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This is a salad you can make any time of the year, but one thing is for sure, it’ll remind you of those warm and breezy summer days. I can’t get enough of these marinated tomatoes. They taste so crisp and fresh. Yum!

I have enjoyed these little cherry maters marinated in a yummy oil and vinegar brine as a salad on top of crisp, fresh romaine lettuce and on top of crackers and tiny toasts. This recipe makes a wonderful appetizer. You’re really going to like this 🙂

Recipe and photo courtesy of Ree Drummond.

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Fun Fact: The recipe calls for one cup of canola oil bit I use just a 1/2 cup and then a 1/2 cup of olive oil.

So, it’s that time of year again. Baking season is in full swing and definitely upon us. I love whipping up yummy goodies in my kitchen to serve to my family and friends. And you know what? I think they love it, too!

These brownies were originally named “knock you naked” brownies. Now, they don’t really snap your clothing off but what they do do is punch your taste buds right in the face with a massive amount of yummy flavors. Now, that’s my kind of brownie!

Recipe and photo courtesy of TPW.

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Fun Fact: Adapted from the classic “Knock You Naked Brownies” recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don’t really knock you naked…but almost.

I’m pretty much a lover of all things pizza. From Chicago-style pies to deep dish Detroit-inspired goodness, I’ll take ’em all. I love getting creative with the flavors that I experiment with on my pizzas. Today, I came across this amazing taco pizza that was apparently served via an LA pizzeria on a college campus. Lucky college kids!

This taco pizza requires you to make your own yeasty crust and it tastes amazing. Once you get the crust made the rest is a piece of cake…er…pizza. You will love eating this little piece of pizza heaven. Enjoy!

Recipe and photo courtesy of Tasty Kitchen.

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Quick Tip: Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.

I love little hamburgers. I think it’s because I can eat 3 or 4 of them and tell myself that it’s okay because they are small and basically that amount equals about the size of one regular patty. Plus, sliders are thick and tasty. I love my burgers to be thick and not thin and flimsy like a McDonald’s burger. Gross.

These bacon sliders will really have you feeling amazing after you make them. Trust me. You’ll be impressed by your cooking skills because these little patties look like a million bucks. Enjoy!

Recipe and photo courtesy of Tasty Kitchen.

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Quick Tip: Serve on a roll with your choice of toppings/condiments.

I am all about traditional tuna melt sandwiches but sometimes I don’t feel like having something that heavy. That’s where these mini tuna melts come into play. You see, instead of two pieces of thickly sliced bread these tuna melts are made with half of an English muffin and then baked in the oven. Tasty!

Not only do these tuna melts taste great they are super easy to make. You can easily whip this recipe up for a light lunch meal or when entertaining guests, serve them as appetizers. Whatever floats your tuna boat 🙂

Recipe and photo courtesy of Food Network.

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Quick Tip: I love adding lots of dill pickle to this recipe. Yum!

Of all the meals I can think of that seem “fancy” but are truly a breeze to throw together, shrimp scampi comes to mind. seriously. Whenever anyone thinks of shrimp they think of something high class and hard to make. That’s not the case with this recipe in the least. In fact, this shrimp scampi recipe is so easy to make it makes you contemplate whether it is actually good or not. 

It is.

So anyhoo, gather your ingredients and let’s get to making these easy peasy shrimp scampi that tastes like you’ve been working with Chef Ramsey in his upscale NYC restaurant.

Recipe and photo courtesy of Food Network.

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Quick Tip: Top with grated Parmesan and minced parsley and serve immediately.

What are some of your most fond memories of childhood? Mine would have to be finding the Little Debbie snack or Hostess lunch cake that my mother would pack in my sack lunch for school. Those were the days. I’d always be thrilled when she would toss in a cosmic brownie or Swiss cake roll. Yum!

One time, I found a Devil Dog chocolate cake in my lunch and thought it was the best thing since sliced bread. There was going to be no trading of desserts on that day! I am so excited to announce that I have found a recipe for homemade Devil Dogs and they taste just like the real thing. And guess what else? They aren’t hard to make. Score!

Recipe and photo courtesy of Food Network.

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Quick Tip: Use only real butter!! (My personal preference is the organic salted butter from Costco as to me it has a more rich and buttery taste.) Do not use margarine, tub spreads, Country Crock, etc as the frosting is likely to separate.