Photo 26 Aug 4 notes Crescents, pepperoni, 1/2 string cheese, roll up, sprinkle w/garlic powder, bake 12-15 min. Serve w/pizza sauce or marinara sauce.

Crescents, pepperoni, 1/2 string cheese, roll up, sprinkle w/garlic powder, bake 12-15 min. Serve w/pizza sauce or marinara sauce.

Photo 22 Aug 1 note
Photo 19 Aug 5 notes
Photo 19 Aug 3 notes
Photo 18 Aug 7 notes
Link 18 Aug 557 notes 15 Things You Should Always Have In Your Car»

shit-thatblows:

this is pretty much like a “hack your car” and these are super great tips :) check it out

Link 14 Aug Tips from a Typical Mom: {Jello} Homemade Shaved Ice»

Photo 8 Aug TIP: Next time you buy green onions, save the bulb and toss it in a jar of water…you’ll have a whole new bunch in 12 days
 
https://www.facebook.com/sbsdiy

TIP: Next time you buy green onions, save the bulb and toss it in a jar of water…you’ll have a whole new bunch in 12 days

 

https://www.facebook.com/sbsdiy

Link 3 Aug Life Hacks You'll Wish You Had Known Earlier»
Photo 2 Aug 4 notes STUFFED ITALIAN BREAD1 Italian loaf, about 12 inches long1 stick butter, melted1/8 cup olive oil3 tsp minced onion2-3 cloves garlic, grated1 tbsp dijon mustard1 tbsp poppy seeds3 tsp chopped parsley (add more if you wish)12 oz grated cheese(I used a mix of white cheddar and monterey jack.)Preheat the oven to 350 F.Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.Cut the bread into cubes with X slices without cutting all the way through the bottom crust.Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.(It seems like a lot of work and trouble but it’s all worth it. Yes.)Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey

STUFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese
(I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.
(It seems like a lot of work and trouble but it’s all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey

Photo 1 Aug 2 notes ~ Easy Ice Cream Cookie Bowl ~Turn Muffin Pan Upside Down Bake Cookie Dough over top and Tadaaa  you have Cookie Bowls for Fruit or Ice Cream!Ingredients:2 3/4 cups all-purpose flour1 teaspoon salt1 cup (2 sticks) unsalted butter, softened1 1/2 cups granulated sugar1 egg1 1/2 teaspoons vanilla extract1/2 teaspoon No Color Almond ExtractStep 1Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.Step 2In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.Step 3Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.Step 4Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough

~ Easy Ice Cream Cookie Bowl ~

Turn Muffin Pan Upside Down Bake Cookie Dough over top and Tadaaa  you have Cookie Bowls for Fruit or Ice Cream!


Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon No Color Almond Extract

Step 1
Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.

Step 2
In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

Step 3
Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

Step 4
Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough

Photo 1 Aug 4 notes
Photo 1 Aug 1 note ~ Brownie Bottom Ice Cream Cake ~This Brownie Bottom Ice Cream Cake is perfect for summer days or birthdays! Everyone will  it!Ingredients:1 box Brownie Mix, 15-18 oz 1 1/2 cups chocolate frosting1.5 qts Cookie Dough Ice Cream (or your favorite flavor)1 cup heavy whipping cream1/4 cup granulated sugarsprinkles to garnish
READ MORE HERE:http://cookiesandcups.com/brownie-bottom-ice-cream-cake/

~ Brownie Bottom Ice Cream Cake ~

This Brownie Bottom Ice Cream Cake is perfect for summer days or birthdays! Everyone will  it!

Ingredients:
1 box Brownie Mix, 15-18 oz 
1 1/2 cups chocolate frosting
1.5 qts Cookie Dough Ice Cream (or your favorite flavor)
1 cup heavy whipping cream
1/4 cup granulated sugar
sprinkles to garnish

READ MORE HERE:
http://cookiesandcups.com/brownie-bottom-ice-cream-cake/

Photo 26 Jul 11 notes Cheesy Pepperoni Twist Rolls Recipe!I love bread and I love cheesy pepperoni pizza too, so thanks to pinterest, this was an amazing combination!Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fineIngredients:Frozen bread doughPepperoniMozzarella cheeseParmesan cheeseOlive oilItalian seasoning1/4 cup tomato sauce (Optional)8 slices bacon1 small to medium onion if desired diced finelyDirections:Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.Here’s a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.cook and crumble baconRoll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.Roll up the dough starting at one edge of the square.Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread)
 
https://www.facebook.com/AldaEntertainment

Cheesy Pepperoni Twist Rolls Recipe!

I love bread and I love cheesy pepperoni pizza too, so thanks to pinterest, this was an amazing combination!

Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine

Ingredients:
Frozen bread dough
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely

Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here’s a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
cook and crumble bacon
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.

Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread)

 

https://www.facebook.com/AldaEntertainment

Photo 26 Jul How To Make Delicious Sweet And Spicy Bacon Chicken
http://diaryofarecipeaddict.blogspot.com.es/2011/07/sweet-spicy-bacon-chicken.html

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