So easy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds! by veronicawasp
In a medium bowl stir together the mayo, sugar, vinegar, salt and the celery seeds until well blended. Add the coleslaw mix and stir until well coated. Cover and refrigerate 1 to 2 hours before serving.
Vegetable Lasagna in Parmesan Cream Sauce – substitute zucchini for broccoli and this I'm literally incredible. Like your lasagna extra cheesy? This recipe has grated Parmesan, creamy and mild ricotta, plus a four-cheese blend baked right in!
Crescent roll pecan pie bars - so yummy and so easy. 1 can of refrigerated crescent rolls cup chopped pecans cup sugar cup corn syrup (dark or light, doesn't matter) 1 Tbsp butter, melted tsp vanilla 1 egg, beaten
Can you tell i really like shrimp & asparagus? Adding pasta just makes it heavenly. Skillet Shrimp with Orzo, Asparagus, and Feta. My kids might like this if I use peas & parm instead of asparagus & feta.