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Sausage Muffins with Bisquick – When you get sick of the same old breakfasts, this is a recipe that you really need to try. This is not your ordinary breakfast. This is one that is going to please and satisfy all those who try it. This recipe is going to give you some of the best muffins.

Do I have to use Cheddar Cheese?

You could use any type of cheese you prefer. My family prefers Cheddar Cheese. Mozzarella, Swiss or Monterey Jack are all good choices.

Do these muffins need to cook longer?

The total baking time is 18 to 20 minutes. The sausage is cooked on the stove top prior to mixing in the batter.

How do I store these muffins?

These muffins can sit on the counter for a short amount of time. However it is best to keep these muffins in the refrigerator, in a tightly covered container or wrapped tightly with plastic. You can store the muffins for 3 to 4 days in the refrigerator.

Can these muffins be frozen?

You can wrap these tightly wrapped, or placed into a freezer safe container. They will last for up to 3 months in the freezer.

These mini chicken pot pies are ridiculously easy. Seriously… they only have 6 ingredients! And you can make them from start to finish in about 30 minutes. Serve them with a little side salad and it makes a quick and simple weeknight dinner!

Ingredients

• 14 ounces Cream of Chicken Soup
• ¼ cup Chicken Stock
• 3 packages Crescent Rolls(you will have to seal the seams)
• 9 ounces frozen mixed vegetables, thawed
• 1 cup chicken, shredded

How To Make Mini Chicken Pot Pies

1. Preheat the oven to 400*
2. Spray muffin tins with a non stick spray
3. Lay the crescent roll dough out flat, pinch seams together
4. Using a biscuit cutter, cut out 12 rounds from the dough
5. Press the dough into the muffin tins, including up the sides
6. In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
7. Spoon the filling into each muffin cup, do not overfill
8. Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
9. Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
10. If the top begins to brown too quickly, cover with aluminum foil and bake
11. Let cool and use a knife to loosen from the muffin tins.

Slow Cooker Baked Potatoes

Looking for a way to make baked potatoes without relying on the microwave? The slow cooker is your new best friend! While microwaves are quick, some people prefer not to use them due to concerns about safety or the difference in taste. Slow-cooked potatoes offer a delicious alternative that’s well worth the wait. Using a slow cooker allows the potatoes to cook gently over time, enhancing their natural sweetness and creating a soft, tender texture that melts in your mouth.

The best part? Slow cooker baked potatoes are incredibly easy to make, with minimal effort required. You can set them up in the morning and let them cook while you go about your day. By dinner, you’ll have perfectly cooked potatoes that are ready to be enjoyed with your favorite toppings like cheese, sour cream, or crispy bacon.

If you’re looking for even more flavor, try adding a dash of salt, a squeeze of lime juice, or a sprinkle of herbs before wrapping them in foil. The slow cooker works its magic by locking in moisture and flavor, making every bite more satisfying than the last. Whether you’re serving them as a side dish or the main event, slow cooker baked potatoes are a crowd-pleaser that require minimal effort but deliver maximum taste.

Ingredients:

• Potatoes
• Olive oil
• Salt
• Lime juice (optional)

Instructions:

1. Peel and wash the potatoes. Poke each one with a fork to create several holes.
2. Rub the potatoes with olive oil and sprinkle with salt.
3. Wrap each potato in aluminum foil and place them in the slow cooker.
4. Cook on low for 7-8 hours or on high for 4-5 hours.
5. Once tender, remove and serve. Top with your favorite garnishes like cheese, sour cream, or bacon.

Pro Tips:

• For extra flavor, add a sprig of rosemary or a few garlic cloves to the slow cooker.
• Avoid overpacking the slow cooker—leave space between potatoes to ensure even cooking.
• Want crispy skin? After slow cooking, pop the potatoes in the oven for 5-10 minutes at 400°F.
• Try using different potato varieties like Yukon Gold for a creamier texture.

Nutrition (per medium potato, without toppings):

• Calories: 160
• Carbohydrates: 37g
• Protein: 4g
• Fat: 0g
• Fiber: 4g
• Vitamin C: 28% of the Daily Value
• Potassium: 926mg

Ingredients:

Ingredients:

1 lb ground meat (beef, pork, or a combination)
1 egg
1/4 cup breadcrumbs
1/4 cup grated cheese (Parmesan, pecorino, or your choice)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
Olive oil, for greasing the pan

The Directions:

In a large bowl, combine the ground meat, egg, breadcrumbs, grated cheese, chopped onion, minced garlic, and fresh parsley. Mix well until all ingredients are combined.

Season the mixture:
Add salt and freshly ground black pepper to taste. Mix again to distribute the spices evenly.

Form the mini meatloaves:
Take a portion of the mixture and form small meatballs, about the size of an apricot. You can shape them with slightly damp hands to prevent the dough from sticking.

Cook the mini meatloaves:

In a non-stick skillet, heat a little olive oil over medium-high heat. Arrange the mini meatloaves in the skillet in a single layer, taking care not to overlap them.
Cook the mini meatloaves for about 5-7 minutes per side, or until golden brown and cooked through. You can gently flip them with a spatula to ensure even cooking.

Serve:
Once cooked, transfer the mini meatloaves to a serving platter and serve hot.
You can accompany the mini meatloaves with a homemade tomato sauce, BBQ sauce or a sauce of your choice. They can be served as an appetizer, main course or as a snack.
These pan-fried mini meatloaves are full of flavor and have a juicy and soft texture. They are perfect for satisfying your comfort food cravings in no time. Enjoy!

Ingredients:

1 banana
100 grams Greek yogurt
2 chicken eggs
A pinch of salt
3 tablespoons flour
Olive oil, for frying

Directions:

Prepare the Banana: In a blender, grind the banana until smooth.
Mix the Batter: In a mixing bowl, combine the banana puree, Greek yogurt, eggs, and a pinch of salt.
Add the Flour: Add the flour to the mixture and stir until well combined.

Directions:

Heat the Skillet:

Heat a small amount of olive oil in a non-stick skillet over low heat.
Cook the Pancakes:

Pour small amounts of the batter into the skillet to form pancakes. Cover with a lid and cook over low heat until the pancakes are set and golden brown, about 3-4 minutes per side.

Serve: Serve hot and enjoy as much as you want.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 120 kcal per serving | Servings: 4 pancakes

Nutritional Benefits:
These Banana Greek Yogurt Pancakes are a healthy and delicious breakfast option that can aid in weight loss:

Banana: A good source of potassium, vitamin B6, and vitamin C, bananas help maintain heart health and provide a quick energy boost.

Greek Yogurt: High in protein and probiotics, Greek yogurt aids in digestion and supports a healthy gut. It also provides calcium for bone health.

Eggs: Rich in high-quality protein, eggs provide essential amino acids, vitamins, and minerals, contributing to muscle repair and growth.

Olive Oil: A healthy fat, olive oil is rich in monounsaturated fats and antioxidants, supporting heart health and reducing inflammation.
Incorporating these Banana Greek Yogurt Pancakes into your breakfast routine is a fantastic way to enjoy a healthy and delicious start to your day. Packed with protein, vitamins, and minerals, these pancakes are not only nutritious but also incredibly tasty.
The combination of fresh ingredients and the absence of flour makes them a perfect choice for those looking to lose weight or maintain a healthy diet. Try this simple and tasty recipe, and enjoy the benefits of a wholesome breakfast every day!

Ingredients:

• 1 cup fat-free Greek yogurt
• 1 cup unsweetened almond milk
• 1 tablespoon chia seeds
• 1 tablespoon flaxseed meal
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• Stevia or other zero-calorie sweetener, to taste
• Fresh berries or other fruit for serving (optional)

Instructions:

1. Prepare the Base:
   • In a mixing bowl, combine fat-free Greek yogurt and unsweetened almond milk. Mix until smooth and well combined.
2. Add Seeds and Extracts:
   • Stir in chia seeds, flaxseed meal, vanilla extract, and almond extract (if using). These ingredients will add thickness and flavor to the fluff.
3. Sweeten to Taste:
   • Sweeten the mixture with stevia or your preferred zero-calorie sweetener. Start with a small amount and adjust to your desired level of sweetness.
4. Chill:
   • Cover the bowl and refrigerate the mixture for at least 1 hour, or overnight if possible. This allows the chia seeds and flaxseed meal to absorb moisture and thicken the fluff.
5. Serve:
   • Before serving, stir the fluff to ensure it’s well mixed and creamy. Divide into serving bowls or glasses.
6. Garnish:
   • Garnish with fresh berries or your favorite fruit, if desired. This adds extra flavor and texture to the dish.

Nutritional Information (per serving, without fruit):

• Calories: Approximately 80 kcal
• Protein: 7g
• Carbohydrates: 7g
• Fat: 2g
• Fiber: 3g
• Sugar: 3g

SmartPoints (WW):

• Each serving of the W-W Low-Point Zero-Point Fatbomb Fluff is approximately 1 SmartPoint on the W-W (Weight W) program.

Ingredients:

For the batter:
60 g of butter
100 g of sugar
60 g of milk
15 g of lemon juice
Lemon zest
120 g of flour
5 g of baking powder
Turmeric (optional)

For the icing:
300 g of cream cheese
15 g of lemon juice
50 g of powdered sugar
100 g of whipping cream

METHOD:

1 Beat butter and sugar for about 5 minutes, then stir in milk.
2 Add grated lemon zest, sifted flour, baking powder and turmeric.
3 Place the batter in the mold and bake at 180° for 25 minutes.
4 Mix cheese, lemon zest, sugar and whipping cream to make the icing.
5 Place this mixture on top of the cupcakes and decorate with lemon pieces.
6 Enjoy your Lemon cupcakes.

BUTTER PIPED COOKIES INGREDIENTS

1 cup unsalted butter softened (226g) 3/4 cup granulated sugar 150g
1 large egg yolk
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups + 2 Tablespoons all-purpose flour¹ 265g (“plain flour” in the UK)

BUTTER PIPED COOKIES INSTRUCTIONS

1. Preheat oven 375F (190C)
2. In a large bowl (or, preferably, in the bowl of a stand mixer), combine butter and sugar and beat together with
an electric mixer until creamy and very well-combined.
3. Add egg yolk, vanilla extract, and salt and beat well. Pause to scrape the sides and bottom of the bowl to
ensure that all ingredients are well incorporated.
4. With the mixer on low speed, gradually add flour until the flour is completely combined. Again you should
pause to scrape the sides and bottom of the bowl.
5. Fit a large piping bag with Ateco 827 piping tip and portion half of the cookie dough into the bag².
6. Pipe cookies into swirl shapes on an unlined, ungreased cookie sheet. Transfer to 375F (190C) preheated oven
and bake for 10-12 minutes or until edges of cookies are just beginning to turn golden brown.
7. Allow cookies to cool for 10 minutes on cookie sheet before transferring to a cooling rack to cool completely.
8. Do not pipe cookie dough onto a hot or warm cookie sheet.
9. Once cookies have cooled completely, dip in chocolate (if desired). Chocolate;
10. Combine chocolate chips and shortening in a small bowl. Heat in the microwave in 20-second increments,
stirring well in between until chocolate is completely melted and smooth.
11. Dip cookies in chocolate and transfer to a wax paper-lined cookie sheet. Decorate with nonpareils or other
sprinkles, if desired.
12. Allow chocolate to harden before enjoying. You can speed up this process by placing the cookies in the
refrigerator for about 15 minutes.
13. Enjoy your butter piped cookies.

Four-Ingredient Nougat Bars

Every holiday season, a certain nostalgia-filled treat would make its appearance on the dessert table—Four Ingredient Nougat Bars. These sweet, colorful squares of indulgence are the kind of treat that brings back fond memories of family gatherings, festive decorations, and the comforting hum of conversation around the holiday table. What made these nougat bars stand out, though, wasn’t just their chewy texture or vibrant colors; it was the air of mystery they carried. Growing up, they were always reserved as an “adult-only” treat—perhaps it was their delicate texture or sophisticated sweetness that deemed them too precious for little hands. Whatever the reason, they were highly coveted, and each bite felt like a secret indulgence for the grown-ups.

Fast forward a few years, and once I finally got my hands on the recipe, it all made sense. These nougat bars are so irresistibly good, it’s no wonder the adults wanted to keep them all to themselves! The delicate combination of marshmallow, white chocolate, and festive gumdrops makes this treat the perfect holiday confection, one that you’ll find yourself reaching for long after the holiday season has ended. But the best part? They’re incredibly simple to make, requiring just four ingredients and a little bit of time to set.

The soft, creamy nougat melts in your mouth with every bite, while the bursts of sweetness from the red and green gumdrops bring back memories of holiday cheer. Whether you’re a novice in the kitchen or an experienced home baker, these Four Ingredient Nougat Bars are a delightful addition to your festive spread, perfect for sharing with loved ones—if you can resist keeping them all for yourself, that is!

Ingredients:

2 packages miniature marshmallows
2 tbsp butter, melted
2 packages white chocolate chips
1 ½ cups red and green gumdrops, halved

Instructions:

1. Prep the Ingredients:

Cut the gumdrops in half.

Line a baking dish with parchment paper, allowing extra paper to hang over the sides.

2. Melt the Marshmallow Mixture:

Bring a pot of water to a boil.

Place a heatproof bowl or another pot on top to create a double boiler.
Add the marshmallows, white chocolate chips, and butter to the top dish.

Stir until everything is fully melted and smooth.

3. Combine and Set:

Gently fold in the halved gumdrops.

Pour the mixture into the prepared baking dish.

Let the nougat set overnight.

4. Slice and Serve:

Lift the nougat out using the parchment paper and cut it into bars.

Enjoy!

Pro Tips for Perfect Nougat Bars

Cut gumdrops easily: Lightly coat the knife with non-stick spray to prevent sticking when cutting the gumdrops.

Use a double boiler: If you don’t have a double boiler, you can create one by placing a heatproof bowl over a simmering pot of water.

Allow time to set: Let the nougat rest overnight for the perfect texture—resist the temptation to cut too early.

For easy cutting: Once set, use a sharp knife warmed slightly under hot water to slice through the nougat smoothly.

Nutrition (Per Serving, Approx. 1 bar)

Calories: 140
Total Fat: 4g
Saturated Fat: 2.5g
Cholesterol: 5mg
Sodium: 30mg
Total Carbohydrates: 26g
Dietary Fiber: 0g
Sugars: 22g
Protein: 1g