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12/18/2024

Homemade Copycat Popeye's Chicken

Ingredients:

4 chicken thighs (bone-in, skin-on)
2 chicken breasts (bone-in, skin-on)
2 cups buttermilk
1 tablespoon hot sauce (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper (adjust for spice preference)
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
Vegetable oil, for frying
Directions:

Marinate the Chicken: In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper. Whisk well. Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

Prepare the Flour Mixture: In a separate bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, and salt. This will be the coating for the chicken.

Heat the Oil: In a large, deep skillet or Dutch oven, heat about 3 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.

Dredge the Chicken: Take the marinated chicken pieces and let any excess buttermilk drip off. Dredge each piece in the flour mixture, making sure it's fully coated. Press the flour onto the chicken for a thicker crust. Shake off any excess flour.

Fry the Chicken: Carefully lower the coated chicken pieces into the hot oil. Fry the chicken in batches, making sure not to overcrowd the pan. Fry for about 12-15 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Drain the Chicken: Once fried, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.

Serve: Let the chicken rest for a few minutes before serving. Enjoy your crispy, juicy homemade Popeye's-inspired chicken!

12/18/2024

Banana Bread Cookies

Ingredients:

1 ripe banana, mashed
1 cup all-purpose flour
½ cup rolled oats
½ cup unsalted butter, softened
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
Pinch of salt
½ cup chocolate chips (optional)
¼ cup chopped walnuts or pecans (optional)
Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the mashed banana, egg, and vanilla extract until well combined.

In a separate bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the chocolate chips and chopped nuts if desired.

Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the cookies are set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12/18/2024

Red Velvet Cinnamon Rolls

Ingredients:

2 ½ cups all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
¾ cup warm milk (110°F)
⅓ cup granulated sugar
⅓ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
2 tablespoons cocoa powder
¼ teaspoon salt
2 tablespoons red food coloring
For the Filling:

¾ cup packed brown sugar
1 tablespoon ground cinnamon
½ cup unsalted butter, softened
For the Cream Cheese Frosting:

8 oz cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons unsalted butter, softened
Directions:

In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes frothy.

Add the melted butter, egg, and vanilla extract to the yeast mixture. Stir to combine.

In a separate bowl, mix together the flour, cocoa powder, salt, and red food coloring. Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.

Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise for about 1 hour or until it doubles in size.

While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar and cinnamon. Set aside.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about ¼ inch thick.

Spread the softened butter over the dough, then evenly sprinkle the cinnamon-sugar mixture on top.

Carefully roll the dough into a log, starting from one of the long edges. Slice the rolled dough into 12 even pieces.

Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll. Cover with a towel and let them rise for another 30-45 minutes.

Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and butter until smooth.

Once the cinnamon rolls are baked, remove them from the oven and let them cool for a few minutes. Spread the cream cheese frosting over the warm rolls and serve.

12/18/2024

Texas Sheet Cake

Ingredients:

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup water
1/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1/4 cup cocoa powder
1/2 teaspoon baking powder
For the frosting:

1/2 cup unsalted butter
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup cocoa powder
3 1/2 cups powdered sugar
1 cup chopped pecans or walnuts (optional)
Directions:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

In a separate saucepan, combine the melted butter, water, and cocoa powder. Heat over medium until it comes to a simmer, stirring occasionally.

Pour the hot cocoa mixture into the dry ingredients and mix well. Add in the buttermilk, eggs, and vanilla extract. Stir until smooth.

Add the baking powder and mix again to combine.

Pour the batter into the prepared baking dish and smooth it into an even layer. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the milk and cocoa powder, bringing it to a boil while stirring continuously.

Once it starts to boil, remove the mixture from the heat and add in the powdered sugar, vanilla extract, and chopped nuts (if using). Stir until smooth and well combined.

As soon as the cake comes out of the oven, pour the frosting over the hot cake, spreading it evenly with a spatula.

Let the cake cool for at least 30 minutes before slicing into squares and serving.

12/18/2024

Brownie Bombs
Ingredients:
1 box brownie mix (plus ingredients required on the box, usually eggs, oil, and water)
1/2 cup peanut butter
1 cup chocolate chips
1/4 cup powdered sugar
1/4 cup milk (or as needed for consistency)
1/2 teaspoon vanilla extract
Recipe in First (c.o.m.m.e.n.t ).👇

12/17/2024

Easy Christmas Fudge

Ingredients:

2 cups semisweet chocolate chips
1 cup white chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract (optional for a festive flavor)
1/2 cup crushed candy canes or holiday sprinkles (for topping)
Directions:

Line an 8x8-inch baking dish with parchment paper or lightly grease it.
In a medium saucepan, melt the semisweet chocolate chips, white chocolate chips, sweetened condensed milk, and butter over low heat. Stir frequently until smooth and fully melted.
Remove the saucepan from the heat and stir in the vanilla extract and peppermint extract (if using).
Pour the melted fudge mixture into the prepared baking dish and spread it evenly with a spatula.
Sprinkle crushed candy canes or holiday sprinkles on top for a festive touch.
Refrigerate the fudge for at least 2 hours, or until firm.
Once set, remove the fudge from the dish using the parchment paper and cut into squares.

12/17/2024

Crispy Cheddar Chicken (Baked)

Ingredients:

4 boneless, skinless chicken breasts
1 cup breadcrumbs (preferably panko for extra crunch)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow bowl, combine the breadcrumbs, shredded cheddar cheese, Parmesan cheese, garlic powder, paprika, oregano, salt, and pepper.
Place the flour in a separate shallow bowl. In another shallow bowl, beat the eggs.
Dredge each chicken breast first in the flour, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to ensure it sticks well.
Heat olive oil in a large skillet over medium-high heat. Once hot, sear each chicken breast for 2-3 minutes per side, just until golden brown (the chicken will not be fully cooked yet).
Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

12/17/2024

Cheesecake Fudge

Ingredients:

1 cup white chocolate chips
8 oz cream cheese, softened
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon lemon juice (optional for a tangy flavor)
1/4 cup powdered sugar
1/4 cup graham cracker crumbs (for topping)
Directions:

Line an 8x8-inch baking dish with parchment paper or lightly grease it to prevent sticking.
In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring each time until smooth and fully melted.
In a separate mixing bowl, beat the softened cream cheese and sweetened condensed milk together until smooth and creamy.
Stir in the vanilla extract and lemon juice (if using), followed by the powdered sugar, mixing well until smooth.
Gradually add the melted white chocolate to the cream cheese mixture, stirring until fully combined and smooth.
Pour the mixture into the prepared baking dish, spreading it evenly to cover the bottom.
Sprinkle the graham cracker crumbs evenly over the top for a classic cheesecake crust flavor.
Refrigerate the fudge for at least 2-3 hours or until firm enough to cut into squares.
Once set, remove from the fridge and cut into squares or rectangles.

12/17/2024

Rich and Creamy Shrimp and Crab Spinach Dip with Garlic and Parmesan

Ingredients:

1/2 lb shrimp, peeled and deveined, chopped
1/2 lb crab meat (fresh or canned, drained)
1 cup frozen spinach, thawed and drained
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional for a little heat)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Fresh parsley, chopped (optional for garnish)
Directions:

Preheat your oven to 350°F (175°C). Lightly grease a baking dish, such as a 9x9-inch square dish or a similar size.
In a skillet, heat the olive oil over medium heat. Add the chopped shrimp and cook until pink, about 3-4 minutes. Remove from the pan and set aside.
In the same skillet, add the minced garlic and cook for about 1 minute, or until fragrant.
Stir in the crab meat, spinach, and season with salt, black pepper, and red pepper flakes. Cook for another 2-3 minutes, just to heat everything through.
In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Parmesan cheese, and half of the shredded mozzarella cheese. Stir until smooth.
Add the cooked shrimp, crab mixture, and remaining mozzarella cheese to the bowl with the cream cheese mixture. Mix well to combine.
Transfer the mixture into the prepared baking dish and spread evenly.
Bake for 20-25 minutes, or until the dip is bubbly and golden on top.
Remove from the oven and let it cool slightly. Garnish with fresh chopped parsley if desired.

12/17/2024

Sour Cream Beef Noodle Casserole

Ingredients:

1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
2 cups egg noodles, cooked and drained
1 cup sour cream
1 can (10.5 oz) cream of mushroom soup
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 tablespoon olive oil
Fresh parsley, chopped (optional for garnish)
Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
Stir in the salt, pepper, oregano, and paprika. Then add the cream of mushroom soup and sour cream, mixing until well combined.
Add the cooked egg noodles to the beef mixture and stir to combine.
Transfer the noodle and beef mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese and grated Parmesan cheese on top.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool slightly before serving. Garnish with fresh chopped parsley if desired.

12/17/2024

3 Double Batches of Peanut Butter Fudge

Ingredients:

2 cups creamy peanut butter
2 cups unsalted butter
2 teaspoons vanilla extract
2 cups powdered sugar
2 cups light brown sugar
1/2 cup whole milk
1/4 teaspoon salt
3 cups milk chocolate chips
Directions:

Begin by lining a 9x13-inch baking dish with parchment paper or lightly greasing it.
In a large saucepan, melt the butter and peanut butter over medium heat, stirring constantly until fully combined.
Once melted, add the brown sugar, powdered sugar, salt, and milk. Stir well to combine and bring the mixture to a gentle boil.
Let the mixture boil for 3-4 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
Pour the mixture into the prepared baking dish, spreading it evenly.
In a separate bowl, melt the chocolate chips in the microwave, stirring every 20-30 seconds until smooth and creamy.
Pour the melted chocolate over the peanut butter mixture and spread it evenly with a spatula.
Refrigerate the fudge for 2-3 hours or until it is set and firm.
Once set, cut into squares and serve.

12/17/2024

Spinach Artichoke Dip Pull-Apart Bread

Ingredients:

1 round loaf of artisan bread (such as sourdough or French bread)
1 cup frozen spinach, thawed and drained
1 can (14 oz) artichoke hearts, drained and chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)
Directions:

Preheat the oven to 350°F (175°C).
Cut a round loaf of bread in a criss-cross pattern, making sure to leave the bottom intact. The goal is to create square-shaped pieces that can be pulled apart.
In a medium mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, minced garlic, garlic powder, salt, and pepper. Stir until smooth and well combined.
Fold the thawed spinach and chopped artichokes into the mixture, making sure they are evenly distributed.
Carefully spoon the spinach-artichoke mixture into the cuts of the bread, filling each section generously.
Drizzle olive oil over the top of the bread and cover it loosely with aluminum foil.
Bake in the preheated oven for 20-25 minutes. Remove the foil and continue baking for another 10 minutes, or until the bread is golden and the dip is bubbly.
Garnish with fresh parsley and serve immediately while hot.

12/16/2024

Candied Pecans

Ingredients:

2 cups pecan halves
½ cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract
¼ teaspoon cinnamon (optional)
A pinch of salt

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
In a medium saucepan, combine the sugar, water, vanilla extract, cinnamon (if using), and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
Add the pecans to the saucepan and stir to coat them evenly with the syrupy mixture.
Spread the pecans in a single layer on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, stirring once or twice, until the pecans are golden brown and the syrup has thickened and become sticky.
Remove from the oven and let the candied pecans cool completely on the baking sheet. The coating will harden as they cool.
Once cooled, store the pecans in an airtight container at room temperature.
Enjoy these sweet and crunchy candied pecans as a snack or topping for salads, desserts, or baked goods!

12/16/2024

Cranberry & Spinach Stuffed Chicken Breasts with Brie

Ingredients:

4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
½ cup dried cranberries
½ cup Brie cheese, sliced (rind removed)
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully make a pocket in each chicken breast by slicing through the thickest part, ensuring you don't cut all the way through.
In a medium bowl, combine the chopped spinach, dried cranberries, and Brie cheese slices.
Stuff each chicken breast with the spinach, cranberry, and Brie mixture. Secure the opening with toothpicks if needed to hold the filling inside.
Season the outside of the chicken breasts with garlic powder, salt, and pepper.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts to the skillet and sear each side for 3-4 minutes, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Remove the toothpicks from the chicken breasts and garnish with freshly chopped parsley before serving.
Enjoy this flavorful and elegant dish of cranberry & spinach stuffed chicken breasts with Brie!

12/16/2024

No-Bake Cookies

Ingredients:

1 ½ cups granulated sugar
½ cup unsalted butter
½ cup milk
¼ cup cocoa powder
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
½ cup peanut butter
A pinch of salt

Directions:

In a medium saucepan, combine the sugar, butter, milk, and cocoa powder. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture comes to a boil.
Once it begins to boil, let it cook for 1-2 minutes, stirring constantly. Then remove the saucepan from the heat.
Stir in the vanilla extract, peanut butter, and a pinch of salt. Mix until the peanut butter is fully melted and incorporated into the mixture.
Add the oats to the saucepan and stir until they are evenly coated with the chocolate mixture.
Line a baking sheet with parchment paper or wax paper. Drop spoonfuls of the cookie mixture onto the prepared sheet, shaping them into round mounds.
Let the cookies cool at room temperature for 30 minutes to an hour until they are set.
Enjoy these delicious no-bake cookies with a chewy, chocolatey texture!

12/16/2024

Slow Cooker Mississippi Ribeye Steaks

Ingredients:

4 ribeye steaks (about 1 inch thick)
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter (cut into small pieces)
5-6 pepperoncini peppers
1 tablespoon olive oil (for searing)
Salt and pepper to taste

Directions:

Season both sides of the ribeye steaks with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear each steak for 2-3 minutes per side until browned. Transfer the steaks to the slow cooker.
Sprinkle the ranch dressing mix and au jus gravy mix over the steaks in the slow cooker.
Add the butter pieces on top of the steaks, then place the pepperoncini peppers on top.
Cover the slow cooker and cook on low for 6-7 hours or until the steaks are tender and fully cooked.
Once the steaks are done, remove them from the slow cooker and serve with the delicious sauce poured over them.
Enjoy your flavorful, melt-in-your-mouth Mississippi ribeye steaks!

12/16/2024

Sweetened Condensed Milk Snowball Cookies

Ingredients:

1 cup unsalted butter, softened
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 cup chopped nuts (such as walnuts or pecans)
1 cup powdered sugar (for rolling)

Directions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, cream together the softened butter and sweetened condensed milk until smooth and well combined.
Add the vanilla extract and mix until fully incorporated.
Gradually add the flour, mixing well until the dough comes together. It will be a bit thick.
Fold in the chopped nuts until evenly distributed throughout the dough.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, leaving some space between each cookie.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Once baked, allow the cookies to cool for a few minutes on the baking sheet.
While still warm, roll each cookie in powdered sugar to coat completely.
Let the cookies cool completely on a wire rack, and enjoy these delicious, melt-in-your-mouth snowball cookies!

12/16/2024

Easiest Peanut Butter Fudge

Ingredients:

1 cup peanut butter (creamy or chunky)
1 ½ cups powdered sugar
½ cup unsalted butter, melted
1 teaspoon vanilla extract
A pinch of salt (optional)

Directions:

In a mixing bowl, combine the peanut butter and melted butter. Stir until the mixture is smooth and well blended.
Gradually add the powdered sugar to the peanut butter mixture, stirring continuously to avoid clumps.
Once the sugar is fully incorporated, add the vanilla extract and a pinch of salt, if desired, for extra flavor.
Mix until the fudge is smooth and the consistency is thick but spreadable.
Line an 8x8-inch baking dish with parchment paper or lightly grease it. Pour the peanut butter mixture into the dish, spreading it out evenly.
Refrigerate the fudge for at least 2 hours or until it has set and is firm to the touch.
Once set, remove the fudge from the dish and cut it into small squares.
Enjoy the creamy, melt-in-your-mouth peanut butter fudge!

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It’s popular because it’s delicious and the best thing about it is, it’s easy to make at home! 😋

This recipe is so delicious. I make this all the time. As my grand daughter says, “it is stupid yummy”!

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes.

EASY OREO DELIGHT Ingredients 50 Oreo cookies ½ cup unsalted butter melted 1 250 g package cream cheese softened to room temperature 1 cup confectioners’ sugar 2 tubs Cool Whip 2 packages instant chocolate pudding 4-serving packs 2 ½ cups 2% milk Instructions Prepare a 9” x 13” baking dish Use a food processor to crush Oreos until they are fine crumbs. Remove ¾ cup crushed Oreos and set these aside for toppings. Mix the remaining crushed Oreos with melted butter and stir to mix. Press the Oreo and butter mixture into the bottom of the prepared dish. Pop this into the freezer for a few minutes while you prepare your next layer. Beat together cream cheese and confectioners’ sugar until smooth. Beat in 1 package of Cool Whip (about 30 seconds – don’t overbeat) into the cream cheese mixture. Carefully layer the cream cheese mixture over the Oreo Crust. Drop the cream cheese mixture evenly over top of the crust so that it’s easier to spread out evenly. You don’t want to spread this out too much or you’ll start to pull up the Oreo base. In a separate bowl, beat together milk and dry pudding mixtures. Beat about 2 minutes. Spread pudding evenly over the cream cheese layer. Spread other package of Cool Whip over the top then sprinkled with remaining Oreo crumbs. Chill at least 6 hours before cutting. Enjoy Follow https://web.facebook.com/profile.php?id=100083672108376 for more delicious recipes!🤤

Roast chicken super simple. Husband was happy, this is his plate as I’m on a diet and did not have mashed potatoes. Brine a chicken in a large bowl with one cup of sea salt and cover with water - cover and leave for two days in fridge. Take out of fridge and prepare how you like, I took the spine out so I could lay it flat. Pat dry, cover with some olive oil, Ranch seasoning and Kinder Santa Maria and put in the oven at 350. Bake till 165 in all areas and let rest for 15/20 minutes while you make the gravy Gravy: take drippings from pan, put in small sauce pan on high with 1 cup water and a batch of small cornstarch slurry ( couple tablespooons of cornstarch with 1/2 cup water mixed really well) combine all in sauce pan and bring to a boil - turn off heat and it’s ready. Make mashed potatoes and whatever vegetables you like and there you have it! Super simple and chicken is always good as it’s not dried out. Follow @Recipe for today for more delicious recipes!🤤 Follow https://www.facebook.com/profile.php?id=100083672108376 for more delicious recipes!🤤

Chocolate Cake:Ingredients Chocolate Cake: 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup Dutch-processed cocoa powder sifted 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 cup vegetable oil 1 cup buttermilk room temperature 1 cup hot water 2 large eggs room temperature 2 tsp vanilla Chocolate Swiss Meringue Buttercream: 5 large egg whites 1 1/2 cups granulated sugar 1 1/2 cups unsalted butter room temperature 8 oz good quality dark chocolate chopped, melted, cooled https://magicrecipess.com/chocolate-cake/

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