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Ingredients cup unsalted butter (softened to room temperature) 4 oz cream cheese (softened to room temperature) 3/4 cup granulated sugar 1/3 cup light brown sugar (packed) 1 large egg (room temperature) 1 egg yolk 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon cornstarch 3/4 teaspoon baking soda 1/4 teaspoon salt 14 Oreos (broken into small pieces) 1/2 cup chocolate chips

sincere welcome If fan what we do, subscribe click the bell and join us . Welcome! Sauteed Cabbage Sauteed Cabbage is a rustic side dish with tender, caramelized cabbage flavored with garlic, herbs, and fresh lemon. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins Ingredients 1 small head green cabbage (about 2 - 2 1/2 pounds) 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon onion powder 1/2 tablespoon apple cider vinegar 3 cloves garlic (minced) 1 lemon wedge 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh parsley US Customary Metric Instructions Cut the cabbage in half through its core. Slice each half as thinly as possible into fine ribbons, slice around the core, and discard it. Heat a large saute pan or cast iron pan, a Dutch oven will work too, over medium-high heat. Add olive oil and butter, stir to melt. Once the butter is melted, add the cabbage, minced garlic, onion powder, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and it begins to brown. Remove from the heat when done cooking and stir in the apple cider vinegar. Taste and adjust for salt and pepper if needed. Squeeze the lemon wedge on top of the cabbage, taste, and if it needed more acidity add more lemon juice. Sprinkle with fresh chopped oregano and parsley and serve.

A sincere welcome If fan what we do, subscribe click the bell and join us . Welcome! Grinch Cookies Grinch Cookies will make your heart grow three sizes bigger this Christmas! These bright green treats have gooey middles and a delicate, crisp crust covered with powdered sugar. Prep time: 20 minutes Cook time: 10 minutes Total time: 30 mins Ingredients 1 Box Vanilla Cake Mix 1/2 cup unsalted butter (softened) 1 tablespoon canola oil 2 eggs (room temperature) 1 cup powdered sugar 1 cup cornstarch Green gel food coloring 1/2 cup red M&M’s candies US Customary Metric Instructions Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and set aside. In a medium bowl mix powdered sugar and cornstarch. In a large bowl, using a hand electric mixer or stand mixer, beat in the butter, cake mix, oil, and eggs. Stir in 3-5 drops of green gel food coloring to get the perfect Grinch green color. Using a small ice cream scoop to scoop dough balls and after that roll each ball into the powdered sugar/cornstarch mixture and place it onto the prepared cookie sheet. Place the cookie balls 2 inches apart. Bake for 8-10 minutes or until they puff up and are slightly golden on the sides. Remove from the oven and immediately lightly press 3-4 M&M’s onto the top of the cookies. Cool on the cookie sheet for 5 minutes, then transfer to a wire rack to completely cool.

A sincere welcome If fan what we do, subscribe click the bell and join us . Welcome! Ingredients 2 salmon fillets (about 1 1/2-inches thick) 2 teaspoons olive oil Dry Rub: 2 teaspoons smoked paprika 1 tablespoon brown sugar (optional) 1 tablespoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ginger powder 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions Remove fish from the fridge, inspect it for any bones, and let it sit on the counter for an hour. Mix the RUB ingredients in a bowl. Rub each fillet with olive oil and after that the dry rub mixture. Place fillets in the basket of the air fryer. Set air fryer at 390 degrees for 7 minutes if the filets are 1-1/2-inches thick. When the timer goes off, check fillets with a fork to make sure they are done to your desired doneness. If needed cook a few minutes longer. Cooking time will vary based on the temperature of the fish and the size. It is better to set the air fryer for a little less time and add a few more minutes if needed, to avoid overcooking the fish.

IPanda Express Honey Sesame Chicken is made from scratch featuring breaded crispy chicken and vibrant vegetables, all tossed in a fantastic honey sesame sauce. Panda Express Honey Sesame Chicken Copycat Prep time: 10 minutes Cook time: 20 minutes Total time: 20 mins ngredients 1 pound chicken breast (boneless and skinless - cut into 1" pieces) 1 large egg 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup cornstarch 1/3 cup flour 1 tablespoon vegetable oil Vegetable oil for frying Honey Sesame Sauce: 1/4 cup sweet chili sauce 1/3 cup honey 1/2 cup water 2 tablespoons rice vinegar 1/8 teaspoons salt 2 teaspoons soy sauce (low sodium) 1 tablespoon cornstarch Veggies: 1 pound string beans (washed and ends trimmed) 1 yellow bell pepper (seeded and thinly sliced) 2 teaspoons sesame oil 1 teaspoon sesame seeds Garnish & Serve: Chipped green onions Serve with rice US Customary Metric Instructions Add the egg, salt, pepper, and 1 tablespoon oil into a medium bowl and whisk to combine. In a second bowl, add 1/2 cup cornstarch and flour, and stir to combine. In a large deep skillet or a wok, add oil about 2 inches high and heat it to 375 degrees. Dip chicken pieces in the egg mixture, then dredge in the flour mixture and fry the chicken in batches for 3 to 4 minutes or until golden, set aside on a wire rack. To make the sauce combine all the sauce ingredients in a medium saucepan, stir and bring to a boil, cook until it thickens. Set aside. Drain most of the oil from the pan where you cooked the chicken, leaving only about two tablespoons. Add the string beans and bell pepper strips, and saute for 3-5 minutes, then add in the cooked chicken, sesame oil and the sauce, toss to combine. Remove from heat and garnish with sesame seeds and chopped green onions before serving with rice.

INGREDIENTS FOR GREEN SMOOTHIE BOWL RECIPE: Smoothie Bowl Ingredients: 1 cup coconut milk 2 cups spinach (fresh or frozen) 1/2 avocado (ripe) 2 tablespoons honey (or more) 1 teaspoon vanilla extract 1 teaspoon lime juice 1 teaspoon lime zest 1 ripe banana peeled (sliced and frozen) 1 cups pineapple peeled (sliced and frozen) 1/2 ripe mango peeled (chopped and frozen) Smoothie Bowl Topping Options: 1/2 cup granola 1 tablespoon coconut flakes 1 tablespoon slivered almonds

Ingredients Homemade Pie Crust: 2 1/2 cups all-purpose flour (plus more for dusting) 1 teaspoon white granulated sugar 1/2 teaspoon salt 1/2 lb COLD unsalted butter (diced into 1/4" pieces) 6 tablespoons ice-cold water Turkey Pot Pie Filling: 4 cups cooked turkey (shredded) 6 tablespoons unsalted butter 1 small yellow onion (chopped) 1 cup shredded carrots 8 oz mushrooms (stems discarded and caps sliced) 4 garlic cloves (minced) 1/3 cup all-purpose flour 2 cups chicken broth 1/2 cup heavy cream 2 teaspoons salt 1/4 teaspoon black pepper 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon fresh rosemary (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1 cup frozen peas (do not thaw) 1/4 cup parsley finely chopped (plus more to garnish) 1 egg beaten (for egg wash) nstructions Homemade Pie Crust: Add flour, sugar, and salt into the bowl of a food processor and pulse a few times. Add the cold diced butter and pulse until the mixture resembles pea-sezed coarse crumbs. The mixture should be dry and sandy. Add the 6 tablespoons of very cold, ice water and pulse just until moist clumps start to form. Test the dough by pressing it between your fingertips, and if it sticks together, you are done. If the dough is too crumbly and it falls apart, add more water, just a teaspoon at a time. Careful NOT to add too much water, or the dough will become very sticky and difficult to roll. Transfer dough to a clean work surface, and gather it into a ball, bo NOT knead it, just gather it together. Divide thee dough in half and using a rolling pin, flatten the pieces to form 2 disks. Cover with plastic wrap and refrigerate for at least 1 hour before using in recipes. Turkey Pot Pie Filling: In a dutch oven or pot, melt the 6 tablespoons of butter over medium heat. Add the diced onions and carrots and saute for 8-10 minutes, or until soft. Add the sliced mushrooms and minced garlic, rosemary, thyme, dried basil, dried oregano, and saute for another 5 minutes until mushrooms are softened. Add 1/3 cup flour and stir constantly for 1-2 minutes until combined. Add chicken broth and stir very well, next, add 1/2 cup heavy cream, stir and then bring the mixture. Let it cook for 1-2 minutes, or until the mixture has a thick gravy consistency. Add the salt and black pepper, taste it and adjust the seasoning if needed. Add shredded turkey, frozen peas, and 1/4 cup parsley, stir to combine. Remove from heat and cool slightly. Preheat oven to 425 degrees F. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the turkey pot pie filling over the bottom crust. Roll the second dough disk into a 10” diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust and crimp together to seal. Cut 5 small slits on the top to allow steam to escape. Brush the top with the beaten egg and sprinkle lightly with some sea salt and pepper. Bake for 30-35 minutes or until top crust is golden brown. If the pie edges are browning too fast, cover it loosely with foil over the pie. Once baked, let it rest for 15 minutes at room temperatire before slicing and serving.

A sincere welcome If fan what we do, subscribe click the bell and join us . Welcome! Learn how to make Crunchy Peanut Brittle - a sweet, crispy, and buttery confection loaded with toasted nuts and a lovely caramel flavor. A wonderful holiday treat and edible gift! Ingredients 2 cups white granulated sugar 1/4 cup dark brown sugar (packed) 1 cup light corn syrup 1/2 teaspoon salt 1/2 cup water 1 teaspoon vanilla 1 cup unsalted butter (at room temperature and cut into cubes) 2 1/4 cups dry roasted peanuts (unsalted) 1 1/2 teaspoons baking soda US Customary Metric Instructions Line two large baking sheets with parchment paper, and set aside. In a bowl mix two cups of peanuts and a 1 teaspoon of baking soda, set aside. In a medium or large saucepan, combine the sugars, water, salt, and corn syrup, stir and place over medium high heat. Place a candy thermometer inside the pot, you can clip it to the side, make sure it does not touch the bottom of the pot. Allow to the mixture to come to a boil, stirring occasionally then add the butter and continue stirring. Once the mixture reaches 280 degrees F, add the peanut and baking soda mix, stirring very well, until the thermometer reads 305 degrees F. Remove the mixture from heat, stir in the vanilla extract, after that stir in the remaining 1/2 teaspoon of baking soda until well combined, then immediately dump the mixture onto the parchment lined baking sheets and quickly spread out using a spatula. The brittle should be THINNER than the peanuts embedded in it. Sprinkle the remaining 1/4 cup of peanuts on top. Allow brittle to cool for about 10-15 minutes before breaking into pieces. Store in an airtight container to avoid humidity, as it makes the brittle sticky. runchy Peanut Brittle Crunchy Peanut Brittle is a sweet, crispy, and buttery confection loaded with toasted nuts and a lovely caramel flavor. A wonderful holiday treat and edible gift! Crunchy Peanut Brittle SAVE PRINT EMAIL REVIEW Author: Catalina Castravet Serves: 8 servings Prep time: 10 minutes Cook time: 10 minutes Total time: 20 mins

IngredientsIngredient Checklist 2 cups sugar 1/2 cup water 1 stick unsalted butter 1/3 cup light corn syrup 1/2 teaspoon baking soda 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans Fleur de sel or crushed Maldon sea salt DirectionsInstructions Checklist Step 1 In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

A sincere welcome If fan what we do, subscribe click the bell and join us . Welcome! Learn how to make Peanut Butter Fudge - the smoothest, creamiest, and easiest fudge ever! Decadent with an over-the-top nutty flavor, it’s an addicting snack and a wonderful edible gift. Ingredients 4 cups powdered sugar (sifted) 16 oz brown sugar (packed) 1 1/2 cup peanut butter (smooth or chunky) 1 cup butter (unsalted) 1 tablespoon vanilla extract 1/4 teaspoon salt 1/3 cup chopped peanuts US Customary Metric Instructions Line an 8-inch square dish with foil or parchment paper, so it has handles on the side for easy peanut butter fudge removal. Add the butter and brown sugar to a medium pot, over medium heat, stir and melt, add the peanut butter, stir and bring to a boil, make sure to stir to combine. Bring to a steady boil and then remove from heat. Stir in the vanilla, and after that the powdered sugar one cup at a time. Once completely combined, transfer to the prepared baking dish and smooth the top with a spatula. Sprinkle chopped peanuts on top. Set aside to cool and set for about an hour. When ready, remove from the baking sheet and cut into squares. Peanut Butter Fudge Peanut Butter Fudge is the smoothest, creamiest, and easiest fudge ever! Decadent with an over-the-top nutty flavor, it’s an addicting snack and a wonderful edible gift. Prep time: 10 minutes Cook time: 10 minutes Total time: 20 mins

A sincere welcome If fan what we do, subscribe click the bell and join us . Welcome! Learn how to make these Peanut Butter Bars - so creamy, decadent, and topped with a velvety chocolate layer. This is a no-bake dessert that is made only with six ingredients! ngredients 1 cup unsalted butter (melted and slightly cooled) 1 1/2 cups creamy peanut butter 1 1/2 cups powdered sugar 2 cups graham cracker crumbs Chocolate Topping: 1 1/2 cups chopped chocolate 1/4 cup creamy peanut butter 1/4 cup roasted peanuts (chopped) US Customary Metric Instructions Base: Line an 8x8 or 9x9 dish with parchment paper so it has handles on the two of the sides that face each other, for easy removal of the bars. Add melted butter and peanut butter to a large bowl and mix until smooth. Beat in powdered sugar, and then the crumbs. Transfer the mixture to the prepared pan and smooth the top with a spatula hocolate Topping: Melt chocolate and peanut butter in the microwave, stir until smooth and combined, and pour the mixture over the peanut butter base. Smooth with a spatula and sprinkle with chopped peanuts. Chill for at least 2 hours before cutting and serving.

A sincere welcome If fan what we do, subscribe click the bell and join us . Welcome! INGREDIENTS 1 lb Broccoli florets ( i used a little over 1 lb of broccoli) 2 Tbs olive oil 1/2 tsp salt 1/4 tsp black pepper 1 and 1/2 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika 2 Tbs plain panko bread crumbs 2 Tbs parmesan cheese

A sincere welcome If fan what we do, subscribe click the bell and join us . Welcome! Instructions Cook Pasta: Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier) Make Lemon Chicken: While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat. Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top then cut into strips. Make Lemon Cream Sauce: In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant. Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate. Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt). Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.

Instant Pot Buffalo Chicken Pasta is zesty, rich, and delicious! The flavor is like that of Buffalo Chicken Wings, only in a bowl of creamy, cheesy pasta! This pressure cooker Buffalo Chicken Pasta is easy to make, and is great for a weeknight meal, or for a Game Day party! Course: pasta Cuisine: American Keyword: pressure cooker buffalo chicken pasta recipe Servings: 6 Calories: 596 kcal Author: Sandy Clifton Ingredients 3 1/2 cups Chicken Broth, low sodium 1 (12 oz) box Farfalle Pasta (Bow Tie) 8 oz Cream Cheese, cubed 1/2 cup Celery, diced (optional) 2 Chicken Breasts, boneless/skinless cut in half crossways (or 3 cups cooked shredded chicken) 1/3 cup Buffalo Hot Wing Sauce (such as Frank's Red Hot) plus extra for garnish To Finish 1/2 cup Prepared Blue Cheese or Ranch Dressing 1 cup Cheddar Cheese, shredded Green Onion, for garnish Instructions Pour the chicken broth into the pot. Pour in the pasta and even out the layer. Dot the cubes of cream cheese and celery evenly over the pasta, do not stir. Place the chicken breast pieces on top of the cream cheese/pasta (If using cooked chicken, add it after pressure cooking). Pour the buffalo hot wing sauce over the chicken & pasta/cream cheese. Do not stir. Place the lid on the pot and lock into place, setting the steam release knob to the Sealing position. Press the Pressure Cook/Manual button, or dial, then the +/- button or dial to select 6 minutes. High Pressure. When the cook time has ended, do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and remove the chicken to a plate. Stir the pasta mixture well until the cream cheese lumps have mixed in. Shred the chicken with two forks and add back into the pot. Add the cheese and stir. Add the blue cheese or ranch dressing and stir (or just use it as a garnish at the end).

A sincere welcome If fan what we do, subscribe click the bell and join us . Welcome! Ingredients 1 tbsp oil 1 lb boneless chicken 20 oz broccoli florets 1 cup Heavy Cream 1/2 cup parmesan cheese 1/2 tsp garlic salt 1 cup mozzarella cheese Instructions Preheat oil in an oven safe skillet. Add pieces of chicken and cook it until golden brown. Cut broccoli florets into bite-size pieces. Add them to the dish with chicken. Combine whipped cream, parmesan cheese, and garlic salt together. Pour the sauce over the broccoli. Bake at 350F for 10 minutes. Remove from the oven and sprinkle the mozzarella cheese on top. Bake for 7 more minutes or until the cheese gets slightly golden. Serve right away while the cheese is still all melted.

Chipotle Sauce Recipe – 5 Minutes Chipotle Sauce is super easy to make and is great on salads, as a dipping sauce and even as a marinade. Spicy, creamy and refreshing, ready in just 5 minutes. Check out the short recipe video bellow for quick tutorial steps. Serve it with some delicious Chicken Wings, or pour it on top of a Homemade Taco Salad. It also works great on the side of this Slow Cooker Pineapple Pork. The best chipotle sauce recipe Chipotle Sauce Recipe will take you 5 minutes to prepare and you can enjoy it right away on your favorite salad. This sauce is a staple in our house, its incredibly creamy and flavorful with just the right amount of spiciness. Packed with fresh cilantro, the Chipotle Sauce is also refreshing. For a more citrusy flavor, you can go ahead and add some lime zest to it. I like to pour it over Chicken Lettuce Wraps, use it as a delicious sauce for homemade IP Chicken Wings, or simply use it as a dipping sauce for Roasted Potatoes. Also, you can make a double batch from the start, as it can be refrigerated for up to 1 month. You can also replace the pesto in this Chicken Kabobs Recipe and make Chipotle Chicken Kabobs.

reamy garlic chicken breasts Jump to Recipe Print Recipe chicken breasts in an irresistible garlic sauce filled with caramelized onions and garlic is a winner of a chicken dinner! Easy and delicious comfort food at its finest. Lightly floured boneless chicken breasts are pan fried in butter and oil until golden and crispy before being added to a mouth-watering garlic cream sauce. Filled with caramelised flavour, you will LOVE how easy this is!

Learn how to make Chicken Francese, it features golden-fried chicken fillets nestled in a bright and velvety sauce made of lemons, garlic, cream, and white wine. Such a breeze to make, but tastes restaurant-worthy! INGREDIENTS FOR CHICKEN FRANCESE RECIPE: Chicken: 2 large boneless/skinless chicken breasts 2 large eggs 1/3 cup parmesan cheese 1/3 cup all-purpose flour 4 tablespoons olive oil ►Sauce: 2 tablespoons unsalted butter 6 cloves garlic 3/4 cup chicken broth 1/8 teaspoon ground black pepper 1/2 teaspoon salt 1 teaspoon lemon zest 1 tablespoon fresh parsley 1/2 teaspoon fresh rosemary 1 cup heavy cream 1/2 lemon Garnish: 1 teaspoon parsley 2 rosemary sprigs Lemon slices

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