Category: Uncategorized

Four Layer Everything Bars

You’re not missing anything with these!!

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For the chocolate chip cookie layer:
  • 1 (12 oz) package prepared chocolate chip cookie dough
For the caramel layer:
  • 35 caramels, unwrapped
  • 1 tablespoon evaporated milk
  • 1 tablespoon water
For the nougat filling:
  • 1/3 cup unsalted butter
  • 1 1/4 cup white sugar
  • 1/2 cup evaporated milk
  • 1 (7 oz.) jar marshmallow cream
  • 1/4 cup peanut butter
For the rice krispies chocolate ganache:
  • 1 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3/4 cup rice krispies cereal

Click HERE for the instructions

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Tree Stump Planter

Got a fallen tree? Upgrade it to a pretty planter!

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Hollow out a fallen tree, add a couple drainage holes, fill it with potting soil, and then just add colorful plants.

pic via

Button Carrots

Make the ribbon topper first by tying together a few lengths of green ribbon. Keep one of them looped long to use as a hanger – or plan to hot glue a pin to the back for wearing. Stack random orange buttons largest to smallest. Then sew from the knot of the ribbon down through all the buttons, then back up the other hole and tie your thread off. You can make it tight so that the carrot holds firm shape or loose so that your carrot has some movement – cute!

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pic via pinterest

Roasted Pork Chops with Veggies

Comfort food at it’s finest!

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  • 4 pork chops (we used 3/4” center cut loin chops, 8-ounces each)
  • 5 Tablespoons olive oil or vegetable oil , divided
  • 2 Tablespoons soy sauce or Worcestershire Sauce
  • 1/4 cup bbq sauce (or your favorite sauce/marinade)
  • 1 teaspoon onion powder
  • 1 teaspoon dijon mustard or yellow mustard
  • 1 Tablespoon packed brown sugar
  • 3-4 cloves minced garlic
  • 1/2 teaspoon Kosher salt , or to taste
  • black pepper , to taste (preferably fresh cracked pepper)
  • 1/2 small potatoes , cut into bite sized pieces
  • 2 large carrots , cut into bite sized pieces or 1 cup small baby carrots, halved
  • 1/2 green beans , halved
  • 1 small bell pepper , cut into bite sized pieces
  • Minced parsley for garnish , optional

Click HERE for the instructions

White Pesto Spinach Lasagna

We love to try different versions of our favorite foods – can’t wait to try this one!

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  • 2 tablespoons extra virgin olive oil
  • 6 tablespoons salted butter
  • 12 ounces wild mushrooms, roughly torn
  • kosher salt and pepper
  • 2 cloves garlic, minced or grated
  • 1 tsp dried oregano
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups vegetable broth
  • 2 cups shredded Emmi Raclette (provolone or fontina can be used)
  • 1 cup grated parmesan cheese
  • 2 cups whole milk ricotta cheese
  • 2 (10 ounce) packages frozen spinach, thawed and drained
  • 1/2 cup basil pesto, homemade or store bought
  • 1 box no-boil lasagna noodles

Click HERE for the instructions