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Crack Sticks aka Cinnamon Cream Cheese Roll-Ups: Oh My Goodness! These are so easy and OH MY YUMMY GOOD...just white bread, crusts removed & flattened, spread w sweetened cream cheese, rolled jelly roll style, then dipped in cinnamon sugar & baked until crispy crunchy & cream cheese is hot & oozing. Delicious finger food for a brunch or shower.

Crack Sticks aka Cinnamon Cream Cheese Roll-Ups: Oh My Goodness! These are so easy and OH MY YUMMY GOOD...just white bread, crusts removed & flattened, spread w sweetened cream cheese, rolled jelly roll style, then dipped in cinnamon sugar & baked until crispy crunchy & cream cheese is hot & oozing. Delicious finger food for a brunch or shower.

Caramel Apple Pie Cookies -Easy fall cookie. Pastry crust, warm gooey caramel and apples make them delish.

Caramel Apple Pie Cookies

Caramel Apple Pie Cookies -Easy fall cookie. Pastry crust, warm gooey caramel and apples make them delish.

Vanilla Ice Cubes - use in everything from coke for vanilla coke to iced coffee or tea. The options are limitless - gives a creamy vanilla taste to whatever it's in.

Vanilla Ice Recipe

Vanilla Ice Cubes - use in everything from coke for vanilla coke to iced coffee or tea. The options are limitless - gives a creamy vanilla taste to whatever it's in.

Must try!  That amazing ginger salad dressing they use at Hibachi restaurants... make it yourself!  Combine in food processor: 2 small carrots, peeled and chooped, 1/2 medium shallot chopped, 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger, 2 tablespoons balsamic vinegar,  2 teaspoons toasted sesame oil,  2 teaspoons soy sauce, 1 teaspoon sugar, 1 tablespoon extra light olive oil

Must try! That amazing ginger salad dressing they use at Hibachi restaurants... make it yourself! Combine in food processor: 2 small carrots, peeled and chooped, 1/2 medium shallot chopped, 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger, 2 tablespoons balsamic vinegar, 2 teaspoons toasted sesame oil, 2 teaspoons soy sauce, 1 teaspoon sugar, 1 tablespoon extra light olive oil

"The most important part of the layering is making sure the dressing and the spinach (or whatever 'leaf' you choose) don't touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you're ready to eat, just shake it up."

"The most important part of the layering is making sure the dressing and the spinach (or whatever 'leaf' you choose) don't touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you're ready to eat, just shake it up."

Previous Pinner said:  I always make these potatoes at holiday time for big dinners.  They are easy to make: Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion etc.  Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil.  Bake at 375 degrees or until tops are crispy and golden.  These are always a family fave in my house!!

Previous Pinner said: I always make these potatoes at holiday time for big dinners. They are easy to make: Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden. These are always a family fave in my house!!

YoWeekend...Margaritas by the Gallon:  6 cups tequila (you’ll need to buy two fifths for this)  2½ cups triple sec (just buy one fifth)   2½ cups fresh lime juice  2½ cups fresh lemon juice  2 cups simple syrup   **Mix ingredients together in gallon container. Don’t forget to refrigerate! When ready to serve, pour mixture into a 16-ounce glass filled with ice. Salted rim is optional.    Makes 21 margaritas.  I'll be make two of these 42 margaritas for meeeeee! Lol

YoWeekend...Margaritas by the Gallon: 6 cups tequila (you’ll need to buy two fifths for this) 2½ cups triple sec (just buy one fifth) 2½ cups fresh lime juice 2½ cups fresh lemon juice 2 cups simple syrup **Mix ingredients together in gallon container. Don’t forget to refrigerate! When ready to serve, pour mixture into a 16-ounce glass filled with ice. Salted rim is optional. Makes 21 margaritas. I'll be make two of these 42 margaritas for meeeeee! Lol

Breakfast muffins made with biscuit dough, scrambled eggs, cheese and bacon/sausage/ham....so easy...weekend must try

Breakfast Muffins

Breakfast muffins made with biscuit dough, scrambled eggs, cheese and bacon/sausage/ham....so easy...weekend must try

All men should know this. I think this was written by Ron Swanson

All men should know this. I think this was written by Ron Swanson

Twice-baked potato with egg and breakfast stuffing...hmmm.

An Idaho Sunrise: Egg-Stuffed Baked Potatoes

We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner's latest cookbook, Das ...

Wow! How to Make Crunchy, Creamy Avocado Fries

We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner's latest cookbook, Das ...

Blogger Jessica Walker from Lil Miss Bossy shares a recipe for sweet and tart whoopie pies that taste just like Key lime pie!

Key Lime Whoopie Pies

Blogger Jessica Walker from Lil Miss Bossy shares a recipe for sweet and tart whoopie pies that taste just like Key lime pie!