Cheesesteak Sandwiches

My husband likes this sandwich so much that this is the meal he chose for Father's Day this year.  I must admit that the first time I made it did not go well.  It tasted great, but I hadn't thoroughly read the sidebar on the cookbook.  If I had, I would have realized that the best way to slice the meat thinly was to freeze it for about 2 hours and then slice it thinly using my food processor and its slicing blade.  Instead I tried to slice it with a knife, unfrozen, and ended up with something that was like eating fajitas on a sandwich.  Still tasty though.
If you can remember to put the meat in the freezer 2 hours early, this really is a quick prep.  Also, make sure you use quality hoagie rolls.  A hot dog bun will not do at all.  As for the meat, it is less important which cut you use, since you are going to slice it really, really thin.

Cheesesteak Sandwiches

1 lb. boneless steak, sliced very thinly (see above)
2 Tbsp. butter
1 green pepper, thinly sliced
1 onion, thinly sliced
salt & pepper
hot sauce/Tabasco
sliced provolone cheese
4-6 Hoagie rolls

1.  Melt butter in large skillet over med-high heat.  Add steak, stirring constantly.
2.  When meat is halfway browned, add onions and peppers.  Season to taste with salt, pepper and hot sauce.  Continue stirring until meat is cooked thoroughly and onions and peppers are tender.
3. Spoon meat filling into sliced rolls.  Top with provolone cheese.  Place under the broiler on a baking sheet for 1-2 minutes to lightly toast the bread and melt the cheese.
Serve immediately.

source:  Our Best Bites Cookbook

Sweet and Sour Meatballs

I must admit, that once or twice I've cheated on this one and used store-bought meatballs when they were on sale.  Beef prices being what they are, I'll usually go for the cheaper option.  Given a decent price for ground beef, however, these are pretty easy to do.
When I've done them with the cheap frozen meatballs, I've just prepared the sauce and put it with the frozen meatballs in the slow cooker for a couple of hours.  When making them from scratch I usually prefer just to do it on the stovetop since it is relatively quick to make.

Sweet and Sour Meatballs

1 lb. extra lean ground beef
2 Tbsp. minced dried onion
1 tsp. salt
1/4 tsp. pepper
1 egg
1/4 c. bread crumbs

Sauce:
3/4 c. brown sugar
3 Tbsp. flour
1 1/2 c. pineapple juice
1/4 c. white vinegar
3 Tbsp. soy sauce

1.  Spray a foil lined baking sheet with cooking spray.  Combine meatball ingredients.  (This is best done with your hands.)  Shape meat mixture into 1 inch balls and place on on the cooking sheet.  (For this you can use a small cookie scoop.)  Place under the broiler 5-7 minutes or until brown.
2.  Meanwhile, combine sauce ingredients in a saucepan and whisk together over medium heat.  Bring to a boil.  Add the meatballs, reduce heat, cover and simmer for 20 minutes.
Serve over rice.

source:  Our Best Bites Cookbook

Teriyaki Pulled Pork Sandwiches

What to do with a pork shoulder and you just don't want to dump a jar of barbeque sauce on it again?
That was my dilemma when I stumbled upon this recipe from Six Sisters Stuff.  It is still that yummy texture of juicy pulled pork that you get with barbeque, but with a nice flavor twist.  They recommended eating it with a slice of pineapple and I wholeheartedly agree.  The only real addition I would make is to be sure to toast your buns first.  The pulled pork is really juicy and can make your bun soggy if not eaten right away.

Teriyaki Pulled Pork Sandwiches

1 2-3 lb. pork shoulder (boston butt roast)
1 med. onion, diced
1 bottle teriyaki sauce (not marinade)
1 can pineapple slices
buns

1. Spray slow cooker with cooking spray.  Place roast in slow cooker.  Drain pineapple juice from can and pour over the roast.  Add diced onion to the slow cooker.  Pour 1/2 c. teriyaki sauce over roast.
2.  Cover and cook on low 7-9 hours or on high 5-6 hours.
3.  Pull the cooked pork into shreds with two forks.  Add in more teriyaki sauce to taste and stir to combine.
4.  Serve the pulled pork on toasted buns with a slice of pineapple.
optional other suggessted toppings, provolone cheese, sliced jalapenos, sliced red onion.  (I just like it with pineapple or cheese but not both.)

Note to self:  photos taken with my phone do not make the food look as good as it tastes.

source:  Six Sisters Stuff via Pinterest

Ginger Cilantro Swai

Yet again, we chose to substitute yummy swai for tilapia, which we hate.  Did I say that backwards?  It was supposed to be tilapia and we used swai.  You can use whichever you like.
This recipe has such a bright, delicious flavor.  I absolutely stuffed myself on it, and so did the kids...at least the ones who weren't bothered by it being pretty green.  (Sorry no photo, but if you like you could check the original Pinterest recipe, though your fish will never ever have lighting that good. )

Ginger Cilantro Swai

2 lb. swai (or tilapia) fillets
salt & pepper
3 cloves minced garlic
1 Tbsp. fresh grated ginger
1 jalapeño pepper, roughly chopped (optional) 
1/3 cup roughly chopped cilantro leaves
1 Tbsp. lemon juice
2 Tbsp. water
2 Tbsp. soy sauce 
1 tsp. sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

1.  Spray a baking pan or 9x13 glass pan with cooking spray.  Salt and pepper fish and lay in the pan.
2.  Combine garlic, ginger jalapeno, cilantro, lemon juice, water, soy sauce and oil in a food processor.
3.  Pour the sauce (though sometimes it actually is almost like a paste) over the fish and gently rub it in a little.
4. Bake at 475 for 8-10 minutes until the fish is cooked through and flakes easily.  Garnish with extra cilantro and scallions and serve over rice.


source: The Kitchn via Pinterest

Italian Fish Skillet

The recipe for this was originally for tilapia, but my husband and I don't like tilapia.  We think it tastes like dirt.  Instead, we used swai.  It is another very affordable whitefish with a mild flavor and texture. (I get it at Aldi.)
Even if you don't use fish, I'm pretty sure this veggie mixture would go great over chicken, but it wouldn't be nearly as fast.
This recipe is perfect for the summertime, because it makes great use of summer garden vegetables, and is on the stove for a relatively short time, so as not to heat up the house.

Italian Fish Skillet

4-6 Swai or Tilapia fillets
1/4 Italian vinaigrette dressing
1 Tbsp. pesto
1 yellow pepper, chopped
1 zucchini, cut in quarters lengthwise, then sliced
1 c. grape tomatoes
2 Tbsp. chopped fresh basil

1. Spray skillet with cooking spray.  Brush fish fillets with half of the Italian vinaigrette dressing on both sides.  Cook on medium heat in skillet, 3-4 minutes on each side.  Transfer to plate and keep warm.
2.  Add pesto, 2 Tbsp. of dressing, and vegetables to the skillet.  Cook, stirring occasionally, until veggies are tender and heated through, about 5 minutes.
3.  Spoon veggie mixture over fish.  Sprinkle with chopped basil.
Serve immediately.

The veggies before spooning them over the fish.

source:  Kraft Food & Family magazine

Country Style Ribs

This is a great Sunday recipe!  The slow cooker makes the meat nice and tender, so all you have to do is finish them off on your broiler or grill.

Country Style Ribs

2-3 lbs country style (boneless) ribs or riblets
1/2 c. beef broth
1/2 c. soy sauce
1/2 c. Italian Dressing
2 Tbsp brown sugar
1 Tbsp finely chopped ginger
1 Tbsp Dijon mustard


1. Spray slow cooker with cooking spray.  Place ribs in slow cooker.
2.  Combine remaining ingredients and pour over the ribs.  Cook on high 3-4 hours.
3.  Remove the ribs from the slow cooker and place on a foil lined pan.  Place under the broiler for a few minutes per side, until a little char forms on the outside. (You can also grill them, if you prefer.)
Serve with Cole Slaw.

Alternate directions:  For extra flavor you can create a little baste with  2 Tbsp.Italian dressing, 2 tsp. soy sauce, 1 Tbsp. brown sugar, 1 tsp. Dijon mustard and 1 tsp. ground ginger and brush it on the ribs prior to broiling/grilling.  It's not necessary, but adds another pop of flavor.

source:  Recipezaar.com

Cole Slaw

Or as my grandma used to call it, slaw. This is your basic KFC style cole slaw, creamy, not vinegar-y, only a bit lighter.  You could use a bagged cole slaw mix, but a head of cabbage is so dang cheap, I don't know why you would.
It should be chilled a bit before serving to let the flavors really come together, and if you ask me, it is really better the next day.

Cole Slaw

1 head of cabbage, finely shredded.  (Use a food processor)
2 medium carrots finely shredded. (ditto)
1/3 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. mayo
1/4 c. buttermilk (Or use 1/4 c. milk + 1/4 tsp lemon juice or vinegar and let stand 5 minutes)
1 1/2 tsp. white vinegar
2 1/2 tsp. lemon juice.

1. Mix carrots and cabbage together in a large bowl.  
2. In a small bowl, combine sugar, salt pepper, mayo, buttermilk, vinegar, and lemon juice.  Pour over cabbage mixture and toss.  Cover and refrigerate at least 2 hours before serving.

Fresh cole slaw

A glimpse of one of our summer dinners:
BLT's, corn on the cob, cole slaw, and watermelon.

source:  multiple

Avocado Basil Pasta

Yet another successful Pinterest find!  We've made this a few times now and it has always resulted in a very quiet dinner table, because everyone is too busy eating to talk.  That's a big accomplishment with 4 children!
This recipe could be a side dish, but I actually like it as our main course in the summertime. The flavors are bright and it does not take a lot of time on the stove, which makes it perfect for summer.

Avocado Basil Pasta

12 oz. bow tie or wagon wheel pasta (or mix the two)
2 med. avocados, peeled, seeded and chopped
8 strips of bacon, cooked to crisp and crumbled
1/2 c. fresh chopped basil  (I really just use a handful)
2 Tbsp. lemon juice
1 Tbsp. olive oil
3 cloves minced garlic
1/4 tsp. pepper
1/8 tsp. salt
finely shredded Romano or Parmesan cheese (to taste)

1.  Prepare pasta according to directions.  Drain.
2.  Combine remaining ingredients in a large bowl.  Toss with hot pasta.  Sprinkle cheese on top or on individual servings. Serves 4-6

source:  Recipe.com via Pinterest

Spicy Avocado Enchiladas

These enchiladas are so very yummy.  I found them on pinterest, but I had had a bad run with mediocre pinterest recipes for a while and was not excited about trying a new one.  As soon as I tasted them I was smitten.  When they were gone I missed them.
This recipe makes a lot!  The original recipe didn't specify, but I made them in two 9x13 pans, though you could probably make them in one and just have 2 layers, or maybe roll your enchiladas really, really skinny.
In any case, I had 2 pans of these with 6 enchiladas each, which was perfect since I had a friend who just had a baby and I could just pop over with our second pan.  Alternately, you could just freeze the second pan before baking for future use.

Spicy Avocado Enchiladas

Sauce:

1 Tbsp. butter
1 Serrano pepper, seeded and minced
2 garlic cloves, minced
1 Tbsp flour
1 c. chicken stock
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. chopped cilantro
1 c. mild salsa verde (you could amp up to medium if you want more heat.)
1/2 c. sour cream

Enchiladas:
3 c. cooked cubed or shredded chicken
2 c. shredded Monterrey Jack cheese
1 sm. onion, chopped
2-3 avocados, peeled and chopped
10-12 flour tortillas

1.  Melt butter in saucepan over medium-high heat. Saute serrano pepper and garlic, for 1 minute. 2.  Add flour, stirring constantly and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. 3.  Whisk in the sour cream, salsa verde and cilantro. Remove from heat.

4.  Combine chicken, 1 c. of cheese, onion, and avocados.  

5.  Spray 9x13 pan(s) with cooking spray.  Pour half of the sauce in bottom of the pan(s). 6.  Spoon enchilada filling into tortillas and fold, placing seam side down in the pan.  
7.  Pour remaining sauce over the top of the enchiladas.  Sprinkle with remaining cheese.  
8.  Bake at 375 for 15-20 minutes.  Garnish with fresh chopped cilantro, if desired.

source:  The Novice Chef via Pinterest

Chocolate Chip Banana Scones

These were born out of a multitude of ripe bananas.  The chocolate chips were an obvious addition.  I really like these with the glaze on them, but they are just as good without.  
When you add the milk or half and half, start with 3/4 c. and add more a little at a time until the consistency is right.  It should not be super sticky.  For more photos, see the Lemon Blueberry Scones recipe, as the steps are identical minus the banana and chocolate chips, of course.

Chocolate Chip Banana Scones

5 c. flour  (I used 1 c. whole wheat and 4 c. all-purpose)
3/4 c.sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, cut into cubes
2 medium bananas, mashed
3/4-1 c. half and half or milk (not skim) (use a little less if using milk)  
1 c. mini chocolate chips

Glaze (optional)
1/4 c. melted butter
2 c. powdered sugar
3-4 Tbsp milk or half & half
For glaze, combine all ingredients above and beat until smooth and creamy. Add more liquid if too thick.  You don't want it too runny though.

for scones:
1.  Combine dry ingredients in large bowl.  Cut in butter with a pastry blender (you can also use a food processor)  until you have coarse blend.  Add remaining ingredients and gently fold to combine. 

2.  Turn dough out onto a floured surface and work gently until dough comes together.  Pat it into a 1 inch thickness and a vaguely rectangular shape.  Use a knife or roller cutter to slice into squares.  (Some people make their dough a circular and cut into pie shaped pieces, but this recipe is too big and would make weird long skinny pie pieces.)

3. Place on baking sheet and Bake at 375 for 15 minutes. 

4. To glaze, place on a rack above waxed paper and spoon glaze over the tops of the warm scones.  

source:  adapted from Lemon-Blueberry Scones

Ranch-Style Chicken

This is not Ranch Chicken.  There is no ranch dressing, nor any ranch seasoning included in this dish.  It is simply chicken as styled by those who live on a ranch.  Confused enough?
It's got bacon and cheese and a yummy marinade, so stop complaining.

It is a really simple recipe to prepare.  The hardest parts are:
1.  horizontally slicing the chicken (which you don't have to do if you use chicken tenderloins, which I did).
2.  remembering to put the chicken in the marinade more than 5 minutes before you want to prepare dinner (which I didn't).

I give the directions for how to do this in the skillet, but the original directions were for the grill.  I'll include the grill directions too.

Ranch-Style Chicken
6 boneless, skinless chicken breasts
1/2 c. honey
1/2 c. dijon mustard
juice of 1 lemon
1 tsp. paprika
1/2 tsp. salt
crushed red pepper flakes to taste
1 lb. bacon (thick sliced)
2 c. grated sharp cheddar cheese

1.  Cook bacon until chewy/crispy.  (I cook it in the oven on a rimmed baking ban at 400 degrees for about 15-18 minutes depending on the oven and how crispy we want it.)  Reserve bacon grease.
2.  Slice chicken breasts in half horizontally, to create to thin chicken breast cutlets.
3.  In a bowl, combine honey, dijon, lemon, paprika, salt and crushed red pepper flakes.
4.  Add chicken to marinade, tossing to coat all the chicken.  Cover and set in fridge for 2-4 hours.
5.  Pour bacon grease into large skillet to coat the bottom of the pan (about 2 Tbsp.)  Cook the chicken cutlets in the skillet over med-high heat, about 3 minutes per side.
(For the grill, brush the chicken on both sides with the bacon grease and grill over med-high heat for 3-4 minutes per side.)
6.  Just before the chicken is finished, place a couple of slices of bacon on top of the chicken.  Remove from heat.  Top with cheddar cheese.  Cover for a minute or so to allow the cheese to melt.
Serve with something healthy like salad, because this is not exactly a light recipe.  But it is tasty!

source:  Pioneer Woman Cooks

Lemon Garlic Spaghetti

I found this recipe on Pinterest.  It was one of the very first things I pinned.  I loved it's simplicity and clean flavors.  The problem was, the recipe was for 2.  I have 6.  Simply multiplying the ingredients didn't work quite right, so it took some trial and error, but now we have it worked out.
This is also one of my fastest pasta recipes short of just dumping a jar of sauce on it.
Don't skip the step about the pasta water.  It will look kind of wet & runny when you first put it in, but it will absorb into the pasta & sauce as you toss it.
The pine nuts I would say are totally optional.  The 6 year old doesn't care for them but the 10 and 4 year olds love them so I keep them in.

Lemon Garlic Spaghetti

1 lb. spaghetti
1/2 c. olive oil
2/3 c. grated parmesean cheese
1/2 c. lemon juice
2 tsp. minced garlic
2 Tbsp. fresh chopped basil
salt & pepper to taste
1/4 c. toasted pine nuts (optional)


1.  Prepare spaghetti according to directions (Boil for about 8 minutes). Reserve 1 c. pasta water.
2.  In small pan, heat oil over medium heat.  Add garlic and cook until lightly browned, a few minutes.
3.  In a small bowl, whisk together garlic oil, lemon juice, and cheese.
4.  Pour the mixture over the hot pasta and toss with a little pasta water, adding about 1/4 c. at a time to moisten.
5.  Toss in pine nuts, basil, and salt & pepper to taste.  Serve immediately.

source: inomthings.com via pinterest

Pizza Grilled Cheese

This shouldn't even get a recipe because it is so simple, but otherwise how would people know about it?  I never thought about it until I saw it on pinterest and thought, genius!  Needless to say, the kids and husband both LOVED this one.  The recipe is for 4 sandwiches, but we have to double that amount, so do the math and figure out what you need to make these for your crowd.

Pizza Grilled Cheese
8 slices bread
8 slices mozzarella cheese (or shreds)
4 slices of sandwich sized pepperoni, or about 16-20 of the pizza sized pepperoni
butter or margarine
pizza sauce (I use this one)

1. Butter one side of each slice of bread.
2. Place on hot griddle or pan, butter side down.  Top with one slice mozzarella, pepperoni, another slice of mozzarella, and another slice of bread, butter side up.
3.  When bread is golden on the bottom, carefully flip sandwich.  Cook until golden on the bottom, then remove.  Repeat with remaining ingredients to create 4 sandwiches.  Slice in half (corner to corner) and serve with pizza sauce for dipping.

source:  Forkful of Comfort via Pinterest

Cranberry Pork Loin

I make this often, especially in the fall when the cranberry sauce is on sale.  This most recent time I made it I was unable to take pictures because I had to quickly pack up the food and take it to some local missionaries. It's a good Sunday meal, because it's quick, goes in the slow cooker, and makes your house smell awesome.

Cranberry Pork Loin
3 lb. boneless pork loin roast
1 can jellied cranberry sauce
1/2 c. sugar
1/2 c. cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
1 tsp. salt.

1.  Place roast in slow cooker.
2.  Combine cranberry sauce, sugar, juice, mustard and cloves.  Pour over roast.
3.  Cover and cook on low 6-8 hours or until meat is tender.
4.  Remove roast and keep warm.
5.  Skim fat from juices.  Pour 2 cups of the juices into a saucepan, adding water if necessary.  Bring to low boil.
6.  Combine the cornstarch and 2 Tbsp. cold water in a small bowl.  Whisk into cranberry gravy to thicken.  Season with salt.  Serve with sliced pork.

source:  Fix It and Forget It Cookbook

Southern Caviar

This was a holiday favorite, but I believe it is equally popular at summertime potlucks.  We nibbled on it with tortilla scoops whilst playing games with the fam over Thanksgiving break last year. I wish there were a more sophisticated name for it, but this is how the recipe came to me and I'm sticking with it.
There are variations to it around.
You COULD add a mild jalapeno, seeded and chopped fine OR 2-3 mild pickled jalapeno slices, minced fine.
You COULD add a can of not-drained Rotel diced tomatoes (that should have a kick).
You COULD substitute shoepeg corn or hominy for the chick peas.
You COULD use green pepper instead of red or yellow.

Southern Caviar

1 can black-eyed peas, rinsed and drained
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
2 medium tomatoes, chopped (3 if they're in season!)
4 green onion, chopped (include a little of the green tops as you like)
2 garlic cloves, crushed [or a shake of garlic powder (NOT garlic salt)]
1 medium sweet red, orange or yellow pepper, seeded and chopped
1 / 2 cup chopped onion
1 / 2 cup chopped fresh cilantro or parsley
8 oz. bottled Italian dressing (I use Wish Bone light Italian)

Mix ingredients and refrigerate couple of hours or overnight; I like to use my favorite plastic 9x13 rectangular Tupperware dish so the dressing soaks all the veggies and takes less room in fridge.
Keeps (if there are any leftovers) for 2-3 days in fridge.
Stir before serving, serve with Scoops or other chips.

source:  Diana B.

Chicken, Escarole and Rice Soup

What is escarole, you ask?  I didn't know, other than it was a leafy, lettuce-y type of vegetable.  The problem was, I didn't know which. Neither did most of the employees at the grocery store. In the produce department, the signs for escarole, endive, bok choy, radicchio, arugula, and bibb and boston lettuces were all grouped together over the display.  It wasn't clear which was which.  I was pretty confident on a few of them, but some left me guessing.  I asked employee after employee to help me with the escarole, and they were all stumped.  Finally the produce manager came and helped me.  It was the least fresh-looking of the bunch, so he gave it to me for $1 instead of the upper $2.xx something that it was advertised for.  Since it was going chopped up into the soup that night I was okay with it's less that perky status, after I removed the outer limpy leaves.

It turns out that I like escarole and it is delicious in this soup.  However, if you don't get slightly limpy escarole from the produce manager, it is more expensive then I like to pay for my greens.  I might suggest, if the escarole is not on sale, trying spinach in the recipe instead.  Slightly different flavor of course, but I find that spinach holds up marvelously in soup and a big Costco sized clamshell of the stuff goes a long way.   I will probably do the spinach until the farmer's market is open and I can get yummy fresh escarole in the summer.

Chicken, Escarole, and Rice Soup

2 Tbsp. olive oil

1 onion, chopped

1 clove garlic, finely chopped

1 head escarole, trimmed, washed and thinly sliced, approx. 10 cups (can use spinach)

3 14-oz. cans chicken broth

½ c. long-grain rice

¾ lb. boneless skinless chicken breasts, cooked and cut into small cubes

1 16-oz. can italian diced tomatoes  

black pepper to taste

Parmesan cheese

1.  In a large pot heat oil over medium-high heat. Add onions and garlic. Sauté’ until just beginning to color, about 3 minutes. 

2.  Add escarole (or spinach) and 1 can of broth. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes.  

3.  Add the remaining 2 cans of broth and return to a simmer.  

4.  Add rice and simmer for 15 minutes. 

5.  Add chicken and tomatoes, return to a simmer and cook for 5 minutes more or until the rice is tender and the chicken is no longer pink in the center. Season with pepper to taste. Sprinkle parmesan cheese on top of each bowl of soup.

source:  Carrie J.

Surprise Sausage Pancake Muffins

I found these on pinterest originally.  They were on a stick.  I saw no need for the stick since they would be yet another tool which my kids would use to poke each other, so I dispensed with it and presented them as a muffin.  The kids went wild for them, and ate them up before I could tell them that they could dip them in syrup too (so I kept that part quiet).  They are now a family favorite for on-the-go breakfasts.
I make a double batch at the beginning of the week and the kids can pull them out of the fridge as needed and microwave for 20-30 seconds.  So easy.

Surprise Sausage Pancake Muffins

2 cups (1 batch) of prepared pancake batter  (I like to use this one)
6 cooked sausage links (thawed, not still frozen, if using pre-cooked frozen sausages)

This is the Aldi brand of links that I like to use because they are pre-cooked and I can heat  them up in 1 minute.

1. Spray muffin tins with cooking spray.  Using a medium cookie scoop or small measuring cup, divide batter between 12 cups.
2.  Slice sausage links in half.  Place half of each link in a muffin tin, rolling it slightly to cover it with batter.  Don't worry if it isn't 100% covered, the batter will puff up enough to cover it.

3.  Bake in a preheated oven at 350 for about 15 minutes.  Let cool a few minutes before removing from pan.  Enjoy as-is or dip in maple syrup.  Makes one dozen muffins.

Clearly the back of my stove is hotter than the front.

source:  Weelicious via Pinterest