Friday Foodday

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

Rose Champagne Cocktail
c/o The Kitchn

Ingredients
1 sugar cube
8 dashes Angostura or other aromatic bitters
Chilled rosé Champagne

Directions

Cut the sugar cube in half using a serrated knife or a sharp, thin knife. You will lose some sugar granules during cutting but that is ok.

Place one half of the sugar cube on the bottom of each champagne flute. Add 4 dashes of bitters over each sugar cube and then fill the glasses with Champagne.

Vegetarian Pesto Quesadillas

c/o Lauren's Latest

Ingredients
2 large flour tortillas
1/2 cup prepared pesto
2 cups grated mozzarella cheese
1 tablespoon olive oil
1 small zucchini, sliced into thin discs
1 baby eggplant, sliced into thin discs
2 teaspoons butter, divided

Directions
In large skillet, heat olive oil over medium heat and saute zucchini and baby eggplant until crisp tender, 5-7 minutes. Remove from skillet and return to heat. Spread pesto evenly on two tortillas. Sprinkle cheese over top of pesto and then line cooked vegetables on half of the tortilla. Melt 1 teaspoon of butter in skillet and place open quesadilla into hot pan. Cook until bottom of quesadilla has browned and cheese has melted. Fold tortilla in half to cover the veggies and press down lightly to press them into the melted cheese, so they stay in place. Repeat with other tortilla. Serve warm.

Strawberry Pretzel Bars

c/o Shugary Sweets

Ingredients

FOR THE CRUST:

• 2 1/2 cup pretzels
• 1/2 cup pecans
• 1/2 cup granulated sugar
• 3/4 cup unsalted butter, melted

FOR THE TOPPING:

• 2 packages (8 oz each) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 Tbsp lemon juice
• 1 container (8 oz) Cool Whip, thawed
• 4 cup sliced, fresh strawberries

Directions

1. In a large food processor add pretzels, pecans and sugar. Pulse a couple times until pieces are broken and combined (not fine crumbs). Add in melted butter and mix with a fork.
2. Press mixture into the bottom of a 13x9-inch baking dish. Set aside.
3. In a large mixing bowl, beat together the cream cheese, condensed milk and lemon juice. Beat for about 4-5 minutes, scraping down sides as necessary. Should be fluffy and smooth. Fold in Cool Whip until fully combined. Spread over pretzel crust.
4. Top with sliced strawberries. Refrigerate for 4 hours or overnight. ENJOY!