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Mexican salsa recipe made with chopped fresh tomatoes, jalapeno and serano chili peppers, red onion, cilantro, and lime. Also called Pico de Gallo or Salsa Fresca.

from Chef in Training

Blanco Sauce

Blanco Sauce... this sauce is creamy, cheesy, perfection! It is my favorite sauce to top my Mexican food with or to dip my chips in!

from Wit & Whistle

Candied Pecans

candied pecans 1 egg white 1 tablespoon of water 1 teaspoon vanilla extract 1 pound pecan halves 3/4 cup of sugar 1 teaspoon ground cinnamon 1 teaspoon of salt Preheat your oven to 250 degrees (F). Beat the water, vanilla and egg white in a large bowl until foamy. Stir in the pecans. In a separate bowl combine the sugar, ground ci

from Reluctant Entertainer

Watermelon Salsa

Trisha Yearwood's Watermelon Salsa - So summery fresh! Delicious on chicken, fish, or steak. Enjoy with breakfast or lunch -- nice with baked sprouted-grain pitas.

Store bought sour dough, slice then fill with meat, fresh herbs, cheese and more. Drizzle with olive oil, garlic salt, and Parmesan. Bake at about 325 till oozing and warm in the center.

from Creme De La Crumb

Grasshopper Sugar Cookies

Grasshopper Sugar Cookies - moist chocolate sugar cookies with fluffy mint frosting, topped with Andes mint chocolate drizzle! | Creme de la Crumb

from Amy's Healthy Baking

Peanut Butter Cheesecake Thumbprint Cookies

Skinny Peanut Butter Cheesecake Thumbprint Cookies -- this healthy recipe is AMAZING! So easy & just 54 calories!

from Life In The Lofthouse

Cheesy Bacon Rotel Cups

Cheesy bacon rotel cups: 3 boxes frozen mini phylo shells (15 per box) 1 c mayo 1 10oz can rotel drained 1/2 c chopped, cooked bacon 1 1/2 c shredded Colby Jack cheese Preheat to 350. Place frozen phylo onto baking sheet. In large bowl mix next 3 ingredients thoroughly. Stir in cheese. Scoop 2 Tbls of filing into each phylo cup. Bake 15-20 minutes until golden brown and cheese is melted.