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Recipes to try

Nabisco Heyday Cookies! Wayne loved these!

Cream Cheese Sugar Cookie Bars

Twirl and Taste: French Coconut Pie - the perfect texture and rich flavor is why this 140 year old recipe is a KEEPER

TOP 20 Salad Recipes - So many delicious (and HEALTHY) recipes!! #food #summereats #salads

To Die For Banana Cake with Vanilla Bean Frosting. Start to finish, about an hour — and no mixer needed!.

I never want a whole carmel apple, this would make a great appetizer at a fall party. Would be so good with salt too.

Hands Down The Best Fruit Salad Recipe!

Whatchamacallit Blonde Brownies from www.insidebrucrew... - all the taste of a Whatchamacallit candy bar in a blonde brownie

Heavenly Scents Recipes: Crispy Cheddar Chicken- Baked

Do You Smell That!!?: Cinnamon Sugar Roasted Almonds. Had to Hide them so I would stop eating them.

HUNGER FIGHTING SALAD-Southwestern Grilled Chicken Salad Why it's a power salad: Get full on protein, fiber, and flavor with this Tex-Mex Salad. The combo of black beans, corn, and lettuce provides more than one-third of your daily dose of fiber.INGREDIENTS Serves: Prep: 10min Cook: 8min Total: 18min Dressing 1/4 cup light ranch dressing 1/4 cup mild green salsa 2 tablespoons chopped fresh cilantro Salad 1 tablespoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 pound thin chicken breast slices or chicken tenders 1 lime, quartered 6 cups shredded romaine lettuce 1 can (15 ounces) black beans, rinsed and drained 1/2 cup corn kernels 1 medium tomato, chopped 1/4 cup thinly sliced red onion DIRECTIONS To make the dressing: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate. To make the salad: Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken. Grill the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken. In a large bowl, toss the romaine with half the dressing. Divide among 4 plates. Sprinkle the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side. NUTRITIONAL FACTS PER SERVING CALORIES 294.6 CAL FAT 5.7 G SATURATED FAT 0.4 G SODIUM 787.6 MG CARBOHYDRATES 28.7 G TOTAL SUGARS 4.3 G DIETARY FIBER 9.9 G PROTEIN 34.2 G

vanilla french toast for Christmas morning

Sweet Chicken Bacon Wraps

Williams Sonoma: The best potato dish ever, I'm not kidding, when I first discovered this recipe I made it three times in one week.