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Rosé Sangria by Ree Drummond / The Pioneer Woman Ree Drummond | The Pioneer Woman

As summer draws to a close, kick off your long Labor Day weekend with this refreshing sangria. Using rosé wine and a mixture of berries and stone fruits instead of the more traditional red wine and...

Mushroom Risotto 2 tbsp. of olive oil 1 medium yellow onion, chopped 1 cup arborio rice (you need this type of rice) 1 cup dry white wine 4 cups chicken broth (hot is better) 2 cups chopped mushrooms (I used portabella, mini bellas and shiitake) 1/4 cup butter 1/2 cup grated Parmesan Salt and pepper 1/3 cup chopped parsley (optional)

Juiced spring berry, gin and rosé sangria

Roasted Mushrooms (sub earth balance instead of butter to veganize)

Caramel Sauce - by Eva of Adventures in Cooking shared on A Cup of Jo