House in Yagi by Suppose Design Office / Photo by Toshiyuki Yano | www.yellowtrace.c...

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Cream of Kale Soup with Gnocchi

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I had thee best chocolate cupcakes with blueberry in atlanta I want more .

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Instant Pot Chicken Wings | Instant Pot Wings | Instant Pot BBQ Chicken Wings | Instapot Chicken Wings | Pressure Cooker Chicken Wings | Pre...

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Super Simple SCRABBLE Sign #valentinesday #craft #homedecor

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breakfast fried rice

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wild bär heule architekten ag

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banana bread with cinnamon chips...

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Roasted Vegetable Mac 'n Cheese Spicy Roasted Vegetable Macaroni and Cheese Makes 6 servings Printable Recipe Ingredients 1 cup broccoli florets, chopped into small chunks 1/2 red pepper, diced 1 yellow squash, quartered and diced 10 baby carrots, sliced thinly 2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.) 1/4 cup olive oil 1 garlic clove, minced 3 Tbsp. all-purpose flour 1 1/2 cups milk 2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese 1/2 tsp. crushed red pepper flakes 1/2 tsp. cayenne pepper Salt and pepper, to taste 2 Tbsp. panko breadcrumbs Directions Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray. Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside. Once water is boiling, lower heat slightly and add pasta,cooking according to package instructions. Drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables. Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden

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Easy and Delicious Street Style Tacos

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Cardamom Kumquat Mini Loaf

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This Avocado Dressing Transforms Humdrum Salad Greens Into Something Spectacular

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write-593333_640

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Martini Stew

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Want to eat the food you love, but still want to stay healthy? This book allows you to do just that, with 50 healthy but delicious recipes that have all been calculated at under 300 calories. This is a one-stop-shop for a healthy lifestyle, taking the stress out of looking for low-calorie solutions for breakfast, lunch and dinner!

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Oatmeal Raspberry Cookie Bars

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Baked Honey Mustard Chicken ~ this is easy, healthy and incredibly delicious!!

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A perfect party dessert. Festive Mint Cream Dessert Recipe Festive Mint Cream Dessert Recipe photo by Taste of Home Prep: 25 min. + freezing Yield: 24 Servings Ingredients 3/4 cup butter, divided 1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed 8 cups mint chocolate chip ice cream, softened 1-1/2 cups milk chocolate chips 1 cup confectioners' sugar 3/4 cup evaporated milk 1 carton (16 ounces) frozen whipped topping, thawed Chocolate syrup and red and green sprinkles, optional Directions In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm. In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm. Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight. Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles. Yield: 24 servings. Nutritional Facts 1 serving (1 piece) equals 391 calories, 23 g fat (14 g saturated fat), 37 mg cholesterol, 223 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

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