开云体育

I recently read an article on microplastics and the harm they do. Seems that microplastics can invade human bodies in a number of ways. They can cause all kinds of health issues. And once consumed, there is no way to remove these microplastics from our bodies. "A study points to the possibility that they can increase the likelihood of heart attack, stroke or death. Another links microplastics with inflammation and noncommunicable diseases". I also read that theye may be a link to dimentia. I can no longer locate that specific article, but there was a long list of items of concern but microwaving plastics was top of the list. Also high on the list, believe it or not, are TEA BAGS!!! Hubby drinks a lot of tea so I bought a stainless tea infuser and he now uses that (can buy loose tea or just cut the tea bags open since they are OK until they hit boiling water). Microplastics in Tea? How to Brew a Non-Toxic Cup of Tea https://millionmarker.com/blogs/wellness-blog/microplastics-in-tea Here is what we use now for tea: More : https://www.foxnews.com/health/study-finds-evidence-microplastics-brains-and-other-organs https://www.foxnews.com/health/seafood-samples-contain-high-levels-microplastics-us-state-say-researchers https://silkycrunch.substack.com/p/wanna-stop-eating-microplastics The big take aways for us are to stop using any plastics in the microwave (we seldom did anyway), and to stop using tea bags. I am also trying to store food in glass not plastic. And I am also avoiding beverages in plastic bottles, esspecially if they will be stored awhile, like six packs of soda. Going with cans instead. Sharing this article below, excellent advice!!! Definitely Do Not Put Plastic in the Microwave Experts say even if it claims to be “microwave-safe.” In Too Afraid to Ask, we’re answering food-related questions that may or may not give you goosebumps. Today: Can you put plastic in the microwave? It all started by accident. Kazi Albab Hussain, a PhD student at the University of Nebraska–Lincoln, was studying silver nanoparticles released by certain types of plastic food packaging when he noticed another confetti-like substance under the microscope: tiny plastic bits. As a new father he became preoccupied by the discovery. “I’d been exposed to a whole new world, and I was worried to see that a lot of baby foods were stored in plastic,” he says. So Hussain shifted gears in his research. He wanted to know: Just how many of these particles was his child eating? Watch How One of NYC's Best Italian Chefs Makes Chicken Parmesan Quite possibly billions, according to his findings. To test materials widely used in baby food packaging, Hussain brought a couple of store-bought polypropylene-based reusable plastic containers and a polyethylene-based reusable plastic food pouch back to his lab. Along with his team, he filled the storage vessels with water and 3% acetic acid to mimic the aqueous and acidic foods they might reasonably contain in real life. After storing the filled containers in the fridge or at room temperature for 10 days, the team found millions to billions of microplastics and nanoplastics in the liquids. Microwaving the containers accelerated the process by an alarming magnitude: Within three minutes, some containers released as many as 4.22 million microplastics (particles smaller than 5 millimeters) and 2.11 billion nanoplastics (particles about 70 times smaller than the width of a human hair) per square centimeter of surface area. Hussain’s research indicates we’re eating a lot more plastic than previously believed. In 2019 one study calculated we might be ingesting about 50,000 microplastic particles per year. The health impacts of eating plastic is still unclear, but researchers have long suspected they’re not great. And growing evidence suggests high exposure to microplastics (and the lengthy list of chemicals they’re made from) could provoke immune and stress responses, along with various reproductive, metabolic, and behavioral issues. Given the mounting concern around one of earth’s most-produced substances, Hussain’s

Glazed doughnuts are classic, indulgent treats with soft, pillowy texture and a sweet, shiny glaze that melts in your mouth. These homemade doughnuts are fried to golden perfection, then dipped in a simple sugary glaze that gives them their iconic sweetness and irresistible shine. Whether enjoyed with a cup of coffee in the morning or as a sweet afternoon snack, glazed doughnuts are a timeless favorite. While they may seem like a bakery-exclusive item, they’re surprisingly easy to make at home, and the result is even more satisfying than store-bought! Ingredients: For the doughnuts: list of 9 items ? 2 ? tsp (1 packet) active dry yeast ? ? cup warm milk (110°F) ? ? cup granulated sugar ? 2 ? cups all-purpose flour ? ? tsp salt ? 2 tbsp unsalted butter, melted ? 1 large egg ? 1 tsp vanilla extract ? Vegetable oil, for frying list end For the glaze: list of 3 items ? 2 cups powdered sugar ? ? cup milk ? 1 tsp vanilla extract list end Instructions: list of 7 items 1. Activate the yeast: In a small bowl, mix the warm milk and sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes, until the yeast becomes foamy. 2. Make the dough: In a large mixing bowl, combine the flour and salt. Add the melted butter, egg, vanilla extract, and the activated yeast mixture. Mix until a soft dough forms. Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. 3. Let the dough rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size. 4. Shape the doughnuts: Once the dough has risen, punch it down and roll it out to about ?-inch thickness on a floured surface. Use a doughnut cutter or two round cookie cutters (one large and one small for the center) to cut out doughnut shapes. Re-roll the scraps and cut more doughnuts as needed. 5. Fry the doughnuts: In a large pot or deep skillet, heat about 2 inches of vegetable oil to 350°F (180°C). Fry the doughnuts in batches, cooking each side for 1-2 minutes, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. 6. Make the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. 7. Glaze the doughnuts: Once the doughnuts have cooled slightly, dip the top of each doughnut into the glaze and place them on a wire rack to allow the glaze to set. list end These glazed doughnuts are light, fluffy, and coated with a sweet, melt-in-your-mouth glaze that makes them absolutely irresistible!

This comforting chicken-potato bake is a hearty and satisfying dish that brings together tender chicken, seasoned potatoes, and a creamy cheese topping. It’s an easy, all-in-one meal that’s perfect for busy weeknights or cozy weekends when you crave something warm and filling. With minimal prep time and just a few simple ingredients, this bake is a family-friendly favorite that’s both flavorful and nourishing. Serve it with a side salad or steamed vegetables for a complete meal that everyone will love. Ingredients: list of 10 items ? 1 lb chicken breasts, cut into 1-inch cubes ? 4 medium potatoes, peeled and diced ? 1 tablespoon olive oil ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1 teaspoon paprika ? Salt and pepper, to taste ? 1 cup shredded cheddar cheese ? 1/2 cup sour cream or Greek yogurt ? 1/4 cup chopped fresh parsley, for garnish list end Instructions: list of 7 items 1. Preheat Oven: Preheat your oven to 400°F (200°C). 2. Season the Chicken and Potatoes: In a large bowl, toss the chicken cubes and potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated. 3. Assemble the Bake: Spread the chicken and potatoes evenly in a greased 9×13-inch baking dish. 4. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, stir, and bake for an additional 20 minutes, or until the chicken is cooked through and the potatoes are tender. 5. Add the Cheese Topping: In a small bowl, mix the shredded cheddar cheese with the sour cream or Greek yogurt. Spread the cheese mixture over the chicken and potatoes. 6. Bake Until Golden: Return the dish to the oven for another 10 minutes, or until the cheese is melted and bubbly. 7. Garnish and Serve: Remove from the oven and sprinkle with fresh parsley. Serve warm and enjoy! list end This chicken-potato bake is a delicious, one-pan meal that’s sure to become a regular on your dinner rotation!

Tortilla rollups are delightful and versatile appetizers perfect for any gathering or snack time. These bite-sized treats are easy to make, highly customizable and always crowd pleasers. The creamy filling, packed with flavors, is rolled inside soft flour tortillas, creating a deliciously satisfying combination. Whether you prefer a vegetarian option or want to include some savory meats, Tortilla Roll Ups can be adapted to suit any taste. They’re also convenient to prepare in advance, making them excellent choices for parties or busy weeknight snacks. INGREDIENTS: list of 13 items ? 8 oz cream cheese, softened ? 1 cup shredded cheddar cheese ? 1/2 cup sour cream ? 1/4 cup chopped green onions ? 1/4 cup finely chopped bell pepper (any color) ? 1/4 cup chopped black olives (optional) ? 1/2 cup cooked and crumbled bacon (optional) ? 1/2 cup chopped cooked chicken (optional) ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1 teaspoon chili powder ? Salt and pepper to taste ? 4 large flour tortillas list end INSTRUCTIONS: list of 8 items 1. In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and sour cream. Mix until smooth and well combined. 2. Add the chopped green onions, bell pepper, black olives (if using), bacon (if using), and chicken (if using). Stir to incorporate all ingredients evenly. 3. Season the mixture with garlic powder, onion powder, chili powder, salt, and pepper. Adjust the seasonings to taste. 4. Lay out a flour tortilla on a clean, flat surface. Spread a generous layer of the cream cheese mixture evenly over the tortilla, leaving about a 1/2 inch border around the edges. 5. Starting from one end, tightly roll up the tortilla. Repeat the process with the remaining tortillas and filling. 6. Once all the tortillas are rolled, wrap them tightly in plastic wrap and refrigerate for at least 1 hour. This will make them easier to slice and help the flavors meld together. 7. After chilling, remove the tortillas from the refrigerator and unwrap them. Use a sharp knife to slice each roll into 1-inch pieces. 8. Arrange the tortilla roll ups on a serving platter and serve immediately or store in the refrigerator until ready to serve. list end Enjoy these delicious tortilla rollups as quick snacks or tasty appetizers at your next gathering!

Coconut cream pie is a tropical dessert dream, with its rich and velvety coconut custard nestled in a flaky pie crust and topped with fluffy whipped cream and a sprinkle of toasted coconut. This classic pie combines smooth, creamy filling with the natural sweetness of coconut, creating a luxurious dessert that’s perfect for any occasion. Whether you’re serving it at a summer gathering or indulging in a slice after dinner, this pie is sure to satisfy your sweet tooth and transport you to a sunny paradise. Ingredients: For the Crust: list of 1 items ? 1 9-inch pie crust, baked and cooled (store-bought or homemade) list end For the Filling: list of 9 items ? 1 1/2 cups whole milk ? 1 1/2 cups coconut milk ? 3/4 cup sugar ? 1/4 cup cornstarch ? 1/4 tsp salt ? 4 large egg yolks ? 1 1/2 cups sweetened shredded coconut ? 2 tbsp unsalted butter ? 1 tsp vanilla extract list end For the Topping: list of 4 items ? 1 cup heavy whipping cream ? 2 tbsp powdered sugar ? 1/2 tsp vanilla extract ? 1/4 cup toasted shredded coconut (optional) list end Instructions: list of 6 items 1. In a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. 2. Remove the saucepan from heat and stir in the shredded coconut, butter, and vanilla extract until well combined. 3. Pour the coconut custard into the baked pie crust and smooth the top. Place plastic wrap directly on the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until set. 4. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. 5. Spread the whipped cream over the chilled pie and garnish with toasted shredded coconut if desired. 6. Slice and serve chilled. list end Enjoy your creamy and delightful coconut cream pie!

These decadent chocolate peanut butter truffles are the perfect treats for anyone who loves the classic combination of chocolate and peanut butter. Rich, smooth and melt-in-your-mouth delicious, these truffles are simple to make and look impressive when served. Whether you need homemade gifts, party treats or just sweet snacks to indulge in, these truffles are sure to be hits with everyone who tries them. INGREDIENTS: list of 8 items ? 1 cup creamy peanut butter ? 1/4 cup unsalted butter, softened ? 1/2 teaspoon vanilla extract ? 1/4 teaspoon salt ? 1 3/4 cups powdered sugar ? 10 oz semi-sweet chocolate chips (or dark chocolate if preferred) ? 1 tablespoon coconut oil (or vegetable oil) ? Optional: Sprinkles, sea salt flakes, or chopped peanuts for garnish list end INSTRUCTIONS: list of 6 items 1. Prepare the Filling: In a large bowl, mix the peanut butter, softened butter, vanilla extract, and salt until smooth. Gradually add the powdered sugar, mixing until fully combined and a dough-like consistency forms. 2. Shape the Truffles: Scoop small spoonfuls of the mixture and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes or until firm. 3. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and completely melted. 4. Dip the Truffles: Using a fork or a dipping tool, submerge each peanut butter ball into the melted chocolate, allowing any excess chocolate to drip off. Return the coated truffles to the parchment-lined baking sheet. 5. Decorate: While the chocolate is still wet, sprinkle the truffles with sea salt flakes, sprinkles, or chopped peanuts if desired. 6. Chill and Set: Place the tray in the refrigerator and let the truffles set for about an hour or until the chocolate has hardened. list end TIPS: list of 2 items ? Store the truffles in an airtight container in the refrigerator for up to a week. ? For a fun twist, try adding a touch of cinnamon or cayenne pepper to the peanut butter mixture for a bit of warmth and spice. list end Enjoy these luscious bites that perfectly balance creamy peanut butter with rich chocolate!

Scalloped potatoes are a classic and comforting side dish that features layers of tender, thinly sliced potatoes baked in rich, creamy sauce. This dish is perfect for holiday meals, family gatherings or any time you crave something warm and hearty. The combination of soft potato and flavorful, cheesy sauce creates a melt-in-your-mouth experience that pairs beautifully with roasted meat or vegetables. Easy to prepare and always a crowd pleaser, scalloped potatoes are a timeless favorite. INGREDIENTS: list of 13 items ? 4 large russet potatoes, peeled and thinly sliced ? 1 small onion, finely chopped ? 3 tablespoons butter ? 3 tablespoons all-purpose flour ? 2 cups milk ? 1 cup heavy cream ? 2 cups shredded cheddar cheese ? 1 teaspoon garlic powder ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/4 teaspoon paprika (optional) ? 1/4 cup grated Parmesan cheese (optional) ? Fresh parsley, chopped (optional, for garnish) list end INSTRUCTIONS: list of 5 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). list end nesting level 1 2. Prepare the Sauce: list of 5 items nesting level 1 ? In a medium saucepan, melt the butter over medium heat. ? Add the chopped onion and cook until softened, about 3-4 minutes. ? Stir in the flour and cook for 1-2 minutes, until the mixture is bubbly and lightly golden. ? Gradually whisk in the milk and heavy cream, continuing to whisk until the sauce is smooth and begins to thicken, about 5-7 minutes. ? Remove the saucepan from heat and stir in the shredded cheddar cheese, garlic powder, salt, black pepper, and paprika (if using) until the cheese is melted and the sauce is smooth. list end nesting level 1 3. Assemble the Dish: list of 4 items nesting level 1 ? Grease a 9×13-inch baking dish. ? Arrange half of the sliced potatoes in an even layer in the baking dish. ? Pour half of the cheese sauce over the potatoes, spreading it evenly. ? Repeat with the remaining potato slices and cheese sauce. list end nesting level 1 4. Bake the Potatoes: list of 3 items nesting level 1 ? Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. ? Remove the foil and sprinkle the grated Parmesan cheese over the top (if using). ? Continue to bake, uncovered, for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly. list end nesting level 1 5. Serve: list of 2 items nesting level 1 ? Remove the scalloped potatoes from the oven and let them cool slightly before serving. ? Garnish with chopped fresh parsley, if desired. list end nesting level 1 list end Enjoy your delicious and comforting Scalloped Potatoes!

Soft, chewy and irresistibly nostalgic, peanut butter blossom cookies are timeless treats that combine the comforting flavor of peanut butter with the rich decadence of a chocolate kiss. Perfect for holidays, bake sales or cozy afternoons at home, these cookies are easy to make and guaranteed to bring smiles. The lightly crisp sugar coating gives way to a tender peanut butter center, crowned with a chocolatey kiss that melts just slightly for a perfect bite every time. INGREDIENTS: list of 10 items 1/2 cup (1 stick) unsalted butter, softened 1/2 cup granulated sugar (plus extra for rolling) 1/2 cup packed light brown sugar 1/2 cup creamy peanut butter 1 large egg 1 tsp vanilla extract 1 3/4 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 24–30 chocolate kisses, unwrapped list end INSTRUCTIONS list of 10 items 1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. 2. In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy, about 2–3 minutes. 3. Beat in the egg and vanilla extract until fully combined. 4. In a separate bowl, whisk together the flour, baking soda, and salt. 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 6. Scoop tablespoon-sized portions of dough, roll them in balls and then roll each ball in granulated sugar. 7. Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. 8. Bake for 8–10 minutes, or until the edges are lightly golden and the tops are just set. 9. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie, flattening them slightly. 10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. list end Enjoy these peanut butter blossom cookies with a glass of milk, or share them with loved ones - they’ll be gone in no time!

Garlic beef enchiladas are bold and flavorful twists on classic Mexican dishes. These enchiladas feature tender, seasoned ground beef infused with garlic, rolled in soft tortillas and smothered in rich, savory enchilada sauce. Topped with gooey, melted cheese, these enchiladas are the ultimate comfort food, perfect for a cozy dinner with family or friends. Serve them with a side of rice and beans or fresh salad for a complete, satisfying meal that will have everyone coming back for seconds. INGREDIENTS: list of 11 items ? 1 pound ground beef ? 4 cloves garlic, minced ? 1 small onion, finely chopped ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? Salt and pepper, to taste ? 8 flour or corn tortillas ? 2 cups enchilada sauce (store-bought or homemade) ? 2 cups shredded cheddar or Monterey Jack cheese ? 1/4 cup chopped fresh cilantro (optional) ? Sour cream, for serving list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. 2. Cook the Beef Filling: In a large skillet over medium heat, cook the ground beef, minced garlic, and chopped onion until the beef is browned and the onions are softened, about 5-7 minutes. Drain any excess fat. Stir in the cumin, chili powder, salt, and pepper. Remove from heat. 3. Assemble the Enchiladas: Warm the tortillas to make them pliable, either by microwaving them for a few seconds or heating them on a dry skillet. Spoon about 2-3 tablespoons of the beef mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish. 4. Add the Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully coated. Sprinkle the shredded cheese generously over the top. 5. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. 6. Serve: Remove from the oven and let the enchiladas cool slightly before serving. Garnish with chopped cilantro and serve with sour cream on the side. list end These Garlic Beef Enchiladas are packed with flavor and sure to become a family favorite for weeknight dinners or special gatherings!

Oven Baked Tuna Melt on Ciabatta This easy Oven Baked Tuna Melt Sandwich layers creamy tuna, tomatoes, and cheddar on ciabatta for a warm, flavorful upgrade to the classic. 5 from 6 votes Print It Rate It Save Add to Collection Course: Main Dishes Cuisine: American Prep Time: 15minutes minutes Cook Time: 15minutes minutes Total Time: 30minutes minutes 开云体育s: 4 sandwiches Calories: 317kcal Author: Lana Stuart Ingredients ?4 slices ciabatta or other substantial bread ?12 ounces canned tuna packed in oil well drained ?2 tablespoons minced shallot (or substitute green onion) ?2 tablespoons mayonnaise (regular or reduced fat) ?1 tablespoon lemon juice ?1 tablespoon minced flat leaf parsley ?? teaspoon salt ?Pepper to taste ?2 roma tomatoes sliced ?? cup shredded cheddar cheese Instructions Turn the oven on to broil. Place the bread, cut side up, on a baking sheet. Place the pan in the oven at least 6-inches below the broiler unit and toast until the bread is a light golden color. 4 slices ciabatta or other substantial bread In a medium bowl, combine the drained tuna, shallot (or green onion), mayonnaise, lemon juice, parsley, salt and pepper. 12 ounces canned tuna packed in oil,2 tablespoons minced shallot,2 tablespoons mayonnaise,1 tablespoon lemon juice,1 tablespoon minced flat leaf parsley,? teaspoon salt,Pepper to taste Spread ? of the tuna mixture on each slice of toast. Top with a few tomato slices and 2 tablespoons of cheese on each. 2 roma tomatoes,? cup shredded cheddar cheese Broil the sandwiches until the cheese is bubbling and golden, 3 to 5 minutes. Serve immediately. Notes My preference is always to purchase tuna packed in oil. The difference in calories is really small but the difference in flavor is tremendous. I like to use ciabatta bread or rolls because they’re a sturdy bread that stands up to the moisture from the tuna filling. Nutrition Information 开云体育 1 | Calories 317kcal | Carbohydrates 17g | Protein 31g | Fat 14g | Saturated Fat 5g | Trans Fat 1g | Cholesterol 31mg | Sodium 654mg | Potassium 296mg | Fiber 1g | Sugar 2g | Vitamin A 555IU | Vitamin C 8mg | Calcium 120mg | Iron 2mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Hot Baked Crab Dip For the ultimate party indulgence, serve your guests this luscious Hot Baked Crab Dip that's ready in under 30 minutes. 5 from 8 votes Print It Rate It Save Add to Collection Course: Appetizers Cuisine: American Prep Time: 10minutes minutes Cook Time: 15minutes minutes Total Time: 25minutes minutes 开云体育s: 24 servings Calories: 39kcal Author: Lana Stuart Ingredients ?8 ounces cream cheese softened ?6 ounces canned lump crab meat well drained ?2 tablespoons grated onion ?1 teaspoon prepared horseradish ?1 tablespoon milk ?? teaspoon salt ?? teaspoon. pepper ?? teaspoon Worcestershire sauce ?1 tablespoon chopped green onions for garnish Instructions Preheat the oven to 375 degrees. In a medium bowl combine all ingredients except green onions. Stir until thoroughly mixed. Turn the mixture into an ovenproof serving dish and bake for 15 minutes or until heated through. Remove from the oven and sprinkle with chopped green onions. Serve with your favorite crackers. Notes Any leftovers can be refrigerated well covered for up to 3 days. Reheat in the microwave. Freezing is not recommended. May be prepared a day ahead of time and stored covered in the refrigerator. Bring it to room temperature and then bake according to the recipe. Nutrition Information 开云体育 1 | Calories 39kcal | Carbohydrates 1g | Protein 2g | Fat 3g | Saturated Fat 2g | Trans Fat 1g | Cholesterol 17mg | Sodium 84mg | Potassium 35mg | Fiber 1g | Sugar 1g | Vitamin A 128IU | Vitamin C 1mg | Calcium 17mg | Iron 1mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Fish Tacos Recipe This favorite Fish Taco Recipe is made with white fish, fresh toppings and drizzled with a zesty cream sauce. Quick and easy fish tacos are ready in less than 30 minutes for a delicious meal anytime! Prep Time5minutes mins Cook Time20minutes mins Total Time25minutes mins Course: Main Course Cuisine: American, Seafood 开云体育s: 4 Author: Robyn Stone Ingredients 1 pound flaky white fish olive oil 1/4 cup sour cream or Greek yogurt 2 tablespoons Sriracha sauce 6 (10-inch) tortillas corn or flour 2 cups salad greens or shredded cabbage pico de gallo 1 lime cut into wedges Instructions Heat skillet or griddle over medium heat. Drizzle olive oil and place fish onto griddle or skillet. Cook until fish reaches an internal temperature of 145? F. Remove and allow to rest for about 3 minutes before cutting into large pieces for tacos. As fish is cooking, mix together sour cream or Greek yogurt with Sriracha sauce in a small bowl. To assemble fish tacos, layer lettuce or cabbage greens inside the middle of a flour tortilla. Then add pieces of cooked white fish, spoon on Sriracha cream, then top with pico de gallo. Serve with a wedge of lime to be squeezed over fish taco before eating. Nutrition Calories: 208kcal | Carbohydrates: 12g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 651mg | Potassium: 423mg | Fiber: 1g | Sugar: 6g | Vitamin A: 602IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

Cookies and cream ice cream cake is a decadent and refreshing dessert that layers creamy vanilla ice cream with crunchy chocolate cookie crumbles, all topped with rich whipped cream and even more cookie pieces. Perfect for celebrations or just as a cool treat on a warm day, this ice cream cake requires no baking and is incredibly simple to put together. The combination of smooth ice cream and crunchy cookie texture makes every bite irresistible. This crowd-pleasing cake is sure to become a favorite for birthdays, holidays or any occasion that calls for something sweet and indulgent. INGREDIENTS: list of 8 items 1 package (14 oz) chocolate sandwich cookies (like Oreos), crushed 1/4 cup unsalted butter, melted 1.5 quarts vanilla ice cream, softened 1.5 quarts cookies and cream ice cream, softened 1 cup heavy whipping cream 2 tbsp powdered sugar 1 tsp vanilla extract Extra cookie crumbles for topping list end INSTRUCTIONS list of 5 items 1. Prepare the crust In a medium bowl, combine the crushed chocolate cookies and melted butter. Press the mixture evenly in the bottom of a 9-inch springform pan to form a crust. Place the pan in the freezer for 15 to 20 minutes to set. 2. Layer the ice cream Once the crust is firm, spread the softened vanilla ice cream evenly over the crust as the first layer. Freeze for 30 minutes until firm. Then, spread the softened cookies and cream ice cream over the vanilla layer. Freeze the whole cake for at least four hours or until completely firm. 3. Make the whipped cream In a chilled mixing bowl, whip the heavy cream, powdered sugar and vanilla extract until soft peaks form. 4. Decorate the cake Once the ice cream cake is fully frozen, remove it from the springform pan, and spread the whipped cream evenly over the top. Sprinkle extra cookie crumbles on top for garnish. 5. Serve Freeze the cake for another 30 minutes to set the whipped cream, then slice, and serve immediately. list end Enjoy your cookies and cream ice cream cake, a perfect combination of creamy ice cream and crunchy cookies everyone will love!

Baked Salmon with Parmesan Herb Crust Recipe This delicious Baked Salmon with Parmesan Herb Crust is simple and one of the best salmon recipes! Made with four ingredients and ready in under 20 minutes, it's perfect to serve any time! Prep Time2minutes mins Cook Time15minutes mins Total Time17minutes mins Course: Main Course Cuisine: American 开云体育s: 4 Author: Robyn Stone Equipment Baking Sheet Parchment Paper Ingredients 1 salmon filet about 2 pounds, left whole Parmesan Herb Crust: 3 cloves garlic finely minced 1/4 cup chopped parsley 1/2 cup chopped Parmesan cheese Instructions Preheat oven to 425? F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until the cheese has melted, the baked salmon flakes easily with a fork, and the salmon registers 135? F when checked with an internal thermometer probe, about 5 more minutes. The Parmesan cheese should have melted and lightly browned. Allow to rest about 5 minutes and serve. Notes To store. Store in an airtight container in the refrigerator. Properly stored, baked salmon should last for 3 to 4 days.Nutrition Calories: 424kcal | Carbohydrates: 1g | Protein: 68g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 417mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

Shrimp and Grits Bites Shrimp and Grits Bites are a bite-sized version of the all-time favorite shrimp and grits. Made in a mini muffin tin and perfectly portioned for entertaining, parties, tailgates and more! Prep Time10minutes mins Cook Time30minutes mins Total Time25minutes mins Course: Appetizer Cuisine: American 开云体育s: 36 bites Author: Robyn Stone Equipment Skillet Ingredients Grits 2 1/4 cups cooked grits Shrimp 2 tablespoons butter 36 medium shrimp peeled and deveined 1/2 teaspoon Stone House Seasoning 1/4 teaspoon chili powder optional 1/4 cup chopped fresh parsley Instructions Preheat oven to 350? F. Spoon prepared grits into mini muffin tin that has been prepared with non-stick cooking spray. Bake for 30 minutes or until golden brown. Remove from oven and press a small indention with the back of a spoon in the grits cup. Allow to cool in the pan for about 5 minutes. Remove grits to a serving platter. Meanwhile, melt butter in a medium skillet set over medium heat. Sprinkle in the Stone House Seasoning and chili powder, if used. Stir to combine. Add shrimp and cook on one side until pink, about 2 - 3 minutes. Then turn to the other side and cook until pink throughout, about 3 more minutes. Place one shrimp on each of the baked grits. Spoon more of the melted butter on top of the grits and then sprinkle with additional chopped parsley as garnish. Notes Grits Cooking Options For the grits, in addition to the recipe linked in the ingredients, you can also use my Instant Pot Grits recipe or my Slow Cooker Grits recipe if you wish. All three cooking methods are delicious! Storage Tips and Make-Ahead Instructions To store. Prepare bite-sized grits through baking and cooling; remove from muffin tin and plate onto a baking sheet lined with parchment paper. Cover grits tightly with wrap and refrigerate for up to 4 days. The shrimp is best when cooked fresh To reheat. When ready to serve, bake the bite-sized grits in a 350? F oven until warmed throughout, about 5 - 10 minutes. Cook the shrimp. While grits are reheated in the oven, prepare the shrimp as directed above. The shrimp are best when cooked just prior to serving. To serve. Transfer the grits to a serving platter and top with the shrimp. Add fresh parsley for garnish. Nutrition Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.2mg Source: Add a Pinch ~~~~~ Rhonda in MO

Crumb-topped blueberry coffee cake is a delightful treat that pairs the sweet and juicy burst of fresh blueberries with a tender, buttery cake. Topped with a generous layer of cinnamon-spiced crumbs, this coffee cake is perfect for breakfast, brunch or a sweet snack any time. The crumb topping adds satisfying crunch that contrasts beautifully to the soft, moist cake and tartness of the blueberries. Whether you’re serving it with a cup of coffee in the morning or as a dessert, this coffee cake is sure to be a crowd pleaser. INGREDIENTS FOR THE CAKE list of 9 items 1-1/2 cups all-purpose flour 1/2 cup granulated sugar 1/4 cup unsalted butter, softened 1 large egg 1/2 cup milk 2 teaspoons baking powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1-1/2 cups fresh or frozen blueberries list end FOR CRUMB TOPPING list of 5 items 1/2 cup all-purpose flour 1/4 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 cup unsalted butter, cold and cubed list end INSTRUCTIONS list of 7 items 1. Preheat the Oven Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or line it with parchment paper. 2. Make the Cake Batter In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and beginning and ending with the dry ingredients. Mix until just combined. 3. Add the Blueberries Gently fold the blueberries in the batter, being careful not to crush them. 4. Prepare Crumb Topping In a small bowl, mix together the flour, brown sugar, granulated sugar and ground cinnamon. Add the cold, cubed butter, and use your fingers or a pastry cutter to mix until topping resembles coarse crumbs. 5. Assemble the Cake Pour the cake batter in the prepared baking pan, spreading it evenly. Sprinkle the crumb topping over the batter, covering the whole surface. 6. Bake Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean, and the topping is golden brown. 7. Cool, and Serve Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. list end Enjoy your crumb-topped blueberry coffee cake with a hot cup of coffee or tea, and savor the combination of juicy blueberries and crunchy crumb topping in every bite!

Frappuccino Recipe This homemade Frappuccino is a delicious cold coffee drink that's so simple to make with this recipe! Make this favorite frappuccino at home with just four ingredients and optional toppings! Prep Time2minutes mins Total Time2minutes mins Course: Drinks Cuisine: American 开云体育s: 2 Author: Robyn Stone Ingredients 2 cups crushed ice 1 cup espresso , cold, or very strong cold coffee 3/4 cup half and half or your preferred milk, soy, or almond 2 tablespoons granulated sugar or sugar substitute whipped cream optional chocolate syrup optional Instructions Blend together crushed ice, cold espresso, half and half, and sugar until well-blended. Pour into glass and top with whipped cream and a drizzle of chocolate syrup, if desired. Serve immediately. Nutrition Calories: 175kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 66mg | Potassium: 254mg | Sugar: 12g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

The Best Chocolate Cake Recipe {Ever} The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options! Prep Time15minutes mins Cook Time30minutes mins Total Time45minutes mins Course: Dessert Cuisine: American 开云体育s: 24 Author: Robyn Stone Equipment 2 Cake Pans (9-inch) Mixing Bowl Whisk (Balloon) Ingredients 2 cups (240 g) all-purpose flour 2 cups (396 g) sugar 3/4 cup (63 g) unsweetened cocoa powder 2 teaspoons (8 g) baking powder 1 1/2 teaspoons (9 g) baking soda 1 teaspoon (2.8 g) kosher salt 1 teaspoon (2.3 g) espresso powder homemade or store-bought 1 cup (227 g) milk or buttermilk, almond, or coconut milk 1/2 cup (99 g) vegetable oil or canola oil, or melted coconut oil 2 large (100 g) eggs 2 teaspoons (9.4 g) vanilla extract 1 cup (227. g) boiling water Chocolate Buttercream Frosting Recipe Instructions Preheat oven to 350? F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release. For the chocolate cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost the cake with Chocolate Buttercream Frosting. Notes The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo Nutritional Information: Calculated for the cake only and does not include the frosting. Freezer Friendly: Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost. High Altitude: If you live at a high altitude, adjust the recipe based on the altitude of your area. Metric Conversion: (11/2023) The recipe has been updated to include grams for ingredient measurements. See the ingredient notes below for information on key ingredients. Ingredient Notes: 1. Kosher salt - I use Diamond Crystal Kosher Salt. If you substitute with Morton's Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe. 2. Milk - The grams in the recipe are for whole milk and buttermilk. Nutrition Calories: 124kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

Chocolate Pudding Author: Eva | Eva Bakes : Dessert Serves: 6 Ingredients ? cup granulated sugar ? cup unsweetened cocoa powder 2 Tablespoons cornstarch ? teaspoon salt 1 and ? cups whole milk ? cup heavy cream 4 ounces bittersweet chocolate, chopped 1 teaspoon vanilla extract Directions In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Slowly drizzle in the milk and heavy cream and mix until a few dry streaks remain. Place the saucepan on the stove and turn to medium heat. Whisk constantly until the mixture thickens and small bubbles start to form around the edges (about 10-15 minutes). Add the chopped chocolate and stir until smooth. Turn the stove off and remove the saucepan from the heat. Stir in the vanilla extract and whisk until it is fully incorporated. Transfer the pudding to bowls, cups or ramekins. Cool slightly, cover with plastic wrap and chill in the refrigerator for at least 1 and ? hours until set. Store leftover pudding in the refrigerator. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO