开云体育

Easy Coconut Shrimp 5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 82 reviews Author: Sally Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Yield: serves 4 Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying. Ingredients 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 large eggs, beaten 3/4 cup Panko bread crumbs 1 cup sweetened shredded coconut 1 pound raw large shrimp, peeled and deveined with tails attached 3–4 Tablespoons vegetable oil or coconut oil (or olive oil)* optional for topping: 1 Tablespoon finely chopped cilantro开云体育 Sauce (Optional) 3 Tablespoons Thai chili sauce 6 Tablespoons orange, peach, or apricot jam or preserves Instructions Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time—do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp. Cover and store leftover shrimp in the refrigerator for up to 3 days. Notes Freezing Instructions: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350°F (177°C) oven or until thawed and warm. Special Tools (affiliate links): Glass Mixing Bowls | Large Skillet | Tongs Shrimp: Large + raw shrimp with tails attached are best for this coconut shrimp recipe. If frozen, thaw before starting. I recommend getting them peeled and deveined because that will save you time at home. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting if desired. Can I use frozen cooked shrimp? Yes, you can use frozen cooked shrimp in this recipe but starting with raw shrimp is best. Thaw, then use in this recipe as directed. Oil: I prefer frying the coconut shrimp in coconut oil for the best taste. You need enough to coat the bottom of your skillet, usually about 3 Tablespoons or close to 4. 开云体育 Sauce: We’ve also tried and loved this dipping sauce too. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Honey Garlic Soy Glazed Salmon 5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 37 reviews Author: Sally Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: serves 4 This simple baked salmon is smothered with a 5-ingredient salty-sweet glaze and is ready in under 35 minutes! Ingredients 4 salmon fillets, about 6 ounces (170g) each 1/3 cup (80ml) reduced sodium soy sauce (or regular) 1/3 cup (113g) honey 1 Tablespoon (15ml) sesame oil (or olive oil) 3 garlic cloves, minced (or 2 teaspoons jarred/minced) 1 teaspoon peeled minced fresh ginger optional for garnish: chopped green onion and/or sesame seeds Instructions Marinate the salmon: Place salmon fillets into a large zippered food storage bag or shallow dish/container. In a medium bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger together. Pour about half of the mixture (just eyeball it) over salmon. Turn salmon to coat. Seal the bag/cover the dish and refrigerate for at least 15 minutes and up to 4 hours. Meanwhile, preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside. Line the marinated salmon fillets on the baking sheet, skin side down. You can hold onto this used marinade—see step 5. Bake salmon for 15–20 minutes or until done, which is 10 minutes per inch thickness measured from the thickest part of the fillet. (Salmon is considered done when an instant read thermometer reads the center of the thickest part as at least 145°F (63°C).) Feel free to turn your oven to broil for the last minute to really crisp the edges. Meanwhile, as the salmon bakes, pour the remaining unused marinade into a small saucepan or skillet over medium-high heat. If you want, you can add the remaining (used) marinade as well. Bring to a boil, and then reduce heat to medium-low and simmer for 3–4 minutes or until slightly thickened. Keep a close eye on it because it can quickly burn. It will bubble up a lot as it reduces. Remove from heat. Drizzle thickened glaze over baked salmon and serve with optional garnish. Leftovers keep well in the refrigerator for a few days. Reheat to your liking. Notes Make Ahead Instructions: You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours. Special Tools (affiliate links): Glass Containers | Glass Mixing Bowl | Whisk | Baking Sheet | Silicone Baking Mat, Parchment Paper, or Foil | Instant Read Thermometer | Small Saucepan Sides: To complete the meal, serve the salmon with steamed broccoli and rice. Both are excellent with glaze drizzled on top. You can cook both as the salmon bakes. Can I use frozen salmon? Yes, you can use frozen uncooked salmon fillets. Thaw completely before using. Can I replace salmon with chicken? Yes, you can replace the salmon with boneless chicken breasts or thighs and increase the bake time until the chicken is cooked through. Marinate the chicken for closer to 1 hour instead of just 15 minutes. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Baked Pineapple Teriyaki Chicken 5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 25 reviews Author: Sally Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: serves 4 Ready in under an hour, baked pineapple teriyaki chicken is a quick dinner recipe for busy nights. The thick and delicious homemade teriyaki sauce adds tons of fresh, bold flavor—and you control the ingredients, sodium, and spice. Serve with rice or quinoa and vegetables for a wholesome meal. Ingredients 1 Tablespoon cornstarch 1 Tablespoon room-temperature water 1/4 cup (50g) light or dark brown sugar 2 Tablespoons (43g) honey 1/2 cup (120ml) soy sauce 1/4 cup (60ml) apple cider vinegar 1 garlic clove, minced 2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger) 1/4 teaspoon freshly ground black pepper 4 skinless boneless chicken breasts (about 2 lbs. total) 1 cup (175–190g) fresh or canned pineapple chunks* optional: chopped scallion/green onion and sesame seeds, for garnish Instructions Use a fork to whisk the cornstarch and water together in a small bowl. It will be a thick, milky liquid. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a small saucepan over low heat. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 2 minutes, or until the sauce coats the back of a spoon and is the consistency of maple syrup. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken. Meanwhile, preheat oven to 400°F (204°C). Lightly grease a 2–3-quart baking dish, such as a 10-inch baking pan, 11×7-inch baking pan, shallow 9×13-inch pan, or 10-inch cast iron skillet. In the photos, I used this exact pan. Set aside. Pat the chicken dry with paper towels. Arrange in the prepared pan. Add the pineapples on top and all around the chicken. Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed. Bake uncovered for 30–32 minutes or until the chicken is completely cooked through (internal temperature should be at least 165°F (74°C)). This is optional: at the 25-minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more sauce they’ll soak up. You can also cut up the chicken prior to cooking. Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days. Notes Make Ahead Instructions: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish and chicken through step 3, cover the pan tightly, and keep in the refrigerator for up to 1 day. Bring to room temperature, and then bake as directed. Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Saucepan | Casserole Dish (any similar size will work; I used this pan in photos) | Pastry Brush For a rounded out meal, serve with broccoli, rice, quinoa, baked sweet potatoes, or anything to soak up the delicious teriyaki sauce. Pineapple: You can use fresh, canned (drained), or even frozen pineapple. If using frozen, thaw and pat dry first. You can also skip the pineapple altogether if desired, or replace with 1 cup sliced red bell pepper. Slight updates in 2025: I increased the sauce’s boiling time from 1 minute to 2 minutes to allow for a thicker sauce. You will also pat the chicken dry, which helps the sauce coat it easier. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

Sesame Chicken Kabobs Yield: 6 servings Prep: 2hours hours 30minutes minutes Cook: 20minutes minutes Total: 2hours hours 50minutes minutes Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY! 5 stars (27 ratings) Ingredients ? cup reduced sodium soy sauce 3 tablespoons ketchup 2 tablespoons honey 1 tablespoon toasted sesame oil 1 tablespoon Dijon mustard 1 tablespoon rice wine vinegar 1 tablespoon freshly grated ginger 3 cloves garlic, minced 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1 ? tablespoons canola oil Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds Instructions In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Preheat grill to medium heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired. Source: Damn Delicious ~~~~~ Rhonda in MO

Chicken Fried Rice Yield: 4 servings Prep: 15minutes minutes Cook: 30minutes minutes Total: 45minutes minutes Comes together so quickly with leftover rice! Made with chicken, eggs, vegetables and white or brown rice. SO GOOD. 5 stars (15 ratings) Ingredients ? cup oyster sauce 2 tablespoons rice vinegar ? teaspoon crushed red pepper flakes 1 pound boneless, skinless chicken thighs, cut into bite-size pieces Kosher salt and freshly ground black pepper, to taste 2 tablespoons vegetable oil, divided 1 small onion, diced 1 (3.5-ounce) package shiitake mushrooms, stemmed and choppped 2 medium carrots, diced 3 cloves garlic, minced 1 tablespoon freshly grated ginger ? cup frozen green peas 1 tablespoon toasted sesame oil 4 cups leftover white or brown rice 3 large eggs, beaten 2 green onions, thinly sliced 2 teaspoons toasted sesame seeds Instructions In a small bowl, whisk together oyster sauce, rice vinegar and red pepper flakes. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside. Add onion, mushrooms and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and ginger until fragrant, about 1 minute. Stir in green peas until heated through, about 1-2 minutes; set aside . Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat. Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes. Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes. Stir in chicken, vegetables and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired. Source: Damn Delicious ~~~~~ Rhonda in MO

Raspberry Galette Yields 4-6 servings Ingredients: 1 pie crust, store-bought or homemade 2 cups raspberries 2 tablespoons sugar 2 teaspoons cornstarch 1 tablespoon turbinado sugar 1 large egg, beaten Directions: Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a medium bowl, combine raspberries, sugar and cornstarch. Roll out pie crust and transfer to prepared baking sheet. Spread raspberry mixture evenly over the top, leaving a 1-inch border. Sprinkle with turbinado sugar. Fold the border over the edge of the raspberries, covering the filling by about 1 inch. Brush the edge with beaten egg. Place into oven and bake for 30-35 minutes, or until the crust is golden brown. Let cool 5 minutes before serving. Source: Damn Delicious ~~~~~ Rhonda in MO

BBQ Chicken Cornbread Pie Yield: 4 Prep: 20minutes minutes Cook: 1hour hour 20minutes minutes Total: 1hour hour 40minutes minutes The best kind of pie is when BBQ chicken goodness is sitting on a bed of fluffy, crumbly cornbread! 5 stars (1 rating) Ingredients 2 tablespoons olive oil 1 medium onion, chopped 1 bell pepper, diced 2 boneless, skinless chicken breasts, cooked and shredded 3 cloves garlic, minced 1 tablespoons chili powder 1 ? teaspoons cumin 2 teaspoons hot sauce Kosher salt and freshly ground black pepper, to taste 1 cup tomato sauce 2 tablespoons Worcestershire sauce 2 tablespoons dark brown sugar 1 ? cups shredded cheddar cheese 2 tablespoons chopped fresh parsley leaves For the cornbread 1 cup all-purpose flour 1 cup yellow cornmeal ? cup sugar ? teaspoon baking soda ? teaspoons salt 1 cup buttermilk ? cup 1 stick unsalted butter, melted 2 large eggs Instructions Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, sugar, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack; set aside. Preheat the broiler. Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar. Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes. Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese. Place into oven and broil just until the cheese has melted, about 3 minutes. Slice into wedges and serve immediately, garnished with parsley. Notes Adapted from Laura’s Sweet Spot and Comfort of Cooking Source: Damn Delicious ~~~~~ Rhonda in MO

Biscuit Pot Pie Yield: 6 servings Prep: 20minutes minutes Cook: 25minutes minutes Total: 45minutes minutes The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good! 4.8 stars (17 ratings) Ingredients ? cup unsalted butter 1 sweet onion, diced 2 carrots, peeled and sliced 2 ribs celery, diced 3 cloves garlic, minced 2 teaspoons chopped fresh thyme leaves ? cup all-purpose flour ? cup dry white wine* 2 ? cups chicken stock 1 cup half and half 3 cups shredded rotisserie chicken (or turkey) 1 cup frozen peas 2 tablespoons chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Flaky Mile High Biscuits Instructions Preheat oven to 350 degrees F. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes. Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits. Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes. Serve immediately. Notes *Additional chicken stock can be used for white wine as a non-alcoholic substitute. Source: Damn Delicious ~~~~~ Rhonda in MO

Kool Aid Pie This fun and easy Kool Aid Pie recipe is a nostalgic, no bake treat that is perfect for any occasion! So delicious, creamy and prepared in just minutes! Use your favorite kool aid flavor for a delicious dessert that is perfect for any occasion! CourseDessert CuisineAmerican Keywordkool aid pie, kool aid pie recipe, recipe for kool-aid pie Prep Time10minutes minutes Chill Time4hours hours 开云体育s8 Calories337kcal AuthorTrish - Mom On Timeout Ingredients 14 ounces sweetened condensed milk 1 can 2 tablespoons strawberry syrup or strawberry jelly .19 ounces Kool Aid powder one packet: strawberry, strawberry lemonade, or your favorite flavor 8 ounces whipped topping thawed 9 inch graham cracker pie crust store bought or homemade Garnishes (Optional) whipped cream or whipped topping strawberries Instructions In a medium mixing bowl, combine the sweetened condensed milk, strawberry syrup and Kool Aid powder. Whisk together until the color is even and the Kool Aid is completely dissolved. 14 ounces sweetened condensed milk,2 tablespoons strawberry syrup,.19 ounces Kool Aid powder Gently fold in the whipped topping until the mixture is creamy and a consistent pink color. 8 ounces whipped topping Spread the mixture evenly into the prepared graham cracker pie crust. Cover lightly with plastic wrap and refrigerate for 4 hours or until set. 9 inch graham cracker pie crust When ready to serve, remove from the refrigerator and garnish with fresh whipped cream or whipped topping and fresh strawberries. Serve immediately. whipped cream,strawberries Notes Storage Information: Storage: Leftover pie should be stored, covered, in the refrigerator for up to 4 days. Make in Advance: You can prepare this pie up to 2 days in advance. Just keep it covered with plastic wrap in the refrigerator until ready to serve. Garnish just before serving. Freezing: This Kool Aid Pie can be frozen for up to 1 month. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving or enjoy as a frozen pie!Homemade Graham Cracker Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 6 tablespoons butter, melted Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated. Press the crumbs onto the bottom of a 9 inch pie pan to create the crust. Refrigerate crust for at least 30 minutes before filling. Nutrition Calories: 337kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 216mg | Fiber: 0.04g | Sugar: 36g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 0.1mg Source: Mom on Timeout ~~~~~ Rhonda in MO

Mini Pumpkin Pies These Mini Pumpkin Pies capture all of the warm, comforting flavors of a traditional pumpkin pie but in a fun, bite-sized version. With a buttery, flaky crust and a rich, spiced pumpkin filling, these mini pies are sure to be a hit at holiday parties, family gatherings, or a cozy dinner with friends! CourseDessert CuisineAmerican Keywordmini pumpkin pie, mini pumpkin pie recipe, mini pumpkin pies Prep Time15minutes minutes Cook Time20minutes minutes Total Time35minutes minutes 开云体育s28 servings Calories90kcal AuthorTrish - Mom On Timeout Ingredients 14 ounces refrigerated pie crust 1 box 1 cup pumpkin puree not pumpkin pie filling ? cup evaporated milk 1 large egg room temperature ? cup granulated sugar 2 tablespoons light brown sugar tightly packed ? teaspoon pumpkin pie spice ? teaspoon ground cinnamon ? teaspoon vanilla extract ? teaspoon salt Toppings whipped cream ground cinnamon or pumpkin pie spice Instructions Preheat oven to 350?F. Spray a non-stick (24-cup) mini muffin pan with non-stick spray and set aside. Spray on the inside of the muffins and the top of the muffin tin if you’re using a petaled cookie cutter. This will ensure the petals don’t stick to the top of the pan. Take pie rounds out of the refrigerator and let them sit on the counter to warm up for approximately 10-15 minutes. They will be easier to roll out. 14 ounces refrigerated pie crust In a large mixing bowl, beat pumpkin puree, evaporated milk, egg, granulated sugar, brown sugar, spices, vanilla extract and salt for approximately 1 minute until well combined. Scrape down the sides of the bowl as needed. Set aside. 1 cup pumpkin puree,? cup evaporated milk,1 large egg,? cup granulated sugar,2 tablespoons light brown sugar,? teaspoon pumpkin pie spice,? teaspoon ground cinnamon,? teaspoon vanilla extract,? teaspoon salt On a lightly floured surface, unroll pie crusts until flat. Using a 3-inch round cookie cutter, cut out mini pie crusts. Place the circles in a mini muffin pan, gently pressing the middle of the dough circles into the bottom of the tin. Using a round measuring spoon, help press the dough down into the muffin tin. 14 ounces refrigerated pie crust Roll out the remaining dough with a rolling pin to ? inch and cut more mini pie crusts out. Spoon approximately 1 tablespoon of pumpkin mixture into each pie crust. Bake at 350?F for 20-22 minutes or until the pie crust turns golden brown. The pumpkin filling will puff up while baking and then come down and level off while cooling. Remove the pies from the oven and let them cool in the tins for 5-10 minutes before taking them out. After they have cooled for 5-10 minutes, transfer the pies from the muffin tins to a cooling rack. You can slide a butter knife between the pie and the tin to help lift them out. Top cooled pumpkin pies with whipped cream and a dash of cinnamon. whipped cream,ground cinnamon Notes Each 14-ounce box of pie crust comes with two pie rounds, which yield approximately 14 mini pie rounds per pie round for a total of 28. Storage Information Refrigerator: Store leftover mini pies in an airtight container for up to 3 days. Freezer: For longer-term storage, you can freeze mini pies. Place them in a single layer on a baking sheet and freeze until sold. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Thaw them in the refrigerator overnight before serving. Cookie Cutter OptionsUse a 2.5 to 3 inch cookie cutter for this recipe. The exact size will depend on the your mini muffin pan. Keep in mind the pie crust will shrink up a bit as it bakes. You can use a plain round cutter or any sort of scalloped or flower shaped cutter. Even a square cutter will work and you will end up with cute mini pies! I have a scalloped square cutter that I use occasionally and the pies are adorable. Use what you have or click on any of these links to find more options. This is the cookie cutter I used. Nutrition Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated

Resending this as I had failure messages Interesting article on oat based smoothie. I also like to make protein smoothies with milk, vanilla protein powder, chia seeds, and ice cubes plus additions. For the additionss I often use banana in combination with either peanut butter -OR- cold coffee. Fruit is a great addition too, per your taste. --Ginny https://www.webmd.com/obesity/what-is-oatzempic-diet How to make the “Oatzempic” drink Blend 1/2 cup oats, 1 cup water, and juice from half a lime until smooth. Add cinnamon if you like. The Oatzempic Diet Medically Reviewed by Zilpah Sheikh, MD on September 23, 2024 Written by Angela McPhillips What Is Oatzempic? Oatzempic — a blended oat drink — is a viral social media diet trend. It's also a clever reference to the popular weight loss drug, Ozempic (semaglutide, also known as Wegovy). Many claim that, like Ozempic, drinking Oatzempic daily decreases your appetite and helps you shed pounds fast. But does this viral trend live up to the hype? Read on to learn how to make Oatzempic, its potential benefits, and what to know about including this trendy drink in your nutrition journey. How to make the “Oatzempic” drink Blend 1/2 cup oats, 1 cup water, and juice from half a lime until smooth. Add cinnamon if you like. Oatzempic is a blend of oats, water, and lime juice. (Photo Credit: iStock/Getty Images) How Does Oatzempic Work? Oats, the key ingredient in this limey drink, contain lots of fiber, which helps you feel fuller for longer. This means you might be less likely to snack between meals. If you snack less, you’re consuming fewer calories than you’re used to. And this may naturally result in some weight loss. Plus, you’re swapping a meal (such as breakfast) to sip Oatzempic instead. At around 150 calories, this might be a lower-calorie alternative to your usual breakfast. Oatzempic Benefits “Everything about oats is really healthy and really good for you,” says Kathleen Zelman, MPH, RDN, a registered dietician nutritionist. She explains oats contain beta-glucan, a fiber that turns into a gel when combined with water, which helps slow digestion. Slower digestion leads to feeling full. This can help reduce your appetite. Oatzempic for weight loss Like most viral social media trends, there’s little research to back up Oatzempic weight loss claims. But scientific studies show that oats, when eaten as part of a balanced diet, are beneficial. They can regulate your appetite, lower blood cholesterol levels, and support gut health. When eaten as part of a balanced diet, oats can help you lose weight. Swapping processed foods with a blended oat drink helps you cut calories and provides vital nutrients, vitamins, and fiber — a choice you can feel good about, no matter your weight loss goal. Related:Understanding Obesity: Key Facts Oatzempic Considerations The CDC recommends slow and steady weight loss of 1-2 pounds per week. People who lose weight gradually are more likely to keep the weight off. Although the claim that Oatzempic can help you lose 40 pounds in 8 weeks may sound appealing, such rapid weight loss isn’t sustainable. Drastically cutting calories may lead to weight loss but can also cause extreme hunger and low energy levels, explains Zelman. This unsustainable approach will probably lead you back to your starting point because you haven’t formed any long-term healthy habits — a common result of quick-fix weight loss trends. Weight loss involves more than just the foods you eat. If you want to lose weight, focus on gradual improvements through healthy habits and smart nutrition choices in your daily routine. Zelman says it’s important to look at your current diet, lifestyle, stress levels, and exercise and sleep patterns. These factors contribute to health, including weight loss. Rather than relying on a diet trend to lose weight, take steps to improve your overall health, such as: Exercise regularly. Eat a balanced diet of nutritious foods. Get 7-9 hours of sleep a night. Manage stress by doing activities that help you relax and recharge. Oatzempic Alternatives Oatzempic

This apricot cranberry chicken recipe brings a perfect balance of sweet and savory flavor, combining tender chicken breast with delightful apricot cranberry glaze. The apricot adds subtle sweetness that complements the tartness of the cranberry, creating a unique taste profile that will impress both family and guests. This dish is ideal for a cozy dinner or special occasion, offering a comforting yet elegant option that pairs well with rice, quinoa or roasted vegetables. The preparation is simple, but the result is deliciously moist and flavorful chicken that is sure to become a household favorite. INGREDIENTS: list of 12 items ? 4 boneless, skinless chicken breasts ? Salt and pepper to taste ? 1 tablespoon olive oil ? 1/2 cup chicken broth ? 1/2 cup apricot preserves ? 1/4 cup dried cranberries ? 1 tablespoon apple cider vinegar ? 1 tablespoon Dijon mustard ? 1/2 teaspoon dried thyme ? 1/4 teaspoon garlic powder ? 1/4 teaspoon onion powder ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 5 items 1. Season the Chicken: Season both sides of the chicken breasts with salt and pepper. 2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside. 3. Prepare the Sauce: In the same skillet, add the chicken broth, apricot preserves, dried cranberries, apple cider vinegar, Dijon mustard, dried thyme, garlic powder, and onion powder. Stir well to combine and bring the mixture to a simmer. 4. Simmer the Chicken: Return the chicken breasts to the skillet, spooning the sauce over the top. Reduce the heat to medium-low and let the chicken simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to ensure even coating and cooking. 5. Serve: Transfer the chicken to a serving dish and spoon the apricot cranberry sauce over the top. Garnish with fresh chopped parsley and serve hot. list end Enjoy this sweet and tangy Apricot Cranberry Chicken with your choice of sides for a delicious and memorable meal!

Canoli cheesecake is an imaginative fusion that combines the creamy richness of cheesecake with the iconic flavor of a classic Italian cannoli. This dessert features a crispy, canoli shell-inspired crust filled with a smooth, sweet ricotta and cream cheese blend, punctuated by the delightful crunch of mini-chocolate chips. A touch of orange zest and sprinkle of powdered sugar on top bring light, citrus brightness that enhances the deep, creamy flavor. Perfect for any special occasion, this cheesecake is a show stopper that bridges the best of Italian and American desserts, making it a favorite among those who appreciate a sophisticated twist on traditional sweets. INGREDIENTS: list of 2 items ? For the crust: list of 3 items nesting level 1 ? 2 cups crushed cannoli shells or graham crackers ? 1/4 cup granulated sugar ? 6 tablespoons unsalted butter, melted list end nesting level 1 ? For the filling: list of 8 items nesting level 1 ? 15 ounces ricotta cheese, strained ? 8 ounces cream cheese, softened ? 1 cup granulated sugar ? 3 large eggs ? 1 teaspoon vanilla extract ? 1 tablespoon orange zest ? 1/2 cup mini chocolate chips, plus extra for garnish ? Powdered sugar, for dusting list end nesting level 1 list end DIRECTIONS: list of 6 items 1. Prepare the Crust: list of 1 items nesting level 1 ? Preheat your oven to 350°F (175°C). Combine the crushed cannoli shells (or graham crackers) with sugar and melted butter in a bowl until well mixed. Press the mixture into the bottom of a 9-inch springform pan, forming a compact layer. Bake in the preheated oven for 10 minutes, then remove and let cool. list end nesting level 1 2. Make the Filling: list of 1 items nesting level 1 ? In a large mixing bowl, blend the ricotta cheese and cream cheese with an electric mixer until smooth. Add granulated sugar and continue mixing until well incorporated. Beat in the eggs, one at a time, followed by the vanilla extract and orange zest, mixing until just combined. Fold in the mini chocolate chips gently. list end nesting level 1 3. Assemble the Cheesecake: list of 1 items nesting level 1 ? Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. list end nesting level 1 4. Bake: list of 1 items nesting level 1 ? Bake in the oven at 350°F (175°C) for about 45-55 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking. list end nesting level 1 5. Chill: list of 1 items nesting level 1 ? After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Before serving, sprinkle the top with additional mini chocolate chips and dust with powdered sugar. Optionally, add whipped cream or a drizzle of chocolate sauce. list end nesting level 1 list end This cannoli cheesecake is a luxurious blend of texture and taste that creates a delightful dessert experience. Whether it’s for a festive occasion or cozy family dinner, this cheesecake promises to be a memorable finale.

These potato chip clusters are delightful combinations of sweet and salty, perfect for quick and easy treats. The crunchiness of potato chips pairs wonderfully with the creamy richness of melted chocolate, creating bite-sized snacks that are both indulgent and satisfying. Whether you’re looking for unique desserts to bring to a party or fun treats to make with kids, these clusters are sure to impress. They’re incredibly easy to make and can be customized with various mix-ins, like nuts or pretzels, to suit your taste. Ingredients: list of 5 items ? 2 cups of crushed potato chips (regular or kettle-cooked) ? 1 cup of semi-sweet chocolate chips ? 1 cup of butterscotch chips ? 1/2 cup of chopped nuts (optional) ? Sea salt for sprinkling (optional) list end Instructions: list of 7 items 1. Prepare a Baking Sheet: Line a baking sheet with parchment paper or a silicone mat. Set aside. 2. Melt the Chocolate and Butterscotch: In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until the chips are fully melted and smooth. 3. Mix in Potato Chips: Gently fold in the crushed potato chips and chopped nuts (if using) until all ingredients are well coated with the melted chocolate mixture. 4. Form Clusters: Drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters. You can use a spoon or a small cookie scoop for this. 5. Add a Finishing Touch: If desired, sprinkle a small amount of sea salt over the top of each cluster for an extra touch of flavor. 6. Chill: Place the baking sheet in the refrigerator for about 30 minutes, or until the clusters have set. 7. Serve: Once set, remove from the refrigerator and enjoy! Store any leftovers in an airtight container at room temperature or in the fridge. list end These Potato Chip Clusters are sure to be a hit with anyone who loves the combination of sweet and salty flavors.

Fried chicken tenders are delicious and crispy treats everyone loves. These juicy strips of chicken are coated in flavorful batter and fried to golden perfection, making them favorites for kids and adults alike. Whether you’re serving them as appetizers, snacks or main dishes, these chicken tenders are versatile and can be paired with your favorite dipping sauces for extra flavor. Quick and easy to make, they’re perfect for family dinner, game day or any occasion that calls for something crunchy and satisfying. INGREDIENTS: list of 11 items ? 1.5 lbs chicken tenders ? 1 cup buttermilk ? 1 teaspoon salt ? 1 teaspoon black pepper ? 1 teaspoon garlic powder ? 1 teaspoon onion powder ? 1 teaspoon paprika ? 1/2 teaspoon cayenne pepper (optional for heat) ? 1 cup all-purpose flour ? 1/2 cup cornstarch ? Vegetable oil (for frying) list end INSTRUCTIONS: list of 5 items 1. Marinate the Chicken: list of 2 items nesting level 1 ? In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). ? Add the chicken tenders to the bowl, ensuring they are fully coated in the buttermilk mixture. Cover and refrigerate for at least 1 hour or overnight for best results. list end nesting level 1 2. Prepare the Coating: list of 1 items nesting level 1 ? In a shallow dish, mix the flour and cornstarch together. Season with a little salt and pepper. list end nesting level 1 3. Coat the Chicken: list of 2 items nesting level 1 ? Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. ? Dredge each chicken tender in the flour and cornstarch mixture, pressing gently to ensure the coating adheres well. Place the coated tenders on a wire rack to rest while you heat the oil. list end nesting level 1 4. Fry the Chicken: list of 3 items nesting level 1 ? In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). ? Carefully add the chicken tenders to the hot oil in batches, avoiding overcrowding the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). ? Remove the tenders from the oil and place them on a paper towel-lined plate to drain excess oil. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Serve the fried chicken tenders hot with your favorite dipping sauces such as ranch, honey mustard, barbecue sauce, or ketchup. list end nesting level 1 list end Enjoy your Fried Chicken Tenders, a crispy and flavorful dish that’s perfect for any occasion!

Creamy and comforting, buttery mashed potatoes are the quintessential side dishes that complement a wide range of main courses. This classic recipe elevates humble potatoes to a dish worthy of special occasions and everyday meals alike. The key to perfect mashed potatoes lies in their silky texture and rich flavor, achieved by combining the right type of potatoes with plenty of butter and cream. Whether you’re serving them with a holiday roast or weeknight chicken dinner, these buttery mashed potatoes are sure to be hits with everyone at the table. INGREDIENTS list of 6 items ? 2 pounds Yukon Gold potatoes, peeled and quartered ? 1/2 cup unsalted butter, at room temperature ? 1/2 cup heavy cream, warmed ? Salt, to taste ? Freshly ground black pepper, to taste ? Chopped fresh chives or parsley, for garnish (optional) list end INSTRUCTIONS list of 6 items 1. Cook the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. 2. Drain and Dry: Drain the potatoes in a colander and return them to the pot. Place the pot over low heat for a minute or two to help dry out the potatoes, shaking the pot occasionally. 3. Mash the Potatoes: Remove the pot from heat. Use a potato masher or a ricer to mash the potatoes until smooth. 4. Add Butter and Cream: Stir in the butter, a few pieces at a time, until fully melted and incorporated. Gradually add the warm cream, stirring continuously until the potatoes are smooth and creamy. 5. Season: Season with salt and freshly ground black pepper to taste. 6. Garnish and Serve: Transfer the mashed potatoes to a serving bowl. Garnish with chopped chives or parsley, if desired. Serve hot. list end These buttery mashed potatoes can be prepared ahead of time and reheated gently on the stove or in the oven, making them a convenient and delicious addition to any meal. Enjoy!

A fried chicken sandwich is the ultimate comfort food, combining crispy, juicy fried chicken with a soft, toasted bun and your favorite toppings. This sandwich features perfectly seasoned chicken that’s fried to golden brown perfection, creating a crunchy coating, while keeping the inside tender and flavorful. Paired with tangy pickles, fresh lettuce and a slather of creamy mayo or zesty sauce, this sandwich is both satisfying and irresistible. Whether for a weeknight dinner, game day or casual lunch, this homemade fried chicken sandwich rivals any restaurant version! INGREDIENTS: For the Fried Chicken: list of 10 items ? 2 boneless, skinless chicken breasts (pounded to an even thickness) ? 1 cup buttermilk ? 1 teaspoon hot sauce (optional) ? 1 cup all-purpose flour ? 1 teaspoon paprika ? 1/2 teaspoon garlic powder ? 1/2 teaspoon onion powder ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? Vegetable oil, for frying list end For the Sandwich: list of 5 items ? 4 brioche or hamburger buns ? Mayonnaise or special sauce ? Pickle slices ? Lettuce ? Tomato slices (optional) list end INSTRUCTIONS: list of 6 items 1. Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce (if using). Add the chicken breasts to the mixture, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor. 2. Prepare the Coating: In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper. 3. Coat the Chicken: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the seasoned flour mixture, pressing lightly to ensure a good coating on both sides. 4. Fry the Chicken: Heat about 1/2 inch of vegetable oil in a heavy skillet or frying pan over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken. Fry for 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Transfer to a paper towel-lined plate to drain. 5. Assemble the Sandwich: Toast the buns lightly in the oven or on a skillet. Spread mayonnaise or your preferred sauce on the bottom bun. Place a fried chicken breast on top, then add pickle slices, lettuce, and tomato if using. Top with the other half of the bun. 6. Serve: Enjoy your fried chicken sandwich while it’s hot and crispy, paired with fries, coleslaw, or a side salad for a complete meal. list end This Fried Chicken Sandwich is crispy, flavorful, and packed with all the classic fixings, making it a delicious and satisfying option for any meal!

Frito pie is classic American comfort food that combines the crunch of corn chips with hearty, flavorful chili and topped with melted cheese and fresh toppings. This dish is quick and easy to prepare, making it perfect for casual gatherings, game day or a simple weeknight dinner. With its layers of savory chili, crispy Fritos and gooey cheese, Frito pie delivers a satisfying mix of texture and flavor everyone will love. Customize it with your favorite toppings, like sour cream, jalapeno and green onion, for an extra kick. INGREDIENTS: list of 13 items ? 1 lb ground beef ? 1 tablespoon vegetable oil ? 1 medium onion, chopped ? 2 cloves garlic, minced ? 1 can (15 oz) kidney beans, drained and rinsed ? 1 can (15 oz) diced tomatoes ? 1 can (8 oz) tomato sauce ? 2 tablespoons chili powder ? 1 teaspoon ground cumin ? 1 teaspoon paprika ? Salt and pepper to taste ? 4 cups Fritos corn chips ? 2 cups shredded cheddar cheese list end OPTIONAL TOPPINGS: list of 5 items ? Sour cream ? Sliced jalape?os ? Chopped green onions ? Chopped cilantro ? Diced tomatoes list end INSTRUCTIONS: list of 6 items 1. Cook the Beef: list of 1 items nesting level 1 ? In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. list end nesting level 1 2. Add Aromatics and Spices: list of 2 items nesting level 1 ? Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute. ? Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes until the spices are fragrant. list end nesting level 1 3. Simmer the Chili: list of 2 items nesting level 1 ? Add the kidney beans, diced tomatoes, and tomato sauce to the skillet. Stir well to combine. ? Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors are well blended and the chili thickens slightly. list end nesting level 1 4. Assemble the Frito Pie: list of 3 items nesting level 1 ? Preheat your oven to 350°F (175°C). ? In a large baking dish, spread half of the Fritos on the bottom. Top with half of the chili, then half of the shredded cheese. ? Repeat the layers with the remaining Fritos, chili, and cheese. list end nesting level 1 5. Bake: list of 1 items nesting level 1 ? Place the baking dish in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Remove the Frito Pie from the oven and let it cool slightly. Serve warm with optional toppings like sour cream, jalape?os, green onions, cilantro, and diced tomatoes. list end nesting level 1 list end Enjoy your Frito Pie, a delicious and easy-to-make dish that’s sure to be a hit with family and friends!

There’s nothing as comforting as a bubbling, golden brown pasta bake fresh from the oven. This spicy pasta-sausage bake combines hearty flavor and a touch of heat for the perfect weeknight dinner. Juicy, flavorful sausage pairs beautifully with robust tomato sauce, smoky spices and tender pasta. Topped with a generous layer of melty cheese, this dish is the ultimate crowd pleaser. Whether you’re feeding a hungry family or prepping for a potluck, this easy-to-make recipe will leave everyone asking for seconds. INGREDIENTS list of 4 items Pasta list of 1 items nesting level 1 12 ounces penne or rigatoni list end nesting level 1 Sausage Mixture: list of 4 items nesting level 1 1 pound spicy Italian sausage (casings removed) 1 tablespoon olive oil 1 small onion, diced 3 garlic cloves, minced list end nesting level 1 Sauce list of 6 items nesting level 1 1 can (28 ounces) crushed tomatoes 1 teaspoon smoked paprika 1 teaspoon red pepper flakes (adjust to taste) 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper list end nesting level 1 Cheese and Toppings list of 3 items nesting level 1 1-1/2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley or basil for garnish list end nesting level 1 list end INSTRUCTIONS list of 7 items 1. Cook the Pasta list of 2 items nesting level 1 Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside. list end nesting level 1 2. Prepare the Sausage Mixture list of 3 items nesting level 1 Heat olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking it up in crumbles, until browned (about 5 to 7 minutes). Remove the sausage from the skillet and set aside. In the same skillet, saute the diced onion until softened (about 3 minutes). Add the garlic, and cook for another minute until fragrant. list end nesting level 1 3. Make the Sauce list of 1 items nesting level 1 Stir in the crushed tomato, smoked paprika, red pepper flakes, oregano, salt and black pepper. Let the sauce simmer for 10 minutes to thicken slightly. list end nesting level 1 4. Combine list of 1 items nesting level 1 Return the cooked sausage to the skillet, and stir to combine. Add the cooked pasta, and toss to coat everything with the sauce evenly. list end nesting level 1 5. Assemble the Bake list of 1 items nesting level 1 Transfer the sausage and pasta mixture to a greased 9×13-inch baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top. list end nesting level 1 6. Bake list of 1 items nesting level 1 Place the dish in the preheated oven, and bake for 20 to 25 minutes or until the cheese is melted and bubbly with golden spots. list end nesting level 1 7. Serve list of 1 items nesting level 1 Let the pasta bake cool for 5 minutes before serving. Garnish with fresh parsley or basil for a burst of color and flavor. list end nesting level 1 list end