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  • Home Made Banana Frosty (Only 1Point)

    Home Made Banana Frosty (Only 1Point)

    These Banana Frosty Taste like a Wendy’s frosty. 1 point.
    If my banana isn’t very ripe, I add a teaspoon of sugar that adds 1 more point.

    3/4 cup Almond Milk
    about 15 ice cubes
    1/2 tsp Vanilla
    1-2 Tbsp unsweetened Cocoa powder
    1/3 of a Banana
    Blend

    3/4 cup Almond Milk
    about 15 ice cubes
    1/2 tsp Vanilla
    1-2 Tbsp. unsweetened Cocoa powder
    1/3 of a Banana
    Blend.

    1 point only cause used only 1/3 of the banana, Enjoy

  • Fire Crackers

    Fire Crackers

    Fire Crackers

    These unexpectedly tasty crackers are a party favorite.

    Time Spent: 10 minutes

    Eight hours in total 25 minutes

    11 dozen are produced. 

    It’s time you learned about Fire Crackers, also known as Alabama Fire Crackers, if you’re searching for a quick but eye-catching appetizer for a crowd.

    They are easy to understand. They taste great. Making these is really simple. Either bake them or don’t bake them, just be sure to give them a good shake.

    Discover how to make fire crackers and find serving suggestions for these classic candies here.

    Ingredients for Fire Crackers

    In order to prepare these fire crackers, you’ll need:

    1. Crackers with saltine flavor: A normal package contains four sleeves.
    2. Powdered garlic
    3. Powdered onion
    4. Pepper, black
    5. Mixture of ranch dressing
    6. Flakes of red pepper

    Olive oil:

    • The brand you like is Okay, but make sure you have enough of cups because we’re using several.

    Methods for Making Fire Crackers

    • Here is the complete recipe for fire crackers, complete with measurements and all the components. Here’s a quick summary anyway.

    Step 1:

    • Blend the oil Pour the spices, olive oil, and seasonings into a gallon-sized zip-lock bag. Once the contents are well combined, close the bag and give it another good knead.

    Add the crackers in step two:

    •  To coat the crackers with the spice mixture, place them inside the bag, shut it again, and give it a few gentle shakes or turns. Expert advice: To achieve the best results, spin or shake the bag numerous times to better coat the crackers.

    Step3: Marinate:

    • Allow the bag to sit for the entire night.
    • Bake the crackers: After that, take them out of the bag and arrange them on a baking sheet.
    • If preferred, bake them for approximately fifteen minutes at 250°F.
    • To cook all eleven dozen, work in batches.
  • Cheesy Chicken fritters

    Cheesy Chicken fritters

     Cheesy Chicken fritters

    These cheesy chicken fritters are delicious tiny nibbles that are ooey and gooey. They had everything you could want: crunch, wetness, fresh herbs, and some visually appealing cheese pulls. You haven’t met my fritters until you do, if you’ve ever been a touch bored with chicken breast.

    Ingredients For Cheesy Chicken Fritters

    1. 1 1/2 pounds of skinless, boneless chicken breast
    2. 2 medium eggs
    3. 1/3 cup all-purpose flour
    4. 1/3 cup shredded mozzarella cheese
    5. 1/3 cup sour cream
    6. 1/2 cup shredded Parmesan cheese
    7. 2 finely chopped green onions
    8. 2 tablespoons finely chopped dill
    9. 1/2 teaspoon garlic powder
    10. 1/3 teaspoon salt
    11. 1/2 teaspoon pepper
    12. 2 tablespoons olive oil for sautéing

    Instructions For Cheesy Chicken Fritters

    • Get the chicken ready: Dice the chicken into pieces as small as 1/4 inch, or as small as possible, using a sharp knife. Put aside.

    Create the fritters:

    • Mix the eggs, flour, sour cream, Parmesan cheese, green onions, dill, garlic powder, salt, and pepper in a medium-sized bowl.
    • Mix thoroughly until fully incorporated. Add the chicken and give it a good shake.

    Prepare the fritters:

    • One tablespoon of olive oil is heated over medium-low heat in a large skillet. Spoon chicken mixture into the skillet using an ice cream scoop or big spoon. Flatten it just a little bit to make it look like a fritter. Don’t pack the pan too full.
    • To finish the fritters, heat them for 3 to 4 minutes on the first side, then turn them over and cook them on the other To finish the fritters, heat them for 3 to 4 minutes on one side, then turn them over and continue cooking for an additional 3 minutes, or until they are cooked through and golden brown.
    • Repeat with the remaining oil and fritters after transferring to a plate lined with paper towels.

    Serve: Accompany with sour cream and dill dip or ranch dip.

  • Grilled Herb Chicken Breast with Honey and Asparagus

    Grilled Herb Chicken Breast with Honey and Asparagus

    Grilled Herb Chicken Breast with Honey and Asparagus

    A lovely meal that calls for marinating grilled chicken in lemon juice, honey, and thyme and serving it with potatoes and crisp asparagus.

    One-hour, ten-minute total cooking time

    Ten minutes for preparation

    Recipe Servings: two;

    Cook Time: one hour

    Ingredients for Asparagus and Honey-Grilled Herb Chicken Breasthens

    1. One half-pound skinless chicken breastFive milliliters of honey
    2. Five milliliters of lemon
    3. A small amount of thyme
    4. Taste-tested salt and a dash of black pepperSauce
    5. Thirty milliliters of brown sauce
    6. A small amount of rosemary
    7. Four cooked and thinly sliced potatoes

    How to Prepare Honey-Garlic Grilled Herb Chicken Breast with Asparagus

    • Combine honey, lemon juice, thyme, salt, black pepper, and black pepper in a big bowl.
    • Set the grill’s temperature to medium.
    • After adding the sauce to a bowl, put the chicken breast and let it marinate for fifteen minutes. Every now and then, turn it.
    • Take a pan and add one inch of water to it.
    • After bringing the water to a boil, blanch the potatoes and asparagus for one to two minutes.
    • After shocking the asparagus with ice water, thoroughly drain it.
    • . Cook the chicken for six to seven minutes on each side over medium heat, or until it is thoroughly cooked.
    • Grill the asparagus, turning periodically, for four minutes, or until it’s tender-crisp.
    • Use the remaining marinade to coat the chicken and asparagus.
    • Present the chicken with potatoes and asparagus.
  • Ice cream sandwiches

    Ice cream sandwiches

    Ice cream sandwiches

    Traditional handcrafted ice cream sandwiches feature a soft vanilla ice cream in the center and a chocolate biscuit shell.

    Components

    1. Half a gallon of ice cream
    2. Two and a half cups all-purpose flour
    3. 1 cup (minus 2 teaspoons) cocoa powder
    4. three-quarters teaspoon of salt
    5. 1 cup of sugar, granulated
    6. 1/4 cup of butter without salt
    7. two yolks from eggs
    8. Two tsp of essence from vanilla

    Guidelines

    • Ice cream can be softened slightly by letting it sit at room temperature for half an hour. Press parchment paper into a 9 x 13-inch pan, letting the paper overhang the sides.
    • Smooth surface of ice cream after pressing into pan. Freeze until totally solid, or for at least one hour.
    • Turn the oven on to 350°F. Use parchment paper to line two baking sheets
    • Combine the flour, cocoa, and salt in a medium-sized basin and mix until thoroughly combined.
    • Using the paddle attachment, add the butter and sugar to the bowl of a stand mixer and mix on medium speed for a minimum of one minute. Add vanilla and yolks and stir. Add the dry mixture gradually until barely mixed.
    • After dividing the dough in half, shape each half into a 5-inch square. Cover dough with plastic wrap and refrigerate until solid, at least 30 minutes.
    • Each dough portion should be rolled into an 8 by 12-inch rectangle on a surface dusted with flour.
    • Cut the dough into six pieces by cutting it into 2-inch lengths along the 12-inch side
    •  To get 12 4×2 pieces, cut each piece in half down the middle.
    • Place each of the ice cream reactangle on top of  cookies and place another cookies on to
    • Repeat the process 

    Notes

    • To make softer cookies, wrap each one in parchment or wax paper and place it in the freezer overnight. Alternatively, serve the cookies right away if you prefer them crunchy
  • Christmas Gumdrop Nougat Candy

    Christmas Gumdrop Nougat Candy

    Christmas Gumdrop Nougat Candy

    Perfect for the holidays, this Christmas Gumdrop Nougat Candy is a simple, no-bake dessert. Ideal as a handcrafted present.

    Written by Jo-Anna Rooney

    Twenty-five minutes for preparation

    Time to Refrigerate: Two Hours

    2 hours 25 minutes in total

    Ingredients

    1. Two tablespoons of butter
    2. Two bags of white chocolate chips (225 grams) (AVOID USING Chipits.)
    3. Two packs of small marshmallows (250 grams)
    4. 1/2 cup chopped red and green gumdrops (purchase information is provided in the notes section below)

    Instructions

    • Line an 8-by-8 square baking dish with parchment paper to prepare it.
    • Slice each gumdrop in half. Put aside.
    • Over indirect medium heat, melt the butter, white chocolate chips, and marshmallows together. In order to accomplish this, I place a heatproof bowl over a pot of gently simmering water, creating a double boiler (ensure the bowl and pan fit snugly together). This guarantees that the mixture
    • Stir the mixture constantly until it becomes smooth and melted together, being careful not to boil or fry it—melt is the desired consistency. See the post’s advice up above!
    • Take off the heat.
    • Give it a couple of minutes to cool.
    • Add the gumdrops and stir. Blend thoroughly.
    • Transfer the blend into the ready pan.
    • Since the mixture will be extremely sticky, I spread and pat the mixture into the pan using a piece of parchment paper or wax paper that has been lightly oiled.
    • Before chopping, refrigerate for at least two hours—better yet, overnight.
    • Cut into 60 pieces that are bite-sized.
    • To prevent the candies from sticking together when storing, place parchment paper between the layers.
    • Savor this recipe for nougat.

    Tips for  Recipe:

    • A Guide to Crafting Nougat Candies Regarding melting butter, white chocolate chips, and marshmallows together, I’ve been asked a lot of questions.
    • Since it’s much harder to burn the mixture with indirect heat, I prefer to utilize the double boiler approach. Since the mixture is sticky and takes a while to melt, many people found this procedure difficult.
    • Even though I am aware of that, I believe this is the superior approach. All you need to do is keep stirring and be patient
  • Fried potatoes and onion 

    Fried potatoes and onion 

    Fried potatoes and onion 

    Fried potatoes and onions have a delightfully crispy golden brown exterior and a fluffy, moist core that is bursting with flavors from the sweet and savory caramelized onions and Creole seasoning. Comfort food that’s quick and simple to make and perfect for any time of day!
    To this day, one of my favorite comfort foods is fried potatoes and onions. I make it far too frequently because it is one of my favorites. The potatoes’ melt-in-your-mouth tenderness and crispy golden brown exterior, which are bursting with amazing tastes, are irresistible to me.

    Every bite was so deliciously buttery and garlicky—how could I forget that? Haha! So deliciously fantastic! It also gets much better because of the caramelized onions’ delicate sweetness and spiciness.

    Ingredients fir fried potatoes and onion

    1. ¼ tablespoon olive oil,
    2. ½ tablespoon butter,
    3. ¼ pound thinly sliced potatoes,
    4. ¼ teaspoon each of salt, black pepper, and Creole seasoning (optional)
    5. ½ teaspoon of minced garlic,
    6. ½ teaspoon of parsley for decoration.

    Guidelines for fried potatoes and onion

    • In a heavy skillet or cast-iron pan, melt the butter and olive oil over medium-high heat.
    • After that, add the potato slices to the pan.
    • Season your potatoes liberally with Creole seasoning, salt, and pepper. After two or three minutes, flip it over and let it crust.
    • Add the garlic and onions.
    • For about 20 minutes, or until the potatoes are done to your liking, keep turning them over gently until the potatoes have a uniform golden coating and the onions have caramelized.

    Advice & Notes:

    • To ensure a good crisp exterior, soak your potatoes in water for at least 20 minutes. This will help reduce the amount of starch in the potatoes.
    • To prevent oil from spattering, blot dry the potatoes before frying.
    • Potatoes that are packed too tightly in the pan may become mushy and soggy.
    • Verify that there is enough heat in the pan. To get crispy potatoes with a soft and fluffy middle, uncover the pan five minutes before the cooking process is done.
  • Keto Orange Creamsicle Pops

    Keto Orange Creamsicle Pops

    Keto Orange Creamsicle Pops

    Keto Orange Creamsicle Pops are a delicious, low-carb, sugar-free frozen cream popsicle with a creamy orange and vanilla flavor.

    SET UP TIME

    Sixty minutes

    Cooking Time

    two minutes

    TIME FOR FREEZING

    Seven hours

    COMPLETE TIME

    Seven hours Eight minutes

    CLASSROOM

    Final Course

    American cuisine and service

    Six calories

    193 kcal

    Ingredients Cream of Orange

    1. One package, ⅓ cup of cold water.
    2. 7 ounces of natural Just Delicious
    3. Three-ounce portions of the vegan and sugar-free orange jelly dessert Sugar-Free Orange Jello
    4. One-third cup of boiling water
    5. One cup heavy cream, or dairy-free coconut cream
    6. One-tspn Vanilla Cream with Extract
    7. ⅓ cup Full Fat Unsweetened For a dairy-free option, try plain Greek or plain coconut yogurt.
    8. or a dairy-free option, ¼ cup Heavy Cream or Coconut Cream
    9. a half-tsp Low-Carb Powdered Sweetener with Low Carbs
    10. One-half teaspoon of vanilla extract

    Instructions

    • To dissolve the gelatin, add the contents of the sugar-free orange box to ⅓ cup cold water and mix. Put aside.
    • Heat up ⅓ cup of water in a saucepan. After the water reaches a boiling point, turn off the heat and stir in the gelatin mixture made with cold water. Mix and whisk until fully dissolved. Put aside.
    • In a blender or processor, add the 1 cup heavy cream, 1 teaspoon vanilla extract, and orange gelatin water mixture. Pulse until well combined. Put aside.
    • Mix together 1 cup yogurt, ¼ cup heavy cream, 2 ½ tablespoons low-carb powdered sweetener, and ¼ teaspoon of vanilla extract in a medium-sized mixing dish. Beat with a whisk until creamy and smooth.
    • up to six popsicle molds Transfer a tiny quantity of the orange blend into the base of every mold.
    • Fill each popsicle mold with a spoonful of the vanilla cream mixture. After that, fill the molds with a tiny bit of the orange mixture. Continue adding layers until molds are nearly full.
    • Sticks for molds or popsicles should be placed inside, then frozen for five to eight hours, or until solid.
    • Before removing the popsicles from the molds, run warm water over the popsicle molds to remove any remaining mold. Assist.

     

  • Creamy Potato Soup

    Creamy Potato Soup

    Creamy Potato Soup

    A one-pot recipe for creamy potato soup that’s tasty and simple to make! This creamy potato dish, laden with chicken, is a family favorite when it comes to comfort food.

    Menu: Soup

    Cuisine: United States

    Preparation: thirty minutes

    Servings: 8 (3.5 cups of soup made according to the recipe).

    521 kcal of calories

    Recipe by : Sam Merritt

    Ingredients for soup 

    1.  6 strips of raw bacon, chopped into small pieces
    2. Three teaspoons of butter, either salted or unsalted, will do
    3. 1 chopped medium yellow onion (about 200g or 1.5 cup)
    4. 3 minced large cloves of garlic and
    5. ⅓ cup (42g) all-purpose flour
    6. 2 ½ pounds of peeled and chopped gold potatoes into pieces no bigger than 1″ (I used roughly 6 large potatoes or 1.15 kg of potatoes for this amount).
    7. 4 cups (945ml) chicken broth
    8. ¼ cup (475 ml) of milk
    9. cup (155ml) thick cream
    10. A ½ teaspoon of salt,
    11. one teaspoon of powdered pepper,
    12. and one to two ½ teaspoons of ancho chili powder
    13. ⅔ cup (160g) sour cream Cheddar cheese, chives, and more sour cream

    Guidelines for soup 

    • Cook the chicken slices in a large soup pot or Dutch oven over medium heat until they are crisp and browned.
    • With the chicken bits removed, place them aside and keep the fat in the pot.
    • Add the butter and chopped onion, and simmer for three to five minutes on medium heat, or until the onions are soft.
    • Add the garlic and heat for about 30 seconds, or until fragrant.
    • Add the flour to the ingredients in the pot and stir (with a whisk if necessary) until everything is well combined.
    • Add the diced potatoes, milk, heavy cream, ancho chili powder, chicken broth, and salt to the pot. Mix thoroughly.
    • After bringing to a boil, cook for about ten minutes, or until potatoes are soft to the touch.
  • Peanut butter cookies

    Peanut butter cookies

    Peanut butter cookies

    The middle of these peanut butter cookies is wonderfully chewy and soft. They are simple to make and taste fantastic!

    15 minutes for preparation

    Cooking Time: 10 minutes

    Extra Time: One Hour

    1 hour 25 minutes in total

    48 servings

    Peanut Butter Cookie Storage Tips

    After the peanut butter cookies have cooled fully, transfer them to a jar or airtight container. Keep refrigerated for a maximum of five days.

    Are Peanut Butter Cookies Freezer Friendly?

    Indeed! However, you might want to think about freezing the dough balls before baking for optimal results. Just take the balls out of the freezer and bake the peanut butter cookies as directed by the recipe when you’re ready to consume them.

    Ingredients for peanut butter cookies

    1. One cup of butter without salt
    2. One cup of crunchy peanut butter
    3. One cup of powdered sugar
    4. One cup of dense brown sugar
    5. Two big eggs
    6. 2 and a half cups all-purpose flour
    7. 1/2 tsp baking soda
    8. One tsp baking powder
    9. Half a teaspoon of salt

    Guidelines for peanut butter cookies

    • In a large bowl, use an electric mixer to cream butter, peanut butter, white sugar, and brown sugar until smooth. cream in eggs.
    • In a another bowl, sift together flour, baking powder, baking soda, and salt. Add to butter mixture and stir until dough is just mixed. To make cookie dough simpler to work with, refrigerate it for one hour
    • Set the oven’s temperature to 375°F, or 190°C.
    • Form dough into 1-inch balls and arrange on ungreased baking pans, 2 inches apart. Using a fork, flatten each ball into a crosshatch pattern.
    • Bake for 7 to 10 minutes, or until the edges are golden, in a preheated oven. Let cool for a little while on the baking sheets, then transfer to a wire rack to finish cooling.

    Nutritional information

    7g of total fat

    3g/15% Saturated Fat, 

    9%18 mg of cholesterol

     101 mg of sodium, 

    or 6%15% of Total Carbohydrate

     1g~2% of Dietary Fiber

    Calcium: 15 mg; 

    Protein: 2 g

    One milligram of iron

    57 milligrams of potassium, or 3%1.0%

  • Strawberry cake

    Strawberry cake

    Strawberry cake

    Made with fresh strawberries and topped with a rich buttercream, this mouthwatering strawberry cake is incredibly simple to prepare and incredibly tasty!

    Cake ingredients

    1. 330g of all-purpose flour,
    2. 2 ½ teaspoons of baking powder,
    3. 1 teaspoon each of salt and baking soda,
    4. 1 cup softened unsalted butter,
    5. 2 cups granulated sugar,
    6. 4 large egg whites at room temperature,
    7. 2 teaspoons of vanilla extract,
    8. 120ml of whole milk,
    9. and 120ml of reduced fresh strawberry puree (see notes).
    10. optional pink food coloring

    Directions for Baking:

    • Set oven temperature to 350°F. Grease two nine-inch round cake pans or use baking spray. Put parchment paper along the bottoms. (If preferred, you can cover the cake pans with baking strips made of moistened fabric.)
    • Mix the flour, baking soda, baking powder, and salt in a big bowl.
    • Beat the butter on medium speed just until it becomes creamy, either in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. For approximately five minutes, add the sugar and beat until light and fluffy.
    • After cleaning the bowl, whisk in the vanilla and egg whites. Beat on medium speed for approximately one minute, or until very fluffy and well blended. Lower the speed to a minimum. Mix just till mixed after adding the flour mixture, milk, and strawberry reduction in that order. When necessary, pause and scrape down the bowl. Add a drop or two of pink food coloring, if desired. Split the mixture between the two cake pans.
    • Bake for 30 minutes, or until the cake begins to peel away from the pan sides and is springy to the touch. Give the cakes 20 minutes to cool in their pans. Take out and place on a wire rack to cool entirely. Throw away the parchment paper

    .To make the Strawberry Frosting,

    • whisk the cream cheese, butter, vanilla, and salt in a large mixing basin or the bowl of a stand mixer fitted with the paddle attachment until they are light and fluffy, about 5 minutes.
    • Slowly add the powdered sugar while running the mixer on low, pausing occasionally to add a tablespoon of the strawberry puree. During mixing, pause and scrape down the bowl several times. Increase the speed to medium and beat until frothy after adding all of the sugar.
    • Add one or two tablespoons of puree or milk if the frosting is too stiff and not smooth.

    To assemble the cake

    • place a layer on a cake stand. Cover the cake with roughly 1 cup of frosting. Place the second layer on top. After decorating the cake as desired, cover the outside with the leftover frosting. The cake keeps well at room temperature for up to five days if covered.
  • Peach Cobbler Cheesecake Cones

    Peach Cobbler Cheesecake Cones

    Peach Cobbler Cheesecake Cones

    One of those sweets that you hardly ever find is this one. The fact that these are made at all in this country is quite rare. Not because they are hard; folks just don’t know about them.

    yield: 12

    15 minutes for preparation

    55 minutes to cook

    duration: one hour and ten minutes

    Ingredients for Peach Cobbler Cheesecake Cones

    Regarding the cones:

    1. 16 ounces of chocolate or vanilla, even wafer, cream-filled cookies.
    2. Twelve waffle-style cones
    3.  Tbsp of whipped cream

    For the Cobbler of Peaches:

    1. 48 ounces of peach juiced and sliced.
    2.  One box of cake mix, either white or yellow, butter pecan or french vanilla
    3. one cup salted butter
    4. One-half teaspoon of cinnamon

    For the filling of the cheesecake:

    1. One cup of thickened cream
    2. One cup of powdered sugar
    3. One teaspoon of vanilla extract
    4. 16 ounces of softened cream cheese and
    5. ½ teaspoon of lemon juice

    Guidelines

    SETTING UP:

    • Turn the oven on to 350 degrees.
    • Melt the chocolate in the microwave for 30 second bursts to prepare your cones.

    Step two:

    • Submerge the cone in the chocolate, covering either the top or both sides.
    • Spread some of the chocolate around the inside bottom and drizzle it within.

    Step 3:

    • Transfer your cookies to a processor and pulse them until they resemble tiny crumbs.
    • The cone can be either sprinkled with crumbs or dipped into the cookie crumbs.

    Step four:

    • Mist a 9 x 13 baking dish.
    • Add the peaches and their juice.

    Step five:

    • Sprinkle the dry cake mix over the peach tops.
    • Melt the butter and pour it over the dry mixture.
    • Bake for 45 to 55 minutes is the

    sixth step.

    • Once the heavy whipping cream is in a bowl, beat it until it becomes thick and forms stiff peaks.
    • Combine the softened cream cheese, lemon juice, confectioner’s sugar, and vanilla in a separate bowl. Beat till fluid.

    SEVENTH STEP:

    • Gently stir the cheesecake mixture into the whipped cream.
    • Taking a cone, fill it with alternate spoonfuls of cobbler and cheesecake.
    • Add a chocolate drizzle and a scattering of crumbled cookies on top.
    • Have fun!
  • Million Dollar Baked Spaghetti

    Million Dollar Baked Spaghetti

    This easy million dollar spaghetti is family-friendly comfort food!

    Ingredients:

    • 1 jar of marinara sauce (or your preferred spaghetti sauce), split into equal parts to measure 24 ounces
    • Uncooked spaghetti weighing 8 ounces
    • a quarter of a pound of ground beef or chopped Italian sausage
    • First, a block of cream cheese, eight ounces in size, softened at room temperature
    • You can substitute cottage cheese for one cup of ricotta cheese.
    • 1/2 cup of sour cream
    • melted butter equal to one tablespoon
    • 1 milligram of this Italian seasoning
    • One-half teaspoon of garlic powder
    • 1 cup of shredded Italian cheese blend, which is approximately 4 ounces (you can substitute shredded mozzarella for this).
    • Granulated Parmesan cheese, two tablespoons’ worth
    • To taste, kosher salt and ground black pepper are included.
    • Fresh herbs, such as parsley, basil, or thyme, chopped and applied as a garnish are optional.

    Instructions:

    Turn the oven on to 350°F. Use nonstick frying spray or grease a 2-quart baking dish. Cover the bottom of the pan with a very thin layer of marinara sauce (approximately ¼ cup). Put aside.

    Cook spaghetti in a large pot of well-salted boiling water according to package directions for al dente. Drain.

    Brown the ground beef or sausage in a large skillet over medium heat until it is no longer pink while the spaghetti cooks. Eliminate surplus oil. Add the remaining marinara sauce and stir. If desired, add salt and pepper after tasting.

    Add half of the meat sauce (about 1 ¼ cups) to the cooked spaghetti; toss to coat. Set aside.
    In a separate bowl, whisk together the cream cheese, ricotta (or cottage cheese), sour cream, butter, Italian seasoning, garlic powder, ¼ teaspoon kosher salt (if using cottage cheese, omit the salt), and ground black pepper to taste. Set aside.

    Spread half of the spaghetti mixture in the bottom of the prepared baking dish. Spread half of the cream cheese mixture and then half of the remaining meat sauce over top. Repeat the layers with the remaining spaghetti mixture, the remaining cream cheese mixture, and the remaining meat sauce. Finish by sprinkling the shredded Italian cheese and grated Parmesan cheese over top.

    Bake, uncovered, for about 30 minutes, or until the cheese is golden brown on top and the sauce is bubbling. If you want the cheese on top to get even crispier and browner, broil the dish for one or two minutes. Ten to fifteen minutes should pass before slicing and serving. If desired, garnish with finely chopped fresh herbs.

    Nutrition

    Serving: 1/6 of the casseroleCalories: 515kcalCarbohydrates: 39gProtein: 27gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 107mgSodium: 882mgPotassium: 682mgFiber: 3gSugar: 7gVitamin A: 1411IUVitamin C: 8mgCalcium: 327mgIron: 3mg

     

  • Bake chicken bubble biscuits casserole

    Bake chicken bubble biscuits casserole

    Bake chicken bubble biscuits casserole

    This Chicken Bubble Biscuit Bake is an incredibly simple and quick main dish casserole. Tender store-bought biscuit dough, layered with tender chicken, bacon, and ranch flavor. When finished with cheese, it’s a delicious comfort food that your family will request again and time again.

    SETUP TIME: Ten minutes

    TIME TO COOK: 35 minutes

    Forty-five minutes total

    Options for Storage Chicken Bubble Biscuit Bake Casserole: 

    Allow the casserole to cool when you’ve had enough (assuming you can resist eating it all). After that, you may refrigerate it for up to three days by covering it with foil or plastic wrap. Do you need to keep it longer? Individual servings can be frozen for up to one month. Reheat in the microwave or oven until well warm.

    Components Bake chicken bubble biscuits casserole

    1. Three cups of canned or cooked chopped chicken
    2. Cream of chicken soup, two cans
    3. Half a cup of sour cream
    4. one cup of cheese, grated
    5. Two tsp of ranch dressing mixture
    6. 1/4 cup chopped, cooked bacon
    7. One 12-oz refrigerated can of Grands Jr Biscuits
    8. One more cup of grated cheese to sprinkle over the casserole

    Guidelines Bake chicken bubble biscuits casserole

    • Turn the oven on to 350°. Apply a thin layer of cooking spray to a 9 x 13-inch pan. Put aside.
    • Add the bacon, ranch dressing mix, 1 cup shredded cheese, chicken, soup, and sour cream. **Each biscuit should have four bits. Add chicken mixture and toss.
    • Transfer chicken mixture to pan that has been ready. Add the last cup of grated cheese on top.Bake for 25 to 35 minutes, or until biscuits are golden brown and bubbling.

    Note:

    • If you don’t like “doughy” biscuits like dumplings, then layer the chicken mixture in the dish bottom to top with the biscuits!

     

  • Classic tomatoes sandwich

    Classic tomatoes sandwich

    Classic tomatoes sandwich

    Throughout the summer, tomato sandwiches are a must. They’re a simple summer treat, with soft bread, creamy mayonnaise, and luscious ripe tomatoes!

    A TOMATO SANDWICH’S WHAT

    Though there are numerous varieties of tomato sandwiches available, my favorite is the traditional one that just has soft white bread, creamy mayonnaise, luscious, ripe tomatoes, salt, and pepper. And that’s it!

    The juice from the tomatoes, together with the creamy mayonnaise, salt, and pepper, makes a dressing-like mixture that seeps into the bread, resulting in an incredibly tasty blend of textures and flavors. I seriously can’t eat just one because it’s that delicious. I always take another mouthful as soon as I release the last one!

    BREAD TO USE FOR TOMATO SANDWICHES: WHAT KIND

    While many fans of tomato sandwiches want soft white bread, I’m a little more lenient when it comes to bread. Since I enjoy a little texture, I’ll bake my bread in the toaster if it’s extremely soft to give it a slight tan. I believe I am in the minority when it comes to my preference for whole wheat bread while making tomato sandwiches. For tomato sandwiches, most bread would fine, but I would try to stay away from extremely chewy or crusty bread, like a baguette, since it will dominate the delicate feel of the tomatoes inside

    Ingredients for tomato sandwich

    1. Half a huge tomato,
    2. Two white bread slices
    3. 3 Tbsp mayonnaise
    4. One pinch of salt
    5. One pinch of pepper

    DIRECTIONS for tomato sandwich

    • If you’re a toastier person, start by toasting the bread. Cut the tomatoes into big circles by slicing them horizontally about their equator.
    • Dredge each slice of bread in a generous amount of mayonnaise. Place tomato slices on top of one slice of bread, and then liberally season the tomatoes and the second slice of bread with salt and pepper.
    • Sandwich together the second piece of bread, cut it in half, and serve right away.