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SNACKERS DELIGHT: WATERMELON BLUE CHEESE ARUGULA SALAD W/ REDUCED BALSAMIC DRESSING
Half-way to heaven peanut butter cookies
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~2 1/2 cups Coke ~1/3 cup Captain Morgan Spiced Rum ~1/3 cup Kahlua
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homemade chocolate bowls made from painting cabbage leaves
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Mango Blueberry Quinoa Salad with Lemon Basil Dressing Recipe
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apple rings- like onion rings, but way better!
Brie en Croute: Ooey, gooey brie wrapped inside a pastry- folks, it doesn’t get much better!
Printer Friendly Version •3/4 cup flour •3/4 teaspoon baking powder •1 tablespoon Italian seasoning •pinch of salt (my addition, optional) •pinch of red pepper flakes (my addition, optional) •3/4 cup whole milk •1 egg, lightly beaten •1 cup shredded mozzarella cheese •1/4 cup grated Parmesan cheese •1 cup cubed pepperoni •1/2 cup store-bought pizza sauce 1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes. 2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. 3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping. NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.
Freestyle Pie Crust: It's easy to create a freestyle pie crust. Cut uneven strips of pie dough, and criss-cross over pie. This filling is homemade peach, made by my talented husband!
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