(Source: Flickr / freakgirl, via prettygirlfood)

kittiesandcake:

Catception

Featured on Kitties and Cake: http://kittiesandcake.tumblr.com/

seeoharewhy:

Pepperoni monkey bread!

(via digital-aroma)

prettygirlfood:

Howling Good Chili Cheese Dip

8 ounce package shredded Mexican Style Cheddar Jack
2 tablespoons all purpose flour
1 cup milk
1 teaspoon chili powder
1 teaspoon sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
15 ounce can chili, no beans
1 bag tortilla chips
Sweet mini peppers
5.75 ounce can colossal or jumbo black olives

1. In a bowl toss together the cheese and flour. Set aside.

2. In a 3 quart saucepan heat the milk, chili powder, paprika, onion powder, and salt over medium high stirring frequently until bubbles start to form around the sides of the pan. Add the cheese and stir until melted. Add the chili and stir until warmed through.

3. Serve warm with tortilla chips, sweet mini peppers and colossal sized black olives.

Yield 8 servings. Prep time 10 minutes.

withinearthandsky:

Lemon-Blueberry Yogurt Loaf

(via digital-aroma)

prettygirlfood:

Mixed Mushroom Fricassee with Tagliatelle

Ingredients:
6 tbsp unsalted butter, divided
2 tbsp extra-virgin olive oil, divided
1 small yellow onion, finely chopped
kosher salt
freshly ground black pepper
4 garlic cloves, minced
1/4 cup dry white wine
8 oz chanterelle mushrooms
4 oz oyster mushrooms
4 oz enokitake mushrooms
1/2 cup heavy cream
pinch of freshly ground nutmeg
1 tsp fresh thyme, chopped, plus more for garnish
fresh lemon juice
1/4 lb tagliatelle pasta, cooked al dente
white truffle oil

Directions:

1. Melt 3 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat.  Add onion, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes.

2. Add garlic and cook for 1 minute.  Add wine, stir to mix and cook until liquid is reduced by half, about 2 minutes.  Add remaining 3 tablespoons of butter, remaining 1 tablespoon of olive oil and mushrooms.  Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes.

3. Add cream and nutmeg and cook until slightly thickened, about 2 minutes.  Stir in 1 teaspoon thyme and season to taste with salt, pepper and lemon juice.  Add cooked pasta and toss until evenly coated.  Drizzle with truffle oil to taste (I like to add 2-3 teaspoons).  Garnish with more thyme and serve.

Makes 4 servings

prettyfoods:

 Brownie ‘n Berries Dessert Pizza (via Betty Crocker)

(via ffoodd)

delicioustidbits:

Super Simple S’mores Bars (by tlboyd05)

(via )

(Source: amandaonwriting)