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Yummy To The Tummy!


Yummy To The Tummy!

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Zucchini Parmesan Crisps Recipe

Zucchini Parmesan Crisps | KitchMe

kitchme.com

ZUCCHINI BOATS STUFFED WITH BACON, BREADCRUMBS & CHEESE!

ZUCCHINI BOATS STUFFED WITH BACON, BREADCRUMBS & CHEESE!

hugsandcookiesxoxo.com

Recharge last night’s leftovers with this quick and simple steak and spinach quesadilla recipe. It’s a hearty lunch, dinner or snack for you and the kids! - Everyday Dishes & DIY

Zucchini Onion Pie Recipe

Zucchini Onion Pie

tasteofhome.com

Apple Pecan Cake with Caramel Glaze

Apple Pecan Cake with Caramel Glaze

greatgrubdelicioustreats.com

Marinated Pork Chops

How To Marinate And Make Better Food

buzzfeed.com

Unstuffed Cabbage Roll Skillet... A deconstructed cabbage roll dish that cooks in a skillet! It's got all the goodness of cabbage rolls without precooking the rice or parboiling the cabbage. SO GOOD!

South Your Mouth: Unstuffed Cabbage Roll Skillet

southyourmouth.com

There's not a speck of these ever left in the bowl! Perfect Glazed Carrots & Cranberries

Perfect Glazed Carrots & Cranberries - thecafesucrefarine.com

thecafesucrefarine.com

Amazing Stuffed Cabbage Rolls. Tender leaves of cabbage stuffed and rolled with beef, garlic, onion and rice, simmered in a rich tomato sauce.

Stuffed Cabbage - Like Grandma Used To Make

parsleysagesweet.com

Top 10 Best Spanish Recipes

Feasting at Home: Cauliflower Gratin with Garlic and Sage

cheesy zucchini pie

Zucchini Cakes

Paula Deen Simple Perfect Enchiladas: hands-down the best enchiladas you could ever make.

Pumpkin Gingerbread Biscotti - Lovin' From The Oven

Pumpkin Gingersnap Bark

To Food with Love: The Ubiquitous Sweet and Sour Pork

Peabody's Key Lime Pie Cupcakes

Mini Peanut Butter Cups in a Jar. Ohhh.... we can barely wait!

Roasted Ranch Potatoes with Bacon and Cheese

Benihana Style Chicken Fried Rice

Fully Loaded Baked Potato Salad.... Fully Loaded Baked Potato Salad 8 medium Russet Potatoes 1 cup sour cream 1/2 cup mayonnaise 1 package of bacon, cooked and crumbled 1 small onion, chopped Chives, to taste 1 1/2 cups shredded cheddar cheese Salt and Pepper to taste 1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook! 2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2! 3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper. 4. Top with extra shredded cheese and bacon and serve! I think next time I will add chives and we may try serving this warm once as well. It’s a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else. And I did it myself

Mocha Java Latte Granola by sallysbakingaddic...

“These onions are so delicious, we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter.