Mike Driver
Monterey Bay Aquarium
taylor price
Peter Solarz
No title available
if i look back, i am lost
Kaledo Art
oozey mess
pixel skylines
d e v o n
Discoholic 🪩
let's talk about Bridgerton tea, my ask is open
Aqua Utopia｜海の底で記憶を紡ぐ
sheepfilms
Love Begins
I'd rather be in outer space 🛸
No title available
2025 on Tumblr: Trends That Defined the Year
RMH
Show & Tell
seen from Germany
seen from Germany
seen from Indonesia
seen from France
seen from Spain
seen from United Kingdom
seen from United States
seen from Indonesia
seen from United States
seen from Türkiye
seen from United Kingdom
seen from United Kingdom
seen from United States
seen from United States
seen from United States
seen from United Kingdom
seen from Czechia
seen from United Kingdom
seen from Türkiye
seen from Türkiye
@foodienotes
Tropical Sangria
INGREDIENTS
1 bottle (750ml) sweet white wine - Barefoot Moscato
250ml coconut rum
170ml pineapple juice
150ml orange juice
Fresh Fruit for garnish: pineapple, oranges, strawberries, and kiwi, sliced
INSTRUCTIONS
Combine all ingredients in a large pitcher and chill until ready to serve.
Add fresh fruit for garnish before serving.
Original source recipe/photos: Author: Cathy Trochelman - https://www.lemontreedwelling.com/tropical-sangria/
Stir-fry Lamb with Mixed Greens
INGREDIENTS
275g dried basmati rice
500g lean lamb (cut into strips)
1 onion (in thin wedges)
4 garlic cloves (finely chopped)
1tsp root ginger (finely grated)
200g shiitake mushrooms (sliced)
100g mangetout (halved diagonally)
200g brussels sprouts (thinly sliced)
200g pak choi (roughly chopped)
3 tbsp oyster sauce
2 tbsp soy sauce (plus 2 tbsp to serve)
100ml vegetable stock
handful of fresh beansprouts
INSTRUCTIONS
Cook the rice according to the pack instructions, then drain.
Spray a large non-stick wok, or frying pan, with light oil, and place over a medium heat.
Stir-fry the lamb for 4-5 minutes, or untill lightly browned all over.
Add the onion, garlic, ginger, mushrooms, mangetout, sprouts, and pak choi, and stir-fry for 5 minutes.
Add the oyster and soy sauces, stock, and bean sprouts, and cook for 3-4 minutes, or until the mixture is bubbling.
Laden into bowls with the rice and drizzle with the remaining soy sauce.
Original recipe/photos "Weeknight Winners” - Slimming World Booklet
Balsamic Steak Roll-Ups
INGREDIENTS
1 lb. skirt steak, cut into thin strips
1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
1 tsp. Worcestershire sauce
1 tsp. minced fresh rosemary
1/2 tsp. dried oreganoKosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
2 bell peppers, cut into thin strips
1/2 lb. asparagus, woody ends removed
2 small zucchini, cut into thin strips
Toothpicks
INSTRUCTIONS
Make marinade: In a small sauce pan over medium heat, combine vinegar, honey, mustard, garlic, Worcestershire sauce, rosemary, and oregano. Season with salt and pepper. Bring mixture to a boil then reduce to a simmer and cook, stirring occasionally, until it has reduced by about a third and is syrupy in consistency, 10 to 12 minutes.
Meanwhile, prepare vegetables: In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add peppers and cook 2 minutes, then add asparagus and zucchini and season with salt, pepper, and Italian seasoning. Cook until vegetables are tender but still hold their shape, 4 to 6 minutes more.
Assemble roll-ups: Lay steak strips flat on cutting board, and brush both sides with marinade. Place a small handful of vegetables in the center of each piece of steak. Wrap steak around vegetables and secure with a toothpick.
In a large skillet over medium heat, heat remaining 1 tablespoon oil. Place steak roll-ups in skillet seam side-down and cook 2 minutes until nice and seared. Use tongs to turn roll-ups to cook on all sides, about 2 minutes per side. Brush with remaining marinade as steak cooks.
Remove from heat and serve immediately.
Original recipe/photos source (https://www.delish.com/cooking/recipe-ideas/a20530047/balsamic-steak-roll-ups-recipe/)
Lovebug Cocktail
INGREDIENTS
3 ounces white cranberry juice
2 ounces lemon lime soda
1 ounce vodka
1 ounce grenadine
Ice
2 ounces simple syrup
2 tablespoons granulated red sprinkles
INSTRUCTIONS
Pour the simple syrup into a flat plate that is bigger than the glass that the cocktail will be served in. In a separate plate, place sprinkles on that plate. Place the rim in the simple syrup and then in the sprinkles until the rim is lined.
Fill cup with ice and then pour in the white cranberry juice, vodka, and grenadine.
Serve immediately.
Original recipe/photos source (https://snacksandsips.com/lovebug-cocktail/)
Valentine’s Heart Macarons
INGREDIENTS
Cookies
60 g egg whites room temperature
65 g granulated sugar
75 g almond flour
55 g powdered sugar
fuschia color gel
Buttercream
1 1/2 cups powdered sugar sifted
1/2 cup unsalted butter room temperature
1/2 tsp vanilla extract or flavoring of your choice
1 tbsp heavy whipping cream room temperature
INSTRUCTIONS
Line baking sheet with parchment.
Place the almond powder and icing sugar in a food processor. Process until just beginning to clump.
Sift well and discard any bits that won't pass through the sifter. Set aside.
Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
Fold the dry mixture into the meringue. Add in color gel at this point
Pour the batter into a piping bag.
Pipe the macarons onto your baking sheet.
When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.
Let the macarons dry at room temperature until dry to the touch. Approx 1 hour.
While macarons are drying, make the buttercream.
Prepare a stand mixer with a whisk attachment.Whisk butter until creamy.
Reduce speed to low and add in icing sugar a bit at a time, until well blended.
Increase speed to med and beat for 3 minutes.Add vanilla and 1/2 the cream and continue to whip on medium for 1 minute.
Add more cream as needed until desired consistency is reached.
Once the macarons are dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
Let cookies cool completely before removing from pans.
Pipe buttercream into the center, sandwich the cookies and press together.
Original recipe/photos source (https://livforcake.com/valentines-heart-macarons/)
Bacon Halloumi Bites Recipe
INGREDIENTS
1 x 225g Block of Halloumi Cheese
12 Rashers of Smoked Streaky Bacon
1 tbsp Freshly Chopped Chives
Black Pepper
INSTRUCTIONS
Preheat your oven to 200°C/Fan 180°C and line a baking sheet with tin foil.
Cut the halloumi block into 24 pieces and set to one side.
Take each slice of streaky bacon and stretch them out using the back of a knife. (This is to thin it out, making less go a longer way and shortening the cooking time.) Cut each slice in half.
Sprinkle each piece of bacon with some chives & black pepper. Don’t add salt as the bacon is already very salty.
Place a piece of halloumi at the end of a strip and roll it up. Repeat until everything is used up then place them onto the prepared tin.
Bake in the preheated oven for 18 – 20 mins until the bacon is golden and crispy.
These are best served straight from the oven. Place them onto a serving plate with some cocktail sticks and let your guests dig in.
Original recipe/photos source (https://kitchenmason.com/2015/11/25/bacon-halloumi-bites/)
Garlic Butter Steak and Potato Skillet
INGREDIENTS
650g flank steak, sliced against the grain
650g baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
Marinade
1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked pepper
INSTRUCTIONS
In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.
Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!
Original recipe/photos source (https://www.eatwell101.com/garlic-butter-steak-and-potatoes-recipe?epik=0ENZlE_IW3411)
Crispy Asian Salmon with Stir-Fried Noodles
Ingredients
2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')
Marinade
2 tsp reduced salt tamari or soy sauce
2cm piece ginger, peeled and finely chopped or grated
1 garlic clove, finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil
Stir-fried Noodles
85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion, trimmed and thinly sliced
1 garlic clove, finely chopped
½ red chilli, deseeded and finely chopped
2cm piece ginger, peeled and finely chopped
100g sugar snap pea
100g pak choi (or spinach)
1 large red pepper, sliced
1 tsp tamari or soy sauce 1 tsp Thai fish sauce
juice ½ lime
1 tbsp finely chopped coriander
INSTRUCTIONS
Method
Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Original recipe/photos source (https://www.bbcgoodfood.com/recipes/crispy-asian-salmon-stir-fried-noodles-pak-choi-sugar-snap-peas?IGNORE_GEO_REDIRECT_ONCE=true)
Garlic Knot, Chicken Parmesan Sandwiches
INGREDIENTS
1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
1/2 cup olive oil, divided
2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
Kosher salt and black pepper
2 eggs
2 tablespoons milk
1/2 cup flour
3 cups seasoned Italian breadcrumbs
1 cup vegetable oil
1/2 cup marinara sauce, plus more to serve
6 slices mozzarella cheese
1/2 cup grated parmesan cheese, divided
8 cloves of garlic, minced
3 tablespoons butter
2 tablespoons chopped fresh parsley
INSTRUCTIONS
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
Bake until cooked through and just beginning to turn golden on top, about 22-25 minutes. Set aside to cool.
Meanwhile, prepare the chicken. Season the chicken slices with salt and pepper. In a small bowl, whisk together the eggs and milk. Pour the flour and breadcrumbs into two additional, separate bowls. Dip the chicken pieces, one at a time, into the flour, then the eggs, then the breadcrumbs, patting and turning to adhere. Then, set the chicken aside on a large plate. Continue until all of the chicken has been breaded.
Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the chicken in batches and cook until the chicken is browned and cooked through, about 3-4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb excess oil.
Carefully slice the baked bread knots in half, crosswise. Working spoon marinara sauce on the bottom of each bread knot half. Then, place a chicken cutlet on top. You will have one extra chicken cutlet, which you can use to double-up a sandwich or you can save for leftovers. Top the chicken cutlets with additional marinara. Place two slices of mozzarella cheese on each sandwich, and then sprinkle with parmesan cheese. Cover with the top bread knot halves and transfer back to the oven until warmed through and the cheese has melted, about 5 minutes.
While the sandwiches bake, make the garlic oil. In a small, microwave safe bowl, combine the garlic, remaining olive oil, and butter. Cover loosely and microwave for 30 seconds. Stir, cover, and microwave again for 15 seconds, or until melted. Mix in the chopped parsley.
Brush the sandwiches generously with the garlic oil mixture, making sure to scoop the garlic pieces with the pastry brush and dab them on the knots. Serve warm with additional marinara.
Original recipe/photos source (https://hostthetoast.com/garlic-knot-chicken-parmesan-sandwiches/)
Red Pepper Shrimp Fettuccine
Red Pepper Garlic Butter
1 cup softened, unsalted butter
3 cloves garlic
juice and zest of 1 lemon
3/4 cups fresh herbs (see notes)
8 ounces jarred roasted red peppers, drained (see notes)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper for heat
1 teaspoon salt
Shrimp and Fettuccine
16 ounces raw shrimp
8 ounces uncooked fettuccine
1/2 cup heavy whipping cream
3/4 cup reserved pasta water (or regular water if you forget)
greens, lemons, and salt for serving
INSTRUCTIONS
Red Pepper Butter: Pulse all the butter ingredients in a food process until mostly smooth. Refrigerate or set aside. (You’ll have A LOT of butter and you’ll only need a few tablespoons for this recipe. Keep the extras in the freezer for more of this, or similar recipes, in the future!)
Fettuccine: Cook the fettuccine according to package directions. Add pasta back to warm pot and toss with 2-3 tablespoons red pepper garlic butter, cream, and water. Adding reserved water as needed to thin out the sauce.
Shrimp: Heat a skillet over medium heat. Add 2 tablespoons of the red pepper garlic butter. Once the butter is melted, add shrimp and saute for a few minutes on each side until cooked through. To make it look creamy, add 1-2 tablespoons of the red pepper butter with a quick splash of cream to the hot pan and toss to combine.
Serve: Divide the pasta and shrimp among 3-4 plates. Enjoy!
Original recipe/photos source (https://pinchofyum.com/red-pepper-fettuccine-shrimp0
Cajun Chicken
INGREDIENTS
4-6 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon garlic powder
1½ teaspoon paprika
½ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon oregano
¼ teaspoon red pepper flakes
INSTRUCTIONS
Add spices to a small bowl.
Mix to combine.
Generously sprinkle seasoning over both sides of chicken breasts.
Heat pan or skillet to medium heat and grease with cooking spray.
Cook each chicken breasts 4-5 minutes each side, until cooked through and juices run clear.
Serve with rice if desired. Enjoy!
Original recipe/photos source (http://lecremedelacrumb.com/2013/11/cajun-chicken.html)
Nashville Hot Chicken Nuggets
Ingredients
3 lbs. boneless, skinless, chicken tenders
½ cup hot sauce
3 tablespoons cayenne pepper
2 tablespoons chili powder
2 tablespoons creole seasoning
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
2 eggs, beaten
2 cups flour
cooking oil
sliced pickles
white bread
For the Hot Chili Oil:
1 ½ cups fried chicken grease
remaining seasoning blend
Instructions
Rinse chicken and pat dry, cut into 2 inch chunks and place in a large bowl.
Mix seasoning blend.
Add 2 tablespoons of seasoning blend to chicken, add eggs and hot sauce, mix well and set chicken aside.
Chicken can be marinated in the refrigerator for about 3 hours or overnight if desired.
Add 2 tablespoons of seasoning blend to flour, mix well, set aside.
Add cooking oil to a large deep pot over medium heat. Heat oil to 350 degrees.
Coat chicken in flour mixture in batches.
Add chicken to hot oil, don’t overcrowd the pot, cook chicken in about 3 batches.
Fry chicken for 7-8 minutes, remove from pan, drain on paper napkins and repeat.
To Prepare the Hot Chili Oil:
Add 1 ½ cups of fried chicken grease to a separate large pot.
Heat oil, stir remaining seasonings into oil, immediately dump chicken into oil in batches, mix well, transfer chicken to a cookie sheet and repeat with remaining chicken.
Serve chicken with bread and pickles.
Original recipe/photos source (http://creolecontessa.com/2014/10/nashville-hot-chicken-nuggets/)
Copycat Hooters Buffalo Shrimp
Ingredients
20 large shrimp, peeled, deveined
1 egg, beaten
1 tablespoon sandwich mustard
2 teaspoons creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
cooking oil
minced parsley to garnish
For the Corn Flour Batter:
1 cup cornmeal
1 cup flour
2 teaspoons creole seasoning
1 teaspoon black pepper
For the Buffalo Sauce:
1 stick butter, unsalted
1 cup hot sauce
½ lemon juiced
1 teaspoon garlic powder
Instructions
Pre heat oil in a large pot to 350 degrees.
Rinse, peel, devein shrimp, leave tail intact if desired.
Mix egg with mustard.
Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.
To Prepare Corn Flour:
Mix all ingredients together in a freezer bag, shake well.
Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
I would do this in 2-3 batches.
Cook shrimp for 2 minutes on each side.
Drain on paper napkin.
Immediately toss shrimp in buffalo sauce
To Prepare Buffalo Sauce:
Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
Stir
Original recipe/photos source (http://creolecontessa.com/2014/10/copycat-hooters-buffalo-shrimp/)
Onion Cheddar and Bacon Potato Cakes
Ingredients
2 tbsp olive oil
1 small red onion, finely diced
3 cloves minced garlic
4 cups cold mashed potatoes
1 beaten egg
4 rounded tablespoons flour
¼ cup chopped green onion
2 tbsp chopped parsley (or other favorite herbs)
½ tsp black pepper
6 slices crisp cooked, thick cut smoked bacon, chopped
1 cup diced cheddar cheese ) about a ½ inch dice or smaller
Instructions
In a small saute pan heat over medium heat the olive oil over medium heat.
Add the red onion and garlic and sauté for only a couple of minutes until the onions are softened but not browned.
Remove from heat and add to all of the remaining ingredients in a large bowl.
Mix all together well. You will have to use some judgement here. If the mixture seems too wet, add a couple of additional tablespoons of flour to help bind it together.
Form into 12 balls, roll in flour and flatten into potato cakes about an inch thick. Wetting your hands to roll the potato into balls is a good tip if your potatoes are particularly sticky.
Heat a quarter inch of canola oil in a saute pan (or preferably a cast iron pan) over medium heat. Fry for a few minutes on either side until golden brown, drain on paper towels before serving.
Note: these, naturally are very soft potato cakes and need a gentle touch while frying. Do not crowd too many at a time into the pan and give yourself plenty of room to flip them for perfect looking potato cakes.
Original recipe/photos source (http://www.rockrecipes.com/onion-cheddar-bacon-potato-cakes/)
Ham and Cheese Stromboli
Ingredients
For the Stromboli Dough
3-4 cups all purpose flour
1 packet instant yeast
½ cup extra virgin olive oil
1 ¼ cups lukewarm water
1 ½ tsp sea salt
For the filling
1 ½ cups grated sharp cheddar cheese
1½ pounds thinly sliced ham
Olives or sundried tomatoes make tasty additions if you like.
Dijon mustard or garlic oil brushed on the dough is also very good.
Instructions
Makes 2 stromboli, serves 6-8.
To prepare the Stromboli dough
Note: You will be able to freeze half of this dough for another time. Otherwise, just use half the recipe
Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. A
dd the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes.
Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size; for Stromboli, roll into about a 12 -14 inch square.
Preheat a pizza stone in a 450 degree F oven for ½ hour.
Add the filling to the stromboli beginning with the cheese, layering the filling ingredients down the center line of the dough.
Bring the edges of the dough to the center of the stromboli, covering the filling.
Pinch the dough edges and ends together to seal. Gently roll the entire stromboli onto a cornmeal covered wooden pizza peel so that the seam is on the bottom.
Cut 3 one inch slits, evenly spaced, in the top of the stromboli dough for venting. Shake the peel to make sure the stromboli moves freely on the cornmeal.
Slide the stromboli onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for 20 minutes or until the top is evenly golden brown and the bottom is well done.
Remove from the oven and allow to rest for 5-10 minutes before cutting into individual servings.
Original recipe/photos source (http://www.rockrecipes.com/ham-and-cheese-stromboli/)
Pepperoni Pizza Braid
INGREDIENTS
1 can Pillsbury™ refrigerated classic pizza crust
½ cup pizza sauce
2 cups shredded mozzarella and/or cheddar cheese, divided
2/3 cup pepperoni slices, divided, plus more for topping
INSTRUCTIONS
Heat oven to 425°F (400°F for a dark or nonstick baking sheet). Lightly grease a baking sheet with cooking spray.
Unroll pizza crust and press into a 10-by-13-inch rectangle on prepared baking sheet. Use kitchen scissors or a knife to cut 8 equal strips along each of the two longer edges, leaving a 3-inch space down the center of the dough rectangle.
Spoon pizza sauce along the center of the pizza dough, then sprinkle with ¾ cup of the shredded cheese. Top with 1/3 cup of pepperoni slices, then sprinkle with another ¾ cup shredded cheese and remaining 1/3 cup pepperonis.
Starting from one end, fold strips of dough over the filling to the center, so the ends overlap and it looks braided. Sprinkle top with remaining cheese and a few more slices of pepperoni.
Bake 20 minutes until crust is golden brown and baked through and cheese is melted and bubbly.
Original recipe/photos source (http://www.tablespoon.com/recipes/pepperoni-pizza-braid/e12197ca-54de-46e1-8282-0d3e82addb5d/?utm_source=pinterest&utm_medium=Social&utm_content=delish&utm_campaign=pepperoni+pizza+braid&crlt.pid=camp.aWSuspOqVlRm)
Triple Berry Frozen Smoothies
INGREDIENTS
For the Blue Layer:
½ Cup milk or cranberry juice
1 Cup blueberries, fresh or frozen
1 Tablespoon honey
3 oz yogurt (I used Lemon Chobani)
5-8 ice cubes
For the White Layer:
½ Cup milk
1 Tablespoon honey
6 oz yogurt (I used Lemon Chobani)
6-8 ice cubes
For the Red Layer:
½ Cup milk or cranberry juice
1 Cup strawberries, fresh or frozen
½ Cup pitted cherries, fresh or frozen
1 Tablespoon honey
3 oz yogurt (I used Lemon Chobani)
5-8 ice cubes
INSTRUCTIONS
Blend together the ingredients for the blue layer and divide into 3 (or more) glasses. Place in the freezer for 10 minutes.
Repeat for each layer, freezing for at least 10 minutes in between each color.
Let thaw for 10 minutes before serving.
Original recipe/photos source (http://www.inkatrinaskitchen.com/2013/07/triple-berry-frozen-smoothies.html)