novicephoenix

[novicephoenix]

Classic Popcorn Balls are a timeless treat, perfect for parties, movie nights, or festive occasions. They offer a delightful blend of sweet and salty flavors in a fun, handheld snack.

Ingredients: 10 cups popped popcorn. 1 cup granulated sugar. 1/3 cup light corn syrup. 1/3 cup water. 1/4 cup unsalted butter. 1/2 teaspoon salt. 1/2 teaspoon vanilla extract.

Instructions: Place popped popcorn in a large bowl, removing any unpopped kernels. In a saucepan, combine sugar, corn syrup, water, butter, and salt. Bring mixture to a boil over medium heat, stirring constantly. Once boiling, remove from heat and stir in vanilla extract. Pour hot syrup over popcorn, stirring quickly to coat evenly. Allow mixture to cool slightly, then butter hands and shape into balls. Place formed balls on wax paper to set.

Prep Time: 15 minutes

Cook Time: 10 minutes

Larry V

[novicephoenix]

This Chicken Bacon Ranch Pasta Bake is a tasty and comforting meal. It has soft chicken, crispy bacon, creamy ranch dressing, and gooey cheese. This meal is great for any event because it's sure to please everyone.

Ingredients: 8 oz penne pasta. 1 lb chicken breasts, diced. 6 slices bacon, cooked and crumbled. 1 cup ranch dressing. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup chopped green onions.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the pasta. Once it's done, drain it and set it aside. Fry chicken cubes in a big pan until they are no longer pink. Put cooked pasta, chicken, crumbled bacon, ranch dressing, mozzarella cheese, Parmesan cheese, and chopped green onions in a large bowl. Put the mixture in a baking dish that has been greased. After the oven is hot, bake for 20 to 25 minutes, or until the top is bubbly and golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Brock

[novicephoenix]

Indulge in the refreshing taste of mint and chocolate with these keto-friendly Thin Mint Popsicles. They're creamy, satisfying, and perfect for a guilt-free treat on a hot day.

Ingredients: 1 cup unsweetened almond milk. 1/2 cup coconut cream. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol or stevia to taste. 1 teaspoon peppermint extract. 1/4 cup sugar-free dark chocolate chips.

Instructions: In a blender, combine almond milk, coconut cream, cocoa powder, and sweetener until smooth. Add peppermint extract and blend again. Stir in sugar-free dark chocolate chips. Pour mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, run molds under warm water for a few seconds to release popsicles. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Sofia Lambert

[novicephoenix]

Tender and flavorful BBQ beef ribs made effortlessly in an electric pressure cooker. Perfect for a quick and delicious meal!

Ingredients: 3 lbs beef ribs. 1 cup BBQ sauce. 1/2 cup water. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/2 teaspoon onion powder.

Instructions: Put brown sugar, Worcestershire sauce, soy sauce, smoked paprika, garlic powder, black pepper, and onion powder in a bowl. Mix them all together. The beef ribs should be put in the electric pressure cooker. Make sure the ribs are well covered with the BBQ sauce mixture as you pour it over them. Put the lid back on top of the pressure cooker and set it to high pressure for 30 minutes. Allow the pressure to drop naturally for 10 minutes after the cooking time is over. If necessary, use quick release. Open the lid slowly and carefully, then move the ribs to a serving platter. If you want to add more flavor, you can brush more BBQ sauce on the ribs. Add your favorite herbs or side dishes to the BBQ beef ribs and serve them hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Jade Barnes

[novicephoenix]

Uova strapazzate al prezzemolo, or scrambled eggs with parsley, is a simple and delicious Italian breakfast dish. The fresh parsley adds a burst of flavor and vibrant green color to the fluffy scrambled eggs.

Ingredients: 4 eggs. 2 tablespoons fresh parsley, finely chopped. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put the eggs in a bowl and beat them with a whisk until they are smooth. Break the eggs and add the finely chopped fresh parsley. Season with salt and pepper to taste. Combine well. In a nonstick skillet over medium heat, heat the olive oil. Put the egg mix into the hot skillet and don't touch it for a few seconds. The edges will start to set. With a spatula, gently stir and scramble the eggs. Keep cooking them until they're done the way you like them. That's how long it should take. Take the eggs off the heat when they are still a little creamy. The heat from the pan will keep cooking them. Serve right away, and if you want, top with extra parsley.

Prep Time: 5 minutes

Cook Time: 5 minutes

Gerard Walker

[novicephoenix]

These Double Peanut Butter Surprise Cookies are a delightful treat for peanut butter lovers. With a soft and chewy texture, these cookies feature the perfect balance of creamy peanut butter, chocolate chips, and crunchy chopped peanuts.

Ingredients: 1 cup creamy peanut butter. 1/2 cup butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup chopped peanuts.

Instructions: Preheat the oven to 350F 175C. Line baking sheets with parchment paper. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the peanut butter mixture, mixing until just combined. Fold in the chocolate chips and chopped peanuts. Scoop spoonfuls of dough and roll into 1.5-inch balls. Place them on the prepared baking sheets, leaving some space between each. Gently press down on each dough ball with a fork to create a crisscross pattern. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, these cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 10 minutes

Ashlee D

[novicephoenix]

A quick and easy chilled sweet corn soup that requires no cooking. Perfect for a refreshing appetizer on a warm day.

Ingredients: 4 cups sweet corn kernels, fresh or frozen. 1 cucumber, peeled and diced. 1/2 red bell pepper, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup green onions, sliced. 4 cups vegetable broth. 1 cup plain yogurt. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste. Ice cubes for serving.

Instructions: In a blender, combine sweet corn, cucumber, red bell pepper, cilantro, green onions, vegetable broth, yogurt, garlic, and ginger. Blend until smooth and creamy. Season with salt and pepper to taste. Chill the soup in the refrigerator for at least 1 hour. Serve the chilled soup in bowls, garnished with additional cilantro and green onions. Add ice cubes to each serving for extra refreshment.

Prep Time: 10 minutes

Cook Time: 0 minutes

Emery

[novicephoenix]

These Shrimp and Sea Scallop Kabobs are a perfect choice for a quick and flavorful seafood dish. Marinated in a zesty mixture of olive oil, lemon, and herbs, they're grilled to perfection for a delicious, healthy meal that's ready in no time.

Ingredients: 8 large shrimp, peeled and deveined. 8 sea scallops. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. 8 wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper to create a marinade. Thread the marinated shrimp and sea scallops alternately onto the soaked wooden skewers. Preheat your grill to medium-high heat and lightly oil the grate to prevent sticking. Place the kabobs on the grill and cook for about 3-4 minutes per side, or until the shrimp turn pink and the scallops are opaque and slightly browned. Brush the remaining marinade onto the kabobs while grilling for extra flavor. Serve the shrimp and sea scallop kabobs hot off the grill, garnished with fresh lemon wedges. Enjoy your delicious seafood kabobs!

Prep Time: 15 minutes

Cook Time: 8 minutes

Fly with Anne

[novicephoenix]

This soup tastes like the famous Tex-Mex King Ranch Chicken casserole and is comforting. It's easy to make in a slow cooker.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 10.5 oz cream of chicken soup. 1 can 10.5 oz cream of mushroom soup. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon dried oregano. Salt and pepper, to taste. 2 cups chicken broth. 1 cup shredded cheddar cheese. Tortilla strips or chips, for serving. Fresh cilantro, chopped, for garnish optional.

Instructions: In a slow cooker, combine diced chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, black beans, corn, onion, garlic, chili powder, cumin, paprika, dried oregano, salt, and pepper. Pour in chicken broth and stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors are well combined. Before serving, stir in shredded cheddar cheese until melted and fully incorporated. Serve hot with tortilla strips or chips, and garnish with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Pierre M