These steak kabobs are bits of sirloin meat sticks with mushrooms, peppers and onions, at that point flame broiled to flawlessness and completed off with garlic spread. A simple and healthy supper choice!

I am tied in with eating pierced meats amid the late spring, and these garlic spread hamburger kabobs are my total most loved approach to do flame broiled steak.

Simple suppers� .what mother doesn't love them? I'm in support of cooking yet I likewise like when I don't need to put in a huge amount of exertion. Those are the evenings that I prepare these steak kabobs with garlic margarine. I cherish making a wide range of kabobs however these truly hit the spot with regards to season!

Also Try Our Recipe : TZATZIKI AVOCADO SALMON ROLLS


INGREDIENTS

• 1 pound beef sirloin cut into 1 inch pieces
• 1 cup mushrooms
• 1 green bell pepper seeded, cored and diced into 1 inch pieces
• 1 red onion cut into 1 inch pieces
• 2 teaspoons olive oil
• salt and pepper to taste
• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1 tablespoon chopped parsley

INSTRUCTIONS

1. Heat a grill or indoor grill pan to medium high heat.
2. Thread the beef, mushrooms, pepper and onion onto skewers.
3. Brush the meat and vegetables with olive oil and season generously with salt and pepper.
4. Place the kabobs onto the grill and cook for 4-5 minutes per side.
5. Melt the butter in a small pan over medium low. Add the garlic and cook for 1 minute. 
6. Remove the pan from the heat and stir in the parsley and salt and pepper to taste.
7. Brush the garlic butter all over the steak kabobs, then serve.
8. Broiler directions: Prepare the skewers as directed and place on a sheet pan coated with cooking spray. Broil for 4-5 minutes per side. Continue with the recipe as directed.

For more detail : bit.ly/2IXIDzR

Read More Our Recipe : CAKE MIX TOFFEE BARS

You've known about brisket consumed closes � you know, those mystical pieces of meat incredibleness. Be that as it may, have you attempted them with pork paunch? This pork adaptation is excessively delicate, loaded with flavor thus simple to make.

I need to concede something directly here and at the present time. I've never truly loved pork stomach. Not. At. All. I know, I know, pork paunch is the sliced of meat used to make bacon (and I cherish bacon!), yet I'm discussing pork tummy in different structures (not bacon). It's dependably been greasy and chewy to me. Pass. Or on the other hand else that is the manner by which I felt, until about a year prior!

Sean has been on a kick of late (a long kick), beginning a year ago when we commenced a rendition of this with Troon Winery in Carlton, Oregon at Porklandia. We needed to attempt new and distinctive formulas with pork tummy. So as a decent accomplice frequently does, I humored him when he persuaded me we ought to do pork midsection consumed closes.

I have a genuine soft spot for brisket consumed closes, so when he persuaded me he could change pork paunch into something that took after the otherworldly flawlessness of hamburger consumed closes, I was in.

At first nibble he prevailed upon me. Right around 18 years we've been as one, and the man can even now shock me!

A pork adaptation of consumed closes. Roused by the mystical and delish hamburger consumed end, this pork rendition is very delicate, loaded with flavor thus simple to make.

Also Try Our Recipe : SAUSAGE, EGG AND BISCUIT BREAKFAST CASSEROLE � FOOD FUN FRIDAY

Ingredients
For the Pork Belly Burnt Ends:

• 5 lbs pork belly, sliced into cubes
• 3 tbsp extra virgin olive oil
• 1 cup dry rub, see notes for our favorite

For the Sauce:

• 1 cup favorite BBQ sauce, we used Pinot Noir BBQ Sauce, see notes
• 3 tblsp unsalted butter
• 2 tblsp honey

Instructions

1. Preheat smoker to 225 � 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
2. Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
3. Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
5. Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
6. Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 � 203 degrees Fahrenheit.
7. Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
8. Remove from smoker and serve.

For more detail : bit.ly/2IBqQ0o

Read More Our Recipe : CHICKEN BURRITO BOWL MEAL PREP 

You've known about brisket consumed closes � you know, those mystical pieces of meat incredibleness. Be that as it may, have you attempted them with pork paunch? This pork adaptation is excessively delicate, loaded with flavor thus simple to make.

I need to concede something directly here and at the present time. I've never truly loved pork stomach. Not. At. All. I know, I know, pork paunch is the sliced of meat used to make bacon (and I cherish bacon!), yet I'm discussing pork tummy in different structures (not bacon). It's dependably been greasy and chewy to me. Pass. Or on the other hand else that is the manner by which I felt, until about a year prior!

Sean has been on a kick of late (a long kick), beginning a year ago when we commenced a rendition of this with Troon Winery in Carlton, Oregon at Porklandia. We needed to attempt new and distinctive formulas with pork tummy. So as a decent accomplice frequently does, I humored him when he persuaded me we ought to do pork midsection consumed closes.

I have a genuine soft spot for brisket consumed closes, so when he persuaded me he could change pork paunch into something that took after the otherworldly flawlessness of hamburger consumed closes, I was in.

At first nibble he prevailed upon me. Right around 18 years we've been as one, and the man can even now shock me!

A pork adaptation of consumed closes. Roused by the mystical and delish hamburger consumed end, this pork rendition is very delicate, loaded with flavor thus simple to make.

Also Try Our Recipe : SAUSAGE, EGG AND BISCUIT BREAKFAST CASSEROLE � FOOD FUN FRIDAY


Ingredients
For the Pork Belly Burnt Ends:

• 5 lbs pork belly, sliced into cubes
• 3 tbsp extra virgin olive oil
• 1 cup dry rub, see notes for our favorite

For the Sauce:

• 1 cup favorite BBQ sauce, we used Pinot Noir BBQ Sauce, see notes
• 3 tblsp unsalted butter
• 2 tblsp honey

Instructions

1. Preheat smoker to 225 � 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
2. Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
3. Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
5. Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
6. Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 � 203 degrees Fahrenheit.
7. Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
8. Remove from smoker and serve.

For more detail : bit.ly/2IBqQ0o

Read More Our Recipe : CHICKEN BURRITO BOWL MEAL PREP 

I truly like having pre-cooked chicken in the ice chest that I can use to rapidly prepare a sandwich or wrap, or add protein to a bowl of pasta, serving of mixed greens, or one of my "remains" bowls. While I regularly utilize a rotisserie chicken for this reason, they are once in a while just excessively salty and we experience serious difficulties experiencing an entire chicken among us. In this way, this week I tested more with the "low and moderate" cooking strategy and made these fantastically delicate and succulent Herb Roasted Chicken Breasts.

Broil LOW AND SLOW FOR TENDER CHICKEN
I initially utilized the "low and moderate" method with my Oven Roasted Chicken Legs and was truly satisfied with the surface of the meat, however the delectable juices that were left in the dish in the wake of simmering.

This time I consolidated the spread with a trio of herbs and slathered it more than two bone-in, skin-on split chicken bosoms. The bosoms were very substantial, so I brought down the warmth a bit and let them cook much longer before evacuating the spread to give them a chance to darker. The outcomes were much increasingly unimaginable. I pulled the meat from the bosoms in the wake of cooking, sprinkled the juices over best, and have been eating on the meat all week.

Would i be able to MAKE HERB ROASTED CHICKEN BREAST IN AN INSTANT POT?
Indeed! You can make this dish considerably quicker and less demanding! Simply pursue the system utilized in my Pressure Cooker Chicken and Rice formula (weight cook at that point sear to dark colored the skin). ??

These delicious and delicate Herb Roasted Chicken Breasts are a breeze to make and are an extraordinary substitute for locally acquired rotisserie chicken.

Also Try Our Recipe : Smoked Pork Belly Burnt Ends


INGREDIENTS

• 3 Tbsp room temperature butter ($0.33)
• 2 cloves garlic, minced ($0.16)
• 1 tsp dried basil ($0.10)
• 1 tsp dried thyme ($0.10)
• 1 tsp dried rosemary ($0.10)
• 1/2 tsp salt ($0.02)
• Freshly cracked pepper (about 10 cranks of a mill) ($0.03)
• 2 split chicken breasts* (about 3 lbs. total) ($6.85)

INSTRUCTIONS

1. Preheat the oven to 275�F. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
2. In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
3. Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
4. Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
5. Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425�F. Bake the chicken at 425�F for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
6. Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.

NOTES
*This recipe is for bone-in and skin-on chicken breasts. Using boneless and/or skinless breasts will require different cooking times and temperatures, and will yield different results.

For more detail : bit.ly/2M2SZeC

Read More Our Recipe : SAUSAGE, EGG AND BISCUIT BREAKFAST CASSEROLE � FOOD FUN FRIDAY

Tired of a similar old, same old chicken and rice? We have a super answer for the two issues: Teriyaki Chicken Pineapple Boats! Not exclusively does the cushy rice pair consummately with that soy, nectar and ginger taste of teriyaki chicken, it highlights pineapple for an additional piece of taste�AND it's really served inside the pineapple itself. Fun! This dish is one where everyone will love the introduction the same amount of as they adore the flavors.

Obviously, you don't need to serve this one inside the emptied out pineapple � the pineapple rice and teriyaki chicken will match similarly as flawlessly on a plate � yet it's simply increasingly FUN along these lines, wouldn't you say?

It's an extraordinary dish for this progress among summer and fall. One nibble will make them long for next summer, or perhaps arranging a tropical excursion to get you through the winter. Regardless of whether you can't travel, your tastebuds will appreciate the break!

So what do you think? Are there any ways you would adjust this formula and make it your own? Have you at any point eaten out of a pineapple, made pineapple rice or prepared some teriyaki chicken previously? Will out this formula an attempt? Let us know whether you make it and how it turns out for you!

Also Try Our Recipe : HERB ROASTED CHICKEN BREASTS


INGREDIENTS

• 1 pineapple

RICE

• 1 cup water
• � teaspoon kosher salt
• � teaspoon chili flakes
• 1 tablespoon unsalted butter
• 1 teaspoon sugar
• 1 cup white rice, rinsed

CHICKEN

• 2 cloves garlic, minced
• � cup soy sauce
• � cup honey
• 3 tablespoons rice vinegar
• � teaspoon ground ginger
• 1-� lb. chicken thighs, 1-inch dice
• 2 teaspoon olive oil
• 2 teaspoons sesame seeds

DIRECTIONS

1. Cut the pineapple in half lengthwise. Scoop out and reserve the middle of each half, leaving �-inch to �-inch of flesh along the edges.
2. Finely chop the reserved pineapple. Combine the chopped pineapple with any juices released and place approximately 1 cup of it in a small saucepan.
3. Add the water, salt, chili flakes, butter and sugar to the saucepan, and bring to a boil over medium-high heat.
4. Add the rinsed white rice. Bring to a simmer, then reduce heat to low and cook for 15 minutes, or until the rice is fully cooked. Once done, fluff with a fork.
5. While the rice is cooking, combine the garlic, soy sauce, honey, rice vinegar, and ginger in a small bowl. Add the sauce to the chopped chicken and let sit while your pan heats up.
6. Heat the olive oil in a large saut� pan over medium-high heat.
7. Use a slotted spoon and drain the chicken from the teriyaki sauce, reserving the sauce. Add the chicken to the hot pan and brown on all sides.
8. When the chicken is fully cooked, add the reserved sauce to the pan and cook until the sauce has reduced and thickened. The sauce should evenly coat the chicken. Sprinkle with sesame seeds.
9. To serve, spoon about � cup of the pineapple rice into one half of each hollowed-out pineapple boat. Fill the remaining half with the teriyaki chicken. Garnish with cilantro, if desired.

For more detail : bit.ly/2HhDFv4

Read More Our Recipe : Smoked Pork Belly Burnt Ends

Smooth, gooey and consoling! Stacked with Ranch chicken, custom made alfredo sauce and bacon. Can be set aside a few minutes!

Farm chicken. Rotini pasta. Hand crafted alfredo sauce. What's more, bacon. All prepared to mushy ooey gooey flawlessness. One nibble of this and you will be snared � I guarantee.

Presently there are a couple of ventures to this formula yet in case you're shy of time, there's a couple of alternate routes that can be taken here.

First of all, extra rotisserie chicken would be an extraordinary method to repurpose remains. Locally acquired alfredo sauce can likewise be substituted. What's more, in the event that you are checking your calories for the new year, you can make this sans bacon.

In any case, how about we be genuine here. The bacon is dependably an absolute necessity, am I right?

Also Try Our Recipe : Teriyaki Chicken Pineapple Boats


INGREDIENTS:

• 4 slices bacon, diced
• 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
• 8 ounces rotini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

FOR THE ALFREDO SAUCE

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a 9�9 baking dish or coat with nonstick spray.
2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
4. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
6. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
7. Serve immediately, garnished with parsley, if desired.

For more detail : bit.ly/2Ek2SkT

Read More Our Recipe : HERB ROASTED CHICKEN BREASTS

A New Twist On Your Favorite Pasta Dinner! This Easy Recipe Calls For Chicken, Spaghetti Noodles, Cream Of Chicken, Salsa, Sour Cream And Cheese, Making It The Epitome Of Comfort Food. Everybody Will Love Chicken Spaghetti!

Simple CHICKEN SPAGHETTI
Have any of you at any point attempted Chicken Spaghetti previously? I concede, I was reluctant to attempt this formula since we've made the most of our exemplary spaghetti formula for such a long time which has red sauce and hamburger. Having said that, chicken + pasta is my most loved supper combo, so we realized we needed to give it a shot. I'm cheerful to report that the outcome was astonishing (thus EASY to make).

We were amazed that it had a few flavors in it (salsa, Mexican cheddar, and taco flavoring), however we really LOVED every one of the flavors! It wasn't fiery in any way, however rather than the Italian seasonings you'd expect in spaghetti, this had Mexican flavors that made this formula so delectable!

Could CHICKEN SPAGHETTI BE FROZEN?
Indeed, this makes an extraordinary cooler dinner! Simply set up every one of the fixings together and empty it into a cooler safe preparing compartment. Top with the cheddar. Spread with saran wrap and tin foil and ensure it's impermeable and prepared for the cooler. This can be kept in the cooler for as long as a half year. You can likewise cover it and keep it in the ice chest until you're prepared to heat for as long as two days.

This simple formula calls for chicken, spaghetti noodles, cream of chicken, salsa, sharp cream and cheddar, making it the embodiment of solace nourishment.

Also Try Our Recipe : CHICKEN BACON RANCH CASSEROLE


INGREDIENTS

• 1 16 oz spaghetti noodles box
• 2 cups cooked chicken diced
• 2 (10 ounce) cans cream of chicken soup undiluted
• 1 cup salsa
• 1 cup sour cream
• 2 cups Mexican cheese blend divided
• 1 tsp taco seasoning
• chopped cilantro

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions; drain.
3. Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 � cup of your cheese. Stir to combine.
4. Pour into a 9x13 sprayed baking dish.
5. Top with 1/2 cup cheese and chopped cilantro.
6. Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.

For more detail : bit.ly/2ITGAg0

Read More Our Recipe : Teriyaki Chicken Pineapple Boats

Hot bison cauliflower tacos will be your new most loved supper formula! The bison cauliflower is firm outwardly and delicate and delicate within and it has the ideal measure of warmth! Vegetarian.

For what reason ARE THEY CALLED BOMB ASS TACOS?
The day after I made these cauliflower tacos the first run through, Travis inquired as to whether we were having those "bomb ass tacos" again for supper that night. He was energized when I said that we were! He enjoyed them so much that he really named them! On the off chance that that is not a sign that he adores a dinner, at that point I don't have a clue what is. I trust your family appreciates this cauliflower taco formula as much as we do!

I'm certain you've seen huge amounts of wild ox cauliflower formulas drifting around out there yet this one is distinctive in light of the fact that I coat the cauliflower in a coconut milk oat flour player before dunking them in panko breadcrumbs. You get more fiber and supplements with the oat flour and the coconut milk is so rich and creamy� it's ideal for a velvety hitter.

IS FRANK'S BUFFALO WING SAUCE VEGAN?
Shockingly, Frank's wild ox wing sauce is veggie lover! It's not sans gluten however so on the off chance that you don't devour gluten, at that point you can make your very own vegetarian wild ox sauce for the cooked cauliflower tacos. I utilize Frank's bison wing sauce for this cauliflower taco formula yet in the event that you would like to make your own wild ox sauce, at that point attempt this formula. It's extremely tasty yet ensure you use veggie lover spread.

Also Try Our Recipe : CHICKEN SPAGHETTI


Ingredients
Pesto Cream Sauce -

• 1/2 cup raw cashews
• 1/2 cup unsweetened coconut milk
• 1 small garlic clove
• 1 cup fresh basil leaves
• Sea salt and pepper to taste

Buffalo Cauliflower -

• 1 large head of cauliflower (Don't cut the florets too small)
• 1 cup oat flour
• 1 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp black pepper
• 2 cups unsweetened coconut milk (from a carton)
• 1 1/2 cups panko breadcrumbs
• 2 cups Frank's buffalo sauce

Instructions
Pesto Cream Sauce -

1. Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve. 

Buffalo Cauliflower -

1. Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
2. In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
3. Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes. 
4. Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece.
5. Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos! 

For more detail : bit.ly/2GcxGZD

Read More Our Recipe : CHICKEN BACON RANCH CASSEROLE

This Cajun Shrimp and Crab Mac and Cheese is very smooth, mushy and wanton. This tasty turn to the great dish will doubtlessly be your new top choice!

Standard heated macintosh and cheddar is as of now incredible (if it's done well), yet the expansion of new crab and hot Cajun shrimp makes it a lot more exceptional.

You get a chomp of shrimp, crab and macaroni secured with a mix of gooey, stringy cheeses and a burst of mixed flavors in each nibble!

While the macaroni was bubbling, I made the Cajun shrimp. I utilized an entire 2 pounds of shrimp for this formula, since I needed � no I NEEDED to have shrimp all through the whole pasta. I don't think about you, however I HATE having shrimp dishes where there's solitary like� ..3 bits of shrimp and the rest is out and out old pasta. It's impolite.

I included 2 tablespoons of Cajun flavoring to the shrimp, however as I referenced above, you can include pretty much depending your taste.

When the macaroni is cooked, include the shrimp, crab and basil. For the crab, I utilized 1 (454g) bundle of crab legs and hacked it up into pieces, which wound up making 2 and 1/2 mugs. Much the same as the shrimp, I likewise need the crab all through this macintosh and cheddar.

Also Try Our Recipe : BOMB ASS BUFFALO CAULIFLOWER TACOS


INGREDIENTS
CAJUN SHRIMP:

• 2 pounds shrimp, peeled and deveined (if frozen, thawed)
• 2 tablespoons olive oil
• 1-2 Tbsp cajun seasoning
• Pinch of Salt
• Pinch of freshly ground black pepper

MAC AND CHEESE:

• 3 cups elbow macaroni, uncooked
• 2Ibs Fresh Crab legs, cooked OR 2 and 1/2 cups imitation crab meat, diced
• 1/4 cup fresh or dried basil + more for topping
• 1 cup whole milk
• 2 - 2 and 2/3 cups evaporated milk
• 1/2 - 1 tsp Paprika, or to taste (see notes)
• 1/4 - 1/2 tsp Cayenne Pepper, or to taste (see notes)
• 1/2 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 2 large eggs, beaten
• 4 cups sharp cheddar cheese, grated
• 2 cups mild cheddar cheese, grated
• 2 cups colby & monterey jack cheese, grated
• 1/2 cup parmesan cheese, grated
• Cajun seasoning, for topping

INSTRUCTIONS
FOR THE CAJUN SHRIMP:

1. Read the notes before beginning the recipe.
2. Heat a large skillet over medium heat. In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
3. Once skillet is hot, add shrimp and cook, stirring constantly until shrimp is pink, 4-6 minutes. Set aside.

FOR THE PASTA:

1. Preheat oven to 350F (177C). Lightly butter a 9x13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil over high heat. Add macaroni and cook until al dente (look at package directions to see how long it takes). Do not overcook.
3. Drain well and transfer cooked pasta to a large bowl. Mix in Cajun shrimp, crab chunks and basil. Set aside.

FOR THE CHEESE/MILK MIXTURE:

1. In a large bowl, add milk and evaporated milk and whisk to combine. Add paprika, cayenne, salt and pepper and whisk to combine. Taste the milk and adjust the seasonings to your liking. Once you're satisfied with the taste, add the eggs and beat until mixture is combined.
2. Set aside 1 cup sharp cheddar cheese, 1/2 cup of colby & monterey, and 1/2 cup of Parmesan. Add the remaining cheese to the milk mixture and stir to combine.

ASSEMBLY OF THE MAC AND CHEESE:

1. Pour cheese mixture into macaroni and stir to combine. Pour mixture into prepared baking dish. Top with reserved cheeses. Sprinkle more basil, paprika, salt, pepper and Cajun seasoning on top (optional).
2. Bake for 45-55 minutes or until top is golden. Cover the top with foil around the 35-40 minute mark, making sure it doesn't touch the cheese. Remove from oven and let it sit for about 25-30 minutes to set before serving.

For more detail : bit.ly/2Qhf37B

Read More Our Recipe : CHICKEN SPAGHETTI

Hasselback Chicken is loaded down with mozzarella, tomato and basil making it another and heavenly approach to appreciate chicken for supper!

HASSELBACK CHICKEN RECIPE
I have been on a chicken for supper "kick" recently! What's more, I'm ensuring I take photographs and record the fixings as I come so I can blog about the formulas for you as well. Today I'm offering to you this stunning formula for Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil.

The term Hasselback has been around for a moment; as a rule for potatoes where you make cuts in the potato, similar to an accordion, being mindful so as not to cut the potato right through. At that point you stuff the cuts with bacon and cheddar.

Presently, individuals are making Hasselback everything� apples, sweet potatoes and even chicken! I haven't attempted Hasselback potatoes yet; have you? I'm going to soon however. Also, I realize my child is truly going to adore that formula since he cherishes bacon.

Also Try Our Recipe : CAJUN SHRIMP AND CRAB MAC AND CHEESE


Ingredients

• 2 boneless skinless chicken breasts
• 8 to 10 slices mozzarella cheese
• 5 to 6 grape tomatoes; sliced in half
• Fresh basil leaves
• 2 teaspoons Italian seasoning
• Salt and Pepper
• 2 teaspoons olive oil

Instructions

1. Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through being careful not to cut all the way through.
2. Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
3. Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
4. Place the chicken breasts in a baking dish that has been coated with non-stick baking spray.
5. Brush each chicken breast with olive oil.
6. Sprinkle each chicken breast with salt, pepper and Italian seasoning.
7. Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.

For more detail : bit.ly/2D1jOh2

Read More Our Recipe : BOMB ASS BUFFALO CAULIFLOWER TACOS

I have been so appreciative for my moderate cooker of late, you all. I generally appreciate cooking with a stewing pot, however at this moment, it is helping me out no doubt. We are homebuying. Whoopee, fun! {insert wry tone here}. At that point we start the way toward renovating the kitchen. Yahoo, fun! {too much sarcasm?} And despite the fact that I am blissful about moving into our new home, I don't think anybody appreciates the crazy measure of administrative work that is included. Furthermore, also, we will do some rebuilding in light of the fact that the kitchen has no counter space and Momma needs counter space.

What's more, I'm not too happy about not having the capacity to cook while that kitchen rebuilding is going on. It could take some time as well. So thank heavens for my simmering pot! I can in any case cook an incredible feast and no stove is required. Furthermore, I'll likewise presumably be too crapped to cook substantially more than that in case I'm as a rule absolutely legit. Ham sammiches anybody??

This moderate cooker feast is one of my top picks since it is one of those suppers where you practically simply pop every one of the fixings in the simmering pot, put the cover on, set it and go. Very little else to it truly. What's more, it's one of those dinners my entire family likes and it doesn't take a great deal of fixings. A large portion of these I as of now have close by. You can even utilize solidified chicken bosoms in this. My most loved approach to serve this is over rice however my hubby likes it over pureed potatoes. In any case, it is delightful!

The chicken sauce and cream of chicken soup as of now have salt in them so don't run over the edge on flavoring with salt (about a teaspoon should work). Harsh cream adds an incredible smoothness to this so I unquestionably suggest including it in! Serve over rice, pureed potatoes or noodles.

This formula for Crock Pot Chicken and Gravy is my top pick. It is so natural to make and has stunning flavor! Immaculate with rice or potatoes!

Also Try Our Recipe : HASSELBACK CHICKEN STUFFED WITH MOZZARELLA, TOMATO AND BASIL


Ingredients

• 2 packets chicken gravy mix
• 1 (10.5 oz) can cream of chicken soup
• 2 cups water
• 1 lb boneless, skinless chicken breasts
• garlic powder, salt & black pepper, to taste
• 1/2 cup sour cream
• rice, mashed potatoes or noodles, for serving
• sliced green onions, for topping

Instructions

1. Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
2. In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
3. Add the seasoned chicken breasts. Be sure to get them covered in gravy.
4. Cover and cook on low for about 6-8 hours.
5. Once cooked, break chicken up into chunks using a fork.
6. Stir in sour cream. Serve over rice or mashed potatoes with sliced green onions (optional)

For more detail : bit.ly/2U0HwEw

Read More Our Recipe : CAJUN SHRIMP AND CRAB MAC AND CHEESE

This Ranch Chicken is a standout amongst the most scrumptious chicken formulas you'll ever attempt. The outside covering is fresh and pressed with flavor and within is delicate and delicious!

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

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

Also Try Our Recipe : Crock Pot Chicken and Gravy


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.)

For more detail : bit.ly/2FhGjOr

Read More Our Recipe : HASSELBACK CHICKEN STUFFED WITH MOZZARELLA, TOMATO AND BASIL

This Salmon Pasta with Spinach is a delightfully simple pasta formula with pieces of delicate salmon and spinach in a tasty, velvety Parmesan sauce!

In the event that you are searching for a fast, tasty, one-pot salmon supper, you've gone to the ideal spot! This Salmon Pasta with Spinach formula is a staple in my family, and I am certain that after you attempt it, it'll become a staple in yours. Made in less than 30 minutes!

The most effective method to CHOOSE SALMON
Under the Country of Origin Labeling law, the USDA requires all retailers to list item inceptions and the technique for creation (ranch raised or wild-got) for fish. When looking for salmon, pick a wild-got assortment, that seems damp as opposed to dried out, since dampness content is an extraordinary marker of freshness and how cautiously the fish was dealt with. Search for splendid pink hues and maintain a strategic distance from pale-looking fish.

WHAT KIND OF PASTA TO USE
Your most loved kind! Truly, utilize any pasta you cherish and have available. Penne, fettuccine, campanelle, ziti, and rigatoni are among my top choices. I would simply suggest maintaining a strategic distance from little pasta assortments, for example, orzo, stortini, ditalini, and so on. Those are best for soups.

Also Try Our Recipe : Ranch Chicken


Ingredients

• 1 lb. salmon skinless and boneless � one piece or multiple pieces
• 8 oz. uncooked pasta I use campanelle
• 3 tbsp. butter
• 1 medium onion chopped
• 6 oz. baby spinach
• 1 cup heavy cream
• 1 cup Parmesan cheese grated
• 2 garlic cloves minced
• 2 tbsp. parsley chopped
• salt and pepper to taste

Instructions

1. Cook pasta according to the package instructions. Meanwhile, saut� the onion in butter over medium heat for 4-5 minutes.
2. Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
3. Add the spinach and cook it for 1-2 minutes, until wilted. 
4. Add the heavy cream, Parmesan, garlic, salt, and pepper. Stir and bring to a gentle simmer.
5. Add the cooked pasta and chopped parsley. Mix everything together thoroughly.
6. Garnish with parsley and grated Parmesan. Serve.

For more detail : bit.ly/2HVzLIO

Read More Our Recipe : Crock Pot Chicken and Gravy

This Salmon in Roasted Pepper Sauce makes a completely tasty feast, deserving of a unique event. Make this simple one-dish supper in only 20 minutes!

I am so eager to impart this delightfulness to you, folks! It's ridiculously, extremely TASTY. Best of all, this Salmon in Roasted Pepper Sauce doesn't require any extravagant fixings and won't take a lot of your time.

I'll give you access on somewhat mystery. I am wanting to cook this Salmon for a Valentine's supper this year.

ABOUT THE ROASTED PEPPERS
You'll require some broiled red peppers for this formula. You can utilize locally acquired, jolted cooked peppers, or dish the peppers yourself. The two alternatives function admirably, so the decision is yours.

On the off chance that you like to purchase bumped simmered peppers, they are sold in all huge supermarkets, generally situated in the pickle path, or some place alongside olives. You can likewise purchase simmered peppers on Amazon.

Also Try Our Recipe : SALMON PASTA WITH SPINACH


Ingredients

• 2 salmon fillets skin on (about 1 lb.)
• Salt and pepper to season
• 1 tbsp. olive oil
• 1 tbsp. butter
• 3 cloves garlic finely diced
• 4 oz. roasted red peppers diced
• 4 cups fresh baby spinach
• 1/2 cup Half & Half or heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. red pepper flakes or to taste
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. Season the salmon fillets with salt and pepper.
2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
4. Add the spinach and allow it to wilt.
5. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, salt, and pepper. Stir and bring to a simmer.
6. Return the salmon to the pan and spoon the sauce over each filet.
7. Serve over pasta, rice, or steamed vegetables.

For more detail : bit.ly/2CGtEEN

Read More Our Recipe : THE VERY BEST SOFT SUGAR COOKIE + CREAM CHEESE FROSTING RECIPE

CHICKEN BREAST IN SOUR CREAM SAUCE HAS AN AMAZING RICH FLAVOR WITH A SMOOTH AND CREAMY TEXTURE. YOU'LL FEEL LIKE YOU'RE EATING A DINNER MADE IN A FINE RESTAURANT RIGHT IN YOUR OWN HOME.

Chicken is essentially a staple in this house and some of the time it's somewhat elusive diverse approaches to cook and serve it. I can take an entire chicken, cut it up and receive no less than three dinners in return for Paul and I.

This is one of our top choices. You can make this with chicken pieces however I've constantly utilized boneless chicken bosom cut into lumps. The formula makes a serving for 4 , when I make it for simply both of us I don't slice the sauce down the middle, we cherish the additional sauce over noodles and it spares me the season of making a side dish.

The acrid cream sauce is enhanced with onion, sweet red peppers, garlic, paprika and chicken juices. It has an astounding rich flavor with a smooth and velvety surface. You'll feel like you're having a supper made in a fine eatery directly in your very own home. This formula is anything but difficult to make, light on the wallet and conveys big time with incredible flavor. Chicken Breast In Sour Cream Sauce, I trust it progresses toward becoming as much a most loved in your home all things considered in our own. Appreciate!

Chicken Breast with Sour Cream Sauce - The sharp cream sauce is enhanced with onion, sweet red peppers, garlic, paprika and chicken stock. It has an astounding rich flavor with a smooth and velvety surface.

Also Try Our Recipe : SALMON IN ROASTED PEPPER SAUCE


Ingredients

• 2 nice size chicken breast cut into chunks or chicken parts
• 2 Tablespoons vegetable oil
• 2 Tablespoons butter
• 1/2 a medium onion chopped
• 1 sweet red pepper chopped
• 1 Tablespoon minced jarred garlic
• 1 Teaspoon Paprika
• 1 cup chicken broth
• 1 cup sour cream
• 3 Tablespoons all purpose flour
• Salt and pepper to taste

Instructions

1. Place the oil and butter in a large skillet over medium to low heat. Melt the butter, place chicken breast in skillet and brown on both sides, remove from skillet to a platter.
2. Place the chopped onion, sweet red peppers and minced garlic in the skillet and saute until onion is translucent and peppers are tender. Add paprika and blend together.
3. Add chicken broth to the skillet and place chicken breasts in pan to cook covered for 25 minutes or till chicken is tender. Note, using cut up chicken parts ( bone in) will increase the simmering time to about 45 minutes.
4. Remove chicken to a plate and keep warm. Blend the sour cream and flour together, whisk into the liquid in the skillet and cook until thickened, salt and pepper to taste. Pour over chicken. Serve.

For more detail : bit.ly/2TZ7d8q

Read More Our Recipe : New York Cheesecake Cookies

Smooth Garlic Steak Bites with Mushrooms are made in the most astonishing velvety garlic sauce with dissolve in your mouth steak chomps and mushrooms!

Heavenly yum! This feast was eaten up by the family. Is there anything superior to anything melt in your mouth steak nibbles covered in a rich garlic herb sauce with mushrooms!? I truly don't think so. Since school is back in session, I have been attempting to think of supper thoughts that are brisk and simple. Since my family is all steak sweethearts, I chose to make this brisk feast in the skillet. The family couldn't appear to get enough of the smooth sauce and the delicate steak nibbles. We served it over rice and served it with certain veggies as an afterthought. Simple peasy!

You can likewise substitute with a tenderloin, sirloin, or New York strip steak.

Also Try Our Recipe : Cheese Sauce for Cheese Fries and Nachos Recipe


Ingredients

• 1 1/4 pounds sirloin steaks cut into 1 inch cubes
• 1 Tablespoon olive oil
• 3 cloves garlic
• 8 ounce mushrooms
• 1 cup heavy cream
• 1/2 cup shredded parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoons salt
• 1/4 teaspoon pepper
• fresh chopped parsley for garnish

Instructions

1. To start, cut your sirloin steak into one inch cubes. Add 1 Tablespoon of olive oil to a medium sized skillet over medium high heat. Salt and pepper the steak bites and add them to the pan cooking them until they are golden brown.
2. Remove the steak and set it aside on a plate. Add the mushrooms and garlic to the pan and saute until tender. Add in the heavy cream, shredded parmesan cheese, Italian seasoning, and salt and pepper. Add the steak back to the pan and allow to heat through and sauce to thicken.
3. Serve over rice or pasta and garnish with chopped parsley.

For more detail : bit.ly/2H99vcF

Read More Our Recipe : FRIED ICE CREAM CAKE

Without a doubt, you could simply pop the top on a container of locally acquired nacho cheddar sauce, yet what's the enjoyment in that? Significantly more critically, what control does that give you? Very little: You can't pick what sorts of cheddar go into the sauce, nor how hot it is, and whether you include salted jalape�os or not. Be that as it may, with this dead-simple hand crafted nacho cheddar sauce, you can settle on those choices, and end up with a plush, gooey, immaculate nacho cheddar sauce of your own structure. At whatever point you need.

Emulsifiers in the vanished milk forestall your cheddar prom breaking into curds and oil, guaranteeing a smooth and rich sauce. Natively constructed methods you can control the sauce, getting the careful cheddar season, level of flavor, and all the more right where you need it.

Hand crafted nacho-style cheddar sauce is inside your range. With this simple formula, you can make your very own gooey, velvety, mushy plunge for nachos, fries, and the sky is the limit from there.

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Ingredients

• 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack�see note), grated on large holes of a box grater
• 1 tablespoon corn starch
• 1 (12-ounce) can evaporated milk
• 2 teaspoons Franks Red Hot or other hot sauce

Directions

1. Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan.
2. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.
3. To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.

For more detail : bit.ly/33AcRPu

Read More Our Recipe : LEMON SUGAR COOKIES

Serve this Slow Cooker Teriyaki Chicken over rice, you don't need any of that delightful, sticky sauce going to squander. What's more, since we are generally attempting to be more advantageous this season make a point to serve loads of crisp pan-seared vegetables as an afterthought.

Slow cooker teriyaki chicken will be chicken bosoms cooked with garlic, ginger, soy sauce and nectar, at that point destroyed and showered with sauce. Serve over rice for a simple yet fulfilling slow cooker supper!

Chicken teriyaki is made with for the most part solid fixings. That being stated, soy sauce is salty, and an excessive amount of sodium isn't beneficial for you. Make sure to utilize a low sodium soy sauce in this formula!

Also Try Our Recipe : Chili Lime Baked Shrimp Cups Recipe


INGREDIENTS :

• 2 lbs boneless chicken breasts (or leg quarters)
• 1/4 cup brown sugar
• � cup soy sauce
• 2 tablespoons cider vinegar
• � teaspoon ground ginger
• 1 clove minced garlic
• ? teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons water

INSTRUCTIONS :

1. Place chicken in the crockpot.
2. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
3. Remove chicken from slow cooker, chop into cubes, and set aside.
4. Strain the cooking liquid into a skillet and bring to a boil.
5. In a small bowl whisk cornstarch and water until combined.
6. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
7. Coat chicken with sauce and let heat through.

For more detail : bit.ly/2YsoiFz

Read More Our Recipe : HOMEMADE MARSHMALLOWS

Here's a fast and simple supper thought for the family� chicken bacon farm foil bundles! Simply wrap em up and cook!

Make some chicken bacon farm foil parcels! These are so natural and quick to make for a supper thought. Chicken bosoms, bacon, cheddar, and brocolli yum!! Simple supper thought for children and families. Aluminum foil supper feast.

Scrumptious! My family gobbled this up, including the multi year old! Next time I'm going to practically twofold the measure of broccoli in each foil bundle. It cooks down a great deal and we cherish broccoli at this house!

Also Try Our Recipe : Slow Cooker Teriyaki Chicken


Ingredients

• 1 lb Boneless skinless chicken breast cut into bite sized pieces
• 4 c Broccoli
• 1 c Shredded cheddar cheese
• 4 Slices cooked bacon
• 1 Packet Ranch seasoning
• 1 tbsp Olive oil
• Aluminum foil

Instructions

1. Preheat the oven to 350 degrees.
2. Place the chicken pieces into a mixing bowl, and top with 1 tbsp of olive oil.
3. Sprinkle � a package of Ranch seasoning onto the chicken, and toss to combine.
4. Cut 4 pieces of aluminum foil about 15 inches long each.
5. Lay them on a flat surface, and place 1 cup of broccoli into the center of each sheet.
6. Top the broccoli with some more of the Ranch seasoning mix if desired.
7. Place a handful (about � c) of seasoned chicken on top of the broccoli.
8. Top the chicken with � cup of shredded cheddar cheese.
9. Crumble 1 piece of cooked bacon on the top of each foil meal.
10. Fold up the edges of each tin foil sheet lengthwise, and fold them over to seal them together.
11. Fold up each of the ends of each piece of tin foil to form a sealed packet.
12. Place the packets on a baking sheet, and bake for 25-30 minutes until the chicken is cooked through.

For more detail : bit.ly/2VEmaK2

Read More Our Recipe : FOUR INGREDIENT FUNFETTI CAKE BATTER DIP

Slow Cooker Creamy Tuscan Chicken is the most extravagant, creamiest stewing pot dinner you will ever eat. What's more, it is so easy to make.

Smooth Tuscan Chicken has a sufficient measure of velvety, thick sauce that preferences incredible served over pasta or pureed potatoes. Simply take a gander at those chicken bosoms suffocating in such sauce! The chicken concocts overly delicate and damp.

Two or three containers of alfredo sauce are utilized for the sauce. Sun-dried tomatoes, Italian flavoring, Parmesan cheddar, and red pepper chips include heaps of flavor. Toward the end a sack of child spinach gets blended in. In addition to the fact that it adds some shading, yet additionally some great sustenance. Slow Cooker Creamy Tuscan Chicken is one of my preferred stewing pot suppers ever. Attempt it and I think you'll see it turns into an ordinary in your supper pivot!

Also Try Our Recipe : Chicken Bacon Ranch Foil Packets


Ingredients

• 1 tablespoon butter
• 4 boneless, skinless chicken breasts
• salt and pepper
• 2 (15-ounce) jars Alfredo sauce with roasted garlic
• 2 (3-ounce) packages slivered sun-dried tomatoes, NOT in oil
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1 (5-ounce) bag baby spinach leaves

Instructions

1. Melt butter over medium-high heat in a nonstick pan. Season chicken with salt and peppers. Add chicken to pan and cook until browned on both sides.
2. Place chicken in a lightly greased 6-quart slow cooker.
3. In a medium bowl mix together alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning, and red pepper flakes.
4. Pour mixture over chicken. Cover slow cooker and cook on LOW for 3 to 4 hours.
5. Open slow cooker, mix in spinach. Cover and cook 5 more minutes. Serve.

For more detail : bit.ly/2AyzXrL

Read More Our Recipe : PUMPKIN SPICE KRISPIE TREATS: A FESTIVE DESSERT IN 10 MINUTES!