And the Winners of the Chic-Flic toGo Pens are. . .
Monique C., Heather L., Rondah, Tanya, Eva and Nicole L.!
Congratulations Ladies! The six of you are the lucky winners of the Chic-Flic toGo Teeth Whitening Pens & Lip Shine Plumpers Giveaway (a $40 value!)
If you missed my original post, you can read all about this fabulous RAVE worthy product here: http://romyraves.com/2009/11/05/a-chic-whitening-smile-brightening-duo/
Ladies, I hope you enjoy this fun and inspired tooth whitening product! Thank you to everyone who entered this giveaway contest.
Please stay tuned for more great giveaway contests of my new fav Raves coming soon! Tell your friends to sign up for Romy Raves so they don’t miss out on these awesome giveaways.
My Favorite Thanksgiving Recipes–Part 1
Being a foodie, I am always asked about my fav turkey day recipes. Well, it comes as no surprise to those of you that know me that I am all about inspired appetizers and side dishes. In honor of this very food oriented holiday, I am going to share a few of my all time favorite Thanksgiving recipes. Starting today through Wednesday (and make sure to tune in on Thanksgiving for my ‘What Am I Thankful’ for post), I am going to share three tasty recipes with you. And please post and share your fav thanksgiving recipes, I am always looking for new inspired creations. Enjoy and Gobble-Gobble them up!
Sausage Stuffed Mushrooms
Bon Appetit | November 2002
| Perfect for Thanksgiving, these warm hors d’oeuvres can be assembled a day ahead and chilled, then baked before serving.
3 Italian hot sausages, casings removed
Saute sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. Makes 24 |
