How to make a cute summer parasol centerpiece: Supplies 1 package mini paper parasols (144 pieces) You can get these at party stores 1 14 inch foam wreath 1 8 inch foam wreath 1 10 inch foam cone 1 base of your choice...choose anything...an old plate, a lazy Susan Hot glue gun and glue sticks or tacky glue if you don't have a glue gun Remove parasols from package and open them Trim picks/stems of parasols as desired Stick in random color pattern on large wreath Place cone in small wreath and fill both with parasols Save a few parasols to with full picks so you can add some random heights Hot glue large wreath to base of your choice ( I used a lazy Susan that I got at a garage sale for $1.00) Hot glue small wreath/cone combo in center of large wreath Let dry, then enjoy!! Check out the picture on my Pinterst page!

Here's a tasty "spring-like" recipe to try:

• Stuffed Chicken Breast Recipe ( I adapted a recipe from Giada DeLaurentis to my taste)
• Olive oil
• 2-3cloves garlic, minced
• 6 sun-dried tomatoes, diced
• 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 cup (2 ounces) goat cheese
• 1/3 cup cream cheese
• 4 (5-ounce) boneless chicken breasts
• 1 cup chicken broth
• 1/2 cup dry white wine (I use pinot grigio)

Directions

Heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine the stuffing and set aside.

Use a sharp knife to cut a pocket into the chicken breast (long ways). Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the chicken around the stuffing. Season with salt and pepper.

 Heat more olive oil  in a large, heavy skillet over medium-high heat. When the pan is hot add the  stuffed chicken breasts. Cook until golden and cooked through, about 4-6 minutes per side. Transfer the chicken to a side dish and tent with foil to keep warm. Add the chicken broth and white wine mixture to the skillet to loosen any delicious brown bits from the pan.  Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over  each chicken breast and serve!.