🍴 Chicken Bibimbap
This Chicken Bibimbap is flavor-packed and makes a perfect lunch or dinner to share with a friend. You’ll start by tossing chicken in an easy garlic-soy marinade that will ensure your chicken is crisp and caramelized when you cook it. Then, you’ll keep building the dish with cooked carrots, spinach, and shiitake mushrooms. Fry up a couple of eggs and you’re ready to serve a delicious meal.
Ingredients:
- 3 cloves garlic (minced, divided)
- 2 teaspoons fresh ginger (minced)
- scallions (thinly sliced, plus 1 bunch, sliced on the bias, divided)
- ¼ cup soy sauce
- 4 tablespoons sesame oil (plus 2 tablespoons, divided)
- 1 tablespoon mirin
- 1 tablespoon light brown sugar
- 1 lb boneless, skinless chicken thighs (sliced into 1/2 inch (1 1/4 cm) strips)
- 4 cups fresh spinach
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- large carrots (julienned)
- 8 oz shiitake mushroom (stems removed, thinly sliced)
- 1 tablespoon unsalted butter
- large eggs
- sushi rice (cooked)
- 1 cup cabbage kimchi
- persian cucumber (thinly sliced)
Preparation:
1. In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.
2. Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.
3. Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.
4. In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.
5. In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.
6. In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.
7. Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.
8. To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.
🕒 Total Time: 1 hr
Prep Time: 30 minutes
Cook Time: 30 minutes
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This Chicken Bibimbap is flavor-packed and makes a perfect lunch or dinner to share with a friend. You’ll start by tossing chicken in an easy garlic-soy marinade that will ensure your chicken is crisp and caramelized when you cook it. Then, you’ll keep building the dish with cooked carrots, spinach, and shiitake mushrooms. Fry up a couple of eggs and you’re ready to serve a delicious meal.
Ingredients:
- 3 cloves garlic (minced, divided)
- 2 teaspoons fresh ginger (minced)
- scallions (thinly sliced, plus 1 bunch, sliced on the bias, divided)
- ¼ cup soy sauce
- 4 tablespoons sesame oil (plus 2 tablespoons, divided)
- 1 tablespoon mirin
- 1 tablespoon light brown sugar
- 1 lb boneless, skinless chicken thighs (sliced into 1/2 inch (1 1/4 cm) strips)
- 4 cups fresh spinach
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- large carrots (julienned)
- 8 oz shiitake mushroom (stems removed, thinly sliced)
- 1 tablespoon unsalted butter
- large eggs
- sushi rice (cooked)
- 1 cup cabbage kimchi
- persian cucumber (thinly sliced)
Preparation:
1. In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.
2. Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.
3. Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.
4. In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.
5. In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.
6. In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.
7. Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.
8. To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.
🕒 Total Time: 1 hr
Prep Time: 30 minutes
Cook Time: 30 minutes
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❤2
🍴 Microwave Marshmallow Treats
This recipe is like magic - in just a few minutes, you can create a batch of ooey-gooey marshmallow treats that'll have you feeling like a kid again! Perfect for satisfying your sweet tooth, these treats are quick, easy, and delicious.
Ingredients:
- 1 tablespoon butter
- marshmallows (large)
- 1 cup crispy rice cereal
Preparation:
1. Add 1 tbs butter and 8 large marshmallows and heat in the microwave for 30 seconds.
2. Mix 1 cup of rice cereal and place to cool.
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This recipe is like magic - in just a few minutes, you can create a batch of ooey-gooey marshmallow treats that'll have you feeling like a kid again! Perfect for satisfying your sweet tooth, these treats are quick, easy, and delicious.
Ingredients:
- 1 tablespoon butter
- marshmallows (large)
- 1 cup crispy rice cereal
Preparation:
1. Add 1 tbs butter and 8 large marshmallows and heat in the microwave for 30 seconds.
2. Mix 1 cup of rice cereal and place to cool.
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❤1
🍴 Poached Egg
Served over toast or bacon, this is the ultimate breakfast indulgence.The delicate white and runny yolk create a perfect textural harmony.
Ingredients:
- egg
- salt (to taste)
- pepper (to taste)
Preparation:
1. Bring a pot of water to a boil, then reduce to a simmer to reach poaching temperature, between 160–180°F (71–82°C).
2. Stir the water in a clockwise direction to create a whirlpool. Once the water slows down slightly, crack the egg into the center of the whirlpool. Let the egg cook until the white fully sets and the yolk is no longer runny, 3-5 minutes.
3. Remove the egg with a slotted spoon, pat dry on paper towels, sprinkle salt and pepper (optional).
4. Serve with your favorite breakfast items.
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Served over toast or bacon, this is the ultimate breakfast indulgence.The delicate white and runny yolk create a perfect textural harmony.
Ingredients:
- egg
- salt (to taste)
- pepper (to taste)
Preparation:
1. Bring a pot of water to a boil, then reduce to a simmer to reach poaching temperature, between 160–180°F (71–82°C).
2. Stir the water in a clockwise direction to create a whirlpool. Once the water slows down slightly, crack the egg into the center of the whirlpool. Let the egg cook until the white fully sets and the yolk is no longer runny, 3-5 minutes.
3. Remove the egg with a slotted spoon, pat dry on paper towels, sprinkle salt and pepper (optional).
4. Serve with your favorite breakfast items.
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❤1
🍴 Frozen Breakfast Burritos
A convenient and satisfying breakfast option that can be made ahead and frozen, with scrambled eggs, sausage, cheese, and veggies wrapped in a tortilla.
Ingredients:
- bacon
- sausage
- 1.5 lb baby red potato (quartered)
- red bell pepper (chopped)
- yellow onion (chopped)
- salt (to taste)
- pepper (to taste)
- eggs (beaten)
- 1 bag shredded cheese
- 1 bunch green onion (sliced, optional)
- flour tortilla
- parchment paper
Preparation:
1. In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
2. In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
3. In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
4. Reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
5. While cooked ingredients are cooling slightly, gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
6. To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese.
7. To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.
8. NOTE: If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling.
9. Wrap up in parchment paper. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
10. To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.
11. Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream!
🕒 Total Time: Under 30 minutes
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A convenient and satisfying breakfast option that can be made ahead and frozen, with scrambled eggs, sausage, cheese, and veggies wrapped in a tortilla.
Ingredients:
- bacon
- sausage
- 1.5 lb baby red potato (quartered)
- red bell pepper (chopped)
- yellow onion (chopped)
- salt (to taste)
- pepper (to taste)
- eggs (beaten)
- 1 bag shredded cheese
- 1 bunch green onion (sliced, optional)
- flour tortilla
- parchment paper
Preparation:
1. In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool.
2. In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.
3. In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl.
4. Reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.
5. While cooked ingredients are cooling slightly, gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace.
6. To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese.
7. To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly.
8. NOTE: If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling.
9. Wrap up in parchment paper. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.
10. To Reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes.
11. Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream!
🕒 Total Time: Under 30 minutes
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💩1
🍴 Chinese Green Beans
A simple and delicious side dish that features tender green beans stir-fried with garlic, ginger, and soy sauce.
Ingredients:
- ¼ cup vegetable oil
- 1 lb string bean
- 1 tablespoon garlic
- 1 teaspoon ginger
- scallions (chopped)
- 4 oz shiitake mushrooms
- ½ lb ground pork
- dried red chilies
- 1 tablespoon chili paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- white pepper (dash)
Preparation:
1. In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.
2. In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant.
3. Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste.
4. Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Serve!
🕒 Total Time: Under 30 minutes
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A simple and delicious side dish that features tender green beans stir-fried with garlic, ginger, and soy sauce.
Ingredients:
- ¼ cup vegetable oil
- 1 lb string bean
- 1 tablespoon garlic
- 1 teaspoon ginger
- scallions (chopped)
- 4 oz shiitake mushrooms
- ½ lb ground pork
- dried red chilies
- 1 tablespoon chili paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- white pepper (dash)
Preparation:
1. In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.
2. In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant.
3. Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste.
4. Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Serve!
🕒 Total Time: Under 30 minutes
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❤3
🍴 Marbled 4th Of July 'Box' Cake
Impress your guests with this festive and delicious marbled 4th of July box cake! With a swirl of red and blue, this cake is both patriotic and yummy, and will definitely be the centerpiece of your Independence Day celebration.
Ingredients:
- 3 boxes white cake mix (prepared, divided into 3 bowls)
- 2 ½ teaspoons blue food coloring (divided)
- 2 ½ teaspoons red food coloring (divided)
- 1 cup hard red candy
- 1 cup hard blue candy
- 3 cups vanilla frosting
- ¼ cup blue frosting
- ¼ cup red frosting
- wooden skewers
Preparation:
1. Preheat the oven to 350˚F (180˚C).
2. Grease and line 3 9-inch (20 cm) round cake pans with parchment paper.
3. Set aside 1 bowl of cake batter – this will be the white part of the cake. Add 2 teaspoons of red food coloring to another bowl of batter, mixing until fully incorporated. Add 2 teaspoons of blue food coloring to the last bowl of batter, mixing until fully incorporated.
4. Take 1 cup (115 G) of each batter and carefully pour into each of the 3 cake pans. Repeat, alternating colors, until all of the batter is used. Gently stir to blend the colors in each pan.
5. Bake according to package instructions, or until a toothpick inserted in the center of a cake comes out clean.
6. Line a baking sheet with parchment paper and lay 3 wooden skewers 4 inches (10 cm) apart.
7. In a small heat-proof bowl, melt the red hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the red candy in a star pattern over the skewers. Cool for 5 minutes.
8. In another small glass bowl, melt the blue hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the blue candy in a star pattern over the red candy. Cool for 10 minutes before gently prying away from the parchment.
9. Remove all the cakes from the pans and let cool completely before continuing.
10. With a serrated knife, removed the domed tops from each cake layer and set aside the excess cake.
11. Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer.
12. Add 1 cup (115 G) of frosting on top of the cake, spreading evenly across the top and sides with a spatula.
13. Dab the blue and red frosting around the sides cake, alternating from top to bottom, about 3 inches (7 cm) apart.
14. Using a spatula, smear the red and blue frosting onto the sides of the cake.
15. Place the firework skewers on top of the cake.
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Impress your guests with this festive and delicious marbled 4th of July box cake! With a swirl of red and blue, this cake is both patriotic and yummy, and will definitely be the centerpiece of your Independence Day celebration.
Ingredients:
- 3 boxes white cake mix (prepared, divided into 3 bowls)
- 2 ½ teaspoons blue food coloring (divided)
- 2 ½ teaspoons red food coloring (divided)
- 1 cup hard red candy
- 1 cup hard blue candy
- 3 cups vanilla frosting
- ¼ cup blue frosting
- ¼ cup red frosting
- wooden skewers
Preparation:
1. Preheat the oven to 350˚F (180˚C).
2. Grease and line 3 9-inch (20 cm) round cake pans with parchment paper.
3. Set aside 1 bowl of cake batter – this will be the white part of the cake. Add 2 teaspoons of red food coloring to another bowl of batter, mixing until fully incorporated. Add 2 teaspoons of blue food coloring to the last bowl of batter, mixing until fully incorporated.
4. Take 1 cup (115 G) of each batter and carefully pour into each of the 3 cake pans. Repeat, alternating colors, until all of the batter is used. Gently stir to blend the colors in each pan.
5. Bake according to package instructions, or until a toothpick inserted in the center of a cake comes out clean.
6. Line a baking sheet with parchment paper and lay 3 wooden skewers 4 inches (10 cm) apart.
7. In a small heat-proof bowl, melt the red hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the red candy in a star pattern over the skewers. Cool for 5 minutes.
8. In another small glass bowl, melt the blue hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the blue candy in a star pattern over the red candy. Cool for 10 minutes before gently prying away from the parchment.
9. Remove all the cakes from the pans and let cool completely before continuing.
10. With a serrated knife, removed the domed tops from each cake layer and set aside the excess cake.
11. Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer.
12. Add 1 cup (115 G) of frosting on top of the cake, spreading evenly across the top and sides with a spatula.
13. Dab the blue and red frosting around the sides cake, alternating from top to bottom, about 3 inches (7 cm) apart.
14. Using a spatula, smear the red and blue frosting onto the sides of the cake.
15. Place the firework skewers on top of the cake.
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❤1
🍴 Raspberry Poppyseed Linzer Cookies
Take a bite of pure bliss. Buttery and crumbly cookies sandwich a luscious layer of tangy raspberry jam, adding a burst of fruity sweetness to every bite. These cookies are like a summer garden party in your mouth!
Ingredients:
- 1 cup raspberry
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 cup all-purpose flour (plus more for dusting)
- 1 cup almond flour
- 8 tablespoons unsalted butter (plus 2 tablespoons, softened)
- ½ cup sugar
- 1 pinch of kosher salt
- ½ teaspoon lemon zest
- 1 teaspoon McCormick® vanilla extract
- 3 tablespoons McCormick® poppy seeds (optional)
- large egg
Preparation:
1. Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
2. Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
3. In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
4. Add the poppy seeds and beat for 1 minute to distribute evenly.
5. Add the egg and beat for 1–2 minutes, until well incorporated.
6. Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
7. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
8. Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
9. Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
10. Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
11. Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
12. To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
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Take a bite of pure bliss. Buttery and crumbly cookies sandwich a luscious layer of tangy raspberry jam, adding a burst of fruity sweetness to every bite. These cookies are like a summer garden party in your mouth!
Ingredients:
- 1 cup raspberry
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 cup all-purpose flour (plus more for dusting)
- 1 cup almond flour
- 8 tablespoons unsalted butter (plus 2 tablespoons, softened)
- ½ cup sugar
- 1 pinch of kosher salt
- ½ teaspoon lemon zest
- 1 teaspoon McCormick® vanilla extract
- 3 tablespoons McCormick® poppy seeds (optional)
- large egg
Preparation:
1. Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
2. Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
3. In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
4. Add the poppy seeds and beat for 1 minute to distribute evenly.
5. Add the egg and beat for 1–2 minutes, until well incorporated.
6. Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
7. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
8. Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
9. Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
10. Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
11. Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
12. To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
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🥰2
🍴 Creamy Chicken Bacon Pesto Pasta
Whip up this Creamy Chicken Bacon Pesto Pasta for a delightful and satisfying meal! With its rich flavors and easy preparation, you'll be savoring every bite in no time.
Ingredients:
- 6 strips bacon (sliced)
- boneless, skinless chicken breasts (sliced)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- onions (sliced)
- 4 cloves garlic (minced)
- 5 oz spinach
- 5 cups milk
- 1 lb fettuccine
- ½ cup pesto
- 1 cup parmesan cheese (plus more for serving)
- fresh parsley (chopped, for serving)
Preparation:
1. In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
2. Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
3. Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
🕒 Total Time: Under 30 minutes
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Whip up this Creamy Chicken Bacon Pesto Pasta for a delightful and satisfying meal! With its rich flavors and easy preparation, you'll be savoring every bite in no time.
Ingredients:
- 6 strips bacon (sliced)
- boneless, skinless chicken breasts (sliced)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- onions (sliced)
- 4 cloves garlic (minced)
- 5 oz spinach
- 5 cups milk
- 1 lb fettuccine
- ½ cup pesto
- 1 cup parmesan cheese (plus more for serving)
- fresh parsley (chopped, for serving)
Preparation:
1. In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
2. Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
3. Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
🕒 Total Time: Under 30 minutes
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👍1
🍴 Birthday Cake Mix Cookies
Celebrate every day like it's your birthday with these scrumptious Birthday Cake Mix Cookies! They're fun, easy to make, and bursting with colorful sprinkles, bringing joy to your taste buds.
Ingredients:
- 1 package birthday cake mix
- ¾ cup white chocolate (broken into chunks)
- ⅓ cup oil
- eggs
- rainbow sprinkle
Preparation:
1. Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F (180°C) for 10-12 minutes.
4. Garnish with sprinkles.
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Celebrate every day like it's your birthday with these scrumptious Birthday Cake Mix Cookies! They're fun, easy to make, and bursting with colorful sprinkles, bringing joy to your taste buds.
Ingredients:
- 1 package birthday cake mix
- ¾ cup white chocolate (broken into chunks)
- ⅓ cup oil
- eggs
- rainbow sprinkle
Preparation:
1. Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F (180°C) for 10-12 minutes.
4. Garnish with sprinkles.
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🍴 Pesto Chickpea Snack Salad
This refreshing and flavorful salad is made with zesty pesto dressing, protein-packed chickpeas, and crunchy veggies.
Ingredients:
- ⅓ cup chickpeas
- ⅓ cup cherry tomato (halved)
- 1 tablespoon feta cheese
- 1 teaspoon pesto
Preparation:
1. Combine all ingredients in a small bowl.
2. Mix thoroughly. Serve.
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This refreshing and flavorful salad is made with zesty pesto dressing, protein-packed chickpeas, and crunchy veggies.
Ingredients:
- ⅓ cup chickpeas
- ⅓ cup cherry tomato (halved)
- 1 tablespoon feta cheese
- 1 teaspoon pesto
Preparation:
1. Combine all ingredients in a small bowl.
2. Mix thoroughly. Serve.
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👍2
🍴 Salted Caramel Apple Pie
This Salted Caramel Apple Pie is the perfect dessert for any occasion. The crust is flaky and buttery, while the filling is packed with juicy apples and gooey caramel. The finishing touch of sea salt on top adds the perfect balance of sweet and salty flavors.
Ingredients:
- large granny smith apples (peeled and thinly sliced)
- 3 tablespoons lemon juice
- ¼ cup all-purpose flour
- ⅔ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- premade pie crusts (thawed if frozen)
- large egg (beaten)
- ¾ cup heavy cream
- ¾ cup light brown sugar
- 2 tablespoons honey
- 3 tablespoons unsalted butter
- sea salt (for garnish)
Preparation:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
4. Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
5. Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
6. Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
7. In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
8. Whisk in the butter and bring to a boil.
9. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
10. Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
11. Slice and serve.
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This Salted Caramel Apple Pie is the perfect dessert for any occasion. The crust is flaky and buttery, while the filling is packed with juicy apples and gooey caramel. The finishing touch of sea salt on top adds the perfect balance of sweet and salty flavors.
Ingredients:
- large granny smith apples (peeled and thinly sliced)
- 3 tablespoons lemon juice
- ¼ cup all-purpose flour
- ⅔ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- premade pie crusts (thawed if frozen)
- large egg (beaten)
- ¾ cup heavy cream
- ¾ cup light brown sugar
- 2 tablespoons honey
- 3 tablespoons unsalted butter
- sea salt (for garnish)
Preparation:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
4. Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
5. Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
6. Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
7. In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
8. Whisk in the butter and bring to a boil.
9. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
10. Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
11. Slice and serve.
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🍴 Strawberry Shortcake Sheet Pan Pancakes
A twist on traditional pancakes, this recipe bakes the batter in a sheet pan and tops it with fresh strawberries and whipped cream.
Ingredients:
- 4 cups pancake mix
- eggs
- 2 cups milk
- 6 oz cream cheese (cubed)
- 1 cup strawberry (sliced)
Preparation:
1. Preheat oven to 425˚F (220˚C).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
4. Place cream cheese on top of the batter, followed by the strawberry slices.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
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A twist on traditional pancakes, this recipe bakes the batter in a sheet pan and tops it with fresh strawberries and whipped cream.
Ingredients:
- 4 cups pancake mix
- eggs
- 2 cups milk
- 6 oz cream cheese (cubed)
- 1 cup strawberry (sliced)
Preparation:
1. Preheat oven to 425˚F (220˚C).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
4. Place cream cheese on top of the batter, followed by the strawberry slices.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
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🍴 Bacon Asparagus Pastry Twists
These crispy and savory pastry twists are stuffed with asparagus and bacon, making for a delicious appetizer or snack.
Ingredients:
- 1 sheet puff pastry (thawed)
- 6 slices bacon
- 12 spears asparagus
- egg (beaten)
- salt (to taste)
- pepper (to taste)
Preparation:
1. Preheat oven to 400°F (200°C)
2. Slice the puff pastry into ½-inch (1-centimeter) strips.
3. Slice the bacon in half lengthwise into thin strips.
4. Wrap a strip of bacon around an asparagus spear in a spiral.
5. Wrap a strip of puff pastry around the asparagus, looping it in between the bacon spiral.
6. Repeat with the rest of the asparagus.
7. Place the wrapped spears on a baking tray lined with parchment paper.
8. Brush them with egg wash, then sprinkle a pinch of salt & pepper on top.
9. Bake for 18 minutes, until golden brown and puffed.
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These crispy and savory pastry twists are stuffed with asparagus and bacon, making for a delicious appetizer or snack.
Ingredients:
- 1 sheet puff pastry (thawed)
- 6 slices bacon
- 12 spears asparagus
- egg (beaten)
- salt (to taste)
- pepper (to taste)
Preparation:
1. Preheat oven to 400°F (200°C)
2. Slice the puff pastry into ½-inch (1-centimeter) strips.
3. Slice the bacon in half lengthwise into thin strips.
4. Wrap a strip of bacon around an asparagus spear in a spiral.
5. Wrap a strip of puff pastry around the asparagus, looping it in between the bacon spiral.
6. Repeat with the rest of the asparagus.
7. Place the wrapped spears on a baking tray lined with parchment paper.
8. Brush them with egg wash, then sprinkle a pinch of salt & pepper on top.
9. Bake for 18 minutes, until golden brown and puffed.
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❤1
🍴 Cinnamon Bun French Toast
Swoon over the sweet, swirled embrace of cinnamon bun French toast, where the allure of cinnamon and sugar meets the custard-soaked tenderness of a breakfast classic. Each heavenly bite will have you floating on a cloud of morning bliss.
Ingredients:
- eggs
- 1 cup milk
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 1 tablespoon butter
- 4 slices bread
- 4 oz cream cheese
- ¼ cup heavy cream
- ¼ cup powdered sugar (plus extra for garnish)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons vanilla
Preparation:
1. In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon.
2. Melt the butter in a large skillet over medium-low heat.
3. Dunk 2 slices of bread at a time in the egg mixture.
4. In medium bowl mix cream cheese, heavy cream, powdered sugar, cinnamon, nutmeg and vanilla.
5. Stack and drizzle with cream cheese mixture.
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Swoon over the sweet, swirled embrace of cinnamon bun French toast, where the allure of cinnamon and sugar meets the custard-soaked tenderness of a breakfast classic. Each heavenly bite will have you floating on a cloud of morning bliss.
Ingredients:
- eggs
- 1 cup milk
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 1 tablespoon butter
- 4 slices bread
- 4 oz cream cheese
- ¼ cup heavy cream
- ¼ cup powdered sugar (plus extra for garnish)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons vanilla
Preparation:
1. In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon.
2. Melt the butter in a large skillet over medium-low heat.
3. Dunk 2 slices of bread at a time in the egg mixture.
4. In medium bowl mix cream cheese, heavy cream, powdered sugar, cinnamon, nutmeg and vanilla.
5. Stack and drizzle with cream cheese mixture.
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👍1
🍴 Zesty Lime Chicken, Black Beans, And Rice
Bursting with flavor, this chicken dish is a fiesta for your taste buds! Whip up this easy, one-pan meal for a weeknight dinner that's sure to impress.
Ingredients:
- bone-in, skin-on chicken thighs
- salt (to taste)
- pepper (to taste)
- 2 tablespoons olive oil
- onion (diced)
- 1 cup uncooked white rice
- 4 cloves garlic (minced)
- 1 ½ cups chicken broth
- 1 can black beans (drained)
- ½ cup chopped fresh cilantro (plus more for garnish)
- lime (juiced)
Preparation:
1. Season the chicken thighs on both sides with salt and pepper.
2. Heat the olive oil in a large, high-walled skillet over medium heat. Place the chicken thighs in the pan, skin-side down, and cook for about 5 minutes, or until skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove from the pan.
3. Add the onion to the same pan and cook until translucent, about 5 minutes.
4. Add the rice, stir to coat in the oil, and toast for 3 minutes.
5. Add the garlic, then pour in the chicken broth. Place the chicken, skin-side up, on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until the rice is tender.
6. Remove the chicken from the pan and stir in the black beans, cilantro, and lime juice.
7. Serve the chicken over the rice, garnished with more cilantro.
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Bursting with flavor, this chicken dish is a fiesta for your taste buds! Whip up this easy, one-pan meal for a weeknight dinner that's sure to impress.
Ingredients:
- bone-in, skin-on chicken thighs
- salt (to taste)
- pepper (to taste)
- 2 tablespoons olive oil
- onion (diced)
- 1 cup uncooked white rice
- 4 cloves garlic (minced)
- 1 ½ cups chicken broth
- 1 can black beans (drained)
- ½ cup chopped fresh cilantro (plus more for garnish)
- lime (juiced)
Preparation:
1. Season the chicken thighs on both sides with salt and pepper.
2. Heat the olive oil in a large, high-walled skillet over medium heat. Place the chicken thighs in the pan, skin-side down, and cook for about 5 minutes, or until skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove from the pan.
3. Add the onion to the same pan and cook until translucent, about 5 minutes.
4. Add the rice, stir to coat in the oil, and toast for 3 minutes.
5. Add the garlic, then pour in the chicken broth. Place the chicken, skin-side up, on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until the rice is tender.
6. Remove the chicken from the pan and stir in the black beans, cilantro, and lime juice.
7. Serve the chicken over the rice, garnished with more cilantro.
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❤1
🍴 Garlic Parmesan-Stuffed Mushrooms
These garlic parmesan stuffed mushrooms are a flavor explosion in every bite! Loaded with garlic, cream cheese, parmesan cheese and fresh herbs, these mushrooms will be the first appetizer to go at your next gathering.
Ingredients:
- mushrooms
- 1 tablespoon canola oil
- 2 tablespoons garlic (chopped)
- ½ tablespoon kosher salt
- ½ tablespoon black pepper (freshly ground)
- 8 oz cream cheese (softened)
- ¼ cup italian breadcrumbs
- ½ cup shredded parmesan cheese (divided)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper (freshly ground)
- fresh parsley (chopped, to garnish)
Preparation:
1. Preheat oven to 350° F (180°C).
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
6. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
7. Garnish with a sprinkle of parsley, then serve!
🕒 Total Time: Under 30 minutes
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These garlic parmesan stuffed mushrooms are a flavor explosion in every bite! Loaded with garlic, cream cheese, parmesan cheese and fresh herbs, these mushrooms will be the first appetizer to go at your next gathering.
Ingredients:
- mushrooms
- 1 tablespoon canola oil
- 2 tablespoons garlic (chopped)
- ½ tablespoon kosher salt
- ½ tablespoon black pepper (freshly ground)
- 8 oz cream cheese (softened)
- ¼ cup italian breadcrumbs
- ½ cup shredded parmesan cheese (divided)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper (freshly ground)
- fresh parsley (chopped, to garnish)
Preparation:
1. Preheat oven to 350° F (180°C).
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
6. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
7. Garnish with a sprinkle of parsley, then serve!
🕒 Total Time: Under 30 minutes
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🍴 Hasselback Pizza Chicken
Why choose between pizza and chicken when you can have both? This juicy chicken breast is stuffed with mozzarella cheese and topped with pizza sauce, pepperoni, and more cheese. Perfect for a quick and easy weeknight dinner.
Ingredients:
- chicken breast
- 7 teaspoons tomato puree
- 7 slices mozzarella cheese
- 7 slices salami
- 1 tablespoon grated cheddar cheese
- 1 teaspoon dried oregano
Preparation:
1. Cut seven slits on the top of the chicken breast.
2. In each slit, spread 1 teaspoon of tomato puree, 1 mozzarella slice, and 1 salami slice.
3. Preheat oven to 350˚F (180˚C).
4. Sprinkle on the cheddar cheese and oregano.
5. Bake for 20 minutes or until chicken is cooked through. It should have an internal temperature of 165˚F (75˚C).
🕒 Total Time: Under 30 minutes
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Why choose between pizza and chicken when you can have both? This juicy chicken breast is stuffed with mozzarella cheese and topped with pizza sauce, pepperoni, and more cheese. Perfect for a quick and easy weeknight dinner.
Ingredients:
- chicken breast
- 7 teaspoons tomato puree
- 7 slices mozzarella cheese
- 7 slices salami
- 1 tablespoon grated cheddar cheese
- 1 teaspoon dried oregano
Preparation:
1. Cut seven slits on the top of the chicken breast.
2. In each slit, spread 1 teaspoon of tomato puree, 1 mozzarella slice, and 1 salami slice.
3. Preheat oven to 350˚F (180˚C).
4. Sprinkle on the cheddar cheese and oregano.
5. Bake for 20 minutes or until chicken is cooked through. It should have an internal temperature of 165˚F (75˚C).
🕒 Total Time: Under 30 minutes
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👍1
🍴 Cinnamon Coffee Smoothie
Wake up to the delightful aroma of this Cinnamon Coffee, a perfect blend of bold coffee and warm cinnamon spice. Your mornings just got a whole lot cozier with this easy-to-make, comforting beverage.
Ingredients:
- banana (sliced)
- ½ cup oats
- ½ cup vanilla yogurt
- 1 teaspoon cinnamon (plus more for serving)
- 1 tablespoon agave nectar
- 1 cup coffee
- 1 cup cashew milk
- 2 cups ice
Preparation:
1. Add the banana, oats, yogurt, cinnamon, agave, coffee, cashew milk, and ice to a blender.
2. Blend until smooth.
3. Serve in a glass topped with a sprinkle of cinnamon.
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Wake up to the delightful aroma of this Cinnamon Coffee, a perfect blend of bold coffee and warm cinnamon spice. Your mornings just got a whole lot cozier with this easy-to-make, comforting beverage.
Ingredients:
- banana (sliced)
- ½ cup oats
- ½ cup vanilla yogurt
- 1 teaspoon cinnamon (plus more for serving)
- 1 tablespoon agave nectar
- 1 cup coffee
- 1 cup cashew milk
- 2 cups ice
Preparation:
1. Add the banana, oats, yogurt, cinnamon, agave, coffee, cashew milk, and ice to a blender.
2. Blend until smooth.
3. Serve in a glass topped with a sprinkle of cinnamon.
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🍴 Aunt Vivian’s Sweet Potato Pie
Aunt Vivian's sweet potato pie is a classic southern dessert that is sure to satisfy any sweet tooth. Made with a flaky crust and a creamy sweet potato filling, this pie is perfect for any holiday or special occasion.
Ingredients:
- 3 lb large sweet potato (4 potatoes)
- 1 cup unsalted butter (2 sticks, melted)
- 2 ½ cups sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- large eggs
- 1 tablespoon self-rising flour
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 pies frozen prepared pie crust (unbaked)
Preparation:
1. Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
2. Preheat the oven to 365˚F (185˚C).
3. Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
4. Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
5. Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
6. Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
7. Cool the pies for 2 hours on a wire rack.
8. Slice and serve.
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Aunt Vivian's sweet potato pie is a classic southern dessert that is sure to satisfy any sweet tooth. Made with a flaky crust and a creamy sweet potato filling, this pie is perfect for any holiday or special occasion.
Ingredients:
- 3 lb large sweet potato (4 potatoes)
- 1 cup unsalted butter (2 sticks, melted)
- 2 ½ cups sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- large eggs
- 1 tablespoon self-rising flour
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 pies frozen prepared pie crust (unbaked)
Preparation:
1. Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
2. Preheat the oven to 365˚F (185˚C).
3. Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
4. Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
5. Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
6. Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
7. Cool the pies for 2 hours on a wire rack.
8. Slice and serve.
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❤1
🍴 Jacket Potato: The Old Fashioned
Bring back some nostalgia with this old fashioned jacket potato recipe, featuring buttery and tender potatoes that are smothered in cheese and cooked to perfection.
Ingredients:
- russet potatoes
- cooking spray
- 1 teaspoon kosher salt
- ½ cup milk or stock
- cooked bacon
- queso
- green onion (thinly sliced)
Preparation:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
3. Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
4. Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
5. To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
6. Top with bacon, drizzle with queso, and garnish with green onion, to taste.
🕒 Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
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Bring back some nostalgia with this old fashioned jacket potato recipe, featuring buttery and tender potatoes that are smothered in cheese and cooked to perfection.
Ingredients:
- russet potatoes
- cooking spray
- 1 teaspoon kosher salt
- ½ cup milk or stock
- cooked bacon
- queso
- green onion (thinly sliced)
Preparation:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
3. Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
4. Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
5. To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
6. Top with bacon, drizzle with queso, and garnish with green onion, to taste.
🕒 Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
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