This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), it's wonderfully flavorful, and it's made extra easy in the crock pot!

This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), it's wonderfully flavorful, and it's made extra easy in the crock pot!

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The BEST Cauliflower Crust Pizza! - eatagreatdeal....  Next time, need to get more water out so crust is crispy.
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This bbq Hawaiian pizza is the perfect use for all that leftover ham. Tangy bbq sauce topped with melted cheese, red onions, pineapple and ham. You'll love how easy this is to throw together PLUS it's ready in just 25 minutes!

This bbq Hawaiian pizza is the perfect use for all that leftover ham. Tangy bbq sauce topped with melted cheese, red onions, pineapple and ham. You'll love how easy this is to throw together PLUS it's ready in just 25 minutes!

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We Try the Falafel Pie From Benjy's Kosher Pizza Dairy Restaurant & Sushi Bar, Queens | Serious Eats

We Try the Falafel Pie From Benjy's Kosher Pizza Dairy Restaurant & Sushi Bar, Queens | Serious Eats

We Try the Falafel Pie From Benjy's Kosher Pizza Dairy Restaurant & Sushi Bar, Queens | Serious Eats

We Try the Falafel Pie From Benjy's Kosher Pizza Dairy Restaurant & Sushi Bar, Queens | Serious Eats

4 bell pepper halves 1T olive oil kosher salt black pepper 1/2 c. pizza sauce 2 c. shredded mozzarella 1/2 c. finely grated Parmesan 1/3 c. mini pepperoni 1 tbsp. chopped parsley - Preheat oven to 350°. On a sheet tray, drizzle peppers with olive oil and season witih salt and pepper. Spoon sauce onto each pepper half. Sprinkle with cheeses and top with pepperoni. Bake for 10-15 minutes, until the peppers are crisp-tender and cheese is melted. Garnish with parsley

4 bell pepper halves 1T olive oil kosher salt black pepper 1/2 c. pizza sauce 2 c. shredded mozzarella 1/2 c. finely grated Parmesan 1/3 c. mini pepperoni 1 tbsp. chopped parsley - Preheat oven to 350°. On a sheet tray, drizzle peppers with olive oil and season witih salt and pepper. Spoon sauce onto each pepper half. Sprinkle with cheeses and top with pepperoni. Bake for 10-15 minutes, until the peppers are crisp-tender and cheese is melted. Garnish with parsley

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