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(via White Russian Milkshake | Brown Eyed Baker)

(via White Russian Milkshake | Brown Eyed Baker)

Dessert, ice cream, shake, dylan,
posted 2 years ago || 4 notes

(via Homemade Soft Pretzel Bites | Two Peas & Their Pod)

(via Homemade Soft Pretzel Bites | Two Peas & Their Pod)

Recipes, snacks, Dylan,
posted 2 years ago || 7 notes

creativeinspiration:

“This is a phenomenal idea for a Birthday Gift. Definitely one that won’t be forgotten and can be passed down.”
Click through to read the whole story, so awesome…

creativeinspiration:

“This is a phenomenal idea for a Birthday Gift. Definitely one that won’t be forgotten and can be passed down.”

Click through to read the whole story, so awesome…

(Source: pinterest.com)

Gifts, Dylan,
posted 2 years ago || 1,608 notes

appleinmyheart:

Queso Blanco Dip
Yield: about 2 cupsIngredients: 1 tbsp. canola or vegetable oil ¼ cup onion, finely chopped 1 jalapeño pepper, seeded and finely chopped 12 oz. white American cheese, shredded* 4 oz. Monterey jack cheese, shredded ¼-2/3 cup milk 1 tomato, seeded and finely diced 2 tbsp. cilantro, minced
*White American cheese can be found at the deli counter in most grocery stores.
Directions: Heat the oil in a medium saucepan over medium-high heat.  Add the onion  and jalapeño to the pan and cook, stirring occasionally, until tender,  about 5 minutes.  Reduce the heat to medium-low.  Add both of the  shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely  melted.  Mix in the tomato and cilantro, and add additional milk  gradually as necessary to achieve desired consistency.  Transfer to a  warmed serving bowl and serve immediately.

appleinmyheart:

Queso Blanco Dip

Yield: about 2 cups
Ingredients:
1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼-2/3 cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced

*White American cheese can be found at the deli counter in most grocery stores.

Directions:
Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

Recipe, Cheese, Dylan,
posted 2 years ago || 23 notes