BOO-rific it is!!! Can’t you see yourself eating this on Halloween? I will be. Get the recipe HERE.
And these..I love a caramel apple, this recipe using bourbon will be a crowd pleaser, for sure.
Get the recipe HERE.
Is anyone else sick of Pinterest? I am only kidding, I am not sick of pinterest yet and am not really sure it’s possible with the revolving inflow of unbelievable finds from across the web, no the world.
If you are looking for a little variety, check THIS out.
Find all the awesome sites HERE. I particularly love Project Decor and foodgawker, of course (except I’ve been rejected 10 times since my first acceptance and I am not happy about it 
)
Regardless, Ill keep posting recipes because I think they taste good and I hope you will too.
Remember mom’s vegetable lasagna? Well, this isn’t it. I am not even pretending this is remotely as good as hers. I will get that recipe from mom and I will share it with you all but in the meantime here’s something I threw together using what I had.
Using What You Have Vegetable Lasagna (with cauliflower breadcrumbs):
1 zuchini sliced lengthwise (1/4 inch)
1 squash sliced lengthwise (1/4 inch)
chicken sausage, sliced
1 cup tomato sauce
bunch of basil
lots of parmesan
*instead of using traditional breadcrumbs or panko, I decided to use what I had in my fridge and cut some carbs. For the cauliflower breadcrumbs: grate a few heads of cauliflower on a cheese grated along with 1/4 cup parmesan, top lasagna with mixture, drizzle with olive oil and broil until golden brown
Roast zucchini and squash on a sheet pay for 10 minutes at 400 degrees. Layer vegetables, sausage, and tomato sauce until baking dish is full. Finish with parmesan and fresh basil. Bake 350 for 25 minutes.
