You know that feeling when Pizza might be too much, but the thought of cheese bread sounds about right? Well this is just perfect. Visit Add a Pinch
1 pizza dough recipe
1 bulb roasted garlic clove
4 tablespoons butter, softened
Rest of the recipe is here
Wonderful recipes from The Cozy Apron
½ – ¾ pound flank steak
½ teaspoon ground cumin
Smoky Chipotle Enchilada Sauce, warm (recipe below)
12 corn tortillas (I use “Mission” brand’s “super soft” variety)
To see the rest of the ingredients and directions click here
Amazing to me is how you can look at some thing around you every day, but it takes someone with a great eye to capture what you have seen before and allow you to see it in a much better light.
This young man is local here to Ventura, CA and his photography is awesome, he also is serving his country in the Military, I wanted to take a moment to say “Thank you for serving our Country, and thank you for sharing your talents behind the camera.
Check out his sites for some of his work.
Jayson Pugh Photography
Jayson Pugh Etsy
Jayson Pugh Facebook
Going through boxes in storage, so many old, cherished memories, my daughter who will soon be 38, and my grandson soon to be 19, I reflect back on the little bits and pieces of items they shared with me. Pictures, coloring book pages, an outfit, etc… I came across this cute quote that spoke volumes… try to remember this.
Oh my, Oh MY!
Head on over to Serve Delish and check out some of their yummy recipes. I had someone tell me that this link isn’t working, however it was when I posted this recipe, so let us hope it comes back up.
1 1/2 Cups graham cracker crumbs
3 Tablespoons sugar
1/2 Teaspoon cinnamon
1/3 Cup butter, melted
3/4 Cup caramel ice cream topping
1 Cup chopped pecans
For the rest of the recipe go here
Fantastic recipes over at Eat At Home
Oh this looks delicious!!
Dear Chrissy (adapted from Better Homes & Gardens)
½ Cup butter, softened
½ Cup shortening
1 ¾ Cups sugar
1 ½ Teaspoons baking powder
½ Teaspoon salt
1 Teaspoon vanilla
3 Cups all purpose flour
1 21-ounce Can cherry pie filling (or substitute your favorite)
Powdered Sugar Icing:
1 ½ cups powdered sugar
¼ teaspoon vanilla or almond extract
2 to 3 tablespoons of milk (make a drizzle consistency)
Preheat oven to 350º degrees.
In a large bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder and salt.
Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour. Reserve 1 ½ cups of the dough.
Press the remaining dough on to the bottom of an ungreased 15x10x1-inch baking pan.
Bake for 12 minutes. Remove, then spread pie filling over crust in pan. Spoon reserved dough into small mounds over pie filling.
Bake an additional 30 minutes or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle with powdered sugar icing. Cut and serve.