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How to Recondition and Re-Season Cast Iron Cookware
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4/2/2012 Hunger Games Cupcakes 1 by unmacaronrose, includes recipe!
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these lollys are actually made of fruit. good and cute for kids parties!
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these "carrots" are crescent rolls baked, then filled with egg salad (or whatever your choice is). cute presentation!
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this is a caramel apple. GENIUS! must make for next year's halloween party.
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baked chicken. the seasoning can also be used with a crockpot pork recipe she posts as well. tasty looking!
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"cake pops" made from marshmallows and mini cupcake liners. genius!
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Campurritos. Make ahead before heading on camp trip. Roll and wrap in tin foil, store in freeze, ready to throw on the fire. Easy meal.
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zucchini tots. wonder if I could use nutritional yeast instead of parm in the recipe.
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This girl used a melon baller to make mini (easier to eat) caramel apples! Brilliant!
One Dish Seared Scallops with Spinach and Warm Tuscan Beans by cookinglight. 314 calories per serving.
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Wow, ginger beef, the honey garlic pork chops and kung pao chicken, all under 30 minutes each!
slow cooker chicken adobo (scroll to the end for recipe)
9 likes 15 repins
Freeze ahead crock pot meals, great for those really full days
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Cream Cheese Pancakes... Zero carbs & gluten free, these delicious pancakes taste like fried cheesecake . must try with tofutti cream cheese.
Frozen yogurt bites!Just drop yogurt off spoon onto wax paper and freeze You can bag them up and munch on for a sweet treat! Great idea for on the go snack
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Cinnabunnies - Made with Pillsbury Cinnamon Rolls. cute!
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When you get your berries home, prepare a mixture of one part vinegar (white or apple cider) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria on the surface. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.
6 repins
chicken cacciatore with mushrooms, tomatoes and wine from NYT
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