Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week. 

Sparkling Limoncello Drop
c/o Bit by a Fox

Ingredients
3/4 oz Vodka
3/4 oz Limoncello
3/4 oz Fresh Lemon Juice
1/2 oz Grand Marnier
1/2-1 oz Sparkling Wine

Directions

Garnish:
lemon peel
superfine sugar and lemon wedge to rim glass

To sugar the rim of your cocktail glass, take a freshly cut lemon wedge and slice the middle. Slip the wedge over the rim of the glass where you’ve cut the lemon, and sweep around the entire top of the glass until it is well coated. Gently dip the glass upside down into a saucer filled with sugar until just the tip of the glass is coated.

Directions:
Shake all ingredients except sparkling wine over ice until the outside tin is frosted over. Strain into a well chilled, sugar-rimmed cocktail glass, leaving room for the sparkling. Top with sparkling wine. Add a lemon twist.

Pesto Parmesan Baked Tomatoes

c/o Skinny Taste

Ingredients

• 4 medium tomatoes, halved 
• 4 teaspoons basil pesto (store bought or homemade)
• 5 tbsp shredded Parmesan cheese

Directions

Preheat the oven to 400°F.

Arrange the tomatoes on a baking tray and top each with 1/2 teaspoon pesto and 1/2 tablespoon of Parmesan cheese. Roast the tomatoes until the Parmesan cheese is slightly browned and melted, about 18-20 minutes. Remove from the oven and serve immediately.

Reese's Puffs No Bake Peanut Butter Bars

c/o Buns in My Oven

Ingredients

• 3 cups finely ground Reese's Puffs cereal
• 1 cup powdered sugar
• 1 cup plus 2 tablespoons peanut butter, divided
• 1/2 cup butter, melted
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Directions

1. Add the cereal crumbs, powdered sugar, 1 cup peanut butter, melted butter, and salt to a medium mixing bowl.
2. Stir well with a spoon to combine.
3. Press into a parchment lined 9x9 baking dish.
4. Melt the remaining 2 tablespoons peanut butter with the chocolate chips in the microwave on low in 20 second bursts until fully melted. Stir until smooth.
5. Spread chocolate over the peanut butter bars.
6. Refrigerate for 4 hours before cutting and serving