Pineapple Mojito

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Free Printable Weekly Meal Planner | TodaysCreativeLif...

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DIY Patriotic Decor

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Creamy Cilantro and Walnut Dip-OH My GOSH! This dip is crazy good! I like to use this as a sub for mayo on a sandwich or dip with tortilla chips. I use Green Mountain Farms' Greek cream cheese.

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How to Plan a Glow in the Dark Teen Party

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How to Make the Perfect Hamburger Patty | How to Make the perfect patty every time with this NO FAIL shaping method. See more creative ideas on TodaysCreativeLif...

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Chocolate Kiss Powder Puff Cookies - Easiest cookies ever with only 3 ingredients! The Kiss in the middle makes everyone smile!! So fun!!

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Link Party Palooza #47 I Heart Nap Time | I Heart Nap Time - Easy recipes, DIY crafts, Homemaking

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The BEST advice I've ever heard about parenting! A must read.

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How to take the RIGHT kind of photos to tell the stories of our every day lives. Tips on WHAT photos to take and HOW to take them to tell a better story with photographs.

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How to Make Honey Sriracha Butter – easy compound butter made with honey and Sriracha. You can use it on meats, seafood and toasts! | rasamalaysia.com

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Honey Sriracha Shrimp Kebab – crazy delicious shrimp kebab with honey Sriracha butter. Thread shrimp on skewers and grill, so easy!! | rasamalaysia.com

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BIAS TAPE: what is it, how to make it, and why you NEED it! *VIDEO included | via Make It and Love It

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Heirloom Tomato Basil Mozzarella Salad ~ Heirloom tomato, basil, Mozzarella salad made with beautiful, ripe heirloom tomatoes. Classic Italian Caprese salad recipe. ~ SimplyRecipes.com

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Baked Penne with Spinach, Roasted Peppers and Bacon Yield: 8 to 10 servings Prep Time: 25 min Cook Time: 35 min Ingredients: SAUCE: 16 ounce container of Pacific Natural Foods Roasted Red Pepper & Tomato Soup 2 cups 2% milk 4 Tablespoons butter 1/4 cup all-purpose flour freshly ground pepper, to taste PASTA: 1 pound penne pasta (or ziti), cooked until tender, but still firm to the bite 1 package frozen chopped spinach, thawed & squeezed dry 3/4 cup chopped jarred roasted red peppers 1 1/2 cups cubed Provolone cheese 8 slices of cooked bacon, crumbled 1 1/2 cups shredded Parmesan cheese, divided Freshly ground black pepper kosher salt Directions: 1. Preheat oven to 350 degrees F. Spray 9x13-inch pan (or other 2 1/2-quart baking dish) with nonstick spray. 2. Prepare sauce: Heat soup and milk in a medium saucepan until small bubbles begin to form around the edges (just until hot). In a larger saucepan, melt butter over medium-low heat. Add flour and stir well. Continue to cook, stirring, until thick and smooth, about 2 minutes. Slowly begin adding hot soup/milk mixture to the large saucepan, whisking constantly while adding. Sauce will start out lumpy and become smooth as the liquid is incorporated. 3. Assemble the dish: In a large bowl, toss cooked pasta with the sauce. Break apart the spinach with your fingers and add it to the bowl. Also add red peppers, provolone cheese and 3/4 cup of Parmesan. Stir until ingredients are evenly distributed. Pour the mixture into the prepared dish. Sprinkle with bacon crumbles and top with remaining Parmesan cheese. Finish with a good dose of freshly ground black pepper and a sprinkle of kosher salt. 4. Cover with aluminum foil. Bake 25 minutes. Uncover and bake until sauce is bubbling around the edges and the center is hot (about 10 minutes more). Remove from the oven and let cool for about 10 minutes before serving.

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Crack Potatoes 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes. Great holiday side dish

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Omg need to try tgis with our mint chocolate ice cream. Mint Chocolate Cheesecake Popsicles Recipe ~ yes please!

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The Best Original New York Style Cheesecake! This is now tried and true! Totally the best NY cheese cake ever. I will make it again for sure.

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Flourless chocolate fudge cookies - GLUTEN FREE! Deep Dark Chocolate Cookies Adapted From Epicurious Nonstick vegetable oil spray 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided 3 large egg whites, room temperature 2 1/2 cups powdered sugar, divided (I used 2 cups) 1/2 cup unsweetened cocoa powder 1 tablespoon cornstarch 1/4 teaspoon salt

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Better Than Sex Cake 1 box chocolate cake mix (+ whatever it calls for on the back) 1 can sweetened condensed milk 1 jar hot fudge sauce 1-8 oz container of cool whip 4 Skor* Bars, crushed (or Heath Bar) Make and bake cake according to box directions. As soon as it comes out of the oven, poke holes with the handle of a wooden spoon all over the cake. Pour sweetened condensed milk over the top. Let cool completely. Next spread fudge over the cake, and put in the fridge to set. When it is cool, spread coolwhip over the top and then top with crushed score bars. Refrigerate leftovers. I like this cake better the next day as the cake gets more moist.

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