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

Chocolate Bourbon Pecan Pie This Chocolate Bourbon Pecan Pie is a decadent twist on the classic dessert with a velvety chocolate filling, crunchy pecans and just a hint of warmth from the bourbon. This decadent pie is topped with creamy bourbon cinnamon whipped cream, making it the perfect centerpiece for holiday gatherings or special occasions. CourseDessert CuisineAmerican Keywordbourbon chocolate pecan pie, chocolate bourbon pecan pie, pecan pie with bourbon and chocolate Prep Time15minutes minutes Cook Time50minutes minutes 开云体育s8 Calories750kcal AuthorTrish - Mom On Timeout Ingredients Pie 1 unbaked pie crust store bought or homemade 2 cups chopped pecans (toasted, optional, see notes below) 2 tablespoons unsalted butter ? cup dark chocolate chips ? cup packed brown sugar 3 tablespoons all-purpose flour 1 tablespoon unsweetened cocoa powder 3 large eggs room temperature 1 teaspoon ground cinnamon ? cup light corn syrup 1 teaspoon vanilla extract 2 tablespoons bourbon ? teaspoon fine sea salt Bourbon Cinnamon Whipped Cream: 1 cup heavy whipping cream cold 1 tablespoon cornstarch 2 tablespoons granulated sugar 1 tablespoon maple syrup real maple syrup ? teaspoon ground cinnamon ? teaspoon vanilla extract 1? tablespoons bourbon Instructions Preheat your oven to 350°F. Crust Carefully roll out your pie dough and gently press it into a 9-inch pie plate. Press the dough gently into the pie plate and make the edge of the crust decorative by crimping or fluting the dough. No need to pre-bake the crust. 1 unbaked pie crust Filling Sprinkle the roughly chopped pecans on top of the dough, spreading them out into an even layer. (You can toast the pecans first if you want!) 2 cups chopped pecans In a small microwave-safe bowl, combine the butter and chocolate chips. Melt in the microwave in 30 second increments at 50% power, stirring in between, until all the mixture is smooth and the chips are melted. 2 tablespoons unsalted butter,? cup dark chocolate chips In a medium-sized mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, cinnamon, corn syrup, vanilla, bourbon, salt and the melted chocolate mixture. Mix until thoroughly combined and smooth. ? cup packed brown sugar,3 tablespoons all-purpose flour,1 tablespoon unsweetened cocoa powder,3 large eggs,1 teaspoon ground cinnamon,? cup light corn syrup,1 teaspoon vanilla extract,2 tablespoons bourbon,? teaspoon fine sea salt Pour the mixture over the pecans, making sure everything gets coated. Bake on the center rack for approximately 50-60 minutes, or until the top is golden brown and the pie appears barely set. Whipped Cream While the pie is baking, make the whipped cream. Use a stand mixer (with a whisk or a hand mixer. Combine all the whipped cream ingredients in a medium bowl or the bowl of a stand mixer. Starting at medium speed, whip the cream. Increase the speed to high and and whip until stiff peaks form. Store in the fridge until ready to serve the pie. 1 cup heavy whipping cream,1 tablespoon cornstarch,2 tablespoons granulated sugar,1 tablespoon maple syrup,? teaspoon ground cinnamon,? teaspoon vanilla extract,1? tablespoons bourbon Remove the pie from the oven and transfer to a wire rack to cool completely before slicing. Serve with a dollop of whipped cream and enjoy! Notes Storage Information Make Ahead: This pie can be made 1-2 days in advance and stored covered at room temperature. For longer storage, cover tightly and refrigerate for up to 5 days. Freezing: Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil. Transfer to a freezer safe ziploc bag and freeze for up to 3 months. Thaw in the refrigerator overnight. Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Whipped Cream: The whipped cream will stay fresh in the fridge for up to three days. Store in an airtight container.How To Toast Pecans Preheat the oven to 350°F. Spread pecans evenly on a small baking sheet. Bake for 7 to 10 minutes, stirring every minute or so until the pecans are lightly browned and fragrant.

French Onion Grilled Cheese This French Onion Grilled Cheese levels up your grilled cheese game with sweet and savory caramelized onions and gooey, melty cheese all tucked between crispy, golden slices of bread. This sandwich is comfort food at its finest - perfect for lunch, dinner or a cozy snack! CourseMain Dish CuisineAmerican Keywordfrench onion grilled cheese, french onion soup grilled cheese, french onion soup grilled cheese sandwich Prep Time15minutes minutes Cook Time30minutes minutes 开云体育s3 Calories822kcal AuthorTrish - Mom On Timeout Ingredients 2 tablespoons salted butter 1 tablespoon extra virgin olive oil or salted butter 2 large white onions thinly sliced 2 large yellow onions thinly sliced 2 tablespoons Worcestershire sauce 2 teaspoons spicy brown mustard 1 teaspoon Italian seasoning ? teaspoon garlic powder 1 teaspoon granulated sugar helps with the caramelization, optional ? teaspoon fresh ground black pepper ? teaspoon fine sea salt 6 slices bread French, sourdough, brioche, etc. 3 tablespoons mayonnaise optional, for spreading onto the bread 6 slices Provolone cheese 6 slices Gruyere cheese Instructions Heat butter and extra virgin olive oil in a large skillet over medium heat. 2 tablespoons salted butter,1 tablespoon extra virgin olive oil Add the sliced onions, Worcestershire sauce, spicy brown mustard, Italian seasoning, garlic powder, sugar (if using), black pepper and salt. Stir to combine. 2 large white onions,2 large yellow onions,2 tablespoons Worcestershire sauce,2 teaspoons spicy brown mustard,1 teaspoon Italian seasoning,? teaspoon garlic powder,1 teaspoon granulated sugar,? teaspoon fine sea salt,? teaspoon fresh ground black pepper Cook, stirring occasionally, until the onions are golden brown and caramelized (about 20–25 minutes). Cook until the liquid evaporates. Set aside. Heat a clean skillet over medium heat. Spread mayonnaise on one side of each bread slice (optional, for extra crispiness). 6 slices bread,3 tablespoons mayonnaise Place bread in skillet, mayonnaise side down. Top with slices of Provolone, followed by the caramelized onions and finish with Gruyère. 6 slices Provolone cheese,6 slices Gruyere cheese Top with another slice of bread (mayo side facing out). Cook until the bread is golden brown and crispy, and the cheese is melted, about 2-3 minutes per side. Slice in half and serve immediately with your favorite chips. Notes Storage and Make-Ahead Information This sandwich is best made and served immediately. That being said, here are some options for making ahead and storing leftovers: Make Ahead: Caramelized onions can be prepared up to 3 days in advance and stored in the refrigerator. Freezing: Assemble the sandwiches without grilling, wrap them tightly, and freeze for up to 2 months. Thaw before grilling. Reheating: Warm leftovers in a skillet or oven to retain crispness. Caramelizing onions takes time so do not rush the process by turning up the heat. Low and slow cooking ensures the natural sugars develop their deep, sweet flavor. Please see post above for more information, recipe tips and frequently asked questions. Nutrition Calories: 822kcal | Carbohydrates: 51g | Protein: 35g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 1670mg | Potassium: 588mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1137IU | Vitamin C: 16mg | Calcium: 999mg | Iron: 4mg Source: Mom on Timeout ~~~~~ Rhonda in MO

Bacon Ranch Cheesy Bread This fantastic Bacon Ranch Cheesy Bread is loaded with amazing flavor and takes just minutes to make! It's a delicious addition to any meal and can be made in the oven or grill! CourseAppetizer, Side Dish CuisineAmerican Keywordcheese bread, cheesy bacon ranch bread, cheesy bread Prep Time5minutes minutes Cook Time10minutes minutes Total Time15minutes minutes 开云体育s8 servings Calories413kcal AuthorTrish - Mom On Timeout Ingredients 14 ounces French bread one loaf ? cup mayonnaise 1 tablespoon ranch dip mix 2 cups shredded cheese cheddar, Monterey jack, Mexican blend, etc. 4 slices bacon baked and crumbled Instructions In the oven Preheat the broiler. Line a baking sheet with non-stick foil. Set aside. Cut the loaf of bread in half lengthwise. 14 ounces French bread Combine the mayonnaise, ranch, shredded cheese and bacon in a small bowl. ? cup mayonnaise,1 tablespoon ranch dip mix,2 cups shredded cheese,4 slices bacon Use a spatula to equally spread the cheese on each half of the bread. Place under the broiler until golden brown, about 7 to 9 minutes. Let cool slightly before cutting into pieces and serving. On the grill: Preheat the grill. You are going to want to cook this over indirect heat. Cut the loaf of bread in half lengthwise. Place the halves on a large piece of heavy-duty foil. You can double up on the foil if you'd like. 14 ounces French bread Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl. ? cup mayonnaise,1 tablespoon ranch dip mix,2 cups shredded cheese,4 slices bacon Use a spatula to equally spread the cheese on each half of the bread. Place on the grill over indirect heat for about 10 to 12 minutes or until the cheese is melted and bubbling. Let cool slightly before cutting into pieces and serving. Notes Storage Information This cheesy bread is best served immediately, but you can wrap it up in tin foil or put it in an airtight container and store it in the refrigerator for up to 3 days. Reheat it in the oven, air fryer or microwave. Bacon: You can can pan fry the bacon or make baked bacon or even use air fryer bacon. If your broiler runs really hot, bake the bread for 7 to 8 minutes at 400°F and finish under the broiler if you'd like it more crispy. To Air Fry: Assemble as directed, cut into pieces that will fit in your air fryer and air fry for 3 to 5 minutes at 350°F.Nutrition Calories: 413kcal | Carbohydrates: 28g | Protein: 13g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 821mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Calcium: 169mg | Iron: 2mg Source: Mom on Timeout ~~~~~ Rhonda in MO

Cheesy Lasagna Soup Author: Ashley Recipe type: Dinner Cuisine: Italian Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4-6 This recipe for lasagna soup is indulgent, comforting, and so delicious. Cheesy lasagna soup is easy to make and always a family favorite! Ingredients 1 pound Italian sausage 1 tablespoon olive oil 1 medium yellow onion, chopped finely 3 cloves garlic, minced 4 cups (1 32 oz container) beef broth 1 (15oz) can tomato sauce 2 tablespoons tomato paste 1 (15oz) can of fire roasted tomatoes ? cup ricotta cheese ? cup mozzarella cheese, shredded ? teaspoon dried oregano ? teaspoon red pepper flakes 2 cups lasagna noodles, broken into about 2 inch squares Salt and pepper to taste Fresh basil, for garnish Instructions In a large pot over medium high heat add in olive oil, Italian sausage and onion. Cook until sausage is cooked through and onion is slightly translucent. Add in salt, pepper, oregano, red pepper flakes, garlic, and tomato paste. Cook for about 1 minute. Add in tomato sauce, fire roasted tomatoes and beef broth. Stir until well combined and bring to a boil. Reduce heat to medium low and simmer, covered, for 20 minutes. Bring a separate pan of water to a boil and season water with salt. Cook the lasagna noodles until your desired tenderness. When noodles are done cooking drain and set them aside. After 20 minutes remove the cover from the soup pot. Add pasta to soup and serve. Garnish with mozzarella cheese, ricotta cheese and fresh basil Store leftovers in refrigerator Enjoy! Source: Wishes and Dishes ~~~~~ Rhonda in MO

Copycat Arbys Beef & Cheddars These Copycat Arbys Beef & Cheddars are the ultimate copycat recipe! They taste just like the real thing except you get to skip the drive thru and it’s faster! Onion buns, roast beef, cheddar sauce and the secret red sauce (French dressing) make these sandwiches come together in minutes! 5 from 1 vote Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins 开云体育s4 Ingredients 1 pound ultra thin sliced roast beef from the deli or use pre-packaged, like Hillshire Farms brand ? cup water 1 cup Rico’s nacho cheese ? cup Country French dressing 4 onion buns or use plain buns Instructions In a medium or large skillet, add your roast beef and water. Turn the heat to medium and place a lid on the pan and let the meat steam for about 5 minutes or so, you just want it to be warmed through. Meanwhile in a microwave safe bowl, heat your cheese sauce in 30 second intervals until hot in the microwave. Drain any water off your roast beef and you are ready to assemble. Start with the bottom bun and ? cup of the cheese sauce. To the top bun add ? of the French dressing. To the bottom bun add ? of the roast beef. Top with the top bun and serve! Enjoy warm! Notes Tips and Tricks for these Copycat Arbys Beef & Cheddars: You can wrap these in foil and keep them in the fridge for up to 2 days and just warm them up in the oven. If you don’t like onion buns you can use whatever hamburger style bun you prefer, sesame seed buns are also a great choice. You can add bacon to make their famous Bacon, Beef & Cheddars. I prefer Rico’s nacho cheese but you can use your favorite cheese sauce. Source: Wishes and Dishes ~~~~~ Rhonda in MO

Tik Tok Stuffed Bagels These Tik Tok Stuffed Bagels are going viral and there is a good reason! Bagels are sliced and stuffed with a sweetened cream cheese. They are brushed with a garlic butter and sprinkled with parmesan cheese before getting baked in the oven. These totally take bagels to a whole new level. This includes the directions for the air fryer, as well. 5 from 1 vote Prep Time7minutes mins Cook Time12minutes mins Total Time19minutes mins 开云体育s4 Ingredients 4 bagels of your choice 8 ounces cream cheese softened to room temperature, 1/2 tablespoon sugar ? cup butter 1 teaspoon fresh parsley 1 teaspoon Italian seasoning 1-2 garlic cloves minced 2 teaspoons everything bagel seasoning 1 tablespoon parmesan cheese plus more for topping Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Slice your bagel across into 6 pieces but DO NOT cut all the way through the bagel. In a mixing bowl, mix your softened cream cheese and sugar. Pipe or spoon the cream cheese into each slice that you made in the bagel. In a bowl or dish add the butter, parsley, Italian seasoning, garlic and everything bagel seasoning. Microwave in 30 second intervals until completely melted. Stir in the parmesan cheese. Brush the butter mixture all over the bagels. Bake for 8-12 minutes until the bagels are toasted, the cream cheese melted and the tops are golden. Serve slightly warm! Air fryer Instructions Instead of baking, you can air fry these in an air fryer at 350 degrees for 8-10 minutes. Check at 8 minutes. Some air fryers run hot. Notes Tips and Tricks Store leftovers in an airtight container for up to 3 days. Serve these warm or room temperature. You can customize these by using different flavored bagels, cream cheese and seasoning. Source: Wishes and Dishes ~~~~~ Rhonda in MO