The Painted Apron

I was Featured!

Posted by the Painted Apron on December 31, 2012 · 4 Comments 

HAPPY NEW YEAR!! Thank you to all my wonderful friends, followers and fellow bloggers for visiting the Painted Apron, we are going to have LOTS of creative fun in 2013!

I started blogging Aug 1 2012, and there is still so much to learn and so many things to figure out to make my blog better and more user friendly, so I can continue to bring ideas, inspiration and helpful hints to your home.  I get my inspiration from reading other blogs, Pinterest, and just about everywhere! Life is all about creating and recreating, making the world a better place in little ways, and this is my humble contribution.

I am so THRILLED to have been featured 9 times this year on other bigger blogs, with lots of viewers! These are the blogs that were featured:

The Organized Life, OATMEAL IN A JAR on the Gunny Sack

Tablescapes, Velvet Pumpkins, on the Sparkle Queen

Recipe Box, PUMPKIN APPLE BUNDT with PECANS & PEPITAS, on Rattlebridge Farms Foodie Friday

Take out Tuesday, SPAGHETTI CASSOULET, on Stone Gable

Tablescapes, FUNKY FRONT DOOR, Dixie and Dottie’s Countdown to Christmas

Creations, VISIONS OF SUGARPLUMS, on the Dedicated House

The Sweet Shoppe on the Gunny Sack

Tablescapes, SOME ELF MISCHIEF, on the Answer is Chocolate

Recipe Box, MAPLE SAUSAGE & BELGIAN WAFFLE CASSEROLE, on Foodie Friday

The recipe pictured below was not featured anywhere but got a lot of views and I thought you might like to make it for the New Year.  It is light and full of vegetables, with just a little cheese and bacon to make it delicious and satisfying.  Enjoy!

NO GUILT PHYLLO PIE

1 zucchini

1 yellow squash

1 small eggplant

1/2 red pepper

10 grape tomatoes

4 slices bacon, diced

1/4 package Phyllo dough

1/4-1/2 cup grated Parmesan cheese

2-3 oz. Fontina cheese, cut into strips

Olive Oil Spray

Olive Oil, S & P

Cut  the vegetables, except for the grape tomatoes, into 1″ chunks Line a baking sheet with foil and spray with cooking oil spray.  Put the vegetables on the pan and drizzle with a scant amount of Olive oil and top evenly with diced bacon.  Roast at 400 for about 25 minutes or until veggies are softened and starting to brown, and bacon is crisp.  Meanwhile, make the crust. Lay the phyllo dough out on a board or piece of wax paper and immediately cover with a damp towel. Have your pan, grated Parmesan and Olive Oil spray ready and begin building your crust.  Start with a double layer, 2 sheets of phyllo.  Cover reserved phyllo and then spray bottom layer sheets quickly with Olive Oil spray and sprinkle with Parmesan.  Continue layering in this manner using just one sheet per layer, spraying and sprinkling with cheese, until you have built up to 6-7 layers. Top with roasted veggie mix, add Fontina pieces over all and gently roll/fold phyllo edges over filling to form the rim of the tart.  Bake at 400 for 20 minutes until golden.  Serves 4-6

Enjoy your vitamin filled creation!

The painted tableware is from JMdesigns Gallery

I’m joining

the Tablescaper for SEASONAL SUNDAY

Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY

Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY

The Gunny Sack for WHAT’S IN THE GUNNY SACK?

Savvy Southern Style for WOW US WEDNESDAY

Rattlebridge Farms for FOODIE FRIDAY

Alderberry Hill for MAKE THE SCENE MONDAY

The Dedicated House for MAKE IT PRETTY MONDAY

No Minimalist Here for OPEN HOUSE THURSDAY

check out these amazing blogs!