The Latest

My new nightstand! Everyone that I love gave me something on it, even if it’s not in direct view ;-)
Jul 22, 2014

My new nightstand! Everyone that I love gave me something on it, even if it’s not in direct view ;-)

Jul 19, 2014 / 1 note

Pressed Cuban-style Burger

Recipe here

I went for gold here & got Cuban style bread & used that for the bun. I was surprise to find a loaf at my local Shoprite!

Hey guys!!
I am so very sorry for being MIA for like 7+ months. I could give you a myriad of excuses or I could just come back & give you another delicious recipe to try! Sound good? Ok!
These little monsters are so delicious! I found the recipe when I was looking for something gluten free to make for my friend Jenn’s birthday. All I had to do was sub Chow Mein Noodles from the original recipe with gluten free pretzels & BAM they were a hit! So much so that I have another batch in the fridge as we speak to bring to a party tomorrow. So you know what that means, you should get off the computer/tablet (or bring it with you) & make these awesome treats! Oh & they are no bake so they are easy peasy!
Haystacks ———————————————————————————- serving: 20-24, depending on the size of the pieces what you’ll need: Large microwave safebowl, a spatula, foil or parchment lined baking sheet.
time to craft: 10 minutes prep & refriderate for 2 hours. ——————————————————————————————
1 1/2 c. semi-sweet chocolate chips (or one 12oz bag) 1 1/4 c. butterscotch chips (or one 11 oz bag) 1/2 c. peanut butter 1 c. peanuts, plain 3 c. gluten free pretzels, crushed 8 oz. package of Reese’s peanut butter cups, chopped
In a microwave safe bowl, combine the chocolate & butterscotch chips with the peanut butter. Place in the microwave for 1 minute. Take out, stir to combine, heat back up in the microwave for 30 seconds & repeat. Depending on your microwave you may have to repeat these steps a few times. Once the mixture is completely melted, add the peanuts & gluten free pretzels. Stir to coat/combine. Spread the mixture out onto the lined baking sheet & press the Reese’s PB cups to adhere to the top. Place in the refriderator for 2 hours. Take out, place the block on a cutting board & chop into little 1 1/2 inch pieces. Serve & enjoy!
Just try to not snack on the little bits as you are chopping these up. I’m not kidding, seriously delicious!
These can be stored in a tupperware in the fridge for easy snacking :)
adapted from this recipe:  http://www.shugarysweets.com/2013/07/no-bake-haystacks#_a5y_p=1426877
Jul 18, 2014

Hey guys!!

I am so very sorry for being MIA for like 7+ months. I could give you a myriad of excuses or I could just come back & give you another delicious recipe to try! Sound good? Ok!

These little monsters are so delicious! I found the recipe when I was looking for something gluten free to make for my friend Jenn’s birthday. All I had to do was sub Chow Mein Noodles from the original recipe with gluten free pretzels & BAM they were a hit! So much so that I have another batch in the fridge as we speak to bring to a party tomorrow. So you know what that means, you should get off the computer/tablet (or bring it with you) & make these awesome treats! Oh & they are no bake so they are easy peasy!

Haystacks
———————————————————————————-
serving: 20-24, depending on the size of the pieces

what you’ll need: Large microwave safebowl, a spatula, foil or parchment lined baking sheet.

time to craft: 10 minutes prep & refriderate for 2 hours.
——————————————————————————————

1 1/2 c. semi-sweet chocolate chips (or one 12oz bag)
1 1/4 c. butterscotch chips (or one 11 oz bag)
1/2 c. peanut butter
1 c. peanuts, plain
3 c. gluten free pretzels, crushed
8 oz. package of Reese’s peanut butter cups, chopped

In a microwave safe bowl, combine the chocolate & butterscotch chips with the peanut butter. Place in the microwave for 1 minute. Take out, stir to combine, heat back up in the microwave for 30 seconds & repeat. Depending on your microwave you may have to repeat these steps a few times. Once the mixture is completely melted, add the peanuts & gluten free pretzels. Stir to coat/combine. Spread the mixture out onto the lined baking sheet & press the Reese’s PB cups to adhere to the top. Place in the refriderator for 2 hours. Take out, place the block on a cutting board & chop into little 1 1/2 inch pieces. Serve & enjoy!

Just try to not snack on the little bits as you are chopping these up. I’m not kidding, seriously delicious!

These can be stored in a tupperware in the fridge for easy snacking :)

adapted from this recipe:  http://www.shugarysweets.com/2013/07/no-bake-haystacks#_a5y_p=1426877

Nailed it
Recipe
Jul 18, 2014

Nailed it

Recipe

Cleaning the oven, Walter White style
Jul 16, 2014 / 1 note

Cleaning the oven, Walter White style

This totally happened & must be documented: take out from two separate places wings from J.Timothy’s & pizza from Joey Garlics #latergram #yum
Jul 9, 2014

This totally happened & must be documented: take out from two separate places wings from J.Timothy’s & pizza from Joey Garlics #latergram #yum

Abbey being cute : )
Jun 29, 2014

Abbey being cute : )

Out for the count #yesIhaveakittyharness #judgeme
Jun 28, 2014

Out for the count #yesIhaveakittyharness #judgeme

Blanket fort commence!
Jun 27, 2014

Blanket fort commence!

Jun 10, 2014 / 203 notes

pbs-food:

Happy Birthday Judy Garland!

The Wizard of Oz actress was born on June 10, 1922. Check out one of Garland’s home recipes for vegetable salad!

Judy Garland’s Vegetable Salad recipe | PBS Food

Happy birthday, Judy!