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Backyards, BBQ and Friends

“Life is full of beauty. Notice it. Notice the bumble bee, the small child, and the smiling faces. Smell the rain, and feel the wind. Live your life to the fullest potential, and fight for your dreams.”

Easy gameday snack! Really want to try this recipe from Rachael Ray for baked chicken wings with a sauce made with bourbon and brown sugar, yum! Plus recipes for signature hot wings, and a blue cheese ranch dipping sauce

Easy Homemade Salsa. Never need to bother with store bought again. This is so good and very easy too.

Pizza Muffins! Perfect for the backyard get together ...

Crock Pot Beer And Brown Sugar Kielbasa & Sauerkraut Sandwiches...perfect for Octoberfest time!

I'm not going to lie. This is, hands down, the best sangria I've ever tasted. It was so good, we polished off two pitchers of the stuff in a day and a half. Try telling me you don't want to lick the computer screen right now. Vodka will always be One Martini's first love, which is why this sangria

Mix water with Elmer's glue and brush the inside of the mason jars. Add glitter of your choice to the inside of the jars, and roll/spin the jar around until the glitter coats the sides. Let dry and add a tea light! Great outdoor light...

Use Dollar tree solar lights in tiki torch bases..... I love this idea for the deck.

Summer Backyard Party

  • Sunny Di Lando

    Blackberry-Thyme Margarita 16 large fresh blackberries, divided 4 small fresh thyme sprigs, divided 6 tablespoons 100% blue agave silver tequila 1/4 cup Simple Syrup 3 tablespoons fresh lime juice 1 tablespoon Cointreau or other orange liqueur 2 cups ice cubes, divided 1/4 cup chilled sparkling wine

Warm Black Bean Dip - Ingredients: 2 tablespoons extra-virgin olive oil + more for baking dish 2 medium tomatoes, cored and cut into medium dice 2 teaspoons kosher salt, divided use 1 large yellow onion, finely diced 3 large cloves garlic, minced 1 tablespoon chili powder 2 (15.5-oz.) cans black beans, rinsed and drained well 2 canned chipotles en adobo, minced (about 1 tablespoon), plus 3 tablespoons adobo sauce from can.

  • Sunny Di Lando

    (if frozen, thaw first) 1-1/2 cups (6 oz.) grated sharp cheddar cheese 1-1/2 cups (6 oz.) grated Monterey Jack cheese 3/4 cup chopped fresh cilantro Freshly ground black pepper Tortilla chips for serving Directions: 1) Heat oven to 425 degrees F. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoon salt. 2) Heat oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with reserved 1 teaspoon salt, and cook, stirring, until softened and translucent, about 4 to 6 minutes. Add garlic and chili powder and cook, stirring, for 1 minute. Add half of black beans, chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until liquid reduces by about half, 2 to 3 minutes. 3) Transfer bean mixture to a food processor, add vinegar (I used only 1 tablespoon), and process until smooth.

  • Sunny Di Lando

    Let cool for a couple of minutes and then transfer to a large bowl. Add rest of beans, tomatoes, corn, half of each of cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper. 4) Transfer to baking dish and sprinkle with remaining cheese. Bake on a foil-lined baking sheet (to catch drips) until cheese melts and browns around edges, about 15 minutes (longer if refrigerated). Sprinkle with remaining cilantro and serve with warm tortilla chips for dipping.

  • Sunny Di Lando

    also use 1 to 3 tablespoons cider vinegar 1-1/2 cups fresh or frozen corn kernels

Whimsical outdoor lighting using old metal containers and floating candles.