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Make Mini Taco Bowls from an upside down muffin pan by emilybites #Tacos #emilybites

Eleven meat tenderizers and why they work

Mexican Hot Chocolate Toasted Pecans: {adoringly borrowed and only slightly modified from Julie of Savvy Eats} ingredients: 16 ounces Pecans 1 Egg White 2/3 cup White Sugar 1/4 cup Unsweetened Cocoa Powder 1-1/2 teaspoon Cinnamon 1/2 teaspoon Ground Ginger 1 pinch Cayenne Pepper 1 pinch Ground Allspice preparation: Preheat your oven to 250 degrees. I lined my cookie sheet with a silpat, but you could also grease with butter or coconut oil. Mix the sugar, cocoa powder and all the spices in a medium bowl and set aside. Whisk the egg white until it is thick and frothy {small peaks} and add in the pecans. Stir to coat. Next, add the cocoa mixture and combine until the nuts are evenly coated. Scoop the nuts with a slotted spoon onto the prepared pan and place in your preheated oven for 20 minutes. Remove, toss and place back in the oven for twenty more minutes. After the first 40 minutes, check your nuts to see if the cocoa/sugar doesn't crumble off of the nuts. If it does, place it back in the oven for 20 more minutes, otherwise let cool slightly and serve!

waffle maker hash browns

Make the perfect hard-boiled egg every time.

Easy healthy recipe substitutions

Easy Healthy Recipe Substitutions

WHEN TO ADD RICE TO THE SLOW COOKER one dish dinners tips about adding rice

Miracle Pan Release.Can't wait to try!

Everyday hacks for cooking

18 everyday hacks for cooking from scratch | The Art of Simple

How to Soften Butter Quickly: Not with a microwave which may over soften or cause melting, but roll it between sheets of wax paper for perfectly pliable butter.

make your own cream cheese