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You can even use plastic cups. | You've Been Peeling Mangos The Wrong Way Your Whole Life

You can even use plastic cups. | You've Been Peeling Mangos The Wrong Way Your Whole Life

Divide your big container of greens into two to four smaller plastic bags. Close the top of each bag lightly with your fist, blow into the bag, and fill it with air (carbon dioxide). Then seal the bag by twisting the top a few times before closing it firmly with a twist tie. Place it in the fridge, and your greens are good to go.

Trick For Preventing Wilted Salad Greens

Divide your big container of greens into two to four smaller plastic bags. Close the top of each bag lightly with your fist, blow into the bag, and fill it with air (carbon dioxide). Then seal the bag by twisting the top a few times before closing it firmly with a twist tie. Place it in the fridge, and your greens are good to go.

GFCF Cream Soup Mix. Chicken, mushroom, or celery. Great for casseroles :)

GFCF Cream Soup Mix. Chicken, mushroom, or celery. Great for casseroles :)

4. Banana and Chocolate Chip Oatmeal Cups #healthy #breakfast #recipes http://greatist.com/eat/healthy-breakfast-cup-recipes-to-fuel-your-mornings

9 Portable Breakfasts You Can Make in a Muffin Tin

4. Banana and Chocolate Chip Oatmeal Cups #healthy #breakfast #recipes http://greatist.com/eat/healthy-breakfast-cup-recipes-to-fuel-your-mornings

1 Tbsp butter, softened ¼ cup parmesan cheese, finely grated 2 Tbsp cooking oil 1 yellow onion, chopped fine 1 cup cooked vegetables, chopped (broccoli, asparagus, carrots, zucchini, string beans, sundried tomatoes, corn, etc.) 7 eggs 3/4 cup sharp cheddar cheese (or swiss, gouda, Monterey jack), shredded Salt and pepper to taste

Muffin-Pan Omelets

1 Tbsp butter, softened ¼ cup parmesan cheese, finely grated 2 Tbsp cooking oil 1 yellow onion, chopped fine 1 cup cooked vegetables, chopped (broccoli, asparagus, carrots, zucchini, string beans, sundried tomatoes, corn, etc.) 7 eggs 3/4 cup sharp cheddar cheese (or swiss, gouda, Monterey jack), shredded Salt and pepper to taste

Homemade Dough Enhancer for gluten free breads (Ingredients: 1/3 C granular lecithin, 1 tsp ground ginger, 1 tsp ascorbic acid, i.e., Vit. C powder)  Mix ingredients together. Use the same amount of dough enhancer as the amount of yeast required by the recipe, adding it to the dry ingredients. Store remaining dough enhancer in the refrigerator in a tightly closed container.

Homemade Dough Enhancer for gluten free breads (Ingredients: 1/3 C granular lecithin, 1 tsp ground ginger, 1 tsp ascorbic acid, i.e., Vit. C powder) Mix ingredients together. Use the same amount of dough enhancer as the amount of yeast required by the recipe, adding it to the dry ingredients. Store remaining dough enhancer in the refrigerator in a tightly closed container.

Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole thing in a 9-by-13-inch pan -- perfect for serving a crowd. It begins with a traditional press-in graham-cracker crust; the layer of creamy filling bakes through quickly and evenly without the usual requisite water bath.

Rhubarb-Raspberry Cheesecake Squares

Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole thing in a 9-by-13-inch pan -- perfect for serving a crowd. It begins with a traditional press-in graham-cracker crust; the layer of creamy filling bakes through quickly and evenly without the usual requisite water bath.

Sorry, but I need a little bacon to make the Kale go down...Sauteed Kale With Apples and Bacon Recipe

Sautéed Kale With Apples and Bacon

Sorry, but I need a little bacon to make the Kale go down...Sauteed Kale With Apples and Bacon Recipe

Chicken, Artichoke Heart & Spinach Cheesy Bake 14 oz pasta (I used cavatappi) 3 tbsp olive oil 3 cloves minced garlic 1 cup chopped onion 3  cups cooked chopped chicken (or rotisserie) 13.5 ounce can of artichoke hearts drained & chopped  1 cup sour cream 1/2 cup of 2% milk 3 cups mozzarella cheese (divided) 2 tsps lemon juice  3/4 cups of Parmesan cheese freshly grated  4 ounces of cream cheese (room temp) 10 ounces of spinach thawed, drained and chopped 1/2 tsp of salt 1 tsp pepper Parsley

Chicken, Artichoke Heart & Spinach Cheesy Bake 14 oz pasta (I used cavatappi) 3 tbsp olive oil 3 cloves minced garlic 1 cup chopped onion 3 cups cooked chopped chicken (or rotisserie) 13.5 ounce can of artichoke hearts drained & chopped 1 cup sour cream 1/2 cup of 2% milk 3 cups mozzarella cheese (divided) 2 tsps lemon juice 3/4 cups of Parmesan cheese freshly grated 4 ounces of cream cheese (room temp) 10 ounces of spinach thawed, drained and chopped 1/2 tsp of salt 1 tsp pepper Parsley

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