Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients
Directions
Yield: serves 10-12
A decadent dip filled with chocolate chips and Reese's PB cups.
Ingredients
This is an amazing article. Make sure you go to her site for more information!
Images and text by Lindsey Johnson for Design Mom.
Are you ready for another installment of our Outdoor Cooking series (here’s part one)? I am too!
Snack mix in lidded cups to fit in cup holders! Genius! Great for road trips with the kiddos, or camping.
Source: Picture on Pinterest no link
Our family loves road trips. We take one every summer. In fact last summer we left Colorado and drove to Seattle, from there we took the 101 all the way to New Port , California and then back to Colorado. That was a whopping 19 day trip. Now let me set the scene a little for you.
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup raw honey
4 eggs
Preheat oven to 320. Combine all ingredients with a stand mixer until no lumps remain. Pour into a greased pie pan and bake in a 320 oven for 15 minutes. Remove and set aside.
1 container (15 oz) ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 cups chopped cooked chicken
2 cans (10 oz each) Old El Paso® green enchilada sauce
2 cans (4 oz each) Old El Paso® chopped green chiles
1 package (8 oz) oven ready lasagna (12 noodles)
4 cups shredded mozzarella cheese (16 oz)
Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
Mix the dried apples, graham cracker pieces, yogurt-covered raisins and granola.
