Yummy Yummy : Fourth of July Drinks!

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Yummy Yummy

Fourth of July Drinks

I love the Fourth of July… BBQs, fireworks, a day off from work, and FREEDOM!

While I really do love those Brits, I’m 100% proud to be an American and GossipandGlam.com wants thank those service men & women, current & past for giving and keeping our freedom!

Here are 2 drinks to cheers our soilders with!

As I watch my favorite morning TV shows they gave me a GREAT idea for the non-alcoholic cocktail:

The Red, White & Blue Drink:

1. Fill a clear tall glass with ice

2.Pour in cranberry juice 1/3 of the way up the glass

3.Pour in a dark blue sports drink another 1/3 of the way up the glass

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4.Pour in Sprite the last 1/3 of the glass


6. Garnish with a star cut-out made from a watermelon slice!

7. Toss in a straw and ENJOY!


 Fresh Watermelon & Mint Cocktail:

I begin my cocktail by following Food Network’s Bobby Flay’s Watermelon Martini recipe found here, then I add a bunch of fresh mint muddled into the glass and also garnish with a few mint leaves. The fresh mint & watermelon combo is fabulous, refreshing and the perfect cocktail to toast America.

XOXO- Glam Girl


Raspberry Mint Vodka Zinger … Cheers!

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Raspberry Mint Vodka Zinger Cocktail


As the weather here grows warmer I begin to crave fruity cold drinks while I write my blog on my comfy patio sofa. I might sit on Martha Stewart chairs but I certainly do not have a green thumb like her. This season I am trying my best to grow an herb garden. Right now that includes basil, rosemary, thyme, spearmint, parsley, dill and cilantro. With that said I usually only use parsley and basil in my regular cooking so I have now challenged myself to create some recipes with these other herbs.  I decided after attending a party last night that I really enjoy mint in my cocktails but I don’t always want a mojito and since I love fresh fruit in my cocktails I should combine the two!

I think raspberry & mint are a great combo & while the warmer weather is rolling in I still drink tea on the weekends so why not pair a lemon zinger tea with that raspberry & mint combo & a little vodka for a refreshing treat!

Raspberry Mint Vodka Zinger


Raspberry Mint Vodka Zinger Cocktail

  • 1/4 cup fresh raspberries
  • 2 large spearmint leaves
  • 1/4 cup vodka
  • 1/2 cup cold lemon zinger tea
  • 1 large glass
  • a large handful of ice cubes

Muddle the raspberries and spearmint leaves until you can smell the fresh mint in the large glass.Add ice cubes. Pour vodka & cooled tea into the glass & stir. CHEERS!!

It was as easy as that to get a refreshing drink with fresh flavors! Now if you like your drinks very strong go half vodka half tea… and don’t bother doing anything else but relaxing on that hammock.

XOXO- Glam Girl

Delicious & Easy Appetizers

Yummy Yummy:

Delicious & Easy Appetizers


I can honestly admit I LOVE to cook and as the months go on I expand my recipe knowledge …and my husband’s pallet. I have become “that house” where everyone meets for dinner, drinks or just to hang out but with being a hostess comes whipping up some yummy, easy & fast recipes with items I would standardly have in my kitchen. At first I offered chips & salsa or cookies & fruit or the standby pigs in a blanket, none of which are bad options but they are boring & at every party. I have started to really find some gourmet-style appetizers that still seem appetizing to kids too.

I found a great recipe by author Kelsey Banfield in her cookbook ‘The Naptime Chef’. This recipe is elegant for large formal parties or a night in with girlfriends & a good glass of wine!

Ricotta Crostini with Balsamic Caramelized Onions, Honey & Sea Salt:

Who doesn’t have the majority of these ingredients in their house?!?

  • 1 large french baguette
  • 1 tsp olive oil
  • 2 large yellow onions,finely chopped
  • 1 pinch salt
  • 4 tsp balsamic vinegar
  • 1.5 cups ricotta cheese
  • honey & sea salt for garnish


Slice the baguette into 1/2 inch slices, place on ungreased cookie sheet at 350 degrees for 10-15 minutes until golden brown & cool

In a small pot heat olive oil. Place chopped onions and 1 pinch salt until caramelized (about 20 minutes). Once onions are browned & soften add 4 tsp balsamic vinegar & cook for 1 minute. Take off heat & left cool.

On a serving dish arrange crostini. Place a small dollop of ricotta cheese. On top of the ricotta cheese place a small spoonful of caramelized onion mixture. Drizzle a very small amount of honey on top of each crostini & finish with a pinch of sea salt to garnish.


I also have an obsession with avocados this season and while eating them plain or as a dip is always tasty I really am trying to find various apps that encompass favorite ingredients. My goat cheese avocado slices wrapped in salty prosciutto are the perfect filling and satisfying appetizer. On a side note I also LOVE this recipe with fresh mozzarella or even a slice of Laughing Cow light swiss … can you tell I love cheese?!?

This one is super simple:

Goat Cheese Avocado Slices Wrapped in Salty Prosciutto 

  • avocado
  • goat cheese
  • prosciutto sliced very thin

Slice 1 avocado & remove pit. Remove avocado halves from skin. Cut the halves into fourths. Put a small amount of cheese into middle section of each avocado slice then wrap each slice of avocado with a slice of prosciutto. EAT!




xoxo- Glam Girl



Crockpot Italian Pot Roast… YUM-O



I am a slow-cooker fanatic but I have run into some crockpot recipes that just do not work, but not so with this HEALTHY & DELICIOUS Italian Pot Roast recipes from Weight Watchers One Pot Cookbook. I picked this cookbook up not because of Weight Watcher but rather the “one pot” was intriguing & the layout in the book makes life so simple as the categories are listed by type of baking dish … aka casserole dish, slow cooker, sauce pan, roasting pan, etc. This really makes it easy to find a dish to make depending on what you feel like cooking with.

I decided to try to “Italian Pot Roast” in the slow cooker and I must admit this recipe is so good we never have leftovers! One word of advice, use a 3 quart slow cooker on this one & not your 6 quart unless you plan to more than double the recipe, you really don’t want too much surface area on this one or it burns and I would also suggest skipping the High for 4-5 hours & go for the Low & Slow for about 8 hours, it really tenderizes the meat & will melt in your mouth! Also I add a ½ cup of red wine to this recipe to really break down the meat but you can leave it out … I have tried it both ways & it tastes great either way!!


Weight Watchers One Pot “Italian Pot Roast”

Serves about 8

¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
1 (2 ¾ pound) bottom round roast beef roast (either whole or cut in cubes)
1 tablespoon olive oil
1 medium size red onion
4 garlic gloves, minced
2 teaspoons of diced mushrroms
½ teaspoon dried rosemary
½ cup beef stock (low sodium preferred)
1 (14 oz) can diced tomatoes
Parsley to taste
  1. Combine flour, salt & pepper in bowl, roll beef into seasoned flour & shake off excess.
  2. Heat oil in large nonstick skillet over medium high. Add beef and cook until browned on all sides (about 10 minutes). Transfer to slow cooker.
  3. Add onion & cook until translucent (about 5 minutes) then add mushrooms, rosemary and garlic stirring constantly for about 1 minute. Add beef broth, bring to boil then scrape all browned bits from bottom. Transfer all into slow cooker.
  4. Into slow cooker, stir in diced tomatoes and parsley. (Optional add red wine as well).
  5. Cover and cook Low & Slow for about 8 hours.
  6. ENJOY over Rice, Couscous, Egg Noodles or Quona.

Eat Up!

xoxo- Glam Girl

Cheesecake Stuffed Strawberries !!!



It was my husband’s birthday last week so I threw a little dessert party that evening for a few but since the hubby had no clue I couldn’t make any of the goodies!  Thank goodness my sister-in-law came across this recipe, it was EASY, YUMMY & best of all partially healthy!

Cheesecake filled strawberries … a great fast dessert to bring to a summer picnic, whip up for a Christmas party or sweeten up your Valentine’s day!

I would make one addition to this recipe and cut the bottoms of the strawberries slightly so they can sit on their own but not cut through…then dip them in melted chocolate & let them chill then follow the recipe…. Chocolate Covered Cheesecake Filled Strawberries …. HEAVEN!!!

Cheesecake Stuffed Strawberries

-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.


Happy Eating…I’ll see you at the gym!
xoxo- Glam Girl