Apple pie is a favorite dessert, but baking it as bars is so much easier!
Imagine a slice of apple pie, but better. A buttery shortbread crust. A brown sugary oat streusel. Gooey cinnamon apples. And silky smooth salted caramel. All in one.
Portabellas are beefy and meaty in texture, just like beef/steak. And by adding in the other seasonings these taste like beef. You will be blown away by the flavor of these.
This is the best way to serve corn on the cob, brushed with melted butter and sprinkled with chili powder, cotija cheese and lime juice!
Just simply throw it in the oven, roast it for about 45 min-1 hour in their husks ... or put it on the grill ... then slather on that butter before sprinkling on the rest of the toppings.
An old favorite with a few healthier tweaks adding in some more fresh and colorful ingredients like fresh mango, avocado and edamame to the salad.
California chicken flatbread with juicy chicken, bacon, avocado, red peppers, cilantro, and creamy chipotle ranch sauce!
Looking to do something with all those cucumbers from your garden?
These Bread and Butter Pickles are so simple to make, and how cool would it be to be able to share homemade pickles at a summer barbecue.
So sweet and crunchy and incredibly tangy.
A delicious and flavorful side dish that will go with just about anything!
These cheesy baked tomatoes are the perfect way to take advantage of all the juicy summer tomatoes with melt in your mouth mozzarella and parmesan cheese.
Great for summer.
The marinade gives such great flavor to the chicken and that sauce…….omg so tasty!
These little bite sized appetizers are highly addictive. You get some crispy bacon and smoky chipotle aioli all inside a perfectly juicy grape tomato. Oh ya, and there’s even a little piece of arugula just to make the whole thing look extra pretty.
These eggs look and taste great! These deviled eggs would be a great addition to your holiday BBQ.
The dying process is very simple you only need three ingredients - peeled hard boiled eggs, water and food coloring.