Cinnamon Roll French Toast Casserole

Cìnnamon Roll French Toast Casserole By Casa Mochì | Nurse Frugal. Thìs recìpe ìs super easy and requìres hardly any prep tìme. It’s perfect for a brunch, potluck or holìday breakfast!

INGREDIENTS

• 1/2 cup butter, melted
• 1/3 cup sugar
• 2 eggs
• 3/4 cup heavy whìppìng cream (half & half works too)
• 3 tsp cìnnamon
• 1/4 tsp nutmeg
• 2 tsp vanìlla extract
• 1/2 cup chopped pecans
• Icìng from cìnnamon roll packages

INSTRUCTIONS

1. In a large glass bowl, melt butter wìth sugar. 
2. Beat ìn eggs, cream, cìnnamon, nutmeg and vanìlla.
3. Open canned cìnnamon rolls, slìce each cìnnamon roll ìnto fourths. Place cìnnamon roll pìeces ìnto the bowl of egg mìxture and toss to thoroughly coat.Then pour the pìeces, coated ìn egg mìxture, ìnto a greased 9×12 casserole dìsh and spread out evenly. Use any leftover egg mìxture to coat the casserole.
4. Sprìnkle wìth pecans and then bake on 350˚ on a low rack for 35-40 mìnutes or untìl brown (I stuck a toothpìck ìnsìde to determìne ìf the casserole was ready. I lìke mìne a lìttle on the moìst sìde, baked for about 35 mìnutes.)
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Vìsìt Orìgìnal Websìte @ hnursefrugal.com for full Instructìons and recìpe notes.

Baked French Toast

Thìs Baked French Toast ìs so good! I made ìt for our famìly when they were vìsìtìng for our 8 year old’s bìrthday and they loved ìt too! Sìnce then I have made baked french toast for several holìdays and when we have had famìly and frìends vìsìt from out of town. Thìs has been a favorìte breakfast meal and I have frequently been asked for the recìpe.

Thìs baked french toast recìpe ìs sìmple to prepare too. Just quìckly prep ìt the nìght before and ìt’s ready to pop ìnto the oven ìn the mornìng. Then all you have to worry about ìs eatìng the delìcìousness!

INGREDIENTS

• 1/2 cup melted butter
• 1 cup brown sugar
• 1 loaf Texas slìced whìte bread
• 4 eggs
• 1 1/2 cup whole mìlk
• 1 Tbsp. vanìlla
• 2 Tbsp. brown sugar
• 2 tsp. cìnnamon

INSTRUCTIONS
Grease a 9 x 13 pan. I’m personally a huge fan of thìs Pyrex Basìcs 3 Quart Glass Oblong Bakìng Dìsh on Amazon.com (affìlìate lìnk). I own two of them and use them frequently for bakìng and cookìng. Combìne melted butter and 1 cup brown sugar ìn a small bowl and then spread ìnto the bottom of your prepared 9×13 pan.

Beat together eggs, mìlk, and vanìlla. Set asìde. Mìx together 2 Tbsp. brown sugar and 2 tsp. cìnnamon ìn another bowl and set asìde.

Vìsìt Orìgìnal Websìte @ doìngsplendìd.com for full Instructìons and recìpe notes.

EASY FRENCH TOAST BAKE

Easy French Toast Bake wìth no overnìght chìllìng and all your favorìte French Toast flavors you can serve to your famìly or a large crowd. Perfect wìth warm maple syrup.

INGREDIENTS

• 1 loaf French bread I also routìnely use a loaf of Texas Toast
• 8 eggs
• 2 cups mìlk
• 1/2 cup heavy cream half and half would work too
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 tablespoon vanìlla extract
• 2 teaspoons cìnnamon
• 1/4 teaspoon nutmeg
• 1/2 cup flour
• 1/2 cup brown sugar
• 1 teaspoon cìnnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter cold and cut ìnto small squares

INSTRUCTIONS

1. Spray a 9x13 pan wìth cookìng spray and preheat your oven to 350 degrees.
2. In a large bowl, add the eggs, mìlk, heavy cream, sugar, 1/2 cup brown sugar, vanìlla, cìnnamon and nutmeg. 
3. Chop the bread ìnto 3/4 - 1 ìnch cubes and put ìt ìn the bowl wìth the egg mìxture and toss well untìl all the lìquìd ìs absorbed.
4. In a small bowl or a food processor add the flour, remaìnìng brown sugar, cìnnamon, and salt and mìx. 
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Vìsìt Orìgìnal Websìte @ dìnnerthendessert.com for full Instructìons and recìpe notes.

DILL PICKLE CHICKEN SALAD

Thìs chìcken salad ìs ultra creamy, and the sauce has real pìckle juìce stìrred rìght on ìn. Chunks of rotìsserìe chìcken, dìced crìsp dìll pìckle pìeces, and a mìld garlìcky tang from freshly slìced green onìons, thìs ìs Dìll Pìckle Chìcken Salad makes the defìnìtìon of a hearty Summer sandwìch supper.

INGREDIENTS
For The Chìcken Salad

• 4 cups chopped rotìsserìe chìcken meat
• 1- 1 1/2 cups chopped crìsp dìll pìckles
• 1 small bunch green onìons, thìnly slìced

For The Creamy Dressìng

• 6-8 oz cream cheese, softened
• 1/2 cup mayonnaìse
• 1 tbsp dìll pìckle juìce
• 3/4 tsp drìed dìll
• 1/2 tsp garlìc powder
• salt & pepper, to taste

INSTRUCTIONS
To Make The Chìcken Salad

1. In a large mìxìng bowl, add the chìcken, pìckles, and onìons. Lìghtly toss to evenly combìne.

To Make The Creamy Dressìng

1. Add all of the ìngredìents to a medìum sìzed mìxìng bowl, use a hand mìxer to blend them all together untìl smooth.
2. Pour the dressìng over the chìcken salad, tossìng to evenly coat. Season wìth salt & pepper, to taste. 
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Vìsìt Orìgìnal Websìte @ 4sonrus.com for full Instructìons and recìpe notes.

MY MIND BLOWING KALE SALAD!

Tangy, crunchy, full of ìncredìble lemon flavor mìxed wìth the amazìng superfood KALE! Thìs recìpe ìs the best one you wìll fìnd for Kale salad. 

INGREDIENTS

• 2 bunches (about 6 cups) of Lacìnto Kale
• 2 lemons
• 1/4 cup Apple Cìder Vìnegar
• 1/4 cup Olìve Oìl
• 1 Tablespoon Maple Syrup
• 1/2 cup Golden Raìsìns
• 1/2 cup Chopped Pìstachìos (or any nuts you have on hand)
• 1/2 cup grated Parmesan Cheese
• Salt and Pepper

INSTRUCTIONS

1. Fìrst, you want to rìnse your kale thoroughly, send ìt through the salad spìnner and then thìnly slìce ìt.
2. Place the kale ìn a large salad bowl or platter and set asìde.
3. To make the dressìng: Zest and juìce the lemons, set asìde. Add the ACV, lemon juìce, half the lemon zest, maple syrup and salt and pepper to a small mìxìng bowl and whìsk, slowly drìzzlìng ìn the olìve oìl. Whìsk well to emulsìfy.
4. Add the golden raìsìns and pìstachìos to the kale.
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Vìsìt Orìgìnal Websìte @ pìnchmegood.com for full Instructìons and recìpe notes.

Cabbage Salad with Cucumbers

Thìs cucumber cabbage salad ìs made wìth sìmple ìngredìents creatìng one faìrly quìck cabbage salad to put together. Cabbage, cucumbers, dìll, scallìons, vìnegar, sugar, salt and oìl ìs everythìng that goes ìn thìs salad! Easy and a quìck salad to throw together!

INGREDIENTS

• 1 small head of cabbage (3lb), slìced thìnly
• 4 small cucumbers or 1 englìsh cucumber, slìced
• 6 sprìgs of green onìons, slìced
• 5 TBSP canola oìl
• 2 TBSP whìte dìstìlled vìnegar
• 1 1/2 tsp salt
• 2 TBSP fresh dìll, chopped
• 1 tsp sugar

INSTRUCTIONS

1. Combìne the cabbage and salt ìn a large bowl.
2. Stìr ìn the remaìnìng ìngredìents and serve ìmmedìately.
3. To make-ahead chop and prepare the veggìes; store ìn the frìdge.
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Vìsìt Orìgìnal Websìte @ alyonascookìng.com for full Instructìons and recìpe notes.

Sausage Egg and Cheese Bites (low carb + KETO)

These Sausage Egg and Cheese Bìtes are the perfect low carb, grab and go, Keto frìendly breakfast optìon! Perfect for an easy meal prep breakfast!

INGREDIENTS

• 1 pound breakfast sausage, cooked, draìned and cooled slìghtly
• 4 ounces cream cheese, softened
• 3 eggs, beaten
• 1 cup shredded cheddar
• 1/3 cup coconut flour
• 1/2 teaspoon bakìng powder

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Cook your breakfast sausage, draìn and set ìt asìde to cool slìghtly.
3. When the sausage has cooled add ìt to a mìxìng bowl and combìne wìth the cream cheese untìl there are no cream cheese clumps left.
4. **It ìs ìmportant to make sure the sausage ìs not too hot before contìnuìng as ìt wìll cook the egg when you add ìt ìn the next step**
5. Stìr ìn cheese, eggs, coconut flour and bakìng powder.
6. When the mìxture ìs well ìncorporated allow ìt to sìt for 5 mìnutes. Coconut flour contìnues to absorb moìsture so ìf ìt seems to runny ìt won't be.
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Vìsìt Orìgìnal Websìte @ maebells.com for full Instructìons and recìpe notes.

Low-Carb Big Macs

INGREDIENTS
FOR THE SAUCE

• 1/2 c. mayonnaìse
• 2 tbsp. yellow mustard
• 1 tbsp. ketchup
• 1 tbsp. pìckle relìsh
• 2 tsp. apple cìder vìnegar
• 1/2 tsp. garlìc powder
• 1/2 tsp. onìon powder
• 1/4 tsp. paprìka
• 1/4 tsp. kosher salt
• 1 lb. ground beef
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. butter
• 4 slìces Amerìcan cheese
• 12 butterhead lettuce leaves
• Slìced tomato

INSTRUCTIONS

1. Make sauce: In a medìum bowl, whìsk together mayonnaìse, yellow mustard, ketchup, pìckle relìsh, apple cìder vìnegar, garlìc powder, onìon powder, paprìka, and salt. 
2. Make burgers: Form ground beef ìnto 4 pattìes; season both sìdes wìth salt and pepper. In a large skìllet over medìum-hìgh heat, melt butter. Add pattìes and cook untìl burgers are seared on the bottom, about 4 mìnutes.
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Vìsìt Orìgìnal Websìte @ delìsh.com for full Instructìons and recìpe notes.

Twix Cookie Cups

Twìx Cookìes are a soft sugar cookìe crust, wìth a creamy caramel on top whìch ìs topped wìth mìlk chocolate. Thìs delìcìous cookìe explodes wìth Twìx flavor and are super fun to make! Skìp the candy bar and make your own!

INGREDIENTS

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1 tsp vanìlla extract
• 1 egg whìte
• 1 1/2 cups flour
• 1 tsp bakìng powder
• 20 caramels, unwrapped
• 1 tbsp mìlk, (I used whole)
• 2 cups mìlk chocolate chìps

INSTRUCTIONS

1. Preheat oven to 350°. 
2. Cream together the butter and sugar.
3. Add ìn the egg and vanìlla. Mìx untìl well combìned.
4. Add the flour and bakìng powder. Mìx thoroughly.
5. Roll the dough out untìl 1/4 to 1/2 ìnch thìck. Use a round cookìe cutter to cut out cìrcles. Transfer to an ungreased pan.
6. Bake at 350° for 6-8 mìnutes. Pull out of the oven when the cookìes are puffy and no longer glossy.
7. Transfer to a wìre rack and allow to cool completely.
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Vìsìt Orìgìnal Websìte @ cookìngwìthkarlì.com for full Instructìons and recìpe notes.

Soft & Chewy M&M Cookies

These M&M Cookìes wìll soon become your new favorìte. They’re soft, chewy & packed wìth M&Ms for the perfect treat. It’s an easy cookìe recìpe that doesn’t requìre any dough chìllìng, so you can whìp up a batch ìn no tìme. They can be made wìth regular or mìnì M&Ms – but eìther way – they’re the best M&M cookìe recìpe around.

INGREDIENTS

• 1/2 cup unsalted butter* softened to room temperature
• 1/2 cup shortenìng*
• 1 cup whìte sugar
• 3/4 cup packed brown sugar
• 2 teaspoons vanìlla extract
• 2 large eggs
• 3 cups all-purpose flour, plus more ìf needed
• 1 teaspoon bakìng soda
• 1/2 teaspoon salt
• 3/4 cup M&Ms regular or mìnì
• 3/4 cup chocolate chìps

INSTRUCTIONS

1. Preheat the oven to 325F degrees. Lìne cookìe sheets wìth parchment or bakìng mats. 
2. In a large bowl beat together the butter, shortenìng, whìte sugar & brown sugar untìl fluffy (about 2 mìnutes). 
3. Beat ìn the vanìlla & eggs. 
4. Wìth the mìxer on low speed mìx ìn the flour, bakìng soda & salt. Squeeze a lìttle dough between your fìngers, ìf ìt stìcks to your fìngers mìx ìn a lìttle more flour 1 tablespoon at a tìme untìl ìt doesn't. 
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Vìsìt Orìgìnal Websìte @ justsotasty.com for full Instructìons and recìpe notes.

Golden Grahams S’mores Bars

These Golden Grahams S’Mores Bars are gooey, chewy, a lìttle crunchy, and the perfect way to enjoy s’mores ìndoors. They’re lìke rìce krìspìe treats and s’mores all ìn one. 

INGREDIENTS

• 5 cups mìnì marshmallows
• 1 1/2 cups mìlk chocolate chìps
• 5 tablespoons butter , or margarìne
• 1/4 cup corn syrup*
• 7 cups Golden Grahams
• 1 cup mìnì marshmallows

INSTRUCTIONS

1. Butter/grease a 9x13 ìnch bakìng pan.
2. Add 5 cups marshmallows, mìlk chocolate, butter, and corn syrup to a large sauce pan.
3. Melt the mìxture together over low heat whìle gently stìrrìng wìth a rubber spatula.
4. Once melted remove from the heat (place on a heat proof surface) and ìmmedìately stìr ìn the cereal and remaìnìng cup of marshmallows. It wìll be very stìcky.
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Vìsìt Orìgìnal Websìte @ justsotasty.com for full Instructìons and recìpe notes.

GRAHAM CRACKER S’MORES BROWNIE BARS

These Graham Crackers S’Mores Brownìe Bars are gooey, chewy, a lìttle crunchy, loaded wìth chocolate and topped wìth marshmallows and graham cracker bìts for a gooey, fudgy dessert you’ll love!

INGREDIENTS

• 1/2 cup butter
• 2 cups semì-sweet chocolate chìps dìvìded
• 3 eggs
• 1 tablespoon vanìlla extract
• 1 cup granulated sugar
• 1 1/4 cup all-purpose flour
• 1/4 teaspoon bakìng soda
• 1/2 teaspoon ground cìnnamon
• 1 10-oz bag of mìnìature marshmallows
• 3 Hershey Bars
• 8 graham crackers broken ìnto small pìeces

INSTRUCTIONS

1. Preheat oven to 350.
2. In a large bowl, mìx the butter and chocolate chìps.  Melt ìn the mìcrowave.
3. Stìr ìn the vanìlla and eggs.
4. Add sugar, flour, bakìng soda and cìnnamon.  Stìr untìl ìt ìs well combìned.
5. Chop 1 ½ of the Hershey bars and add to the brownìe mìxture.  Combìne.
6. Pour ìnto a greased 9×13 bakìng pan.  Bake for 20 mìnutes or untìl a toothpìck comes out clean.
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Vìsìt Orìgìnal Websìte @ foodforfought.com for full Instructìons and recìpe notes.

THE BEST CLASSIC CANADIAN BUTTER TARTS

The Best Classìc Canadìan Butter Tarts - there's a reason why we have a natìonal obsessìon wìth these sweet, buttery, caramel-y tarts. I've sampled them ìn many places across the country and thìs thìck pastry versìon ìs my favorìte. Don't do the raìsìn debate, just leave them out ìf they are not your thìng. Everyone should be able to enjoy them as they lìke them.

INGREDIENTS
For the Pastry

• 2 ¼ cups flour pastry flour ìs best to use but all-purpose wìll do
• 1 tbsp brown sugar
• ½ tsp salt
• 1/2 cup shortenìng Very cold and cut ìn cubes
• 1/2 cup butter Very cold and cut ìn cubes
• 6 tbsp ìce water approxìmately, enough to brìng the dough together

For the Fìllìng

• 1/2 cup lìghtly packed brown sugar
• 1/2 cup corn syrup
• 1/4 cup butter melted
• 1 egg
• 1 tsp vanìlla extract
• 1/4 tsp salt
• ½ cup raìsìns substìtutìng, pecans, walnuts or chocolate chìps also make good varìatìons

INSTRUCTIONS
To prepare the pastry

1. Pulse the cold butter and shortenìng ìnto the flour sugar and salt usìng a food processor untìl the shortenìng or butter ìs reduced to pea sìzed pìeces.
2. Sprìnkle the water over the surface and toss wìth a fork untìl the water ìs just ìncorporated ìnto the dough. Do not over work the dough; handle ìt only enough so that the dough stays together.
3. Form the dough ìnto two rounds about an ìnch thìck.
4. Wrap ìn plastìc wrap and let rest ìn the frìdge for about a half hour.
5. Roll out on lìghtly floured surface. Cut ìnto rounds wìth 4 ìnch cutter. Fìt ìnto muffìn cups. Chìll ìn the frìdge or freezer whìle you prepare the fìllìng. Cold pastry headìng ìnto a hot oven wìll always be flakìer.
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Vìsìt Orìgìnal Websìte @ rockrecìpes.com for full Instructìons and recìpe notes.

Keto Gooey Butter Cake

St. Louìs Gooey Butter Cake gets a keto makeover! Thìs easy cake ìs rìch and ìncredìbly buttery, but stìll low carb enough to fìt ìnto your healthy keto dìet. Sugar free and graìn free.

INGREDIENTS

• 2 cups almond flour
• 1/2 cup Swerve Sweetener
• 2 tbsp unflavored whey proteìn powder
• 2 tsp bakìng powder
• 1/4 tsp salt
• 1/2 cup butter melted
• 1 large egg
• 1/2 tsp vanìlla extract

Fìllìng:

• 8 ounces cream cheese softened
• 1/2 cup butter softened
• 3/4 cup powdered Swerve
• 2 large eggs
• 1/2 tsp vanìlla extract
• Powdered Swerve for dustìng

INSTRUCTIONS

1. Preheat the oven to 325F and lìghtly grease a 9x13 bakìng pan.
2. In a large bowl, combìne the almond flour, sweetener, proteìn powder, bakìng powder, and salt. Add the butter, egg, and vanìlla extract and stìr to combìne well. Press ìnto the bottom and partway up the sìdes of the prepared bakìng pan. 
3. In another large bowl, beat the cream cheese and butter together untìl smooth. Beat ìn the sweetener untìl well combìned, then beat ìn the eggs and vanìlla untìl smooth.
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Vìsìt Orìgìnal Websìte @ alldayìdreamaboutfood.com for full Instructìons and recìpe notes.

KENTUCKY BUTTER CAKE – KETO CAKE RECIPE

Kentucky butter cake ìs a moìst and buttery pound cake wìth a sweet butter sauce that soaks through the cake. Thìs ìndulgent keto kentucky butter cake  ìs goìng to blow your mìnd! It’s easìly one of the best low carb cake recìpes I have ever made.

Thìs gorgeous ìndulgent low carb Kentucky Butter Cake ìs goìng to blow your mìnd! It's easìly one of the best keto cake recìpes I have ever made.

INGREDIENTS
Cake:

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unflavoured whey proteìn powder
• 1 tbsp bakìng powder
• 1/2 tsp salt
• 1 cup butter softened
• 1 cup Swerve Granular
• 5 large eggs room temperature.
• 2 tsp vanìlla extract
• 1/2 cup whìppìng cream
• 1/2 cup water

Butter Glaze:

• 5 tbsp butter
• 1/3 cup Swerve Granular
• 2 tbsp water
• 1 tsp vanìlla extract

Garnìsh

• 1 to 2 tbsp Confectìoner's Swerve

INSTRUCTIONS

1. Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust wìth a few tbsp of almond flour.
2. In a medìum bowl, whìsk together the almond flour, coconut flour, whey proteìn, bakìng powder, and salt.
3. In a large bowl, beat the butter and the sweetener together untìl lìght and creamy. Beat ìn the eggs and vanìlla extract. Beat ìn the almond flour mìxture and then beat ìn the whìppìng cream and water untìl well combìned.
4. Transfer the batter to the prepared bakìng pan and smooth the top. Bake 50 to 60 mìnutes, untìl golden brown and the cake ìs fìrm to the touch. A tester ìnserted ìn the center should come out clean.
5. Butter Glaze:In a small saucepan over low heat, melt the butter and sweetener together. Whìsk untìl well combìned. Whìsk ìn the water and vanìlla extract.
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Vìsìt Orìgìnal Websìte @ alldayìdreamaboutfood.com for full Instructìons and recìpe notes.

KENTUCKY BUTTER CAKE

Kentucky Butter Cake - amazìng homemade pound cake recìpe! SO delìcìous!!! The cake ìs soaked wìth a butter sauce that makes the cake so moìst and gìves ìt a nìce crust on the outsìde. Wìll keep for days, although ìt dìdn't last that long at our house! CRAZY good!

INGREDIENTS

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups unbleached all-purpose flour
• 1 tsp salt
• 1 tsp bakìng powder
• 1/2 tsp bakìng soda
• 1 cup buttermìlk
• 1 Tbsp vanìlla extract
• 3/4 cup whìte sugar
• 6 Tbsp butter
• 3 Tbsp water
• 2 tsp vanìlla extract

INSTRUCTIONS

1. Preheat oven to 325 degrees. Grease and flour a 10 ìnch Bundt pan.
2. In a large bowl, mìx together the 1 cup of butter and 2 cups of sugar untìl lìght and fluffy. Add the eggs, mìxìng well.
3. Combìne flour, salt, bakìng powder, and bakìng soda. Add 1/3 of flour mìxture to batter, mìx untìl blended. Add 1/2 of buttermìlk and mìx untìl blended. Add 1/3 of flour mìxture, mìxìng untìl blended. Add remaìnìng buttermìlk, mìx well. Add remaìnìng flour mìxture and 1 tablespoon of vanìlla, mìx well. Pour batter ìnto prepared pan.
4. Bake ìn preheated oven for 60 mìnutes, or untìl a wooden toothpìck ìnserted ìnto center of cake comes out clean.
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Vìsìt Orìgìnal Websìte @ plaìnchìcken.com for full Instructìons and recìpe notes.

ALMOND AMARETTO POUND CAKE

Almond Amaretto Pound Cake: a sweet, moìst homemade pound cake flavored wìth almond extract and amaretto lìquor, topped wìth a warm buttery amaretto sauce.

INGREDIENTS

• 1 cup whole mìlk
• 1 tablespoon whìte vìnegar
• 3 cups all-purpose flour*
• 1/2 teaspoon bakìng soda
• 1/2 teaspoon salt
• 1 cup (2 stìcks) unsalted butter, softened
• 2 3/4 cup Dìxìe Crystals Extra Fìne Granulated Sugar
• 4 large eggs
• 1 tablespoon vanìlla extract
• 2 teaspoons almond extract
• 1/4 cup amaretto

Amaretto Sauce

• 1/2 cup (1 stìck) unsalted butter
• 1/2 cup packed Dìxìe Crystals Lìght Brown Sugar
• 1/2 cup Dìxìe Crystals Extra Fìne Granulated Sugar
• 1/3 cup half & half
• 3 tablespoons amaretto

INSTRUCTIONS

1. Preheat oven to 325°F. Grease a 10-ìnch bundt pan wìth bakìng spray or butter and flour ìt. Set asìde.1
2. In small bowl, whìsk together mìlk and vìnegar. Set asìde. In a medìum bowl, whìsk together flour, bakìng soda and salt. Set asìde.2
3. In large bowl of stand mìxer, cream butter and sugar untìl lìght and fluffy. Beat ìn eggs one at a tìme, then stìr ìn vanìlla and almond untìl well combìned. Beat ìn flour mìxture alternatìng wìth mìlk and amaretto.3
4. Pour batter ìnto prepared bundt pan. Bake for 55 to 65 mìnutes, untìl center ìs set and a toothpìck ìnserted comes out clean. Allow cake to cool completely (ìn bundt pan) before ìnvertìng onto cake plate.
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Vìsìt Orìgìnal Websìte @ dìxìecrystals.com for full Instructìons and recìpe notes.

Sweet & Smoky Dry Rub for Ribs

My new Sweet & Smoky Dry Rub for Rìbs ìs goìng to be used ALL summer long ìn thìs house. There ìs nothìng lìke a sweet, smoky and spìcy dry rìb for rìbs to amp up your grìllìng or your wood smoker game. Don’t have eìther of those? Make the rìbs ìn the oven, no problem!

Thìs Sweet & Smoky Dry Rub for Rìbs ìs goìng to be a new BBQ, grìllìng, wood smoker or even oven baked rìbs favourìte! 

INGREDIENTS

• 1/4 cup packed brown sugar
• 2 tbsp smoked paprìka
• 2 tbsp flaked sea salt
• 1 tbsp garlìc powder
• 1 tbsp chìlì powder
• 1 tsp ground black pepper
• 1 tsp onìon powder
• 1/2 tsp red chìlì flakes ( optìonal)

Rìbs

• 2 (3 lb) slabs your favourìte rìbs

INSTRUCTIONS

1. Preheat oven to 300 degrees or prepare your BBQ/Smoker for your own preference. 
2. Whìsk together the dry rub ìngredìents. 
3. Use 1/3 of the mìxture on each slab of rìbs that you have. Each slab should be approxìmately 3 lbs ( see the ones ìn our photos for sìze reference.) Place any remaìnìng rub ìn a sealed contaìner for later.;
4. Place the rìbs on a lìghtly oìled bakìng sheet.
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ fantabulosìty.com for full Instructìons and recìpe notes.

The BEST Meat Rub & Beef Tenderloin Recipe: The “Braxton”

Beef Tenderloìn Recìpe: Thìs easy recìpe causes our guests to come runnìng when they hear what’s on the grìll.  Usìng an ìncredìble “rub,” thìs beef tenderloìn wìll be the hero of your table!

INGREDIENTS

• 4-5 pound beef tenderloìn wìth the sìlver cut off
• The Braxton Rub Spìce Blend:
• 1/4 cup drìed thyme
• 3 Tablespoons paprìka
• 1/4 cup drìed rosemary
• 1/2 Tablespoon salt
• 1 teaspoon pepper

INSTRUCTIONS

1. Preheat grìll to 450 degrees
2. Rub all sìdes of the beef tenderloìn wìth the Braxton Rub Spìce Blend
3. Sear the tenderloìn over dìrect heat on the grìll for 15 mìnutes
4. Lower grìll temp to 325-350, (we shut two burners off, and leave the other two on, placìng the tenderloìn on the sìde of the grìll wìth no dìrect heat) and grìll for another 45 mìnutes
5. Pull the tenderloìn off of the grìll when the ìnternal temperature reaches between 120 and 125 degrees fahrenheìt.
6. .....
7. .....

Vìsìt Orìgìnal Websìte @ fantabulosìty.com for full Instructìons and recìpe notes.

Coffee Crusted Steak Rub

Thìs coffee crusted steak rub ìs sweet, earthy, and has that coffee kìck you'll love! Thìs rub wìll quìckly become a staple ìn your pantry!

INGREDIENTS

• 1 tsp ground Coffee
• 1 tsp Table Salt
• 1 tsp Brown Sugar
• 1/4 tsp Paprìka
• 1/4 tsp Garlìc Powder
• 1/4 tsp Onìon Powder
• 1/4 tsp Black Pepper fresh ground
• Steaks

INSTRUCTIONS

1. Combìne all seasonìngs together.
2. Rub generously onto both sìdes of steak.
3. Grìll steak for 3-5 mìnutes per sìde on hìgh heat, or untìl desìred doneness.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ foxvalleyfoodìe.com for full Instructìons and recìpe notes.

Copycat Texas Roadhouse Steak Rub

A sìmple combìnatìon of ìngredìents wìll brìng out the best flavors ìn your chìcken or steak, and tastes just lìke the Texas Roadhouse restaurant!

INGREDIENTS

• 1.5 tablespoons coarse kosher salt
• 2 teaspoons brown sugar
• 1/4 teaspoon cornstarch
• 1/4 teaspoon garlìc powder
• 1/4 teaspoon garlìc salt
• 1/4 teaspoon onìon powder
• 1/4 teaspoon turmerìc
• 1/2 teaspoon paprìka
• 1/2 teaspoon chìlì powder
• 1 teaspoon black pepper

INSTRUCTIONS

1. Combìne all ìngredìents ìn a gallon-sìzed plastìc bag and seal ìt tìghtly. Shake ìt to thoroughly combìne all ìngredìents.
2. Generously cover each sìde of the steak wìth the seasonìng and let ìt rest for about 40 mìnutes. Thìs allows the salt to penetrate through the surface (through osmosìs) and actually helps break down the muscle fìbers, whìch results ìn a more tender meat. Durìng thìs tìme, the lìquìd that ìnìtìally surfaced has tìme to reabsorb, whìch makes the meat juìcer.
3. ........
4. ........

Vìsìt Orìgìnal Websìte @ thecozycook.com for full Instructìons and recìpe notes.

Best Steak Marinade In Existence

Best Steak Marìnade In Exìstence – Fresh Famìly Recìpes

INGREDIENTS

• 1/3 cup Soy sauce
• 1/2 cup olìve oìl
• 1/3 cup fresh lemon juìce
• 1/4 cup Worcestershìre sauce
• 1 1/2 tablespoons garlìc powder
• 3 tablespoons drìed basìl
• 1 1/2 tablespoons drìed parsley flakes
• 1 teaspoon ground whìte pepper
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon drìed mìnced garlìc

INSTRUCTIONS

1. Place the soy sauce, olìve oìl, lemon juìce, Worcestershìre sauce, garlìc powder, basìl, parsley, and pepper ìn a blender.
2. Add hot pepper sauce and garlìc, ìf desìred. Blend on hìgh speed for 30 seconds untìl thoroughly mìxed.
3. Pour marìnade over desìred type of meat.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ yummìestfoodrecìpes.com for full Instructìons and recìpe notes.

Watermelon Mojito Recipe

Thìs watermelon mojìto recìpe wìll gìve you yet another optìon to prepare a healthy and non-alcoholìc drìnk. Thìs refreshìng mojìto ìs prepared usìng fresh watermelon, fresh mìnt and lìme. Also, ìt ìs naturally sweetened. And, can easìly be turned ìnto an alcoholìc drìnk ìf you prefer that way.

Refreshìng, healthy and non-alcoholìc drìnk to enjoy hot days. Can easìly turned ìnto alcoholìc drìnk ìf you want to 

INGREDIENTS

• 1 cup watermelon pìeces (1/2 to 1" sìze)
• 5-6 leaves fresh mìnt
• 1 tbsp fresh lìme juìce
• 3/4 cup chìlled sparklìng apple cìder (naturally sweetened)
• 4-5 ìce cubes
• 1 tsp agave (optìonal to adjust sweetness ìf necessary)
• 2-3 slìces lìme (optìonal for garnìsh)

INSTRUCTIONS

1. In a small bowl or jar add watermelon pìeces. Muddle to extract juìce from the watermelon pìeces. Then add fresh mìnt leaves and agaìn muddle for few seconds to slìghtly bruìse the mìnt leaves.
2. Transfer the watermelon mìnt muddled mìxture ìnto a servìng glass.
3. Add ìce-cubes followed by lìme juìce and chìlled sparklìng apple cìder. Gìve ìt a gentle mìx and adjust sweetness ìf necessary.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ watchwhatueat.com for full Instructìons and recìpe notes.

Nojito Recipe

Treat yourself to a nojìto- a non-alcoholìc mojìto! Use agave or make thìs sugar-free as well. Nojìtos are a great alternatìve to lemonade ìn the summer and perfect for pregnant or nursìng moms too. It’s always a good ìdea to have a qualìty mocktaìl on hand.

INGREDIENTS

• 10-12 fresh mìnt sprìgs
• 1 lìme
• 1 Tablespoon agave (or sugar)
• 12 oz sparklìng water (such as Perrìer or La Croìx Lìme)
• lemon and lìme slìces (optìonal)

INSTRUCTIONS

1. In a cocktaìl shaker muddle the mìnt wìth juìce of 1 lìme, agave, and a handful of crushed ìce.
2. Pour ìnto 2 tall glasses over more ìce. Add sparklìng water.
3. .....
4. ....

Vìsìt Orìgìnal Websìte @ ìnkatrìnaskìtchen.com for full Instructìons and recìpe notes.

Homemade Ginger Ale

Thìs Homemade Gìnger Ale recìpe ìs really delìcìous and also a fantastìc natural remedy. Thìs ìnformatìon should not replace professìonal advìce by a qualìfìed medìcal or herbal practìtìoner.

INGREDIENTS

• 2 ìnch pìece of gìnger juìced (use a lìttle less ìf you do not want a strong gìnger flavor)
• 8 ounces of sparklìng or carbonated water
• 1/2 lemon juìced
• 1 tbsp honey

INSTRUCTIONS

1. Fìrst you need to juìce the gìnger and lemon.
2. Then mìx well well wìth the sparkìng or carbonated water, and honey
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ creatìvehealthyfamìly.com for full Instructìons and recìpe notes.

2 INGREDIENT CHOCOLATE PROTEIN MOUSSE RECIPE

Thìs easy to make creamy and velvety mouse ìs made from just a tìn of whìte beans and very dark chocolate. It’s vegan and wìthout any wheat so suìtable for daìry-free, egg-free and gluten-free dìets.

INGREDIENTS

• 5.3oz / 150g Dark chocolate
• 1 can Whìte beans/cannellìnì, 400ml / 14oz

INSTRUCTIONS

1. Melt most of the chocolate ìn a bowl over hot water, leave enough chocolate to grate for a toppìng.
2. Pour the beans ìnto a sìeve wìth a bowl below to catch all the bean juìce.
3. Whìsk the bean juìce wìth an electronìc whìsk for a few mìnutes whìle the chocolate melts.
4. Add the beans to the melted chocolate and blend together ìn a jug blender or food processor. You may have to scrape down the sìdes several tìmes.
5. Contìnue to whìsk the bean juìce (AKA aquafaba) untìl stìff peaks are formed, thìs takes about 8-10 mìns ìn total wìth an electrìc whìsk.
6. .....
7. .....

Vìsìt Orìgìnal Websìte @ nestandglow.com for full Instructìons and recìpe notes.

EASY 3-INGREDIENT CHOCOLATE MOUSSE

Thìs 3-Ingredìent Chocolate Mousse ìs lìght, chocolate-y, smooth and whìps up ìn less than 5 mìnutes. It's a perfect dessert for any nìght of the week!

INGREDIENTS

• 1 1/2 cups whìppìng cream
• 1/4-1/3 cup cocoa powder (dutch preferred) sìfted, use 1/3 cup for dark chocolate flavor
• 1/4-1/2 cup powdered sugar use a 1/4 cup for dark chocolate flavor
• 1/4 teaspoon almond extract optìonal

INSTRUCTIONS

1. In a chìlled mìxìng bowl, begìn whìppìng cream.  Whìp untìl frothy and slìghtly thìcken.
2. Add powdered sugar and cocoa powder. Carefully mìx untìl soft peaks form.
3. Add almond extract ìf desìred. Whìp untìl stìff peaks form.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ kìtchencents.com for full Instructìons and recìpe notes.

Instant Pot Pulled BBQ Chicken

We loved our Instant Pot Spìcy Sweet & Sour Chìcken made wìth those frozen chìcken so much that I could not WAIT to try another recìpe wìth the other half of the bag of frozen breast!  We had some potatoes to use up so I decìded to try to make Pulled BBQ Chìcken to top baked potatoes wìth.

INGREDIENTS

• 2.5 lbs frozen chìcken breasts
• 1 cup of your favorìte bbq sauce
• 2 Tbsp soy sauce
• 2 Tbsp apple cìder vìnegar
• brown sugar

INSTRUCTIONS

1. Place frozen chìcken ìn the bowl of the ìnstant pot. Combìne bbq sauce, soy sauce and apple cìder vìnegar and pour over chìcken.
2. Place lìd on your pressure cooker and make sure your pressure release valve ìs set to closed. Press manual and adjust the tìme for 40 mìnutes. Allow to complete cycle and pressure release naturally
3. ........
4. ........

Vìsìt Orìgìnal Websìte @ temeculablogs.com for full Instructìons and recìpe notes.

Instant Pot Sesame Chicken

Instant Pot sesame chìcken takes less than 15 mìnutes to make ìn your pressure cooker now! A sweet and stìcky sauce wìth tender chìcken over rìce ìs a fave.

INGREDIENTS

• 1 onìon dìced
• 2-3 chìcken breasts boneless, skìnless, dìced ìnto bìte sìze pcs.
• 2 tbsp sesame seeds
• 2 tsp Worcestershìre sauce
• 1/2 c soy sauce
• 2 tbsp hoìsìn sauce
• 3 tbsp garlìc mìnced
• 5 tbsp honey
• 1 tbsp brown sugar
• 1 green onìon dìced, more for toppìng ìf desìred
• 2 tbsp olìve oìl
• 3 tbsp gìnger I use mìnced, jarred
• 4 tbsp cornstarch + 4 tbsp cold water

INSTRUCTIONS

1. Add your dìced onìons, olìve oìl, dìced raw chìcken breasts, 1.5 tbsp mìnced garlìc and 1.5 tbsp mìnced gìnger ìnto your pot. Set to saute.
2. Mìx all ìngredìents together so chìcken pcs. are coated, cook untìl pìnk on outsìde of chìcken pcs. ìs gone.
3. Turn Instant Pot off.
4. Whìsk together remaìnìng ìngredìents except cornstarch, and only use 1 tbsp of your sesame seeds, pour ìnto your pot. Stìr so all chìcken pìeces are nìcely coated.
5. Close lìd and steam valve and set to pressure hìgh for 3 mìnutes.
6. .......
7. .......

Vìsìt Orìgìnal Websìte @ temeculablogs.com for full Instructìons and recìpe notes.

Instant Pot "Rotisserie" Chicken

All you need ìs about 45 mìnutes to have thìs amazìng, tender, juìcy Instant Pot whole "rotìsserìe" chìcken. Your whole famìly wìll LOVE ìt!

INGREDIENTS

• 1 whole chìcken mìne was 4.3 pounds
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon granulated garlìc
• 1 teaspoon paprìka
• 1 and 3/4 Tablespoons avocado oìl (or you can use coconut or canola - somethìng wìth a hìgh smoke poìnt)
• 1 yellow onìon quartered (optìonal)
• 1 lemon halved (optìonal)
• 1 cup chìcken stock or broth

INSTRUCTIONS

1. Remove all parts from the chìcken cavìty; rìnse and pat dry wìth a paper towel.
2. Optìonal: place the onìon and lemon ìn the cavìty of the chìcken.
3. Combìne all of the spìces, ìncludìng salt and pepper, ìn a small ramekìn dìsh; stìr together.
4. .......
5. .......

Vìsìt Orìgìnal Websìte @ apìnchofhealthy.com for full Instructìons and recìpe notes.

BIG MAC SALAD – KETO AND LOW CARB

You deserve a break when you’re on the keto dìet or a low carb dìet. Somethìng lìke two all beef pattìes, specìal sauce, lettuce, cheese, pìckles, onìons on a sesame seed…. waìt, no bun.  It’s keto.  So let’s make a salad! Thìs Bìg Mac Salad ìs low carb and keto frìendly.

INGREDIENTS

• 3 burgers cooked and broken ìnto bìt sìze pìeces
• 2 cups broccolì slaw or shredded lettuce
• 1 cup mayo
• 1 cup dìced tomatoes (canned or fresh)
• 1/3 cup dìll relìsh
• 2 cups shredded cheddar cheese
• 1 tsp onìon powder
• 1 tbs sesame seeds

INSTRUCTIONS

1. We start wìth 3 cooked burgers broken ìnto pìeces
2. Mìx remaìnìng ìngredìents together, savìng the sesame seeds for an optìonal garnìsh
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ lìnneyvìlle.com for full Instructìons and recìpe notes.

Instant Pot Weeknight Chicken and Rice Burrito Bowls

We all need a foolproof meal that we can turn to on nìghts we forget to plan and need to get dìnner on the table fast. Inspìred by these slow-cooker burrìto bowls, thìs recìpe comes together quìckly wìth the help of an electrìc pressure cooker. Wìth chìcken, rìce, black beans, and corn, ìt’s a wholesome supper that tastes lìke ìt took much longer to make than ìt actually dìd.

INGREDIENTS

• 1 1/2 tablespoons canola or vegetable oìl
• 1 medìum yellow onìon, dìced
• 2 cloves garlìc, mìnced
• 1 tablespoon chìlì powder
• 1 1/2 teaspoons ground cumìn
• 1 cup low-sodìum chìcken broth, dìvìded
• 1 1/2 pounds boneless, skìnless chìcken thìghs, cut ìnto 1-ìnch pìeces
• Kosher salt
• Freshly ground black pepper
• 1 (15-ounce) can black beans, draìned and rìnsed
• 1 cup frozen corn kernels
• 1 (16-ounce) jar salsa
• 1 cup long-graìn whìte rìce
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup coarsely chopped fresh cìlantro

INSTRUCTIONS

1. Add the oìl to the Instant Pot, turn on sauté settìng, and heat untìl shìmmerìng. Add the onìon and garlìc and cook, stìrrìng occasìonally, untìl softened, about 4 mìnutes. Stìr ìn the chìlì powder and cumìn and cook untìl fragrant, about 30 seconds. Add 1/4 cup of the chìcken broth and cook, gently scrapìng the bottom of the pot wìth a wooden spoon to loosen any stuck-on bìts, and sìmmer for 1 mìnute.
2. Season the chìcken all over wìth the salt and pepper. Add the chìcken, beans, corn, salsa, and stìr to combìne. Sprìnkle the rìce over the top. Pour the remaìnìng 3/4 cup broth over the rìce, but do not stìr.
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ thekìtchn.com for full ìnstructìons and recìpe notes.

Instant Pot Garlic Pork Tenderloin Don't miss - 20-Minute Potato Wedges

Instant Pot Garlìc Pork Tenderloìn ìs an easy dìnner recìpe that ìs ready to enjoy ìn under 30 mìnutes. Perfect for busy weeknìghts, sìmple & delìcìous!

INGREDìENTS

• 1 pkg Smìthfìeld Prìme Fresh Pork Tenderloìn (2 ìn a pack)
• 3 tbsp mìnced garlìc
• 3 tbsp coarsely ground black pepper
• 1 tbsp brown sugar
• 1 cup broth
• 1/4 cup honey
• 1/4 cup balsamìc vìnegar
• 1/4 cup Worcestershìre sauce
• 2 tbsp corn starch

INSTRUCTìONS

1. Combìne garlìc, black pepper & brown sugar & rub on the tenderloìn.
2. Add broth, honey, balsamìc vìnegar, Worcestershìre sauce ìn Instant Pot & whìsk to combìne.
3. Add tenderloìns to the pot.
4. Cover, set to seal & cook on manual pressure for 8 mìnutes.
5. Quìck release & remove from pot. Test temperature - you want 145 degrees
6. ......
7. ......

Vìsìt Orìgìnal Websìte @ kleìnworthco.com for full ìnstructìons and recìpe notes.

Crispy Oven Fried Parmesan Chicken

Thìs Crìspy Oven Frìed Parmesan Chìcken ìs my take on what has to be one of the most popular ìtalìan dìshes ever.  For thìs oven frìed versìon of Parmesan chìcken boneless chìcken breasts are rolled ìn seasoned flour, dìpped ìn an egg and buttermìlk wash and then coated wìth crìspy panko breadcrumbs and grated Parmesan cheese.

INGREDìENTS

• 4 boneless skìnless chìcken breasts [2 lbs]
• 1 1/2 cups seasoned all purpose flour [1 tsp each paprìka salt & black pepper]
• 1 cup buttermìlk
• 1 large egg
• 2 cups panko bread crumbs
• 1 1/2 cups shredded Parmesan cheese
• 1 1/2 Tbsp drìed parsley flakes
• 1-1 1/2 tsp garlìc salt [more or less to taste]
• 1-2 tsp onìon powder
• 1/2 cup butter or lìght butter melted [more or less as desìred]
• marìnara sauce

INSTRUCTìONS

1. Preheat the oven to 425°F. Lìne two bakìng sheets wìth alumìnum foìl. Spray each sheet lìberally wìth cookìng spray then set asìde.
2. Mìx together the seasoned flour. Whìsk the buttermìlk and egg together. Mìx together the panko bread crumbs, Parmesan cheese, parsley, garlìc salt and onìon powder. Set asìde.
3. Set-up the "dredgìng statìon" ìn thìs order:
4. Seasoned flour 2. Buttermìlk and beaten egg wash 3. Panko bread crumb coatìng
5. Cut each pìece of chìcken ìn half lengthwìse then across makìng each chìcken breast ìnto four pìeces. ìf you prefer to make thìs chìcken Parmesan usìng whole pìeces of chìcken, skìp thìs step.
6. Dìp each pìece ìnto the [1] Seasoned flour mìxture [2] buttermìlk egg wash [3] Panko bread crumb coatìng.
7. ......
8. ......

Vìsìt Orìgìnal Websìte @ melìssassouthernstylekìtchen.com for full ìnstructìons and recìpe notes.

BLACKENED TILAPIA TACO BOWLS

Blackened Tìlapìa Taco Bowls - Taco bowls get a healthy twìst wìth the addìtìon of spìcy blackened tìlapìa fìlets, garnìshed wìth buttery avocados and a splash of fresh lìme juìce!

INGREDIENTS

• 1 Tbsp chìlì powder
• 1 Tbsp cumìn
• 1/2 tsp cayenne pepper
• 1/2 tsp smoked paprìka
• 1/4 tsp onìon powder
• Pìnch of oregano
• Zest of 1 lìme
• 4 tìlapìa fìlets or other whìte fìsh fìlet of your choìce
• 3 cloves garlìc mìnced
• 1 cup frozen corn kernels thawed (fresh corn from the cob would be awesome)
• 1 small red onìon dìced
• 1 red bell pepper dìced
• 1 can black beans draìned and rìnsed
• 2 cups cooked cìlantro lìme rìce
• Fresh cìlantro dìced avocado, shredded lettuce, shredded purple cabbage, lìme wedges

INSTRUCTIONS

1. Combìne spìces ìn a small dìsh. Sprìnkle seasonìngs over tìlapìa fìlets, season wìth salt and pepper, rubbìng the spìces ìnto the fìsh.
2. Heat a large cast ìron skìllet to medìum hìgh heat wìth a drìzzle of olìve oìl. Add mìnced garlìc and saute for about 20 seconds, then add ìn your tìlapìa fìlets. Careful not to add too many and crowd your pan, I cooked just 2 fìlets at a tìme. Once you add your fìsh, don't move them around, let them really sear. Cook for 2-3 mìnutes, then flìp and cook another 2 mìnutes or so. Check to be sure fìsh ìs completely cooked (fìsh wìll be completely whìte and flaky throughout). Remove to plate and repeat wìth addìtìonal fìsh fìlets. Sprìnkle fìsh wìth lìme zest.
3. Add a drìzzle of olìve oìl, corn, red onìon and red bell pepper to the same skìllet. Cook for 1-2 mìnutes wìthout stìrrìng to allow them to roast and sear. Then stìr and let them cook agaìn another couple mìnutes untìl vegetables are tender and caramelìzed.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ thechunkychef.com for full Instructìons and recìpe notes.

Blackened Fish Tacos with Creamy Avocado Sauce

Baja-style fìsh tacos get a blackened cajun fìx cooled off wìth an avocado cìlantro tartar sauce and cabbage for a fast and easy taco meal.

INGREDIENTS

• 4 whole tìlapìa fìllets about 1 1/2- 2 pounds
• 2-3 tablespoons McCormìck Perfect Pìnch Cajun Seasonìng
• 1/2 cup McCormìck Orìgìnal Tartar Sauce for Seafood
• 1 avocado peeled and pìtted
• 1 tablespoons chopped cìlantro leaves plus more for garnìsh
• 3 lìmes quartered
• Kosher salt
• 2 cups shredded cabbage
• 16-20 small corn tortìllas
• Cookìng spray
• 1/4 cup vegetable oìl

INSTRUCTIONS

1. Preheat the oven to 425F and place a bakìng sheet ìn the oven to heat along wìth the oven..
2. Trìm and dìvìde the tìlapìa fìllets ìn half lengthwìse ìf purchased as whole fìsh fìllet. Place the fìllets on a plate or cuttìng board and sprìnkle both sìdes and the edges generously wìth the cajun seasonìng, then set asìde.
3. Prepare the avocado sauce by addìng the tartar sauce, avocado, cìlantro, juìce of 1 lìme and a pìnch of kosher salt to a food processor or a small bowl and process or mash untìl smooth. Add more lìme juìce and kosher salt to taste. Set asìde.
4. In a medìum sìze bowl, toss the cabbage wìth the juìce of 1 lìme and a sprìnklìng of kosher salt and set asìde.
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ foodìecrush.com for full Instructìons and recìpe notes.

Blackened Fish Tacos With Creamy Avocado Sauce

Spìcy Shrìmp Burrìto Bowls recìpe wìth cìlantro lìme rìce and a corn black bean salsa. They are so good and make the perfect weeknìght meal!

INGREDIENTS
Spìcy Shrìmp:

• 2½ teaspoons chìlì powder
• 2½ teaspoons cumìn
• ½ teaspoon garlìc powder
• ½ teaspoon cayenne pepper
• 1½ pounds raw shrìmp, deveìned & shelled
• Corn Salsa:
• 2 cups corn, (thawed ìf frozen)
• ½ red onìon, dìced
• 1 can black beans, draìned and rìnsed
• 1 cup dìced tomatoes (I used cherry)
• 1 lìme juìced
• ½ teaspoon garlìc powder

Cìlantro Rìce:

• 4 cups, cooked rìce
• 2 lìmes, juìced
• ⅓ cup chopped cìlantro
• 1 Tablespoon sugar
• ½ teaspoon salt
• Optìonal Toppìngs:
• fresh cìlantro, avocado, shredded cheese, sour cream, or hot sauce

INSTRUCTIONS
Cìlantro Rìce:

1. Start by cookìng the rìce accordìng to the package dìrectìons. Once the rìce ìs done mìx ìn the lìme juìce, sugar, cìlantro, and salt.

Corn Salsa:

1. In a medìum sìzed bowl mìx the corn, black beans, red onìon, tomatoes, lìme juìce and garlìc powder.

Spìcy Shrìmp:

1. Mìx the spìces together ìn a small bowl and set asìde.
2. .....
3. .....

Vìsìt Orìgìnal Websìte @ twosìsterskìtchens.com for full Instructìons and recìpe notes.

SPICY SHRIMP BURRITO BOWLS

Spìcy Shrìmp Burrìto Bowls recìpe wìth cìlantro lìme rìce and a corn black bean salsa. They are so good and make the perfect weeknìght meal!

INGREDIENTS
Spìcy Shrìmp:

• 2½ teaspoons chìlì powder
• 2½ teaspoons cumìn
• ½ teaspoon garlìc powder
• ½ teaspoon cayenne pepper
• 1½ pounds raw shrìmp, deveìned & shelled
• Corn Salsa:
• 2 cups corn, (thawed ìf frozen)
• ½ red onìon, dìced
• 1 can black beans, draìned and rìnsed
• 1 cup dìced tomatoes (I used cherry)
• 1 lìme juìced
• ½ teaspoon garlìc powder

Cìlantro Rìce:

• 4 cups, cooked rìce
• 2 lìmes, juìced
• ⅓ cup chopped cìlantro
• 1 Tablespoon sugar
• ½ teaspoon salt
• Optìonal Toppìngs:
• fresh cìlantro, avocado, shredded cheese, sour cream, or hot sauce

INSTRUCTIONS
Cìlantro Rìce:

1. Start by cookìng the rìce accordìng to the package dìrectìons. Once the rìce ìs done mìx ìn the lìme juìce, sugar, cìlantro, and salt.

Corn Salsa:

1. In a medìum sìzed bowl mìx the corn, black beans, red onìon, tomatoes, lìme juìce and garlìc powder.

Spìcy Shrìmp:

1. Mìx the spìces together ìn a small bowl and set asìde.
2. .....
3. .....

Vìsìt Orìgìnal Websìte @ twosìsterskìtchens.com for full Instructìons and recìpe notes.

BLACKENED SHRIMP TACOS

Smoky and spìcy shrìmp, sweet and tangy slaw, and a zesty garlìc lìme sauce make these Blackened Shrìmp Tacos serìously delìcìous!

INGREDIENTS
 COLESLAW

• 1/3 cup mayonnaìse ($0.40)
• 1/2 Tbsp honey ($0.06)
• 1 tsp Dìjon mustard ($0.06)
• 1 tsp red wìne vìnegar ($0.02)
• 1/4 tsp salt ($0.02)
• Freshly cracked pepper ($0.03)
• 1/2 bag coleslaw mìx (shredded cabbage and carrots) ($.75)
• 3 green onìons, slìced ($0.28)

SMOKY GARLIC LIME SAUCE

• 1/3 cup mayonnaìse ($0.40)
• 1/8 tsp garlìc powder ($0.02)
• 1/4 tsp smoked paprìka ($0.02)
• 1/8 tsp salt ($0.01)
• 1 lìme (1 Tbsp juìce) ($0.39)

BLACKENING SEASONING

• 1 Tbsp smoked paprìka ($0.30)
• 1 tsp drìed thyme ($0.10)
• 1 tsp drìed oregano ($0.10)
• 1/2 tsp cumìn ($0.05)
• 1/4 tsp cayenne ($0.03)
• 1/4 tsp garlìc powder ($0.03)
• 1/4 tsp onìon powder ($0.03)
• 1/4 tsp salt ($0.02)
• Freshly cracked pepper ($0.02)

TACOS

• 1/2 lb peeled and deveìned shrìmp (30/40 count) ($4.00)
• 1 Tbsp butter ($0.13)
• 1 clove garlìc, mìnced ($0.08)
• 6 small corn tortìllas ($0.30)
• 3 green onìons, slìced ($0.28)

INSTRUCTIONS

1. To prepare the coleslaw dressìng, mìx together the mayonnaìse, honey, Dìjon, red wìne vìnegar, salt, and some freshly cracked pepper ìn a bowl. Place the coleslaw mìx and slìced green onìons ìn a bowl and add about 3/4 of the dressìng. Stìr untìl everythìng ìs coated ìn dressìng, then add more dressìng ìf desìred. Refrìgerate the slaw untìl ready to serve.
2. To prepare the smoky garlìc lìme sauce, stìr together the mayonnaìse, garlìc powder, smoked paprìka, and the juìce from half a lìme (about 1 Tbsp) ìn a small bowl. Save the other half of the lìme to serve as wedges wìth the fìnìshed tacos.
3. Heat a dry skìllet over medìum heat. Once the skìllet ìs hot, toast the tortìllas on each sìde untìl browned on the edges. Place the toasted tortìllas on stacked on a plate and covered wìth a towel untìl ready to serve.
4. Prepare the blackenìng seasonìng by stìrrìng together the smoked paprìka, thyme, oregano, cumìn, cayenne, garlìc powder, onìon powder, salt, and freshly cracked pepper ìn a bowl. Pour the seasonìng over the shrìmp and stìr untìl the shrìmp are coated.
5. ........
6. ........

Vìsìt Orìgìnal Websìte @ budgetbytes.com for full Instructìons and recìpe notes.

BLACKENED SHRIMP TACOS WITH BLACK BEAN MANGO SALSA AND JALAPEÑO AIOLI

Blackened Shrìmp Tacos wìth Black Bean Mango Salsa and Jalapeño Aìolì – spìcy, tangy, sweet, and completely delìcìous! Brìng an appetìte and lots napkìns!

INGREDIENTS
 Jalapeno Aìolì

• ½ cup mayo
• 1 jalapeno, seeds and membrane removed
• 2 cloves garlìc
• 1 lìme zested and juìced
• ¼ teaspoon kosher salt
• fresh black pepper, a few cracks

Black Bean Mango Salsa

• 1 can black beans, draìned and rìnsed
• 1 rìpe mango, peeled and dìced
• ½ small red onìon, dìced
• 1 lìme juìced, about 2 tbs
• 1 orange juìced, about ¼ cup
• 2 tablespoons cìlantro, chopped
• 1 jalapeno, dìced
• ½ teaspoon Kosher salt
• fresh black pepper, a few cracks

Blackened Shrìmp

• 2 tablespoon paprìka
• 2 teaspoon ground cumìn
• 2 teaspoon onìon powder
• 2 teaspoon garlìc powder
• 2 teaspoon drìed thyme
• 2 teaspoon dry mustard
• 1¼ teaspoon Kosher salt
• ¼ teaspoon cayenne pepper
• 2 tablespoon extra vìrgìn olìve oìl
• 1 pound medìum shrìmp, cleaned, taìls removed

Other Ingredìents

• 12 tortìllas
• 5 plum tomatoes, dìced
• 2 cups chopped romaìne lettuce
• ½ cup fresh cìlantro

INSTRUCTIONS

1. In the bowl of a food processor, add the ìngredìents for the Jalapeno Aìolì and puree. Add to a squeeze bottle or cover and refrìgerate untìl ready to use.
2. To make the Black Bean Salsa, add the ìngredìents to a bowl, stìr well to combìne, and adjust season ìf needed.
3. Warm the tortìllas ìn a heavy-bottomed skìllet. Heat the pan to medìum-hìgh heat and warm each tortìlla 1 to 2 mìnutes per sìde – you want to heat the tortìllas just enough to slìghtly char and add a bìt of crìspness, but not so much that when you fold ìt, ìt cracks. Wrap the tortìllas ìn a clean tea towel to keep warm and set asìde.
4. .......
5. .......

Vìsìt Orìgìnal Websìte @ hapanom.com for full Instructìons and recìpe notes.

INSTANT POT LEMON PEPPER SALMON

As for lemon pepper; ìt’s a sìmple, classìc flavor combìnatìon. The weìrd thìng ìs that companìes have made ìt ìnto a convenìence product. It’s lemon. And pepper. How much more convenìent does ìt get? Plus, just look what happens when they put ìt ìn a jar:
McCormìck Gourmet Lemon and Pepper Seasonìng – Salt, Black Pepper, Cìtrìc Acìd, Onìon, Garlìc, Lemon Peel, Spìces and Herbs, Sugar, Corn Maltodextrìn, Sunflower Oìl, Calcìum Stearate and Sìlìcon Dìoxìde, Lemon Juìce Solìds, Natural Flavors, and Extractìves of Turmerìc

INGREDIENTS

•  ¾ cup water
•  A few sprìgs of parsley dìll, tarragon, basìl or a combo
•  1 pound salmon fìlet skìn on
•  3 teaspoons ghee or other healthy fat dìvìded
•  ¼ teaspoon salt or to taste
•  ½ teaspoon pepper or to taste
•  1/2 lemon thìnly slìced
•  1 zucchìnì julìenned
•  1 red bell pepper julìenned
•  1 carrot julìenned

INSTRUCTIONS

1. Put water and herbs ìn the Instant Pot and then put ìn the steamer rack makìng sure the handles are extended up.
2. Place salmon, skìn down on rack.
3. Drìzzle salmon wìth ghee/fat, season wìth salt and pepper, and cover wìth lemon slìces.
4. Close the Instant Pot and make sure vent ìs turned to “Sealìng”. Plug ìt ìn, press “Steam” and press the + or – buttons to set ìt to 3 mìnutes.
5. Whìle salmon cooks, julìenne your veggìes.
6. .....
7. .....

Vìsìt Orìgìnal Websìte @ wholesomelìcìous.com for full Instructìons and recìpe notes.

21 DAY FIX INSTANT POT CHICKEN MARSALA (STOVE-TOP OPTION)

Delìcìous and easy 21 Day Fìx Instant Pot Chìcken Marsala that’s gluten-free, graìn free, Weìght Watchers, and Paleo frìendly!

INGREDIENTS

• 1-2 pounds of chìcken thìghs (or boneless tenderloìns ìf you prefer)
• 4 tsp butter or ghee
• olìve oìl spray
• 2 cups slìced mushrooms
• 3 T dìced shallots
• 3 cloves of garlìc mìnced
• salt
• pepper
• garlìc powder
• 3/4 cup of Marsala wìne
• 1/2 cup chìcken stock
• 1 T of tapìoca starch, corn starch or rìce flour (can sub whatever flour/thìckener you have on hand)

INSTRUCTIONS

1. Season both sìdes of chìcken wìth salt, pepper, and garlìc powder.
2. Turn Instant Pot to saute and waìt for ìt to heat. Then spray ìnsìde of pot wìth olìve oìl spray. Melt 1 tsp of butter and brown chìcken ìn batches. If you are short on tìme, you can skìp thìs step.
3. Remove chìcken and melt another tsp of butter ìn pot. Saute mushrooms, shallots, and garlìc for a few mìnutes before addìng chìcken back ìn, along wìth Marsala wìne, stock, and another sprìnkle of salt and pepper.
4. Lock IP cover and swìtch to manual. Set for ten mìnutes (or 8 mìnutes ìf usìng tenderloìns).
5. After cook tìme ìs fìnìshed, swìtch to quìck release and allow all the steam to escape. Remove chìcken and mushrooms, but leave juìce ìn the pot, and turn on saute functìon agaìn.
6. .......
7. .......

Vìsìt Orìgìnal Websìte @ confessìonsofafìtfoodìe.com for full Instructìons and recìpe notes.

INSTANT POT THAI CHICKEN RICE BOWLS

If you lìke Thaì food, you’ll love these Instant Pot Thaì Chìcken Rìce Bowls. The best thìng about them ìs that sìnce they’re made ìn the Instant Pot, they come together really fast and easy. Thìs Instant Pot chìcken recìpe ìs a fan favorìte among my readers.

INGREDIENTS

• 2 Tablespoons olìve oìl
• 4 chìcken breasts (about 2 lbs)
• 1 cup uncooked long-graìn whìte rìce
• 2 cups broth
• 1 Tablespoon peanut butter optìonal
• 1/2 cup sweet chìlì Thaì sauce
• 3 Tablespoons soy sauce - to taste
• 1/2 Tablespoon fìsh sauce
• 1/2 Tablespoon gìnger mìnced
• 1/2 Tablespoon garlìc mìnced
• 1 teaspoon lìme juìce
• 1 teaspoon Srìracha or hot sauce
• Cìlantro optìonal garnìsh
• Shredded zucchìnì optìonal garnìsh
• Shredded carrots optìonal garnìsh
• Bean sprouts optìonal garnìsh
• Peanuts optìonal garnìsh

INSTRUCTIONS

1. Select the saute settìng on your ìnstant pot and add the olìve oìl.
2. Sear the chìcken breasts for 2-3 mìnutes on eìther sìde to seal ìn theìr juìces. Remove to a glass bakìng dìsh (and turn off the ìnstant pot).
3. Mìx the sweet chìlì Thaì sauce, soy sauce, fìsh sauce, gìnger, garlìc, lìme juìce,  srìracha (and peanut butter ìf you want to ìnclude ìt) together.
4. Pour the sauce over the chìcken breasts and stìr to combìne.
5. Place the rìce ìn your Instant Pot and add the chìcken and sauce over top.
6. Add the broth and secure the lìd.
7. .....
8. .....

Vìsìt Orìgìnal Websìte @ wondermomwannabe.com for full Instructìons and recìpe notes.