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  • 62 Pins

apple pie in pecan crust

meyer lemon pudding with blueberries.

Strawberry Bruschetta Grilled Cheese Sandwich combines creamy brie and balsamic flavored strawberries on #grilledcheese #sandwich #strawberries

AMEN Julia Child! :-)

cocktail with strawberries and coconut water

chocolate bottom butterscotch cookies 1/2 c butter or margarine 1/2 c shortening 1 c brown sugar 1/2 c sugar 2 eggs 1 tsp vanilla 1/2 tsp baking soda 2 1/2 c flour 2 c butterscotch chips 2 cups melting chocolate

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

Skillet Shrimp with Orzo & Asparagus

Orzo Salad with Sun-Dried Tomatoes, Roasted Peppers, Black Olives, and Feta Cheese Recipe

Ingredients • 2/3 cup almonds • 1/2 cup packed light brown sugar • 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface • 1/2 teaspoon baking powder • 1/2 teaspoon kosher salt • 1/4 teaspoon ground cinnamon • 1 cup (2 sticks) unsalted butter, at room temperature • 1 large egg • 1 teaspoon pure vanilla extract • 1 tablespoon confectioners’ sugar • 1 12-ounce jar raspberry jam Directions 1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. 2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground. 3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. 4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix). 5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours. 6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary. 7. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. 8. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

How to bake a potato so the skin is crispy & salty and the insides are soft and fluffy.

banana bread brownies.

Pumpkin & Cream Cheese bread- low cal

Use Cool Whip Free, skim milk, and 1 Oreo per serving. 1 point on WW.

20 Healthy Vegetable Side Dishes.

Lemon Ricotta Cookies with Lemon Glaze Recipe

NY Times' perfect chocolate chip cookie

salted caramel chocolate shortbread bars

Nutella-Stuffed Sea Salt Chocolate Chip Cookies

Creamy Jr. Mint Hot Chocolate

Fresh Cherry Crisp…

Sarasota lemonade - made with white wine, frozen pink lemonade, Sprite and fresh raspberries

Naturally Flavored Water