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Copycat Starbucks White Chocolate Sauce This decadent White Chocolate Sauce is made with only two ingredients! Use it for a white chocolate mocha, ice cream topping, and fondue. CourseChocolate CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes Servings16 Calories152kcal AuthorTonia Larson Ingredients 8 oz white chocolate baking bars 1 ? cups heavy cream see notes for other consistencies Instructions Chop the white chocolate and place it in a medium-sized microwave-safe bowl. Set aside. Heat the heavy whipping cream in the microwave just until it comes to a boil. Pour the hot cream over the white chocolate in the bowl. Allow it to sit for 3-5 minutes. Gently stir the white chocolate and cream until smooth. Notes One: Dessert ToppingTo make a medium consistency for a topping, use 8 ounces of white chocolate baking bars and one cup of heavy whipping cream. Two: White Chocolate DipTo make a thick consistency to use as fondue or dip, use 8 ounces of white chocolate baking bars and 2/3 cup of heavy whipping cream. Three: StorageStore in an airtight container in the fridge for 5-7 days or in the freezer for 2-3 months.Nutrition Serving: 2tablespoon | Calories: 152kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 19mg | Potassium: 62mg | Fiber: 0.03g | Sugar: 9g | Vitamin A: 332IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.1mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Copycat Texas Roadhouse Cinnamon Butter This easy whipped Cinnamon Butter recipe is perfect for pancakes, waffles, and dinner rolls! Make it with butter, honey, and cinnamon. CourseSauces and Condiments CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes Servings20 Calories100kcal AuthorTonia Larson Equipment KitchenAid Hand Mixer Glass Batter Bowl Ingredients 1 cup butter softened ? cup powdered sugar 3 tablespoons honey 1 tablespoon heavy cream 2 teaspoons ground cinnamon ? teaspoon vanilla Instructions Put the softened butter, honey, heavy cream, ground cinnamon, and vanilla in a mixing bowl. Mix at a low speed until combined, and then beat for 3-4 minutes until light and fluffy. Notes Store in an airtight container in the fridge for up to a week or in the freezer for 3-4 months.Nutrition Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 73mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 0.03mg ~~~~~ Rhonda in MO

Auntie Anne’s Copycat Soft Pretzel Nuggets This copycat recipe for soft pretzels is inspired by Auntie Anne's soft pretzel nuggets. They make a great after school snack and are a fun way to start cooking with kids. CourseAppetizer CuisineAmerican Prep Time15minutes minutes Cook Time8minutes minutes Inactive Time1hour hour Total Time1hour hour 23minutes minutes Servings12 Calories229kcal AuthorTonia Larson Ingredients 2 ? teaspoons active dry yeast 2 tablespoons granulated sugar 1 teaspoon salt 1 ? cups warm water 4 cups flour ? cup baking soda 2 cups warm water 1 tablespoon pretzel salt for topping ? cup butter, melted Instructions Dissolve yeast, sugar and salt in 1 1/2 cups warm water. Stir in flour. Knead until smooth and elastic. Place dough in a well oiled bowl and turn to coat. Cover and let rise for one hour. Preheat oven to 425°F. Turn dough onto floured surface. Pat down and cut into 12 equal pieces. Roll each piece into a rope and cut into small sections. Dissolve baking soda in 2 cups warm water. Dip dough pieces into baking soda solution. Place pieces on a greased cookie sheet. Sprinkle with pretzel salt. Bake at 425?F for 7-8 minutes until golden brown. Dip each nugget in melted butter after baking. Notes Makes 60 pretzel nuggets with a serving size of 5 per person.Nutrition Serving: 5nuggets | Calories: 229kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1525mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 2mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Orange Julius This homemade Orange Julius recipe is refreshing on a hot summer day. Or make an orange whip drink as a breakfast or brunch beverage! CourseBeverages CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes Servings8 servings Calories160kcal AuthorTonia Larson Equipment Blendtec Blender Plastic Drinking Straws Crisa Cantina Pitcher Flute Jars Ingredients 12 oz frozen orange juice concentrate 2 cups water 2 teaspoon vanilla extract 1 cup half-n-half ? cup sugar 3 cups ice cubes 8 orange slices optional garnish Instructions Put all of the ingredients in a large 90-ounce capacity blender jar. Make in batches when using a smaller blender. Add the cover and blend until smooth. Pour into glasses, garnish with orange slices, and serve immediately. Notes One: Make AheadYou can make this up to two hours ahead of time. Place the covered blender jar or a pitcher with a lid in the freezer. Shake the orange julius every 20-30 minutes to keep it from freezing solid. Stir or shake well before serving. Two: StorageStore leftovers in the fridge for 2-3 days. Stir before serving. Or pour leftovers into an ice cube tray or popsicle mold and freeze for later. Three: PineappleUse a 12-ounce container of pineapple juice (or pineapple orange) concentrate and garnish with pineapple slices. Four: Ice CreamAdd two cups of vanilla ice cream instead of half-n-half. Or serve it over scoops of vanilla ice cream in glasses like an orange float. Five: SmoothieUse one cup of vanilla yogurt instead of half-n-half. Add one sliced banana and a scoop of vanilla protein powder if desired. Recipe adapted from Bounteous Blessings by Frances A. GilletteNutrition Serving: 1cup | Calories: 160kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 29mg | Potassium: 333mg | Fiber: 1g | Sugar: 28g | Vitamin A: 298IU | Vitamin C: 69mg | Calcium: 58mg | Iron: 0.2mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Copycat Noodles and Company Parmesan Chicken and Buttered Noodles This Copycat Noodles and Company Parmesan Chicken and Buttered Noodles recipe is a quick way to make one of your favorites at home! CourseDinner CuisineAmerican Prep Time5minutes minutes Cook Time5minutes minutes Total Time10minutes minutes Servings3 Calories955kcal AuthorTonia Larson Ingredients Parmesan Chicken 3 cooked chicken breasts (see notes for how to make using raw chicken breasts) ? cup breadcrumbs ? cup grated Parmesan 1 teaspoon Italian seasoning ? teaspoon garlic powder ? cup butter melted 2 tablespoon olive oil Buttered Noodles 3 cups cooked egg noodles 3 tablespoon butter melted 3 tablespoon shredded Parmesan ? teaspoon salt ? teaspoon Italian seasoning ? teaspoon black pepper Instructions In a shallow bowl, mix together breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder. Heat olive oil in a saute pan over medium heat. Dip the chicken breasts in melted butter and coat with the breadcrumbs mixture. Fry the coated chicken breasts in the oil for a couple of minutes on each side, until golden brown. Put one cup of cooked egg noodles in three bowls. Toss each with one tablespoon of melted butter. Sprinkle with shredded Parmesan cheese, salt, black pepper, and Italian seasoning. Slice each parmesan chicken breast and lay the slices on top of the noodles in the bowls. Notes To use raw, boneless, skinless, chicken breasts instead start by slicing the chicken breasts in half widthwise so that you have two thin chicken breasts instead of one. It will take 3-4 minutes to cooker per side. Cook until the juices run clear or until the chicken reaches an internal temperature of 165°F.Nutrition Serving: 1/3 | Calories: 955kcal | Carbohydrates: 48g | Protein: 70g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 281mg | Sodium: 967mg | Fiber: 2g | Sugar: 1g Source: The Gunny Sack ~~~~~ Rhonda in MO

Winter Cherry Cobbler Super easy and tastes like a dream! Tart cherries are baked in their sweet juices and topped with cake. It's bubbly and delicious. CourseDesserts CuisineAmerican Keywordcherries, cobbler Prep Time10minutes minutes Cook Time30minutes minutes Total Time40minutes minutes Servings12 Calories334kcal AuthorStacie Vaughan Ingredients 1 ? cup sugar divided 3 tbsp cornstarch 3 cans Bing cherries 398ml can, pitted in syrup ? cup unsalted butter 3 cups all-purpose flour 4 ? tsp baking powder 1 ? tsp salt ? cup plus 1 tbsp unsalted butter divided 1 ? cup milk sugar and cinnamon for topping Instructions Preheat oven to 400°F. Drain the cherries, reserving the juice. Spread cherries on the bottom of a 9x13-inch baking pan. Add 1 ? cup sugar and cornstarch to a small saucepan. Stir in reserved cherry juice. Bring to a boil. Reduce heat to medium low and stir for 1 to 2 minutes, until it thickens. Pour 1 ? cups hot cherry sauce over the cherries in the baking pan. Set the rest of the sauce aside. Dot the fruit in the baking pan with ? cup butter. In a large bowl, sift together flour, ? cup sugar, baking powder and salt. Cut in ? cup plus 1 tbsp butter with a pastry cutter. Stir in milk. Spoon batter over the fruit. Sprinkle with sugar and cinnamon as desired. Bake for 30 minutes or until the topping is golden brown. Serve warm with reserved sauce. Nutrition Serving: 1g | Calories: 334kcal | Carbohydrates: 67g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 529mg | Fiber: 2g | Sugar: 37g Source: Simply Stacie ~~~~~ Rhonda in MO

Steak can be cooked to perfection with a 'very hot' surface and other sizzling tips from chefs https://www.foxnews.com/food-drink/steak-cooked-perfection-hot-surface-sizzling-tips-chefs Steak can be cooked to perfection with a 'very hot' surface and other sizzling tips from chefs 7 tasty tips for cooking the perfect steak at home every time By Christine Rousselle Steak is one of the most beloved meats, but it is also one of the most intimidating to cook. Fox News Digital spoke with two chefs about their tips for cooking the perfect steak – without any fancy tools. Here's what they had to say. OLYMPIC VILLAGE CHOCOLATE MUFFIN 'DUPE' RECIPE IS 'BETTER THAN THE REAL THING' 1. Keep the cooking surface hot A hot cooking surface – whether it's a grill, pan or something else – is key to a properly cooked steak, chefs William Dissen and Adrianne Calvo told Fox News Digital. Dissen is the owner of The Market Place restaurant in Ashville, North Carolina, and author of "Thoughtful Cooking: Recipes Rooted in the New South." Chef William Dissen, shown here, shared with Fox News Digital some of his tips and tricks for cooking a perfect steak — including having a "very hot" grill. (Johnny Autry) Calvo is the owner of Chef Adrianne's Vineyard Restaurant & Bar in Miami. "My best tip for cooking a steak, and depending upon the cut of meat — I always like to ensure that my grill is very hot and that the grill grates have been cleaned and oiled before cooking," Dissen said. VIRAL 'FLUFFY COKE' DRINK TREND TAKES OVER TIKTOK AND IT ONLY REQUIRES 2 INGREDIENTS Calvo concurred. "Whether you're using a flat top or grill, make sure it's very hot," she said. Medium heat is bad for searing steaks, Calvo noted, as "great crusts only come from high temperatures." 2. Make sure the steak is at room temperature first "Don't cook a cold steak," Calvo said. "For even cooking, make sure your steak comes to room temperature." It is important to let the steaks reach room temperature before cooking them, two chefs noted. (iStock) Dissen said that after marinating and seasoning his steak, he lets it stand at room temperature for "15-30 minutes" before grilling. 3. Use the right fat at the right time While Dissen told Fox News Digital that he likes to marinate his steaks in olive oil before cooking them on the grill, olive oil should not be used if a person is cooking a steak on a flat top or in a pan, Calvo said. "Don't use olive oil," she said. "Instead, opt for an oil with a high smoke point or clarified butter." COMMON COOKING INGREDIENT COULD REDUCE DEMENTIA MORTALITY RISK, STUDY SUGGESTS These other fats are able to get hotter than olive oil without smoking, leading to a better char in a pan. 4. Ensure the steak is dry before cooking Regardless of how the steak will be cooked, Calvo recommended patting it dry beforehand using a paper towel. "Pat dry all the blood and excess moisture," she said. "This ensures the best contact with your grill, flat top or iron skillet." Chef Adrianne Calvo, pictured here, advised patting a steak dry before cooking – that way, she said, it will cook evenly and char nicely. (Courtesy Adrianne Calvo) 5. Don't touch it (much) during cooking Even though it may be tempting, it is best to simply let a steak cook on its own and not touch it. Depending on how thick the steak is, Dissen said, "I cook the steak until golden brown and delicious" for about four to six minutes per side. OVERNIGHT FRENCH TOAST COMPLETE WITH LAYER OF BERRIES OFFERS AN 'ELEVATED' BREAKFAST DISH He moves the steak "once during the cooking process" to ensure even browning and then flips it to cook the back of the steak, he said. "Do not poke your steaks or flip them repeatedly," Calvo said, as this will disturb the cooking process. One chef said he moves the steak "once during the cooking process" to ensure even browning, then flips it to cook the back of the steak. (iStock) 6. Let it rest after cooking A steak will continue to cook even after it is removed from the heat source. It is important to let the steak rest, both Calvo and Dissen said. FAVORITE FOODS

Creamy Italian pasta salad is the perfect dish for any gathering, whether it’s a summer barbecue, a potluck, or just a refreshing meal at home. This pasta salad combines tender pasta with creamy Italian dressing, crisp vegetables and flavorful Italian seasonings. It’s a versatile and colorful dish, packed with texture and flavor from crunchy bell peppers, juicy tomatoes, zesty olives, and tangy Parmesan. The creamy dressing ties everything together for a satisfying and vibrant side dish that pairs well with grilled meat, sandwiches or can even be enjoyed as a light main course. INGREDIENTS: list of 8 items ? 12 oz rotini or any pasta of your choice ? 1 cup cherry tomatoes, halved ? 1 cup cucumber, diced ? 1/2 cup red bell pepper, diced ? 1/2 cup black olives, sliced ? 1/2 cup red onion, finely chopped ? 1/4 cup grated Parmesan cheese ? 1/4 cup fresh parsley, chopped list end FOR THE CREAMY DRESSING: list of 8 items ? 1/2 cup mayonnaise ? 1/4 cup sour cream ? 2 tbsp olive oil ? 2 tbsp white wine vinegar ? 1 tsp Italian seasoning ? 1/2 tsp garlic powder ? 1/2 tsp onion powder ? Salt and pepper, to taste list end INSTRUCTIONS: list of 5 items 1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down. Set aside. 2. Prepare the vegetables: While the pasta is cooking, chop the tomatoes, cucumber, red bell pepper, olives, and red onion. Set aside. 3. Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, olive oil, white wine vinegar, Italian seasoning, garlic powder, onion powder, salt, and pepper until smooth and creamy. 4. Assemble the salad: In a large mixing bowl, combine the cooked pasta, chopped vegetables, and Parmesan cheese. Pour the dressing over the salad and toss until everything is evenly coated. 5. Chill and serve: Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with fresh parsley for a bright finish. list end Enjoy this creamy, flavorful salad as a side or on its own!

Sweet potato pie is a beloved Southern dessert that combines the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg for a perfectly balanced flavor. The creamy filling is rich and smooth, nestled in a flaky pie crust, creating a delicious contrast of texture. This pie is a comforting treat often made during the holidays, but its warmth and sweetness make it a great dessert any time of the year. Topped with a dollop of whipped cream, sweet potato pie is a true classic that brings a homemade touch to any occasion. INGREDIENTS: list of 12 items ? 1 unbaked 9-inch pie crust ? 2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes) ? 1/2 cup butter, softened ? 1 cup granulated sugar ? 1/2 cup evaporated milk ? 2 large eggs ? 1 teaspoon vanilla extract ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1/4 teaspoon ground ginger (optional) ? 1/4 teaspoon salt ? Whipped cream, for serving (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). 2. Cook the Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Boil them in a large pot of water until tender, about 20 minutes. Drain and mash until smooth, or roast the whole sweet potatoes at 400°F for about 45 minutes and scoop out the flesh. 3. Prepare the Filling: In a large mixing bowl, combine the mashed sweet potatoes and softened butter. Beat until smooth. Add the sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt. Mix until the filling is creamy and well-combined. 4. Assemble the Pie: Pour the sweet potato mixture into the unbaked pie crust, smoothing the top with a spatula. 5. Bake: Bake the pie for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. The pie will puff up slightly during baking but will settle as it cools. 6. Cool and Serve: Let the pie cool completely before slicing. Serve with a dollop of whipped cream if desired. list end Enjoy this Sweet Potato Pie as a comforting, flavorful dessert that’s sure to be a hit at any meal!

Sheet Pan Chicken and Veggies Sheet Pan Chicken and Veggies is a flavorful, quick and easy, complete dinner recipe that effortlessly bakes up on just one pan! https://www.fivehearthome.com/sheet-pan-pesto-chicken-vegetables/ By Samantha Skaggs Course: Main CourseCuisine: American Prep Time: 10minutes Cook Time: 20minutes minutes Marinating Time: at least: 6hours hours Servings: 4 servings Calories: 367kcal Ingredients For the Chicken: 4 boneless skinless chicken breasts, (2 to 2 ? pounds total) 1 cup pesto 3 tablespoons white wine vinegar 1 teaspoon salt Freshly ground black pepper For the Vegetables: 1 pound baby red potatoes, halved or quartered into equal pieces 5 tablespoons extra-virgin olive oil, DIVIDED 1 ? teaspoons garlic salt, DIVIDED 1 pound asparagus, trimmed & cut into 2-inch pieces Instructions Place the chicken breasts in a gallon-sized, zip-top, plastic bag. Add the pesto, white wine vinegar, salt, and pepper. Seal the bag and squeeze to combine the ingredients and coat the chicken. Place the bag in a dish and marinate in the refrigerator for at least 6, and up to 12, hours. You may squeeze and turn the bag halfway through the marinating time, if desired. Adjust the oven rack to the center position and preheat the oven to 400°F. Remove the marinated chicken from the fridge to start coming to room temperature. Add the cut potatoes to a large bowl (or another gallon-sized plastic bag). Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with ? teaspoon garlic salt and pepper. Toss (or shake) until the potatoes are evenly coated with the oil and seasonings. Dump the potatoes onto a sheet pan and spread into an even layer. Bake for 20 minutes. Add the asparagus pieces to the same bowl (or bag) used for the potatoes. Drizzle with remaining 2 tablespoons extra-virgin olive oil, and sprinkle with ? teaspoon garlic salt and pepper. Toss (or shake) to coat the asparagus and set aside. After the potatoes have cooked for 20 minutes, remove the sheet pan from the oven. With a metal spatula, scrape the potatoes from the pan, turn them over, and scoot them to one side. Thoroughly drain the pesto from the marinated chicken (you don't want excess oil on your pan but you can leave some pesto slathered on top of the chicken). Add the chicken to the other side of the sheet pan, next to the potatoes. Return the pan to the oven and cook for 15 minutes. After 15 minutes, scoot the chicken to the center of the pan and add the asparagus on the other side. Cook for an additional 10 to 15 minutes or until the chicken reaches an internal temperature 165°F and the asparagus and potatoes are tender. Serve immediately. Equipment Needed 13- x 18-inch Half Sheet Pan Digital Food Thermometer Notes It's important that the ingredients on the pan are consistently sized. Chop your asparagus and potatoes into equal, bite-sized pieces, and try to use chicken breasts that are close in size to one another. The cooking times may require slight tweaking depending on the overall size of your ingredients. If necessary, you can always cook each phase of ingredients for longer or shorter than dictated in the recipe. For example, you could add extra-large chicken breasts to the pan after the potatoes have been cooking for just 15 minutes (instead of 20), which will give the chicken an extra 5 minutes of cooking time. Similarly, if some of the ingredients are done at the end of the cooking time but others need a few extra minutes -- for example, the chicken and the asparagus are done but the potatoes aren't quite tender -- remove the fully cooked ingredients to a plate and pop the sheet pan of potatoes back in the oven for a few more minutes of roasting (you can also crank up the heat to speed things up, but watch closely to avoid burning). Cook chicken to a safe internal temperature (165°F), but be careful not to overcook them lest they dry out. If you'd like to try this recipe using different veggies (such as carrots and Brussels sprouts), simply switch the order in which you add the ingredients to the pan and/or adjust the cooking time fo

Beef & Lentil Soup In The Slow Cooker Howdy, Slow Cookerers!! I hope all is well in your neck of the woods. Let's talk the magical, wonderful, miraculous, and teeny-tiny lentil today. Here is one of my absolute favorite one-pot meals: The Ingredients. serves 4-6 depending on the size of the people 1 cup lentils 2 cups beef or low sodium chicken broth 1 (12-ounce) package smoked chicken or turkey sausage, sliced--your choice of flavor. I used a spicy mango chicken from Aidell's. *Sugar's note, I like to use the chicken and apple smoked kalbasa) 1 cup chopped carrots 1 (14.5-ounce) can diced tomatoes 9 ounces (or so) fresh spinach (to add at the very end) The Directions. Use a 6-quart slow cooker. Rinse your lentils under cold water, and place them into an empty slow cooker. Add beef broth, and sliced sausage. Add the entire can of tomatoes and a cup of chopped carrots. The broth and the seasoning from the sausage is enough to flavor this dish-- there is no need for additional spices. Cover and cook on low for 5 hours, then stir in fresh spinach. It'll look like a lot at first, but the spinach will wilt and I promise it will all fit. Cover again and let the spinach soften for about 15 minutes. Serve in a shallow bowl with cornbread. unless you don't like cornbread. then you really shouldn't eat it. ;-) The Verdict. We all ate it! I usually pick a sausage that has a bit of heat instead of the sicky-sweet sausages (think chicken apple) when I make casseroles or stews because the spice dissipates enough to not upset the kid tongues, but there is still a great amount of flavor. I am such a fan of lentils--- they're cheap, filling, fat free, and full of fiber. All Hail the Lentil! Steph “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Hi... It doesn't get much easier than this...mix 2 ingredients together, toss into a pan, bake and eat!! These bars are really yummy..light and airy. More like angel food cake texture. Enjoy! hugs, peg Two-Ingredient Lemon Bars 1 Angel food cake mix 1 can lemon pie filling Mix the two ingredients together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before cutting. As they are cooling, you can sprinkle with a little powdered sugar if you wish (which I guess technically makes this a 3-ingredient recipe!). These bars have more of an angel food cake texture than a traditional lemon bar texture. …. Very light and airy. Recipe source: http://livingpractically.blogspot.com/2011/04/two-ingredient-lemon-bars.html

3 Ingredient Lemon Bars Yield: 12 SERVINGS Ingredients 1 box of yellow cake mix One 14 ounce can of lemon pie filling 1 stick of butter (softened but not melted) 1/3 cup of powdered sugar (optional) Instructions Preheat oven to 350? F. Spray a 7” x 11” baking pan with nonstick cooking spray. Combine the cake mix and butter in a large bowl. Mix until crumbly. Press half of the mixture into the bottom of the baking pan. Bake for 10 minutes and remove from the oven. Pour the pie filling over the crust and spread it out until it is even. Sprinkle the remaining cake mix and butter mixture over the top. Gently press down to make sure it sticks. Bake for 25 minutes or until it starts to turn golden brown. Remove from the oven and cool for about 15 minutes. Optional: Sprinkle the powdered sugar lightly over the top. Cut into 2” squares. Notes Cover and refrigerate whatever you don’t eat right away. These lemon bars are delicious either warm or cold. Every oven is different. If yours cooks hotter, bake the lemon bars for 22 minutes before checking. Or if it doesn’t cook as hot, leave them in the oven for 27-30 minutes. Source; Southern Home Express “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

Spicy basil chicken is a flavorful and aromatic dish that combines tender pieces of chicken with the vibrant freshness of basil and the fiery kick of chilies. This dish is a staple in Thai cuisine, known for its perfect balance of heat, sweetness, and savory notes. The chicken is stir-fried until golden, then tossed in a spicy sauce made from garlic, chilies, and soy sauce, all infused with the earthy aroma of fresh basil leaves. Serve this dish over steamed jasmine rice for a meal that is both comforting and invigorating, making it a delightful choice for spice lovers. Thai cuisine INGREDIENTS: list of 13 items ? 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced ? 2 tablespoons vegetable oil ? 4 cloves garlic, minced ? 3-4 Thai bird’s eye chilies, finely chopped (adjust to taste) ? 1 onion, thinly sliced ? 1 bell pepper, sliced (optional) ? 2 tablespoons soy sauce ? 1 tablespoon oyster sauce ? 1 tablespoon fish sauce ? 1 teaspoon sugar ? 1/4 cup chicken broth or water ? 1 cup fresh basil leaves ? Cooked jasmine rice, for serving list end INSTRUCTIONS: list of 7 items 1. Prepare the Sauce: In a small bowl, mix the soy sauce, oyster sauce, fish sauce, sugar, and chicken broth. Set aside. 2. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until it’s cooked through and slightly browned, about 5-6 minutes. Remove the chicken from the pan and set it aside. 3. Stir-Fry the Aromatics: In the same pan, add a little more oil if necessary, and stir-fry the minced garlic and chopped chilies until fragrant, about 30 seconds to 1 minute. 4. Add Vegetables: Add the sliced onion and bell pepper (if using) to the pan, and stir-fry until they are slightly softened, about 2-3 minutes. 5. Combine: Return the cooked chicken to the pan and pour the prepared sauce over the chicken and vegetables. Stir everything together until the chicken is well coated with the sauce and heated through. 6. Add Basil: Finally, toss in the fresh basil leaves and stir just until they wilt and release their aroma, about 30 seconds. 7. Serve: Serve the Spicy Basil Chicken hot over a bed of jasmine rice. list end Enjoy the spicy and aromatic flavors of this classic Thai dish!