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Ingredients:

1 lb large scallops, patted dry
4 tbsp butter, melted
3 cloves garlic, minced
1/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper to taste
Lemon wedges (for serving)
Instructions:

Preheat the Oven:
Preheat your oven to 400°F (200°C).

Prepare the Garlic Butter:
In a small bowl, mix together the melted butter, minced garlic, lemon juice, salt, and pepper.

Assemble the Scallops:
Place the scallops in a single layer in a baking dish.
Pour the garlic butter mixture over the scallops, making sure they are well-coated.

Add the Topping:
In a separate small bowl, mix the breadcrumbs, Parmesan cheese, and chopped parsley.
Sprinkle the mixture evenly over the scallops.

Bake:
Bake in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.

Serve:
Serve the scallops hot with fresh lemon wedges on the side for that perfect zesty finish!

This dish is ideal for seafood lovers and pairs beautifully with a light salad or roasted vegetables.

Transform your leftover turkey and stuffing into delicious, crispy balls! Perfect as an appetizer or a tasty snack.

Ingredients:
3 cups leftover stuffing
2 cups cooked turkey, shredded or finely chopped
1/2 cup cranberry sauce (optional, for extra flavor)
1/2 cup grated mozzarella or cheddar cheese (optional, for creaminess)
1/4 cup turkey gravy (or chicken broth, as needed)
1/2 cup all-purpose flour
2 large eggs, whisked
1 cup seasoned breadcrumbs
Oil for frying (vegetable or canola oil)
Fresh parsley, finely chopped (optional, for garnish)
Preparation:
Prepare the Mixture:

In a large bowl, combine the leftover stuffing, shredded turkey, cranberry sauce (if using), and cheese (if using).
Gradually add the gravy or broth until the mixture is moist enough to hold together when squeezed. Adjust with more gravy or stuffing as needed.
Form Balls:

Using your hands or a cookie scoop, shape the mixture into golf ball-sized balls, pressing firmly to ensure they stay together. Place the balls on a parchment-lined baking sheet.
Set Up Dredging Station:

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each stuffing ball in flour, dip in the beaten eggs, and then coat with breadcrumbs, pressing gently to adhere.
Chill the Balls:

Refrigerate the coated stuffing balls for 15-20 minutes to firm up, which helps prevent breaking apart during frying.
Cook the Balls:

In a deep pan or pot, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C).
Fry the stuffing balls in batches for about 3-4 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Baking Option:

For a lighter version, preheat the oven to 400°F (200°C). Place the balls on a greased baking sheet, spray lightly with cooking spray, and bake for 20-25 minutes, or until golden and heated through.
Serve:

Serve warm with turkey gravy, cranberry sauce, or your favorite dipping sauce. Garnish with chopped parsley for a fresh touch.
Tips for the Best Turkey Stuffing Balls:
Fresh or Old Stuffing: Both work well in this recipe. If the mixture is too dry, add more gravy or broth.
Personalize Add-ins: Feel free to include diced vegetables, herbs, or even mashed potatoes for added flavor.
Make Ahead and Freeze: Form the balls and freeze them before frying. Once frozen, transfer to a zip-top bag. Cook directly from the freezer, adding a few extra minutes to the cooking time.
Healthier Cooking: Use an air fryer at 375°F (190°C) for about 10-12 minutes until crispy and golden brown.
Have fun cooking! 

Enjoy!

### Ingredients:

#### For the Brownie Layer:
– 1 box (18.3 oz) brownie mix, plus ingredients called for on the box (eggs, oil, water)

#### For the Cheesecake Layer:
– 2 (8-ounce) packages cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream, whipped to stiff peaks

#### For the Caramel Sauce:
– 1 cup granulated sugar
– 6 tablespoons unsalted butter, cut into pieces
– 1/2 cup heavy cream
– Pinch of salt

#### For Assembly:
– Additional caramel sauce for drizzling
– Whipped cream, for topping
– Mini chocolate chips or chocolate shavings, for garnish (optional)

### Instructions:

#### Make the Brownie Layer:
1. **Prepare the Brownies:**
– Prepare the brownie mix according to the package instructions.
– Bake in a 9×13-inch pan according to package instructions. Let cool completely, then cut into small squares.

#### Make the Cheesecake Layer:
2. **Prepare the Cheesecake Mixture:**
– In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
– Gently fold in the whipped cream until well combined. Set aside.

#### Make the Caramel Sauce:
3. **Prepare the Caramel Sauce:**
– In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a heat-resistant spatula or wooden spoon.
– The sugar will clump and eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn.
– Once the sugar is completely melted, add the butter. The mixture will bubble rapidly. Stir until the butter is completely melted, about 2-3 minutes.
– Slowly drizzle in the heavy cream while stirring constantly. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
– Remove from heat and stir in the salt. Let cool slightly before using.

#### Assembly:
4. **Assemble the Trifle:**
– In a trifle dish or a large glass bowl, layer half of the brownie squares on the bottom.
– Drizzle some caramel sauce over the brownie layer.
– Spread half of the cheesecake mixture evenly over the caramel and brownie layer.
– Repeat with the remaining brownie squares, caramel sauce, and cheesecake mixture.
– Finish with a drizzle of caramel sauce over the top.

#### Chill and Serve:
5. **Chill the Trifle:**
– Cover the trifle with plastic wrap and refrigerate for at least 2-3 hours, or overnight, to allow flavors to meld and the dessert to set.

#### Garnish and Serve:
6. **Serve the Trifle:**
– Before serving, top with whipped cream and sprinkle with mini chocolate chips or chocolate shavings if desired.
– Drizzle additional caramel sauce over each serving for extra indulgence.

### Yield:
This recipe serves about 10-12 people, depending on the serving size.

### Note:
For a quicker version, you can use store-bought brownies and caramel sauce. Adjust sweetness according to your preference by adding more or less caramel sauce.

Ingredients:

1 ½ cups chocolate cookie crumbs
¼ cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
1 cup creamy peanut butter
15-20 Reese’s peanut butter cups, chopped
1 cup heavy cream
½ cup chocolate chips
½ cup peanut butter chips
Caramel sauce for drizzling
Whipped cream for topping
Instructions:

Preheat Oven:
Preheat your oven to 350°F (175°C). Mix the chocolate cookie crumbs with melted butter in a bowl. Press the mixture into the bottom of a greased 9×13-inch baking pan to form the crust.

Prepare the Cheesecake Batter:
In a large bowl, beat together the softened cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and eggs. Mix until well combined.

Fold in Peanut Butter & Reese’s:
Gently fold the creamy peanut butter and chopped Reese’s peanut butter cups into the cheesecake batter.

Bake the Cheesecake:
Pour the mixture over the crust and spread evenly. Bake for 30-35 minutes, or until the center is set. Let the cake cool completely in the pan.

Prepare the Cream Topping:
Whip the heavy cream until stiff peaks form. Gently fold in the chocolate chips and peanut butter chips.

Roll the Cake:
Once cooled, carefully roll the cake into a log, starting from one end. Use parchment paper to help roll and keep it tight.

Drizzle and Top:
Drizzle the cake with caramel sauce and top with whipped cream to taste.

Serve:
Slice and enjoy your rich, indulgent Reese’s Peanut Butter Roll Cake! 

Gather your loved ones for a sweet and refreshing treat that will transport you to a pumpkin patch paradise:

Ingredients:

2 cups canned pumpkin puree
1 cup heavy cream
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt

Directions:

1. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, sugar, cinnamon, ginger, cloves, and salt.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.

Scoop and savor this creamy and flavorful pumpkin ice cream. Its warm spices and velvety texture will make it a favorite fall dessert!

How to Make Perfect Chilled Dessert

This dessert is perfect for those looking for something light and refreshing. The pineapple and coconut combination offers a delicious flavor. And the best part? No cooking required! Just prepare, assemble, and chill. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 1 cup of whole milk – (250 ml)
• 14 oz (1 can) of sweetened condensed milk – (395 g)
• ¾ cup (7 oz) of heavy cream – (200 g)
• ½ cup of shredded coconut – (50 g)
• ¾ cup of milk to moisten the cookies – (200 ml)
• 1 packet of powdered pineapple drink mix
• 2 packages of round Maria cookies

Instructions:

Cream:

Start by combining shredded coconut, milk, condensed milk, heavy cream, and pineapple-flavored drink mix in a bowl.

Then, mix everything well using a whisk or blender until you get a smooth, creamy texture.

Assembly:

Next, spread a layer of the prepared cream at the bottom of a serving dish. Now, dip the cookies in milk and place them over the cream.

After that, continue alternating layers of cream and cookies until all the ingredients are used. To finish, sprinkle shredded coconut on top as decoration.

Chilling:

Finally, place the dessert in the refrigerator for at least 1 hour, or until it’s well chilled and firm.

Tips and Decoration:

• Add fresh pineapple chunks on top for a special touch.
• If you want to change the flavor, substitute the drink mix for another flavor like strawberry or passion fruit.
• The dessert can be served in individual cups or a large serving dish.
• This recipe makes about 2 liters of dessert.

Now, just enjoy this refreshing treat!

How to Make Perfect Chilled Dessert

This dessert is perfect for those looking for something light and refreshing. The pineapple and coconut combination offers a delicious flavor. And the best part? No cooking required! Just prepare, assemble, and chill. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 1 cup of whole milk – (250 ml)
• 14 oz (1 can) of sweetened condensed milk – (395 g)
• ¾ cup (7 oz) of heavy cream – (200 g)
• ½ cup of shredded coconut – (50 g)
• ¾ cup of milk to moisten the cookies – (200 ml)
• 1 packet of powdered pineapple drink mix
• 2 packages of round Maria cookies

Instructions:

Cream:

Start by combining shredded coconut, milk, condensed milk, heavy cream, and pineapple-flavored drink mix in a bowl.

Then, mix everything well using a whisk or blender until you get a smooth, creamy texture.

Assembly:

Next, spread a layer of the prepared cream at the bottom of a serving dish. Now, dip the cookies in milk and place them over the cream.

After that, continue alternating layers of cream and cookies until all the ingredients are used. To finish, sprinkle shredded coconut on top as decoration.

Chilling:

Finally, place the dessert in the refrigerator for at least 1 hour, or until it’s well chilled and firm.

Tips and Decoration:

• Add fresh pineapple chunks on top for a special touch.
• If you want to change the flavor, substitute the drink mix for another flavor like strawberry or passion fruit.
• The dessert can be served in individual cups or a large serving dish.
• This recipe makes about 2 liters of dessert.

Now, just enjoy this refreshing treat!

Recipe
Ingredients:

For the Chocolate Cake:

1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water
For the Eggless Cookie Dough:

6 tbsp butter, softened
1/2 cup brown sugar
1 tsp vanilla extract
1 cup flour (heat treated)
1–2 tsp milk
1/2 cup mini chocolate chips
For the Ice Cream:

8 oz cream cheese, softened
1/2 cup brown sugar
1/8 cup milk
2 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
1/2 cup mini chocolate chips
Additional:

4–8 oz Cool Whip for icing
Additional mini chocolate chips for decorating
Chocolate sauce, if desired
Directions:

Make the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, and baking soda. In another bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until combined. Carefully stir in the boiling water until smooth. Pour the batter evenly into the prepared pans.

Bake the Cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Prepare the Eggless Cookie Dough: In a mixing bowl, cream together the softened butter and brown sugar until smooth. Add the vanilla extract and mix well. Gradually incorporate the heat-treated flour, mixing until combined. Add 1-2 teaspoons of milk as needed to achieve a dough-like consistency. Finally, fold in the mini chocolate chips. Set aside.

Make the Ice Cream: In a bowl, beat the softened cream cheese until smooth. Gradually add the brown sugar and milk, mixing until fully combined. Stir in the vanilla extract, then fold in the Cool Whip and mini chocolate chips until well blended.

Assemble the Cake: Once the chocolate cakes have cooled completely, place one layer on a serving plate. Spread half of the ice cream mixture over the cake layer, followed by half of the cookie dough. Add the second cake layer on top. Spread the remaining ice cream mixture and cookie dough on top of the second layer.

Frost and Decorate: Use the additional Cool Whip to frost the top and sides of the cake. Decorate with extra mini chocolate chips and drizzle with chocolate sauce if desired.

Prep Time: 30 minutes | Cooking Time: 40 minutes | Servings: 12

Nutritional Information:
Calories: 350 per slice
Protein: 4g
Fat: 20g
Carbohydrates: 40g

Blood Sugar-Friendly Soup: A Nutrient-Rich, Low-Glycemic Treasure

Managing blood sugar levels is crucial for many people, especially those living with diabetes or looking to maintain a balanced and healthy lifestyle. This special soup recipe, designed with nutrient-dense, low-glycemic ingredients, can help regulate blood sugar levels effectively while also being a hearty and delicious meal. Packed with fiber, healthy fats, and slow-digesting carbohydrates, this soup is a real treasure for anyone looking to keep their blood sugar stable and enjoy a wholesome, comforting dish.
Ingredients: Balanced Nutrition in Every Bite

The key to this soup’s blood sugar-balancing power lies in its choice of ingredients. Each component is thoughtfully selected to offer maximum nutritional benefits without spiking blood sugar levels.

Non-Starchy Vegetables: Vegetables like spinach, kale, bell peppers, and zucchini are high in fiber and low in carbohydrates, making them ideal for keeping blood sugar levels steady.
Lean Protein: Incorporating lean protein, such as chicken or turkey, adds a filling, slow-digesting element to the soup that helps prevent blood sugar spikes. Plant-based proteins like lentils or chickpeas also work well in this recipe.
Healthy Fats: Olive oil or avocado provides heart-healthy fats that aid in satiety and further slow down the absorption of sugars into the bloodstream.
Low-Glycemic Grains or Legumes: Quinoa, barley, or lentils can be added for an extra dose of fiber and slow-digesting carbohydrates. These grains are known for their low glycemic index, meaning they release glucose into the bloodstream gradually.
Broth: A low-sodium vegetable or chicken broth is used as the base to keep the dish light and flavorful without adding extra calories or carbohydrates.

Step-by-Step Instructions: Creating the Perfect Blood Sugar-Friendly Soup

Prepare the Vegetables:

Start by chopping your non-starchy vegetables of choice. You can use a combination of leafy greens like spinach or kale, cruciferous vegetables such as broccoli or cauliflower, and colorful veggies like bell peppers and zucchini.

Cook the Protein:

If you’re using lean meat like chicken or turkey, cook it in a large pot with a tablespoon of olive oil. Sauté until the meat is fully cooked and no longer pink. For a vegetarian option, rinse and drain canned chickpeas or lentils and set them aside.

Build the Soup Base:

Once the protein is cooked, add chopped onions, garlic, and a pinch of salt. Sauté until the onions become translucent, about 3-4 minutes.

Add the Broth and Grains:

Pour in your choice of low-sodium broth, along with any grains or legumes you’re using, such as quinoa or lentils. Let the mixture simmer for about 10-15 minutes, or until the grains are tender.

Add Vegetables:

Stir in the chopped vegetables and cook for another 5-7 minutes, just until they are tender but still vibrant.

Season and Serve:

Season with fresh herbs like parsley or cilantro, and a squeeze of lemon juice for added brightness. You can also sprinkle in black pepper or turmeric, both of which have anti-inflammatory properties.
Instructions:

The Benefits of a Blood Sugar-Friendly Soup

This soup is not just a quick fix for hunger; it’s a nutrient-packed meal that provides long-lasting energy without causing spikes in blood sugar. Here are some of the specific benefits:

Fiber-Rich Vegetables: The high fiber content slows digestion, helping to maintain stable blood sugar levels.
Lean Protein: Protein helps keep you full and prevents sugar cravings later in the day.
Low-Glycemic Carbohydrates: By using ingredients like quinoa or lentils, you ensure the carbohydrates are absorbed slowly, reducing the risk of a blood sugar spike.
Healthy Fats: Fats from olive oil or avocado support heart health and improve nutrient absorption.

Conclusion: A Soup That Nourishes and Balances

This soup recipe is a must-try for anyone looking to manage blood sugar levels while enjoying a flavorful, hearty meal. The combination of fresh vegetables, lean protein, healthy fats, and low-glycemic grains ensures that this soup is not only delicious but also beneficial for overall health. Whether you’re watching your blood sugar or simply want a nourishing meal, this recipe is a real treasure in any kitchen!

Oven Baked Chicken and Rice 

Ingredients:

1 1/2 cups long grain white rice, uncooked
1 1/2 cups chicken broth
1 1/4 cups water
1 onion, chopped
2 garlic cloves, minced
2 tbsp butter, melted
4 chicken thighs, skin on, bone in
1 tsp paprika
1 tsp dried thyme
1 tsp onion powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 350°F (180°C).
Spread the uncooked rice evenly in a 9×13 inch baking dish.
In a small saucepan, heat the butter over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
Pour the chicken broth and water into the saucepan, bring to a simmer.
Pour the broth mixture over the rice in the baking dish.
Season the chicken thighs with paprika, thyme, onion powder, salt, and pepper. Place them skin-side up on top of the rice.
Cover the dish tightly with foil and bake for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.

Garnish with fresh parsley and serve hot.

Prep Time: 10 mins | Cooking Time: 50 mins | Total Time: 1 hour
Kcal: Approx. 500 per serving | Servings: 4

Ingredients

1 1/4 C. old fashioned rolled oats
1/4 cup milk
1 lb. ground beef
2 large eggs, beaten
1 pkg. dry onion soup mix
1 clove garlic, minced
1 T. worcestershire sauce
3 T. ketchup
1/2 tsp. pepper
Topping
1/4 C. ketchup
1 tsp. worcestershire sauce
1 tsp. yellow mustard

Directions

Place the oats in a large bowl and add the milk. Stir to coat the oats and let sit for about 15 minutes to soak up the milk. Add in the ground beef, eggs, onion soup mix, garlic, worcestershire sauce, ketchup and pepper. Use you hand and mix it all together working the oats into the meat.
Once it’s all pulled together place it in a 9 x 9 baking pan and form into a loaf about 1 & 3/4″ thick. Place in a 375 degree oven for 30 minutes. Meanwhile make the topping by whisking the ingredients together. After 30 minutes in the oven, remove and brush with the topping and coat the sides too. Place back in the oven for 10 more minutes. Let sit for 5 minutes before slicing.

Enjoy.