S'mores Bites #desserts #bites #cakes #pie #bars

Making and getting a charge out of s'mores is a late spring exemplary. In any case, what do you do in the event that you don't approach a flame pit to make them the old design way? Well you get somewhat imaginative you can utilize the flame broil, the microwave, the stove, and might I venture to state a light!

This formula for S'mores Bites fuses the 3 key fixings that everybody adores, except is much more convenient to bring to a gathering than a flame pit.

I wouldn't state they are less untidy than the first convention, maybe somewhat fancier, in which case we recommend that you eat up them with your pinky finger out and with a napkin on your lap.

This photograph demonstrates the nibbles post-preparing and during the time spent putting the chocolate squares on.

Onto the marshmallow stage, and after that they return in the stove. The 'hardest' some portion of this formula is likely pounding the graham saltines, which I did with my slap slash since I would not like to messy up my nourishment processor.

S�mores Bites #desserts #bites #cakes #pie #bars

Also try our recipe : No-Bake Cake Batter Truffles #cakes #desserts #pie #snack #rainbowcakes


  • 7 whole graham crackers (equals 1 cup), finely crushed
  • 1/4 cup powdered sugar
  • 6 tablespoons butter, melted
  • 2 (1.55 oz) milk chocolate candy bars (I used hershey's), divided into rectangles
  • 12 large marshmallows, cut in half


  1. Preheat the oven to 350�F.
  2. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing.
  3. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.
  4. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups.
  5. Bake 4-5 minutes or until edges are golden.
  6. While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water.
Source : bit.ly/2MIGgkA

Read more our recipe : Berry Tiramisu Trifle Recipe #tiramisu #berry #recipes #healthydessert #cakes

Ranch Chicken #recipes #vegetarian #healthydinner #familyrecioes #food

This Ranch Chicken is one of the most flavorful chicken plans you'll ever attempt. The outside covering is firm and stuffed with flavor and within is delicate and delicious!

We LOVE this chicken! It is a major most loved at our home. My children adore it, my hubby cherishes it, and I cherish it too ?? ( Did I say love it enough? Ha!) I add this chicken to the supper menu regularly! It is firm, brimming with flavor and prepared, not singed! It is comprised of just 3 fixings: squashed Corn pieces, ground Parmesan cheddar and obviously, Ranch dressing! YUM ??

Fresh outwardly, soggy within, tasty Ranch chicken. This is a family-top choice!

Ranch Chicken #recipes #vegetarian #healthydinner #familyrecioes #food

Also try our recipe : Lasagna Soup #lasagna #healthy #dinner #spaghetti #salad

Ingredients :

  • 4 boneless, skinless chicken breasts
  • � cup butter, melted
  • 1 (1 ounce) packet Ranch dressing seasoning mix
  • 1� cups crushed corn flakes
  • ? cup grated Parmesan cheese

Instructions :

  1. Preheat oven to 375� degrees F. Spray a 9�13 glass baking dish with cooking spray.
  2. Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie.
  3. Shake well to mix all together.
  4. Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.
  5. Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken.
  6. Bake chicken for 40 minutes. (Towards the last 15 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)
Source : bit.ly/2y5Txew

Read more our recipe : CROCK POT CHICKEN AND GRAVY #chicken #dinner #easy #healthyrecipes #yummy

Banana and Nutella Sushi #banana #desserts #healthyrecipes #yummy #bars

Banana and Nutella Sushi Delicious, adorable, simple and speedy! Simple and solid bite! Children will love this Banana and Nutella Sushi!

Each time I need to make something pleasant, sweet and simple my decision is this Banana and Nutella Sushi. These are ideal little snacks with my preferred products of the soil.

A considerable lot of us like banana and I like them particularly in mix with Nutella or Chocolate. You needn't bother with any kitchen abilities to make this formula simply get ready right fixings and you can begin.

This formula rise your vitality and state of mind and you need just three fixings, couple of minutes and your happiness can begin. I like to eat this Banana and Nutella with my youngsters or spouse since I like to impart pleasant minutes to individuals I adore.

You need tortilla, Bananas and Nutella so you can see you needn't bother with a lot of cash to make this formula. Likewise you can make it for an extremely brief time and include strawberry or chocolate besting.

Banana and Nutella Sushi #banana #desserts #healthyrecipes #yummy #bars

Read more our recipe : The Best White Chocolate Unicorn Bark #recipe #cookies #chocolate #desserts #yummy


  • 2 Soft taco flour tortillas
  • 2 Bananas
  • 4 tablespoon Nutella


  1. Microwave tortillas on paper towel for 10 seconds to soften
  2. Spread each tortilla with 2 tablespoons Nutella
  3. Peel banana and place the banana on top of your Nutella coating
  4. Roll tortillas tightly around the banana
  5. Slice into half inch pieces like sushi
Source : bit.ly/2YvoJTn

Read more our recipe : Fluffy Coconut Flour Pancakes #pancakes #coconut #cake #dessert #recipes

Crispy Garlic Ranch Roasted Potatoes #garlic #diet #lowcarb #rosted #easy

Why has it taken me such a long time to share one of my go-to side-dish plans? Truly, no thought! I think I become involved with attempting to concoct something innovative, fun and new when truly, you're presumably most keen on the plans I make constantly. As I referenced in my Tuna Cakes blog entry, Jess and I are truly putting an accentuation on including our dependable plans. Plans that we make regularly and ones we realize you'll cherish!

My Crispy Garlic Ranch Roasted Potatoes may very well be my spouses most loved side-dish. It's normal that it appears on our supper menu week after week (we're somewhat animals of propensity). The potatoes are hurled in a custom made garlic farm flavoring made of dill, parsley, onion powder and garlic powder and cooked to firm flawlessness. Remains can without much of a stretch be warmed on a frying pan or container OR served in an egg scramble, hash or egg prepare.

Fresh Garlic Ranch Roasted Potatoes make for a straightforward and luscious, swarm satisfying side-dish. A Whole30-accommodating formula that is made with a couple of basic fixings. Have remains? Serve em' up for breakfast the following day or add them to an egg prepare.

Crispy Garlic Ranch Roasted Potatoes #garlic #diet #lowcarb #rosted #easy

Also try our recipe : Coconut Banana Paleo Cookies #desserts #cookies #paleo #banana #diet


  • 1 3/4�2 lbs. small baby red potatoes, halved
  • 3 Tbsp. ghee, melted (or butter)
  • 2 tsp. dried dill
  • 1 tsp. dried parsley or chives
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper


  1. Preheat oven to 400�F.
  2. In a small bowl mix together the ghee, dill, parsley or chives, garlic powder, onion powder, salt and pepper.
  3. Pour seasoned ghee into 9�13-inch baking dish. Ghee should cover the entire bottom of dish.
  4. Place potato halves in melted seasoned ghee, cut side down. Brush the tops of the potatoes with the seasoned ghee that is pooled between the potatoes halves. Top with a sprinkle of additional sea salt.
  5. Bake for 35-40 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.
Source : bit.ly/30QBIMH

Read more our recipe : Buffalo Chicken Stuffed Spaghetti Squash #chicken #buffalo #diet #recipe #paleo

Baked Million Dollar Spaghetti

Baked Million Dollar Spaghetti

5 from 69 votes
Yield: 9 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Main
Cuisine: American

Baked Million Dollar Spaghetti #Baked #Million #Dollar #Spaghetti
Baked Million Dollar Spaghetti

Baked Million Dollar Spaghetti is creamy with a melty cheese center, topped with meat sauce and extra bubbly cheese. Tastes like a cross between baked ziti and lasagna with half the effort!

1 pound spaghetti , cooked two minutes shy of directions and drained
1 pound ground beef
1 medium onion , chopped
2 cloves of garlic , minced
Kosher salt and pepper to taste (I used 1/2 teaspoon Kosher salt and 1/2 teaspoon black pepper)
6 cups Quick and Easy Marinara Sauce
8 ounces cream cheese , softened
3 cups shredded mozzarella cheese
parsley , chopped (optional as a garnish)

Baked Million Dollar Spaghetti #Baked #Million #Dollar #Spaghetti
Baked Million Dollar Spaghetti

Note: click on times in the instructions to start a kitchen timer while cooking.

Preheat the oven to 350 degrees.
In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high.
Once browned, turn off the heat, drain the liquid left in the pan and mix in one cup of the marinara sauce.
Add the cooked spaghetti to the remaining 5 cups of the marinara sauce and toss to combine.
Mix the cream cheese and 2 cups of mozzarella cheese in a bowl.
Add half the pasta/sauce to the bottom of a 9x13 pan.
Add the cream cheese mixture and top with the remaining pasta/sauce mixture.
Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese.
Cover and bake for 30 minutes.

Uncover and bake for an additional 10 minutes until cheese is melted and bubbly

Nutrition Information
Yield: 9 servings, Amount per serving: 513 calories, Calories: 513g, Carbohydrates: 39g, Protein: 24g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 92mg, Sodium: 351mg, Potassium: 311mg, Fiber: 1g, Sugar: 2g, Vitamin A: 590g, Calcium: 233g, Iron: 1.9g

Fiesta Chicken Casserole

Fiesta Chicken Casserole

Fiesta Chicken Casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken. 
4.31 from 39 votes

Fiesta Chicken Casserole #Fiesta #Chicken #Casserole #FiestaChickenCasserole
Fiesta Chicken Casserole

Course: Main CourseKeyword: casserole, chicken casserole, dinner recipe Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutes Servings: 8 Calories: 356kcal Author: Jessica

2 cups uncooked spiral pasta
1 cup sour cream
1 cup salsa
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 can (15 oz) corn (drained)
1 can (15 oz) black beans (drained & rinsed)
2 cups cooked shredded/chunked chicken
2 cups shredded cheese

Fiesta Chicken Casserole #Fiesta #Chicken #Casserole #FiestaChickenCasserole
Fiesta Chicken Casserole

Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. 
Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. 
While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. 
Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. 
Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted. 

I have found that it works best to use some of the fresh salsa that you can find in the produce area of the grocery store, instead of the jarred salsa on the shelves. You of course can use the jarred salsa, I just think the fresh salsa tastes better and does not seem to have as much liquid in the salsa. 
Calories: 356kcal | Carbohydrates: 34g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 456mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 674IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 2mg

CROCKPOT CHICKEN & MUSHROOMS #diet #healthydiet #keto #mushroom #chicken

A tasty supper alternative! This Crockpot Chicken and Mushrooms Recipe is without dairy, gluten free and ideal for eating regimens like Whole 30 and 21 Day Fix!

My stewing pot has a spot on my kitchen counter where it remains. I attempt to utilize it in any event 5 times each week, some of the time more. I am a bustling mother, and my time is critical to me and my family. Since I utilize my simmering pot so much I like to have assortment. This Crockpot Chicken and Mushrooms brings precisely that to the table!

This basic and delightful dinner is incredible in light of the fact that you can serve this Crockpot Chicken and Mushrooms over noodles, rice, potatoes, or even with a plate of mixed greens. This formula is sans gluten and dairy free making it ideal for weight control plans like Whole 30 and multi day Fix!

CROCKPOT CHICKEN & MUSHROOMS  #diet #healthydiet #keto #mushroom #chicken

Also try our recipe : KETO CHICKEN TENDERS #diet #whole30 #healthy #paleo #chicken
Ingredients :

  • 1 1/2 lbs Chicken Breasts
  • 2 tbsp olive oil
  • 16 ounces mushrooms (sliced)
  • 1 onion (diced, medium)
  • 2 cloves garlic (minced)
  • 1 1/2 cups chicken broth
  • 2 tbsp cornstarch
  • salt and pepper ( to taste)
  • fresh parsley (chopped ; optional)

Instructions :

  1. In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip, and brown the other side. Place in slow cooker.
  2. In the same pan, add onion and saute until tender. Add to slow cooker.
  3. Place the mushrooms, garlic, and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours.
  4. Remove the chicken from the slow cooker, and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick about 20 minutes.
  5. Serve over rice or pasta!
Source : bit.ly/2YpikZO

Read more our recipe : Crispy Garlic Ranch Roasted Potatoes #garlic #diet #lowcarb #rosted #easy

One Pot Buffalo Chicken Tortellini

One Pot Buffalo Chicken Tortellini

One Pot Buffalo Chicken Tortellini is a simple 20 minute weeknight dinner! You'll love the chicken tortellini with buffalo sauce, ranch, and melty cheese!

5 from 14 votes
Course: Main CourseCuisine: AmericanPrep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutesServings: 6Calories: 350kcal

One Pot Buffalo Chicken Tortellini #One Pot #Buffalo #Chicken #Tortellini
One Pot Buffalo Chicken Tortellini

2 Tablespoons Butter
1 Clove Garlic, Minced
2 Tablespoons Flour
2 1/2 Cups Chicken Broth
2 Cups Shredded Chicken
1 (20 Ounce) Package Refrigerated Cheese Tortellini
1/2 Cup Buffalo Wings Sauce, I use Frank's Red Hot
1/2 Cup Ranch Dressing
2 Cups Shredded Cheese, We use Cheddar and Mozzarella

One Pot Buffalo Chicken Tortellini #One Pot #Buffalo #Chicken #Tortellini
One Pot Buffalo Chicken Tortellini

Melt the butter in a large pan over medium heat.  Add the garlic to the melted butter, and stir for about 30 seconds.  Add the flour and whisk until smooth, about 1-2 minutes.
Gradually pour the chicken broth into the pot while whisking constantly.  Allow the broth to cook for about 2 minutes, until just slightly thickened.
Add the tortellini to the pan and bring to a boil.  Cook for 4 minutes, stirring often to ensure all of the tortellini is cooked through.
Add the shredded chicken, buffalo sauce, ranch dressing, and 1 cup of the cheese to the pot and stir well.  Top the tortellini mixture with the remaining cup of cheese, cover the pot with a lid for 2-3 minutes, until cheese is melted.

NOTE:  For best results, I recommend using freshly shredded cheese right off of the blog instead of pre-shredded, it melts down much more smoothly.


Grandma's American Goulash

A saucy American ground beef & pasta dish laden with a blend of cheeses and simmered to savory perfection.
3.94 from 73 votes

Course: Main Course, PastaCuisine: AmericanPrep Time: 10 minutesCook Time: 50 minutesTotal Time: 1 hourServings: 8Calories: 603kcal


2 lbs ground beef
2 cloves garlic, minced
1 large white onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup extra virgin olive oil
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
1 tbsp Italian seasoning
3 bay leaves
2 1/2 cups cavatelli pasta
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
salt & pepper, to taste


Heat a dutch oven over medium high heat, add the ground beef, olive oil, garlic, & onions and stir everything together, breaking the meat up as you go- cooking until the meat is browned and cooked through. Drain, and return the mixture to the pot.
Stir in the water, broth, both tomatoes, Italian seasoning, and bay leaves. Lower the heat, bringing the mixture to a simmer. Cover, and let cook for 20 minutes, stirring occasionally.
Stir in the pasta, cover, and continue simmering an additional 30 minutes- stirring occasionally, until the pasta's cooked through.
Remove the bay leaves, and salt & pepper, to taste. Stir in the mozzarella cheese until evenly combined.
Serve immediately, scooping into bowls, and topping with the shredded cheddar.

recipe adapted from My Incredible Recipes
Calories: 603kcal | Carbohydrates: 34g | Protein: 30g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 272mg | Potassium: 460mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1.4mg | Calcium: 167mg | Iron: 3.2mg

EARL GREY TEA LATTE #drink #tea #cocktail #latte #vanilla

Despite the fact that I typically love winter, this (nearly) destined to be over season was unquestionably not my companion. The temperatures dropped an abundant excess for my preferences and we scarcely observe any sun beams for a considerable length of time. This sort of climate sort of gets me down and next to working, I needed to fill my time with things I truly love. Furthermore, parts and heaps of hot beverages  just to ensure I would endure this winter in one piece.

I had this sack of Whittard Chelsea  Earl Gray Tea that a portion of our companions brought to us from London some time back, that sat on one of our racks in the kitchen. It just stayed there unopened. Why? Since I truly adored its bundle :) I realize it sounds insane, yet it's valid! It had a lovely vintage-ish box that looked too beautiful to possibly be opened and a silver plated injecter that I completely venerated!

In all honesty, everything that has 'latte' in it sort of interests me

What's more, when I found that you can likewise add lavender to this Earl Gray Tea Latte (London Fog), presently great blend, I realized I needed to open my container as quickly as time permits!

What's more, indeed, lavender is the mystery fixing I'm adding to this stunning latte! :) One that will likewise add a French curve to the entire idea and will make it much increasingly fragrant and exquisite.

EARL GREY TEA LATTE  #drink #tea #cocktail #latte #vanilla

Also try our recipe : Holiday Punch #punch #drink #healthy #fresdrink #cocktail

Ingredients :

  • 1 cup strong Earl Grey tea:
  • 1 cup water
  • 1-2 teaspoon Earl Grey loose leaf tea OR 1-2 Earl Grey tea bags
  • 1/2 teaspoon dried lavenderr (the secret ingredient)
  • 1/2 teaspoon brown sugar (or other sweetener)
  • 1/3 cup warm milk of choice
  • 1/4 tablespoon vanilla extract
  • blender with super powers

Instructions :

  1. Bring the water to boil and add the Earl Grey tea and the lavender. Add the sugar and let steep for 5-10 minutes.
  2. Strain the tea leaves and the lavender.
  3. Pour the tea, the warm milk and the vanilla into your blender and blend on high speed (a few seconds->a minute, depending on your blender's super powers) until you get a creamy and foamy mixture.
  4. Pour it in your favorite cup and enjoy it warm, on a regular basis 
Source : bit.ly/2ZVe69D

Read more our recipe : Fresh Squeezed Lemonade #drink #lemonade #fresh #delicious #party




This Lemon garlic butter shrimp with zoodles is an easy and simple shrimp recipe that cooks in one skillet in just 10 minutes. Guaranteed to impress!


1 pound (450g) raw medium shrimp, peeled and deveined
4 medium zucchini
1 tablespoon olive oil
4 tablespoons softened butter, or ghee, divided
4 garlic cloves, finely chopped
1 teaspoon Italian seasoning
Pinch of red pepper flakes
Juice of 1/2 fresh lemon
1/4 cup (60ml) chicken or vegetable stock (or white wine)
Hot sauce of your choice, to taste (we used Sriracha)
Salt and fresh cracked pepper, to taste
1/4 cup chopped fresh parsley, for garnish



1. To prepare this lemon garlic butter shrimp recipe with zucchini noodles: Wash and trim the ends of the zucchini. Make the zucchini pasta using a spiralizer or julienne peeler and set aside.

2. Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with salt and pepper. Cook shrimp for one minute without stirring, so the bottom of the shrimps get slightly browned.

3. Add the chopped garlic, Italian seasoning, and red pepper flakes and then stir the shrimp for another minute or two to cook shrimp the other side. Transfer the grilled shrimp to a shallow plate.

4. In the same pan, add remaining butter, lemon juice, chicken or vegetable stock, and hot sauce to the pan. Bring the sauce to a simmer for 2-3 minutes, stirring regularly.

5. Stir in the zucchini noodles and cook until done, about 2 minutes, stirring regularly. Allow the sauce to reduce a bit if it�s too watery. Add the grilled shrimp back to the pan and stir for another minute. Serve immediately your shrimp zucchini noodles with lemon slices, extra parsley, and pepper. Enjoy!

Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #dinner #familyrecipes #eating #lasagna #lowcarb

Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #dinner #familyrecipes #eating #lasagna #lowcarb

Preheat the broiler to 375 degrees f. what's more, splash, or brush a heating dish with cooking oil. Utilizing a sharp blade cut a profound pocket into the side of every chicken bosom.

Season with a bit of ocean salt, dark pepper, oregano, garlic and include a modest shower of olive oil. Utilizing your hands rub the seasonings/oil into the chicken great. In a little bowl whisk the egg together with ricotta cheddar, parmesan, new parsley, thyme, 2 Tablespoons of basil, and a touch of ocean salt and pepper. Whisk well to consolidate blend.

Stuff the ricotta blend similarly into every chicken front pocket that you made, at that point delicately place the stuffed bosoms into the readied dish. Spoon marinara equally over the chicken bosoms.

Spread with a top, or foil and heat for around 25-30 minutes, or until chicken is cooked through. Mastermind the mozzarella cuts over every chicken bosom and heat revealed for an extra 2 minutes, or until cheddar is melty. Sprinkle with new cleaved basil and appreciate!

Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #dinner #familyrecipes #eating #lasagna #lowcarb

Also try our recipe : Grilled Shrimp Kebab #shrimp #kebab #dinner #healthyrecipe #food

Ingredients :

  • 4 chicken breasts about 6 ounces each
  • 1 Tbsp dried oregano
  • 2 fresh garlic cloves, minced
  • 1 cup all-natural marinara sauce 
  • 1 free range egg
  • 1 cup ricotta cheese
  • 1/4 cup shredded fresh parmesan cheese
  • 4 thin mozzarella slices
  • 2 Tbsps chopped fresh parsley
  • 1 Tbsp fresh thyme leaves 
  • 4 Tbsps fresh chopped basil, divided
  • sea salt and fresh ground black pepper 

Instructions :

  1. Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
  2. Using a sharp knife cut a deep pocket into the side of each chicken breast.
  3. Season with a touch of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. Using your hands rub the seasonings/oil into the chicken very well.
  4. In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
  5. Stuff the ricotta mixture equally into each chicken breast pocket that you created, then gently place the stuffed breasts into the prepared dish.
  6. Spoon marinara evenly over the chicken breasts.
  7. Cover with a lid, or foil and bake for about 25-30 minutes, or until chicken is cooked through.
  8. Arrange the mozzarella slices over each chicken breast and bake uncovered for an additional 2 minutes, or until cheese is melty.
  9. Sprinkle with fresh chopped basil and enjoy! 
Source : bit.ly/2KT79Q8

Read more our recipe : Twice Baked Sweet Potato Puffs #paleo #baked #diet #healthydinner #potato

Instant Pot Butter Beef

Instant Pot Butter Beef

Instant Pot Butter Beef #InstantPot #Butter #Beef
Instant Pot Butter Beef

Instant Pot butter beef recipe is my favorite keto roast recipe because it is full of flavor thanks to the ranch and Italian dressing plus butter and banana peppers, tender to eat and perfect over mashed cauliflower or potatoes for people not on low-carb diets. #Keto #InstantPot #Butter #Beef #LowCarb
4.55 from 20 votes

Course: EntreeCuisine: AmericanKeyword: Butter Beef, Keto Instant Pot Beef RoastPrep Time: 10 minutesCook Time: 1 hourTotal Time: 1 hour 10 minutesServings: 6 servingsCalories: 580kcal


3 lb beef roast such as a chuck or arm roast
1 tablespoon olive oil
2 tablespoons ranch dressing seasoning mix
1 pint jar pepper rings, drained with 1/4 cup of juice reserved
2 tablespoons zesty Italian seasoning mix
8 tablespoons butter
1 cup water

Instant Pot Butter Beef #InstantPot #Butter #Beef
Instant Pot Butter Beef 

Turn the Instant Pot or pressure cooker to saute or brown. Place the one tablespoon of olive oil in the bottom of the pot when it is hot. Sear both sides of the roast in the pot.
Turn the pot off and pour the water, seasoning mixes, pepper rings, reserved juices on top of the beef roast. Place the stick of butter on top of the roast.

Lock the lid onto the Instant Pot. Seal the valve. Manually set the time for 60 minutes of pressure. For larger roasts, it could take 90 minutes.
When the cooking is complete, you can either allow for natural release or use the quick release. Cut up the beef with a salad sheers or break apart with forks.
Serve with pureed cauliflower or mashed potatoes.

Calories: 580kcal | Carbohydrates: 4g | Protein: 44g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 197mg | Sodium: 883mg | Potassium: 753mg | Sugar: 1g | Vitamin A: 496IU | Calcium: 43mg | Iron: 5mg

BOURBON CHERRY COKE #sangria #cocktail #part #healthydrink #fresh

Whiskey Cherry Coke is a brisk and delightful mixed drink you can make with only four fixings. Snatch a glass and how about we go!

I cherish a decent mixed drink on the ends of the week and I adore attempting new things. We simply made Rum and Coke Popsicles and they were so fun! I'm additionally a major enthusiast of the Cantaloupe Margarita. This Bourbon Cherry Coke formula is another most loved of mine.

To make this beverage, you'll just require four basic fixings: the bourbon of your decision, Coca Cola, fruits and sugar. That is it!

Making Bourbon Cherry Coke entirely simple. You'll have to begin with set, diced fruits, bourbon and the sugar to make a mash. We utilize a glass muddler for this.

You can go down a significant hare gap finding out pretty much all the various sorts of bourbon that exist on the planet and the contrasts between them. Truly, it will take your breath away.

Simply know this: for this yummy mixed drink you can pick whatever you'd like. The brand and the sort are exchangeable here. Simply use what you have at home or whichever one takes a gander at the store!

BOURBON CHERRY COKE #sangria #cocktail #part #healthydrink #fresh

Also try our recipe : Easy Tropical Sangria #drink #sangria #cocktail #party #healthy


  • 4 oz Whiskey
  • 1 � cups fresh cherries pitted
  • 1 tsp. sugar
  • 12 oz cold coca cola


  1. Remove the seeds from the cherries and dice.
  2. Place in a large glass muddle together the bourbon, cherries and sugar until you have a pulp.
  3. Add to a bar shaker and shake to mix.
  4. Strain the liquor mix into 2 glasses.
  5. Top off with cola.
  6. Garnish
Source : bit.ly/30yFtGY

Read more our recipe : BRAZILIAN LEMONADE #drink #lemonade #healthyrecipe #cocktail #party

BROWNIE BATTER BREAKFAST BAKE #desserts #cakes #easy #bars #brownies

Appreciate the flavor of brownies for breakfast in this single-serve veggie lover breakfast prepare that is stacked with fiber, solid fats, and plant-based protein. Normally sweet and stacked with chocolate season, it's a solid and tasty approach to begin your day.

Awwr I'm simply joking. Sort of. I don't really prescribe having brownies for breakfast [on a standard basis], yet I do suggest eating things that are somewhat (perused: significantly) more advantageous and make you have an inclination that you're having brownies for breakfast.

I realize I said that I'd stop with the morning meal plans in the wake of barraging you with them in January, and I will after today. I just extremely needed to impart this last one to you all, and I calculated that chocolate for breakfast was the ideal method to progress into February and set the state of mind for Valentine's Day.

To state this morning meal bowl tastes precisely like a brownie would be an untruth, however it additionally wouldn't be excessively a long way from reality. Clearly we're managing an alternate surface here since I'm almost certain most brownies don't come outfitted with the great nourishment intensity of oats, however to the extent taste goes? It's pretty darn close.

BROWNIE BATTER BREAKFAST BAKE #desserts #cakes #easy #bars #brownies

Also try our recipe : Secretly Healthy 87 Calorie Brownies #desserts #cakes #bars #brownies #recipes


  • 1/3 cup (30 g) rolled oats
  • 2 Tbsp (15 g) flour of choice*
  • 1 Tbsp (5 g) unsweetened cocoa powder
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/3 cup (80 ml) unsweetened almond milk
  • 1/2 � 1 Tbsp (8�15 ml) maple syrup, to taste
  • 1 tsp (5 ml) coconut oil, melted
  • 1/2 tsp vanilla flavor
  • 1 Tbsp (10 g) dairy-free chocolate chips


  1. Preheat oven to 325�F, and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.
  2. In a medium-sized mixing bowl, whisk together oats, flour, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, coconut oil, and vanilla, mixing until well combined. Fold in chocolate chips, reserving a few to sprinkle on the top.
  3. Transfer batter to your greased ramekin, topping with a few extra chocolate chips if desired. Bake for 15-20 minutes, depending on desired consistency.
  4. Remove from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!
Source : bit.ly/2PxuB86

Read more our recipe : Blackberry Cheesecake OREO Brownies #oreo #brownies # blackberry #dessert #cake

VEGAN BLUEBERRY SCONES #vegan #blueberry #desserts #snack #party

VEGAN BLUEBERRY SCONES #vegan #blueberry #desserts #snack #party

Delicate, clammy Vegan Blueberry Scones with straightforward coating are a brilliant expansion to any morning meal or informal breakfast! Superior to Starbucks!

Scones can be really dry yet that isn't the situation here. These veggie lover blueberry scones are inconceivably wet, delicate and out and out great. They taste a million times superior to the ones at Starbucks, and are made with no creature fixings!

In the first place, preheat the broiler to 400 degrees and line a huge heating sheet with material paper.

Next, in a huge bowl, include the flour, heating powder, ground flaxseeds, sugar and salt. Mix to consolidate.

Include the chilly vegetarian spread and utilize a baked good shaper (or your hands if necessary) until the blend takes after coarse pieces. Pour in the milk and vanilla, and mix until simply joined. At that point overlay in the blueberries.

VEGAN BLUEBERRY SCONES #vegan #blueberry #desserts #snack #party

Also try our recipe : BOSTON CREAM PIE CUPCAKES #desserts #cupcakes #pie #snack #pumpkin

Ingredients :

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground flaxseeds
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 8 tablespoons cold vegan butter (or solid coconut oil)
  • 3/4 cup almond milk (soy or coconut milk fine)
  • 1 teaspoon pure vanilla extract
  • 3/4-1 cup fresh blueberries (may use frozen as well)

Instructions :

  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.
  3. Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
  4. Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.
  5. On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
  6. Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
  7. Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

VEGAN BAKED ZITI #vegan #baked #healthyrecipes #dinner #food

VEGAN BAKED ZITI #vegan #baked #healthyrecipes #dinner #food

Veggie lover Baked Ziti is a simple weeknight feast! This consoling pasta dish is made with cooked ziti noodles, marinara sauce, cashew cheddar and discretionary vegetarian "meat". Gluten free and Nut free choices.

This formula was one of the main I at any point presented on my site about 3 years prior. It stays one of my most famous plans for an explanation, and consistently gets rave surveys from everybody who attempts it!

I chose to give it a crisp look with new photographs, just as improved guidelines, however the formula itself is unaltered from the first.

You're going to adore this Vegan Baked Ziti! It's ideal to make when organization comes more than, a vacation supper, or only a bustling weeknight since it's SO EASY.

VEGAN BAKED ZITI #vegan #baked #healthyrecipes #dinner #food

Also try our recipe : BOURBON BACON ROAST BEEF SLIDERS #appetizers #snacks #creamcheese #wontons #lunch
Ingredients :

Cashew Cheese

  • 1 1/2 cups raw cashews
  • 3/4 cup water
  • juice from 1 large lemon (2-3 tablespoons)
  • 4 tablespoons nutritional yeast
  • 1 garlic clove
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt

The Rest

  • 1 pound ziti noodles gluten free if needed
  • 25 ounces marinara sauce ( 1 jar)
  • 2 1/2 cups vegan ground "beef" OR 2-3 sliced vegan sausages, optional
  • 1 bag non-dairy mozzarella cheese shreds, optional for topping

Instructions :

  1. Preheat oven to 375 degrees F. Lightly grease a 9 x 13 inch casserole dish.
  2. Make the Cashew Cheese sauce: Soak the cashews in boiling hot water for at least 5 minutes. Drain the cashews and add them to a high powered blender along with the water, lemon juice, nutritional yeast, garlic, onion powder and salt. Blend until smooth, scraping the sides down as needed. Set aside.
  3. Prepare pasta according to package instructions. You can cook the pasta while your cashews are soaking to save time. Drain the noodles and add to casserole dish.
  4. Pour the marinara sauce and "meat", if using, on top of the noodles and stir to combine.
  5. Spoon the cashew cheese on top of noodle/sauce mixture and stir gently, leaving pockets of cheese intact.
  6. Sprinkle with non-dairy mozzarella cheese shreds OR about 1/2 cup of Vegan Parmesan.
  7. Bake, uncovered, for 25 minutes until hot throughout.
  8. Serve immediately and enjoy!
Source : bit.ly/38IVfDy

Read more our recipe : MEATBALL MARINARA POPPERS APPETIZER #dinner #healthyrecipes #shrimp #noodles #meatball

INSTANT POT TACO SOUP #healthydiet #taco #soup #paleo #keto

Moment Pot Taco Soup is probably the most straightforward soup to make. This is a minor departure from an old family top pick. I adjusted this to be a weight cooker taco soup. It's delightful and fiery!

At the point when I was more youthful I had a vocation as a prep cook/dishwasher/server in a retirement home. I worked for a brilliant cook named Ruth. The home just had around 25 occupants, so she had the option to make them home prepared dinners. It was a fun work environment. I cherished every one of them!

Anyway, Ruth gave me a large number of her plans, which I treasure. I have shared a couple on this blog. This Taco Soup formula is one of Ruth's. I altered it a piece consistently.

The principle ways I have changed it is by utilizing what I have in the storeroom. Some of the time I don't have Rotel, so I utilize increasingly green chiles and diced tomatoes (and some red pepper pieces for some warmth). On the off chance that I don't have garbanzo beans, I simply utilize a jar of some different beans. It's adaptable!

INSTANT POT TACO SOUP #healthydiet #taco #soup #paleo #keto

Also try our recipe : VEGAN PUMPKIN CHEESECAKE #healthy #cakes #vegan #diet #keto

Ingredients :

  • 1-2 lbs Ground Beef or Ground Turkey (93% lean) use a little oil for browning turkey
  • 1 packet Taco Seasoning Mix, about 3 Tbsp. (or try my Easy Taco Seasoning recipe)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 packet Ranch Dressing Mix (optional)
  • 1 (10 oz) can Rotel
  • 1 (7 oz) can Diced Green Chiles, With juice
  • 4 cups Chicken Broth, low sodium
  • 1 (14 oz) can Black Beans, rinsed & drained
  • 1 (14 oz) can Garbanzo Beans, rinsed & drained
  • 1 (14 oz) can Red Kidney or Pinto Beans, rinsed & drained
  • 1 (14 oz) can Diced Tomatoes, with juice

Instructions :

  1. Turn the pressure cooker on to the Saut� setting. Add the meat (add a little oil if using turkey). Cook for a few minutes.
  2. Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked.
  3. Add the Ranch packet, if using, Rotel, green chiles, and chicken broth. Stir, and place a glass lid on the pot to help the broth heat up faster. Once the broth is at a slow simmer, add all of the beans and stir well.
  4. Add the can of diced tomatoes, but don't stir. Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
  5. Cancel the Saut� setting and then press the Pressure Cook/Manual button (or dial) and the + or - button (or dial) to choose 6 minutes. The pot will take several minutes to build up the pressure before the timer starts.
  6. When the cooking cycle has finished, let the pot sit undisturbed for 15 minutes. Then do a controlled Quick Release of the pressure by turning the knob towards the Venting position in short bursts (I use a wooden spoon handle). When you feel confident that no soup will spew out with the steam, open the knob all the way.
  7. When the pin in the lid drops down, you can open the lid facing away from you. Give the soup a stir, carefully as there could be some hot steam pockets in there.
  8. Taste and adjust salt, if needed, then add the tortillas and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
  9. Serve with any of the garnishes you like!

HOW TO MAKE A LONDON FOG DRINK #drink #cocktail #sangria #recipes #easy

Have you at any point thought about how to make a London Fog Drink? It's a definitive tea latte formula with a trace of sweetness and increase in caffeine. Ideal for cold winter mornings or evening shots in the arm!

Folks, I'm formally getting old. I simply opened up my inbox to discover an email advising me that my multi year secondary school get-together is coming up. WHAT? How has it been a long time since I moved on from secondary school? I mean I have zero enthusiasm for going back in time or remembering my secondary school days, however it truly doesn't feel like 10 years have passed.

From numerous points of view I feel like an alternate individual (fortunately!), however I can simply place myself operating at a profit oxford shoes of my multi year old self swaggering around Toronto like I possess the spot. I'm as yet uncertain about why nobody educated me that wearing 3 tanks beat over one another or overplucking your eyebrows was NOT cool.

Be that as it may, for the entirety of the progressions that have unfurled since my secondary school days, one thing has continued as before, The London Fog.

HOW TO MAKE A LONDON FOG DRINK #drink #cocktail #sangria #recipes #easy


  • 1 Earl Grey tea bag
  • 1/2 cup hot water
  • 1/2 cup unsweetened vanilla almond milk (or other milk of choice)
  • 1/4 tsp vanilla extract
  • 1-2 tsp raw honey, maple syrup or sweetener of choice


  1. Steep your tea bag in the hot water for 3-5 mins (depending on strength preference)
  2. Mix together almond milk and vanilla extract and steam or froth depending on what tools you have.*
  3. Stir sweetener in with steeped tea and top with frothed milk.
  4. Enjoy hot!
Source : bit.ly/2McOQa8

COCONUT LIME CHICKEN #chicken #coconut #healthydinner #lime #food

Coconut Lime Chicken Breasts a one skillet, Whole 30 endorsed dish made with just a bunch of fixings.

This coconut lime chicken is for everybody out there who gets unimaginably exhausted eating plain old chicken all day every day except can't be wasted time with making anything unreasonably extravagant for supper.

I've said it previously and (to be straightforward I can be a messed up record now and again) I'll state it again: while I've never been the greatest fanatic of chicken Mike can't get enough of it. He's about the white meat while I couldn't mind less. So normally that implies I need to continually attempt to think of better approaches to dress it up and make it something extremely worth eating.

That being said I'm still joyfully noshing ceaselessly on this nectar mustard chicken plate of mixed greens  bacon, avocado, mustard.simply load me up. While I could wax on about the amount I adore that serving of mixed greens today it's about this coconut lime chicken, and I guarantee it's similarly as great!

COCONUT LIME CHICKEN #chicken #coconut #healthydinner #lime #food

Also try our recipe : BROCCOLI GARLIC PASTA WITH PARMESAN #parmesan #dinner #broccoli #garlic #food


  • 4 skinless, boneless chicken breasts, about 1 1/2 pounds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oil
  • 1/2 cup red onion, it came out to 1/2 onion for me, chopped
  • 1 whole red chili, chopped optional
  • 1 cup organic chicken stock*
  • 2 tablespoons lime juice, about 1 large lime
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon red chili flakes
  • 1/2 cup full fat coconut milk from a can or coconut cream
  • pinch turmeric powder (optional for colour)
  • 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional


  1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
  2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.
  3. Add a little more oil back to the pan along with the chopped onion to the same skillet and saut for a few minutes to soften. Add the chili pepper if you're using it. Saut another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
  4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
  5. Serve with rice or cauliflower rice with the sauce spooned over the top.
  6. Add an extra sprinkling of cilantro & chillies and enjoy!
Source : bit.ly/2mAzr9r

Read more our recipe : CHICKEN ALFREDO LASAGNA ROLL UPS #lasagna #chicken #dinner #healthy #familydinner

One-Pan Balsamic Chicken Veggie Bake #veggie #diet #healthy #paleo #keto

We love solid dinners that our speedy and simple! Who says eating well is difficult or exhausting? This One-Pan Balsamic Chicken Veggie Bake is evidence that eating well can be simple AND scrumptious! The best part is that tidy up is snappy with this formula since all you have to set up this feast, beside the fixings and a broiler, is a skillet, a cutting board, and a blade.

We're focused on adhering to our promise by offering to you plans that are enthusiastic about flavor and short on fixings with the goal that you can invest less energy in the kitchen and additional time doing the things you love. Our One-Pan Balsamic Chicken Veggie Bake is made with only 10 fixings (excluding the oil, salt and pepper). Fixings that can without much of a stretch be found all things considered markets all year.

For increasingly delightful chicken, first make the balsamic sauce for marinating the chicken. While the chicken is marinating, you can then prepare and hack the veggies. You can even marinate the chicken longer on the off chance that you wish  a couple of hours or medium-term. On the off chance that time isn't in support of you, no stresses, simply pursue the bearings as composed.

One-Pan Balsamic Chicken Veggie Bake #veggie #diet #healthy #paleo #keto

Also try our recipe : Paleo One Pot Lasagna Skillet #paleo #healthydiet #whole30 #lasagna #lowcarb


  • 1 lbs. boneless skinless chicken breast, tenders or thighs (if large, cut in half)
  • 3 small heads of broccoli, chopped into pieces (about 4-5 cups)
  • 3-4 medium carrots, peeled and cut into skinny sticks**
  • 2 cups button mushrooms, halved if large
  • 1 small red onion, diced
  • 1/2 cup cherry or grape tomatoes
  • 1/4 cup balsamic vinegar
  • 1/4 cup avocado or olive oil
  • 4 garlic cloves, finely minced
  • 3-4 tbsp. fresh basil, finely chopped + additional for topping
  • 1 tsp. fresh thyme (1/2 tsp. dried) optional
  •  tsp sea salt
  • tsp pepper


  1. Preheat oven to 400?. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-lock bag or glass container with about 1/2 of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
  4. Meanwhile, chop veggies. **for more tender carrots, cut into skinny sticks.
  5. Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated. Feel free to use your hand with this to really get the broccoli florets coated.
  6. Remove chicken from zip-lock bag or container, move veggies around to make spaces for the chicken. Place chicken on pan.
  7. Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. For example, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165?, remove pan from oven.
  9. Top with chopped fresh basil. Serve and enjoy!

KAHLUA EGGNOG MUDSLIDE COCKTAIL RECIPE #drink #cocktail #recipes #smoothie #chocolate

In spite of the fact that I'm normally a margarita sort of young lady, when the special seasons move around I'm about the eggnog. There's only something about it that shouts "Christmas cheer" to me! Furthermore, when I truly need to be over the top, transforming that eggnog into an eggnog landslide drink is around a thousand times better. It resembles taking a beautiful Christmas morning and transforming it into a white Christmas it's exactly what occasion dreams are made of.

That thick smooth beverage just sold during the Christmas season, and ordinarily in milk container structure has been near, from what most history specialists concur on, since the thirteenth century. Obviously, we aren't drinking a similar formula as Monks were back then. Today, eggnog is made with beaten eggs, cream, flavorings, and as a rule incorporates liquor.

Ask any barkeep and you will discover that a landslide drink is made with Rum, Kahlua, dessert (whoopee frozen yogurt), mixed with ice, at that point presented with chocolate sprinkled in the glass. Brace yourself for what I'm about to tell you, as an aficionado of a decent mixed drink � it's heavenly.

KAHLUA EGGNOG MUDSLIDE COCKTAIL RECIPE #drink #cocktail #recipes #smoothie #chocolate

Also try our recipe : Creamy Crockpot Hot Chocolate #drink #creamy #hotchocolate #party #easy

Ingredients :

  • 1 cup Eggnog
  • 1 oz Coconut Rum
  • 1 oz Kahlua
  • Whip Cream optional
  • 1 dash Cinnamon optional

Instructions : Creamy Crockpot Hot Chocolate #drink #creamy #hotchocolate #party #easy

  1. Combine eggnog, coconut rum, Kahlua, and stir together.
  2. Pour into serving glass and add whip cream and cinnamon to garnish. 

BREAKFAST SPAGHETTI SQUASH #breakfast #vegetarian #healthy #recipes #spaghetti

BREAKFAST SPAGHETTI SQUASH #breakfast #vegetarian #healthy #recipes #spaghetti

Recently, I have been utilizing spaghetti squash a great deal in my cooking. The main spaghetti squash dish I made was heated spaghetti squash with tomato meat sauce. I appreciated it so much, I made a few spaghetti squash dishes after that.

I love the taste and surface of this spaghetti-like vegetable. In the wake of heating the squash for thirty minutes, within was cushioned with a fork. It was then bested with bacon, cheddar and eggs.

The outcome was a delectable and low carb breakfast spaghetti squash. In spite of the fact that this dish is ordinarily had for breakfast, it tends to be delighted in whenever of the day. My family and I had it for supper as a side dish for a meat. Appreciate!

BREAKFAST SPAGHETTI SQUASH #breakfast #vegetarian #healthy #recipes #spaghetti

Also try our recipe : PEAR APPLE CHEDDAR CARAMELIZED ONION GRILLED CHEESE BAGEL SANDWICH #breakfast #vegan #sandwich #vegetables #yummy

Ingredients :

  • 1 spaghetti squash, about 3 lbs
  • olive oil for brushing
  • Salt and pepper, to taste
  • 5 strips of bacon, chopped and cooked
  • 4 eggs
  • 1/2 cup cheddar cheese
  • Green onion for garnish

Instructions :

  1. Preheat oven to 400 degree F. Line a baking sheet with parchment paper.
  2. With a knife, carefully score squash lengthwise where you�re going to cut it in half. Poke a few holes along the score.
  3. Microwave the squash for 5 minutes or until the scored skin is soft enough to cut. Allow to cool.
  4. Carefully cut the squash in half. Scoop out the seeds.
  5. Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
  6. Place the two halves cut side down on the prepared pan and roast until tender, about 30 minutes. Allow several minutes to cool.
  7. Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
  8. Sprinkle bacon and cheese on top of the fluffed squash. Make 2 wells in each half and break an egg in each well.
  9. Place breakfast squash halves back in the oven, and bake until egg whites are set and yolks are starting to thicken, about 10-15 minutes, depending on how you like your baked eggs to be.
  10. Garnish with chopped green onion and black pepper.

Taco Casserole #appetizers #snacks #creamcheese #wontons #lunch

This Taco Casserole Recipe is stacked with the entirety of your Mexican top picks and beat with Doritos, Fritos, or Tortilla Chips! It's anything but difficult to collect days early and prepare later for a simple supper!

I've been on a meal kick of late, particularly ones that you can make early. It's astonishing how much simpler your life becomes when you do a little dinner prep early.

The way that you can gather this as long as 2 days early is extremely convenient. Also, the fixings are extremely simple to modify.

This formula incorporates the accompanying layers of fixings, all together from first to last:

Refried Beans, Sour Cream, Seasoned Ground Beef + Onions, Cheese, Black Olives, Tomatoes, Crunchy Toppings. (Tortilla Chips, Doritos, as well as Fritos.

Taco Casserole #appetizers #snacks #creamcheese #wontons #lunch

Also try our recipe : HAWAIIAN HAM AND CHEESE SLIDERS RECIPE #dinner #cauliflower #food #lunch #easy

Ingredients :

  • 1 lb. ground beef I use 80% lean
  • 1 small yellow onion diced
  • 1 oz. taco seasoning equivalent to 2 Tablespoons
  • 16 oz. refried beans
  • � cup sour cream
  • 2 cups cheddar cheese shredded*
  • � cup black olives sliced
  • 1/3 cup tomatoes diced
  • � cup crunchy toppings such as tortilla chips Doritos, and/or Fritos

To garnish:

  • 1/3 cup lettuce shredded
  • Green onions (optional)
Instructions :
  1. Preheat oven to 350 degrees.
  2. Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
  3. Drain excess grease.
  4. Add cup water and taco seasoning.
  5. Bring to a boil.
  6. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
  7. Spread the refried beans in an even layer within a casserole dish. (Mine was 13.25"x9" but varying sizes are fine.)
  8. Spread the sour cream over the refried beans.
  9. Top with cooked ground beef mixture, then with cheese.
  10. If you�re preparing this head of time, let it cool and cover and refrigerate until ready to bake.

CINNAMON SORE THROAT TEA #milktea #drink #chocolate #recipes #yummy

Utilize your preferred milk, dairy, plant-based, it's everything great. Also, I'm a major devotee to utilizing what as of now tastes great to you.

For the photos I utilized two various types of milk so you could see there's a little contrast in the manner it looks.

I utilized cashew milk and my significant other's 2% dairy milk. Both were great. Both covered and mitigated.

What's more, in case you're stressed over the way that milk may build bodily fluid (the same number of individuals have remarked), once more, don't hesitate to utilize plant-based milk, as it works extraordinary!

CINNAMON SORE THROAT TEA  #milktea #drink #chocolate #recipes #yummy

Also try our recipe : APPLE CIDER MOSCOW MULE #drink #apple #cider #summer #lemonade

Ingredients :

  • 1 cup milk use your favorite dairy or plant-based
  •  teaspoon ground cinnamon
  •  teaspoon powdered ginger
  • 1 tablespoon mild tasting honey

Instructions :

  1. Place milk in a small saucepan and scald (heat) on low until hot but not boiling. Stir in the cinnamon, ginger, and honey until well mixed. Sip to soothe.
  2. Or, place all ingredients in a microwave safe cup and microwave on high for 1-1 - minutes (microwave times will vary), or until hot. Stir, and sip.

Greek Marinade #dinner #yummy #easy #healthyrecipes #lunch

Greek Marinade #dinner #yummy #easy #healthyrecipes #lunch

a greek-roused flame broiling marinade ideal for at whatever point you're barbecuing up a formula or dinner with a smidgen of mediterranean flare. this greek marinade has a greek yogurt base, which keeps whatever you're flame broiling totally delicate and succulent, and huge amounts of garlic, lemon and oregano to add huge amounts of mediterranean flavor to each and every chomp. ideal for flame broiled chicken, barbecued sheep, or flame broiled veggies!

i've never gone to greece, however I spent a decent bit of my school days going to the different greek bistros around grounds for gyros, souvlaki and greek fries between the long periods of 2-3 am. #expert

so while I can't address its realness (thus: greek-ISH), this marinade IS loaded up with the flavors I consider when I think about my go-to greek bistro dinners. it's made with greek yogurt, olive oil and red wine vinegar, and it packs a mean punch of lemony, garlicky, oregano-y enhance.

Greek Marinade #dinner #yummy #easy #healthyrecipes #lunch

  • 2 pounds meat or veggies of choice
  • 1 cup plain Greek yogurt
  • 4 cloves garlic, smashed
  • 2 lemons, zested & juiced
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon dried oregano
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper


  1. Mix the Greek grilling marinade: Add the yogurt, garlic, lemon zest, lemon juice, olive oil, red wine vinegar, honey, oregano, Kosher salt & ground black pepper to a bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator up to 3 days.
  2. Marinate: Pour the Greek grilling marinade over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.
  3. Grill as desired. Enjoy!