I HAD to post this recipe. I just HAD to share the love with you. Do you ever find a new recipe, get all excited, try it, and it turns out totally lame and disappointing? I’m pretty sure it happens to me, like, 95% of the time.
Not so with this recipe. Besides the fact that macaroni and cheese just HAPPENS to be my guilty pleasure, this dish is full of flavor and excitement! Roasted red peppers, kalamata olives (I added green olives, too), artichoke hearts, and garlic. Mix it all together with a creamy goat cheese sauce and some feta and top with Mozzarella. Whoa.. I’m drooling again. Why didn’t think I think of this?
Jump on over to Closet Cooking to get the recipe, and check out my version below:
Mmm, Mmm. Today is a SWEET Sunday. I made Sticky Pecan Pie Bars for only the millionth time thanks to the best bake-book EVER (when it comes to cakes), The Cake Doctor. Even non-nut lovers have been known to drool over this recipe. Seriously, only CRAZY people don’t love these. They are SO good.
Want the recipe? Check it out below:
1 package plain yellow cake mix
1 stick of butter, melted
1 large egg
3/4 cup dark corn syrup
1/4 cup packed brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups chopped pecans (i use 2)
I munched on delicious cabbage salad ALL weekend. My friend Kayla has a fab recipe that just TASTES like spring time. It’s green, crunchy, and fresh. I LOVE IT.
Kayla’s Cabbage Salad:
Combine in large bowl:
Combine in small bowl:
Toss dressing into salad, chill, and voila!