Homemade Rolo Bars Recipe ~ Homemade Oreo crust, Rolo candies, caramel and chocolate ganache – it’s a chocolate caramel heavenly delight!

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Homemade Monkey Bread (aka Cinnamon Roll Bites or Cinnamon-Sugar Pull Apart Bread) - this homemade version is incredible! Will try this using Bob's Red Mill 1 for 1 flour to make this recipe gluten free.

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Homemade poptart!

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EASY 30 Minute Coconut Curry, loaded with veggies and creamy coconut flavor! #vegan #glutenfree #healthy #soup #recipes #lunch #recipe #food

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Turmeric Butter Chicken & Rice - 1 whole 3lb chicken|5 smashed cloves garlic|1 1/2" ginger,cut in chunks|3 small red chilis|3T fish sauce|1 1/2t turmeric|1/2t coriander|1/2t pepper|4T butter|2C jasmine rice|1 1/2C coconut milk|1 1/4C chicken stock|2+1/2 stalks lemongrass (white part only) smashed & cut in segments - Clean chicken. Puree garlic, ginger, red chilis, fish sauce, turmeric, coriander & pepper. Set aside 1 1/2T of this mixture, then add butter to the rest & run foodprocessor again. Reserve 1T of turmeric butter for cooking rice, rub the rest underneath chicken skin. Place 1/2 of smashed lemongrass stalk inside cavity, then with toothpicks, sew/seal skin around opening of cavity & neck to keep butter inside. Rub reserved mix w/o butter, evenly over whole bird. Let sit 2-6hrs. In shallow bakingdish melt reserved 1T turmeric butter, cook rice in it 3min. Add coconut milk & stock, scatter lemongrass on. Bring to simmer & cook 3min w/o stirring. Put bakingrack over dish, set chicken on top, breast down. Roast 15min at preheated 420, turn bird over & roast 35min, til done. Remove bird & let rice finish cooking. Serve with spicy coconut sauce.

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Ghanian Red Red- A hearty, healthy, tasty and no fuss vegan black-eyed peas stewed beans- African Style

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yes summer at the water's edge. Take a bite of Summer. Shark Punch Coconut cocktail.

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Summer Strawberry Flip Recipe

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Cocktail Raspberry Campari Smash

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Spicy Pineapple Punch made with Wild Turkey American Honey

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Banh Mi Slaw with Creamy Sriracha Dressing

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EASY BLACKBERRY CUSTARD PIE

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Vegan Rosewater & Pistachio Tart

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Miso Fried Fish / the kosher spoon

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Ferrero Rocher Chocolate Dessert Bowls - Fully Edible | My Cupcake Addiction - YouTube RECIPE: (Makes 4 bowls) 300ml whipping cream *about a 35% milk fat 100g Nutella (2-3 big spoonfuls for the mousse, depending on how hazel-nutty you want it + extra to drizzle) 400g melted milk or dark chocolate 1 Cup crushed peanuts Ferrero Rocher chocolates to garnish

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No churn vanilla, strawberry, blueberry cheesecake, and peach ice cream

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5 Hatóanyag Apple Pie Slice

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LEFT OVER MASHED POTATOES PUFFS Join us here on facebook for more every day fun, tips, recipes, weight loss support & motivation>> Get Healthy Naturally Ingredients 2 eggs 1/3 cup sour cream, plus more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives or parsley salt and black pepper, to taste 3 cups mashed potatoes Directions Preheat oven to 400 degrees F /200 C. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well. Spoon them into the pan filling the cups just to the top or a little below. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream and fresh cut chives.

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gorgeous. Oh:)

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Cheddar cheese bacon crumbles

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