Taste of Home

  
  

  
  

  TOTAL TIME: Prep: 25 min. Bake 15 min. + cooling YIELD: 12 servings.

Ingredients

1 sheet frozen puff pastry, thawed

4 cups fresh strawberries, sliced

1/4 cup plus 3 tablespoons sugar, divided

1-1/2 cups heavy whipping cream

1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-inch square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely.
2. In a large bowl, toss strawberries with 1/4 cup sugar. Let stand for 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form.
3. To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons of whipped cream and 1 tablespoon of strawberries; replace the top half. Top with remaining whipped cream and strawberries.

No Bake Strawberry Cheesecake Recipe (allrecipes.com)

TOTAL TIME: 4 hrs  Prep: 30 min. Additional time 3 hrs 30 mins  YIELD: 10 servings

Ingredients

• 1 (3-ounce) package of strawberry-flavored gelatin (such as Jell-O®)
• 1 cup boiling water
• 1 (8-ounce) package of cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 (5-ounce) can of cold evaporated milk
• 1 (9-inch) prepared graham cracker crust

Directions

1. Dissolve strawberry gelatin in boiling water in a bowl; cool in the refrigerator until thick, but not set, about 20 minutes.
2. Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
3. Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour the strawberry gelatin mixture into evaporated milk, beating constantly. Fold the cream cheese mixture into the gelatin-milk mixture to form cheesecake filling.
4. Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into the crust. Refrigerate until cake is set, at least 3 1/2 hours.

Easy Freezer Strawberry Jam Recipe

I made this jam last year. Check out the recipe by clicking the link above ↑

Do you go strawberry picking? If so, what do you do with all those lovely strawberries? Let us know by commenting below or sharing with us on our Facebook or Instagram pages.

Keep it sassy,

Kelly

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10 Spring Cupcake Recipes

Celebrate Spring with one of these sweet spring cupcakes. Enjoy delicious flavors, including carrot cake, strawberry, key lime, and more. All these scrumptious recipes come from Taste of Home. 

Strawberry Lemon Cupcakes

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling 

MAKES 2 Dozen

Ingredients

• 1 package white cake mix (regular size)
• 3 large eggs, room temperature
• 1/2 cup 2% milk
• 1/3 cup canola oil
• 2 tablespoons grated lemon zest
• 3 tablespoons lemon juice

FROSTING:

• 4 cups confectioners' sugar
• 1 cup butter, softened
• 1/4 cup crushed fresh strawberries
• Additional fresh strawberries

Directions

1. Preheat oven to 350°. Line 24 muffin cups with paper liners.
2. In a large bowl, combine the first 6 ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Boston Cream Cupcakes

photo credit Taste of Home

Total Time Prep: 25 min. Bake: 15 min. + cooling  MAKES 1/2 Dozen

Ingredients

• 3 tablespoons shortening
• 1/3 cup sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons 2% milk
• 2/3 cup prepared vanilla pudding
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream

Directions

1. Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to the creamed mixture alternately with milk, beating well after each addition.
2. Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
3. Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until the ganache thickens slightly about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.

Strawberry Cupcakes with Whipped Cream Frosting

Total Time Prep: 20 min. Bake: 20 min. + Cooling MAKES 16 cupcakes

photo credit Taste of Home

Ingredients

• 1/2 cup seedless strawberry jam or preserves, warmed
• 3/4 cup butter, softened
• 1 cup sugar
• 3 large egg whites, room temperature
• 1 teaspoon vanilla extract
• 1 cup 2% milk
• 1/2 cup sour cream
• 1-2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Red food coloring, optional

FROSTING:

• 2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1/3 cup seedless strawberry jam or preserves
• 1/2 teaspoon vanilla extract
• Fresh strawberries, optional

Directions

1. Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda, and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring.
3. Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing to wire racks to cool completely.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam, and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.

Arnold Palmer Cupcakes

TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD: 2-1/2 dozen.

photo credit Taste of Home

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons lemon juice
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream

ICED TEA FROSTING:

• 9 tablespoons butter, softened
• 6-3/4 cups confectioners' sugar
• 3/4 cup 2% milk
• 3/4 cup iced tea mixed with lemon and sugar

Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with sour cream, beating well after each addition (the batter will be thick).
2. Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.

Aloha Cupcakes

TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD: 1 dozen.

photo credit Taste of Home

Ingredients

• 1-1/4 cups of cake flour
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup sugar
• 1/2 cup canola oil
• 1 teaspoon coconut extract
• 1/2 cup coconut milk
• 1/2 teaspoon white vinegar

PINEAPPLE FROSTING:

• 1/2 cup shortening
• 1/2 cup butter
• 4 cups confectioners' sugar
• 1/2 cup finely chopped fresh pineapple
• 3 tablespoons unsweetened pineapple juice

TOPPING:

• 1/2 cup sweetened shredded coconut, toasted
• 1/2 cup coarsely chopped macadamia nuts, optional

Directions

1. Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk the first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat for 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to the batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth.
2. Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on the wire rack.
3. For frosting, cream shortening, and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency.
4. Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

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Carrot Blueberry Cupcakes

TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling YIELD: 16 cupcakes.

photo credit Taste of Home

Ingredients

• 1 cup sugar
• 1/2 cup canola oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup finely shredded carrots
• 3/4 cup grated zucchini
• 1/2 cup unsweetened crushed pineapple, drained
• 1 cup fresh or frozen unsweetened blueberries

FROSTING:

• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, optional
• Fresh blueberries, optional

Directions

1. In a small bowl, beat the sugar, oil, eggs, and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda, and salt; gradually beat into the sugar mixture until blended. Stir in the carrots, zucchini, and pineapple. Fold in blueberries.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.

Cherry Cheese Cupcakes

TOTAL TIME: Prep: 20 min. Bake 35 min. + cooling YIELD: about 2 dozen.

photo credit Taste of Home

Ingredients

• 3 packages (8 ounces each) of cream cheese, softened
• 1-1/2 cups sugar, divided
• 1-1/2 teaspoons vanilla extract, divided
• 5 large eggs
• 1 cup sour cream
• 1-1/2 cups cherry pie filling
• Mint leaves, optional

Directions

1. In a large bowl, beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla until smooth. Add eggs, 1 at a time, beating well after each addition.
2. Spoon into about 24 foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
3. In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Top with pie filling; garnish with mint if desired. Store in the refrigerator.

Peanut Butter & Jelly Cupcakes

TOTAL TIME: Prep: 45 min. Bake 15 min. + cooling YIELD: 2 dozen.

photo credit Taste of Home photo credit Taste of Home

Ingredients

• 1 package yellow cake mix (regular size)
• 3 large eggs
• 1 cup 2% milk
• 1/2 cup butter, melted
• 1-1/2 teaspoons vanilla extract
• 1 cup peanut butter chips

FROSTING:

• 1-1/2 cups butter, softened
• 1-1/2 teaspoons vanilla extract
• 6 cups confectioners' sugar
• 2 to 3 tablespoons heavy whipping cream
• 1/3 cup strawberry spreadable fruit
• 1/2 cup peanut butter
• Additional peanut butter chips

Directions

1.     Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, eggs, milk, butter, and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in peanut butter chips. Fill prepared cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

2.     In a large bowl, beat butter and vanilla until blended. Beat in confectioners’ sugar alternately with enough cream to reach a spreading consistency. Beat on medium-high for 5 minutes until fluffy. Place 1-1/2 cups of the frosting in a small bowl; stir in spreadable fruit. Add peanut butter to the remaining frosting; beat until blended.

3.     Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #5 round pastry tip. Transfer strawberry frosting to the bag. With a metal or wooden skewer, poke a hole through the bottom of the paper liner. Insert tip through hole; pipe some of the strawberries filling into cupcakes. Using another pastry bag and a #12 round pastry tip, pipe peanut butter frosting over the cupcakes. If desired, pipe the remaining strawberry frosting over the tops; sprinkle with additional chips.

Key Lime Cupcakes

TOTAL TIME: Prep: 30 min. Bake 15 min. + cooling   YIELD: 16 cupcakes.

 

photo credit Taste of Home

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 2 cups graham cracker crumbs
• 3/4 cup all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup 2% milk
• FROSTING:
• 1 package (8 ounces) of cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons grated Key lime zest
• 2 teaspoons Key lime juice
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar

Directions

• 1. Preheat oven to 350°. Line 16 muffin cups with paper or foil liners.
• 2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon, and nutmeg; add to creamed mixture alternately with milk, beating well after each addition.
• 3. Fill prepared cups with two-thirds full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
• 4. For frosting, in a large bowl, beat cream cheese, butter, and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.

Chocolate-Dipped Ice Cream Cone Cupcakes

TOTAL TIME: Prep: 40 min. Bake 15 min. YIELD: 2 dozen.

                    photo credit Taste of Home

Ingredients

• 1 package French vanilla or yellow cake mix (regular size)
• 24 ice cream cake cones (about 3 inches tall)

• FROSTING:

• 1 cup butter, softened
• 1/2 cup shortening
• 6 cups confectioners' sugar
• 1/4 cup 2% milk
• 2 teaspoons vanilla extract

GLAZE:

• 4 cups semisweet chocolate chips
• 1/4 cup shortening
• Colored sprinkles

Directions

1. Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups.
2. Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon of batter. Divide the remaining batter among ice cream cones (scant 2 tablespoons each).
3. Bake until a knife inserted in the center comes out clean, 15-20 minutes. Cool in pans for 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely.
4. For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk, and vanilla on medium speed until soft peaks form.
5. To assemble, spread a small amount of frosting on the bottom of each plain cupcake; attach it to the top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until the frosting is firm, 5-10 minutes.
6. For the glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip the tops of the cones in the chocolate mixture. Decorate with sprinkles. Let stand until set.

We hope you make at least one of these scrumptious recipes and if you do, let us know by commenting below or sharing with us on our Facebook or Instagram pages.

Keep it sassy,

Kelly

🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁

Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜

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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.