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Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes, OMG are you kidding?
Decadence Caramels - Raspberry Hazelnut with dark chocolate - cannot GO WRONG! :) have a bite of Roquefort and some port. LOVE LOVE LOVE!
mini deep dish fruit pizza: cookie dough pushed into muffin tins.
Spinach, avocado, goat cheese grilled cheese. - i want this right now.
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Mix 1 cup of cold skim milk and 1/3 cup of nutella = 6 homemade fudgesicles! :)
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Peanut Butter Chocolate Chip Cake: OMG, SERIOUSLY?!
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Baked oatmeal. Seems like the perfect on the go breakfast!
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chocolate orange bunt cake via @Suzanne Halverson of Meridian Road
Lemon Ingredients 9 cups Rice Chex® cereal 1 1/4 cups white vanilla baking chips 1/4 cup butter or margarine 4 teaspoons grated lemon peel 2 tablespoons fresh lemon juice 2 cups powdered sugar Directions 1.Into large bowl, measure cereal; set aside. 2.In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3.Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight
Caramel Stuffed Apple Cider Cookies... Mmm.
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low cal pumpkin and cream cheese bread. only 46 calories per slice or about 500 per loaf. this could be my new go-to diet dessert!! yum!
Hello!!!! YUM!!!!!!! rolo stuffed chocolate chip cookies i love rolos and i love chocolate chip cookies. this means i would double love these cookies, right?
Cream Cheese Lemon Bars - - 1 box lemon cake mix - 1/3 cup butter or margarine - softened - 1 egg - 8 ounces cream cheese - softened - 1 cup powdered sugar - 1/2 lemon - grated - 2 tablespoons lemon juice or 1/2 fresh squeezed lemon - 2 eggs - 1 teaspoon vanilla Serving Description: 1 bar Servings: 20 Enter desired servings: Container: 9 x 13 baking pan and a mixing bowl Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes In a mixing bowl, blend dry cake mix, butter, and 1 egg. Press into a 9 x 13 pan, ungreased. Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it for later use. Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely. Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm; then cut into squares and serve.
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