Ingredients:
Cookie Dough:
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 tsp vanilla extract
2 tbsp milk
1 ¼ cups all-purpose flour
¼ tsp salt
½ cup mini chocolate chips
Ice Cream Base:
2 cups heavy cream
1 cup sweetened condensed milk
1 tsp vanilla extract
½ cup chopped Snickers bars
½ cup chopped Reese’s peanut butter cups
Instructions:
 In a bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add milk and vanilla extract, then mix in the flour and salt. Fold in mini chocolate chips. Roll the cookie dough into small balls and set aside.
 In a large bowl, whisk the heavy cream, sweetened condensed milk, and vanilla extract until light and fluffy (about 3-4 minutes).
 Gently fold in the chopped Snickers and Reese’s pieces, along with the cookie dough balls.
 Pour the mixture into a loaf pan or freezer-safe container.
 Freeze for at least 4-6 hours, or until firm.
Notes:
Add chopped peanuts or a peanut butter swirl for extra crunch!
Prep Time: 20 mins | Chill Time: 4-6 hrs | Total Time: 4 hrs 20 mins | Kcal: 400 kcal per serving | Servings: 8

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup Meyer lemon juice

1/2 cup confectioners’ sugar

Instruction:

1. Preheat the oven to 350°F (175°C). Grease a bundt cake pan or muffin tin with cooking spray or butter.

2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.

3. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

4. Stir in the milk and vanilla extract until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Stir in the Meyer lemon juice, making sure to incorporate it evenly throughout the batter.

7. Pour the batter into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted into the center of the cake comes out clean).

8. While the cake is baking, prepare the Meyer lemon drizzle by mixing together the confectioners’ sugar and Meyer lemon juice in a small bowl.

9. Once the cake is finished baking, remove it from the oven and let it cool in the pan for 10 minutes.

10. Carefully remove the cake from the pan and place it on a wire rack set over a sheet of parchment paper.

11. Drizzle the Meyer lemon glaze over the top of the cake, allowing it to soak in and coat the cake evenly.

12. Serve the Meyer Lemon Drizzle Cake warm or at room temperature, garnished with fresh slices of Meyer lemon and a dusting of confectioners’ sugar, if desired.

Ingredients

Oatmeal: 1 cup (90 grams)
Nuts: 80 grams (such as almonds, walnuts, or pecans), chopped
Cranberries: 50 grams
Stevia: 1 tablespoon
Sesame Seeds: 1 tablespoon
Apple: 1, peeled, cored, and diced
Banana: 1, sliced
Vanillin: 1 teaspoon (optional, for flavor)
Oat Flakes: 50 grams

Directions

Preheat your oven to 180°C (360°F) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the oatmeal, chopped nuts, cranberries, stevia, sesame seeds, and oat flakes.

Gently fold in the diced apple and sliced banana. If using, add the vanillin for extra flavor.

Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Serving Suggestions
Enjoy warm with a cup of tea or coffee.
Great with a smear of yogurt or a drizzle of honey.

Cooking Tips
To add extra crunch, sprinkle additional nuts or seeds on top of each muffin before baking.
Make sure not to overmix the batter to keep the muffins tender.

Nutritional Benefits
Oats: Rich in fiber and heart-healthy nutrients.
Nuts: Provide healthy fats and protein.
Cranberries: High in antioxidants and vitamin C.
Bananas: Good source of potassium and vitamins.

Ingredients:

1 pound breakfast sausage
1 cup Bisquick baking mix
1 cup shredded sharp cheddar cheese
4 eggs

Instructions:

Preheat Oven and Prepare Pan: Start by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners to ensure easy removal of the muffins once they are baked.
Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until it’s browned and crumbly. This should take about 5-7 minutes. Once cooked, remove the sausage from the heat and let it cool slightly.
Mix Ingredients: In a large mixing bowl, combine the cooked sausage, Bisquick baking mix, shredded sharp cheddar cheese, and eggs. Stir the mixture until all the ingredients are well combined and you have a uniform batter.
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full. This ensures the muffins have room to rise without spilling over.
Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. These muffins are delicious both warm and at room temperature.

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Wooden or metal skewers
Chopped fresh parsley (optional, for garnish)

Instructions
Step 1: Prepare the Marinade
Mix Marinade: In a large bowl, combine the olive oil, grated Parmesan cheese, minced garlic, lemon juice, Italian seasoning, salt, black pepper, and paprika. Stir until well mixed.
Marinate Chicken: Add the cubed chicken to the bowl and toss to coat the chicken thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Step 2: Prepare the Skewers
Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Skewer Chicken: Thread the marinated chicken cubes onto the skewers, dividing them evenly among the skewers.
Step 3: Cook the Skewers
Preheat Grill or Oven: Preheat your grill to medium-high heat, or preheat your oven to 400°F (200°C).
Grill or Bake:
Grill: Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Oven: Place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, turning once halfway through, until the chicken is fully cooked.
Step 4: Serve
Garnish and Serve: Remove the chicken skewers from the grill or oven and let them rest for a few minutes. Garnish with chopped fresh parsley if desired, and serve warm.

No-Bake Peanut Butter Éclair Cake

Peanut butter pudding, chilled milkshake, and whole wheat chocolate chip cookies are layered and topped with chocolate frosting. The longer it stays in the fridge, the better it gets. It’s VERY hard to wait to eat it. So good. People are going crazy for this easy dessert recipe!

Equipment:

• 9×13-inch cake pan

Ingredients:

• 1 (14.4-ounce) box Whole Wheat Chocolate Cookies
• 2 boxes (3¼ oz) Vanilla Instant Pudding
• 1 cup peanut butter
• 3½ cups milk
• 1 container (8 oz) Cool Whip, thawed
• 1 (16-oz) can of Chocolate Frosting

Instructions:

How to Make No-Bake Peanut Butter Éclair Cake

1. Spray the bottom of a 9×13-inch pan with cooking spray.
2. Line the bottom of the pan with whole graham crackers.
3. In the bowl of an electric mixer, combine the pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes. Fold in the whipped topping.
4. Pour half of the pudding mixture over the graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour the remaining half of the pudding mixture over the top and top with another layer of graham crackers.
5. Heat the prepared icing container, uncovered, in the microwave for 1 minute. Pour over the cake.
6. Refrigerate for at least 12 hours before serving.

Here are some variations and tips for your No-Bake Peanut Butter Éclair Cake:

Variations:

1. Add Chocolate Pudding: Swap one box of vanilla pudding for chocolate pudding for a richer flavor.
2. Use Different Cookies: Instead of whole wheat chocolate cookies, you can try using graham crackers or even Oreo cookies for a different taste.
3. Nut Butter Alternatives: Substitute peanut butter with almond butter or cashew butter for a different nutty flavor.
4. Layering Fruits: Add layers of sliced bananas or strawberries between the pudding layers for a fruity twist.

Tips:

1. Chill Time: The longer you let it chill, the better the flavors meld together. Aim for at least 24 hours if you can wait!
2. Serving: Use a sharp knife to cut clean slices. Warming the knife under hot water can help with this.
3. Toppings: Consider adding crushed peanuts or chocolate shavings on top for added texture and presentation.

To store your No-Bake Peanut Butter Éclair Cake, follow these steps:

1. Cover it: Once it’s fully set and chilled, cover the cake with plastic wrap or aluminum foil. This helps prevent it from absorbing any odors from the fridge.
2. Refrigerate: Keep the cake in the refrigerator. It should stay fresh for about 3-5 days.
3. Freezing: If you want to store it for a longer time, you can freeze individual slices. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe container. It can last in the freezer for about 1-2 months. Just thaw in the refrigerator before serving.

Enjoy this delicious and easy no-bake dessert that everyone will love!

The renowned casserole is a classic dish that brings back nostalgic memories. Chicken and Biscuit Casserole is a meal that not only encapsulates the taste of tenderness and creaminess due to its filling of chicken and sauce, it also contains the essence of freshly baked biscuits, making it the go to dish for any occasion amongst families.

Ingredients:

For the filling:

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

1/2 cup chicken broth

1 can (10.5 oz) cream of chicken soup

1/2 cup milk

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

1/2 teaspoon onion powder

Salt and pepper to taste

For the biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

3/4 cup buttermilk

Instructions:

Let the oven do its work: Give it time to come to a temperature of 400 degrees Fahrenheit, 200 degrees Celsius.

How about we get the stuffing ready:

To a big bowl, pour some robust chicken and combine it with the cream. Then add the chicken broth and milk. Mix until consistent.

Afterwards, add in shredded chicken, frozen vegetables, garlic, onion powder, dried thyme, salt and pepper and mix.

Transfer everything into a greased baking dish of 9×13 inches.

Let’s focus on the biscuit covering:

In another bowl, combine baking powder, baking soda, salt and right along with it flour.

Now take butter and combine it with the mixture either using a pastry cutter or fork in order to cut it. Cut until the mixture appears coarse in a crummy way.

Now let’s pour in the buttermilk – make sure to mix evenly but do not dunk it in too much or else the balance gets disturbed.

Go ahead and take spoons full of the biscuit and combine them together with the chicken mixture evenly.

Let’s Bake some delicious Teaasty biscuit casserole:

Once you finish pouring the mixture put it into a pre heated oven for about twenty to thirty minutes till the biscuit turns golden brown and voila.

Put it Out: Once your casserole cools off for a while, go ahead and serve it.

Serving and Storage Tips

Serving: Add a side salad or steamed vegetables to round out the meal.

Storage: Leftovers should be placed in an airtight container and refrigerated for up to 3 days. Reheat in the oven or microwave to serve, until it is hot all throughout.

Freezing: You can freeze an unbaked casserole (without biscuits) for baking anytime in the next 3 months. Transfer the casserole from the freezer to the fridge a night before, add the biscuits, and cook it as stated.

Tips for Success

In addition to the ease of preparation, the rotisserie chicken adds flavor that’s hard to replicate.

Make carefully judged placements of the biscuits so that they don’t interfere with or touch the other biscuits during cooking.

The inner portions of your sandwich can be modified by the addition of mushrooms, celery or any other vegetables that you wish.

You can pour some cheese over the filling to improve the taste before topping it with a biscuit.

Health Benefits

Protein-rich: Chicken is one of the good sources of amino acids and is crucial for muscle growth and energy rehabilitation.

Nutrient-packed: The vitamins, minerals, and fibers are found in vegetables.

Homemade goodness: Making biscuits from scratch makes the amount of preservatives used to almost zero as compared to those bought from stores.

Nutritional Information (per serving):

Calories: 320.

Protein: 18g.

Carbohydrates: 28g.

Fat: 14g.

Fiber: 3g.

Sodium: 610mg.

Variations and Substitutions:

Gluten-Free: Use gluten free flour and gluten free biscuit recipe.

Dairy-Free: Use almond milk and vegan butter instead of milk and butter.

Vegetarian: Chicken can be replaced with chickpeas or tofu along with cream of mushroom soup.

Spicy: Sprinkle some cayenne pepper or diced jalapeños in the filling.

Frequently Asked Questions (FAQs)

Q: What if I do not have homemade biscuits can I use the canned variety?

A: Yes, using canned biscuits is a quicker option. Just put them over the filling or sauce, then bake as instructed.

Q: Can I prepare this casserole over the weekend for Monday?

A: Of course! Make the sauce and filling and refrigerate it for a day. Then put the biscuits last before it goes into the oven Q.

Q: Is there a necessity for me to buy frozen vegetables. Can I go with the fresh ones?

A: Yes, but steam them for a few minutes first so they end up soft in the dish.

Conclusion

The Chicken and Biscuit Casserole is a unique combination of comfort food and savory flavor. If you are making it for a large group or just your family, this meal won’t disappoint. Once you’ve made it and enjoyed its delicious, fresh ingredients and simple instructions, you’ll want to make it again soon!

Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in The United Kingdom) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning “wooden bowl”.

Ingredients

1/4 cup melted butter
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
3/4 cup milk
5 -6 peaches, sliced

How to make it :

Preheat oven to 350°.
Pour melted butter into an 8×8 pan.
Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
Pour over melted butter.
Cover with peach slices.
Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.