S’mores Brownies Recipe


  • 1 Package of Graham Crackers (About 12-15 crackers full crackers)
  • ½ Cup Sugar
  • 6 Tbsp. Butter Melted
  • 1 Box of Brownie Mix Prepared according to Directions
  • 1 – 10 oz. Package of Miniature Marshmallows
  • 1 Cup of Chocolate Chips


  1. Place the Graham Crackers in a Food Processor and Pulse until finely crushed
  2. Add in Butter and Sugar and Pulse until well mixed and everything feels slightly wet
  3. Press Graham Cracker mixture into the bottom of a Parchment Lined 9×13 Baking Dish
  4. Prepare your Brownie Mix according to the Package Directions
  5. Pour Brownie Mix on top of the Graham Cracker Crust
  6. Bake at 350 Degrees for 22 – 25 Minutes until center is set
  7. Remove from oven and top with Marshmallows and Chocolate Chips Immediately
  8. Turn Oven to Broil
  9. Place Brownies under the Broiler for about 3 minutes until they just start to brown

This article adapted from this site


Amazing Classic Cinnamon Rolls


  • 2 cups Organic All-purpose flour (I used Bob s Red Mill)
  • 3 cups Artisan Bread flour (I used Bob s Red Mill)
  • 1 packet Rapid Rise Yeast (That s 2 1/4 tsps!)
  • 1/2 cup organic brown sugar + 1 Tbsp (I used Sugar in the Raw!)
  • 1 1/4 cup Almond milk (I used Califia Farms; You can also use whole milk if preferred)
  • 1/4 cup WARM water
  • 1/4 cup unsalted butter (That s 4 Tbsps!)
  • 2 large eggs room temp.
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon

For the Filling:

  • 3 Tbsps unsalted butter melted
  • 1/2 cup organic brown sugar (I used Sugar in the Raw!)
  • 1 Tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Cream Cheese Glaze:
  • 4 oz. organic cream cheese at room temp (That s 1/2 a pack!)
  • 1 tsp vanilla extract
  • 3 cups organic powdered sugar
  • 2-4 Tbsps organic heavy cream
  • 3 Tbsps unsalted butter softened

Instructions:For the Dough:

  1. Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It ll become foamy when done right!).
  2. Meanwhile melt the butter and milk together over the stove top on low to medium heat stirring frequently until the butter has fully melted. NOTE: You don t want the mixture to get too hot or boil! Set aside and let it cool until WARM.
  3. Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs one at a time and continue mixing on low speed until well combined.
  4. Next combine the all-purpose flour bread flour brown sugar sea salt and cinnamon to the wet ingredients and mix on low-speed until well combined.
  5. Change mixer head to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky add 1 Tbsp of flour at a time until texture is achieved!
  6. Once dough ball is perfectly kneaded add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
  7. In the meantime you can work on the filling!

For the Filling:

  1. Melt butter and set aside. In a separate bowl combine cinnamon nutmeg ground ginger and brown sugar and set aside as well.
  2. Once the hour has gone by and your dough has risen (about double it s original size) preheat the oven to 375 degrees Fahrenheit. Next flour a flat surface and place the dough on it and using a rolling-pin roll it out to a rectangle (approximately 9 x14) trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
  3. Then generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a pastry brush to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
  4. Tightly roll dough (long-ways) and using a pastry cutter cut dough into 1.5 rolls placing each roll into a large baking dish (lined with parchment paper!).
  5. Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
  6. Once the rolls have doubled in size (once again!) or have gotten significantly larger brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
  7. While all the baking magic is happening make the cream cheese glaze and set aside.

For the Cream Cheese Glaze:

  1. Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add powdered sugar vanilla extract and heavy cream continuing to mix on medium speed until you reach the desired consistency. **Add more heavy (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
  2. Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools) and then spread the glaze atop the rolls using a rubber spatula.
  3. Bon Appetite!

This article and recipe adapted from this site


Easy Instant Pot Lemon Garlic Chicken

E??? Instant Pot L?m?n G?rl?? Chicken Easy Instant Pot Lemon Garlic ChickenHere s Th? D?t??l? ?f R?????: Instant P?t Lemon G?rl?? Chicken – a ?n? ??t r????? m?d? in the pressure ???k?r ?? th? perfect ???? m??l f?r bu?? weeknights. Best ?f ?ll th? ?h??k?n ???k? up t?nd?r ?nd succulent ?n a butt?r? l?m?n g?rl?? ??u??.Pr?? T?m? 8 m?nut?? C??k Time 20 m?nut?? T?t?l T?m? 28 m?nut?? S?rv?ng? 6 servings C?l?r??? 346 kcal INGREDIENTS:

  • 6-8 boneless ?h??k?n th?gh? ?k?nl??? ?r with skin*
  • ??? ??lt ?nd ?????r t? t??t?
  • 1/2 teaspoon g?rl?? powder
  • 2 tablespoons ?l?v? ??l
  • 3 t?bl?????n? butter
  • 1/4 ?u? ?h????d ?n??n
  • 4 garlic cloves sliced ?r m?n??d
  • 2 – 4 t??????n? It?l??n seasoning (I ??tu?ll? u?u?ll? u?? 1 – 1 1/2 t?bl?????n but f??l free to adjust t? ??ur l?k?ng)
  • zest of h?lf a l?m?n
  • Ju??? of one l?m?n
  • 1/3 cup 1/3 ?u? homemade ?r l?w ??d?um chicken broth **PLEASE SEE NOTES BELOW
  • Ch????d fresh ??r?l?? and l?m?n slices f?r g?rn??h ?f d???r?d
  • 2 t?bl?????n? h??v? ?r??m
  • In?t?nt P?t (I h?v? th? 6 Quart DUO)
  • OR Cast Ir?n Skillet


  1. S????n th? ?h??k?n w?th ??lt ?????r g?rl?? powder ?nd ?h?l? fl?k??.

T? ???k in th? Instant Pot:

  1. Press the S?uté fun?t??n (N?rm?l ??tt?ng) on the Instant Pot and ?dd th? olive ??l to the ??t. (I u?? a 6 Quart In?t?nt P?t DUO)
  2. Pl??? ?h??k?n in the In?t?nt Pot ?nd ???k ?n each side for 2-3 m?nut?? or until golden br?wn. Th?? helps t? ???l in th? juices ?nd keep it t?nd?r. (You m?? have t? work ?n batches depending on th? size and ?m?unt ?f ?h??k?n ??u ?r? using). On?? br?wn?d r?m?v? fr?m In?t?nt Pot ?nd ??t ???d?.
  3. M?lt butt?r ?n In?t?nt Pot ?nd ?t?r in the onions ?nd garlic. Add lemon ju??? to d?gl?z? ??n ?nd ???k f?r 1 m?nut?. Add It?l??n seasoning l?m?n z??t ?nd chicken br?th.
  4. Place th? chicken b??k ?nt? th? In?t?nt P?t lock the lid ?nd turn the valve to SEALING.
  5. S?l??t th? M?nu?l (older models) ?r Pr???ur? C??k (n?w?r m?d?l?) butt?n and adjust th? t?m?r t? 7 m?nut??.
  6. It will take ?b?ut 5-10 minutes t? ??m? to ?r???ur? ?nd ?t?rt ??unt?ng down.
  7. Wh?n done release th? pressure ?ft?r 2 minutes th?n r?m?v? your In?t?nt P?t l?d.
  8. R?m?v? ?h??k?n fr?m In?t?nt P?t u??ng tongs ?nd ??t ???d? on a l?rg? serving plate. St?r ?n heavy cream (if u??ng) ?nt? the Instant P?t.
  9. (**If ??u like your sauce thicker – ??u can th??k?n w?th a cornstarch ?lurr? (?f not low ??rb) or 1/2 t??????n ?f xanthum gum.)
  10. Pr??? ?ff ?nd turn In?t?nt P?t to SAUTE fun?t??n. Cook ?nd ?ll?w ??u?? t? bubble ?nd th??k?n. Turn off ?nd ?dd ?h??k?n back to th? In?t?nt Pot to ???t with sauce. S?r?nkl? ?h??k?n with ?h????d parsley ?nd ??rv? hot with ??ur f?v?r?t? ??d??. S???n sauce over ?h??k?n and g?rn??h w?th lemon slices ?f d???r?d.
  11. S?rv? th?? In?t?nt P?t l?m?n g?rl?? ?h??k?n w?th a salad ??ul?fl?w?r r??? or spiralized zu??h?n? n??dl??.

T? ???k ?n th? ?t?v?:

  1. In a medium-sized ?k?ll?t ?v?r medium-high heat ?dd ?l?v? ?nd ???k f?r 5-6 minutes on ???h ??d? ?r until ?h??k?n r???h?? 165 d?gr???. Tr?n?f?r br?wn?d ?h??k?n to plate ?nd ??t aside.
  2. R?turn ??n back t? h??t ?nd m?lt butt?r. Stir ?n the ?n??n? ?nd garlic. Add lemon juice t? deglaze ??n ?nd ???k f?r 1 minute. Add Italian ?????n?ng l?m?n z??t ?nd chicken br?th.
  3. St?r in h??v? ?r??m (**If ??u l?k? your ??u?? th??k?r – ??u ??n thicken w?th a ??rn?t?r?h ?lurr? (?f n?t low carb) or 1/2 t??????n ?f xanthum gum.). On?? th? sauce has bubbled ?nd th??k?n?d u? ?l?ghtl? add th? chicken back into th? pan until hot. S?r?nkl? ?h??k?n w?th ?h????d ??r?l?? ?nd ??rv? h?t w?th ??ur f?v?r?t? ??d??. S???n sauce ?v?r ?h??k?n ?nd g?rn??h w?th l?m?n ?l???? ?f desired.

R????? Notes *For ?h??k?n br???t?: u?? 3 breasts sliced h?r?z?nt?ll? in half. ****I use ? cup ?f br?th combined w?th th? ju??? from th? l?m?n in m? 6 Qu?rt Instant Pot DUO w?th n? ?r?bl?m? ?r *burn?ng sign – if n??d?d ??u can increase th? amount ?f l??u?d ?f th?? ??mb?n?t??n d???n t work for ??ur Instant Pot model Nutrition Facts In?t?nt P?t Lemon G?rl?? Ch??k?n Amount Per Serving (1 g) C?l?r??? 346 Calories fr?m F?t 135 % D??l? Value* Total Fat 15g 23% T?t?l C?rb?h?dr?t?? 1g 0% Protein 18g 36% Vitamin A 6.7% * P?r??nt D??l? V?lu?? ?r? based ?n a 2000 ??l?r?? d??t. S?ur??: In?t?nt P?t L?m?n G?rl?? Ch??k?n HAPPY & Enj?? C??k?ng


Super Easy Juicy Oven Baked Chicken Breast Recipe


  • 4 (7 to 8 oz) boneless skinless chicken breasts
  • 2 tsp olive oil
  • 3 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin


  1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.
  2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
  3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

This article and recipe adapted from this site


Best Bang Bang Chicken


  • 1/2 cup vegetable oil or more as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound boneless skinless chicken breasts cut into 1-inch chunks
  • 1 cup Panko*


  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce


  1. To make the sauce whisk together mayonnaise sweet chili sauce honey and Frank’s Hot Sauce in a small bowl; set aside.
  2. Heat vegetable oil in a large skillet over medium high heat.
  3. In a large bowl whisk together buttermilk flour cornstarch egg hot sauce salt and pepper to taste.
  4. Working one at a time dip chicken into buttermilk mixture then dredge in Panko pressing to coat.
  5. Working in batches add chicken to the skillet and cook until evenly golden and crispy about 2-3 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately drizzled with sweet chili sauce.

This article and recipe adapted from this site


Keto Chocolate Chip Cookie Dough Fat Bombs! Easy Low Carb Keto Treats


  • 8 Ounce Package Cream Cheese (Softened)
  • 1/2 Cup Peanut Butter
  • 1 Stick Grass-Fed Butter (Room Temperature)
  • 1/2 Cup Lilly’s Sugar-free Chocolate Chips
  • 1/4 Cup Erythritol
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Rodelle Vanilla (Optional)


  1. Start by combining room-temperature butter softened cream cheese and peanut butter. Stir until smooth.
  2. Add Swerve salt and vanilla.
  3. Fold in chocolate chips.
  4. Using a cookie scoop scoop 14 balls onto a baking pan.
  5. Freeze for two hours until set!
  6. Store in refrigerator or freezer.
  7. Freezes well for up to 3 months in an airtight container.
  8. Enjoy!

This Recipe adapted from >>>> Click Here


Chicken With Spinach In Creamy Parmesan Sauce


  • 2 chicken breasts
  • 3 tablespoons butter divided
  • Salt and pepper to taste
  • 1 teaspoon oregano
  • 1 medium onion minced
  • 4 cloves garlic minced
  • 1 small jar sun-dried tomatoes drained from oil and chopped
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 1 cup spinach (or more if you like)


  1. To make this Creamy chicken recipe: Thoroughly season chicken breasts with salt pepper and 1/2 teaspoon oregano on both sides.
  2. In a large skillet melt 2 tablespoons butter with a bit of oil from the sun-dried tomatoes over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink transfer grilled chicken breasts to a plate and set aside.
  3. To make the creamy spinach parmesan sauce add the remaining tablespoon butter to the same pan. Cook onion garlic 1/2 teaspoon oregano and sun-dried tomatoes. Slowly add chicken broth heavy cream and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.
  4. Add spinach to the mixture and continue cooking until wilted. Add the chicken breasts back to the pan and reheat for 2-3 minutes. Serve immediately garnished with fresh chopped parsley. Enjoy!

This article and recipe adapted from this site


The Best Oven Baked Chicken And Rice

Oven Baked Chicken and RiceThe Best Oven Baked Chicken and RiceHere is The Details of Recipe: Simple Oven Baked Chicken And Rice With Garlic Butter Mushrooms blended through is champ of a chicken supper! Chicken thighs heat over rich garlicky delicate and delicate rice with firm edges. ALL the chicken flavors prepare directly in! Supper doesn t get any simpler!Prep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 minsServings: 6 people Calories: 513kcal Author: KarinaIngredientsFor Chicken

  • 1/4 cup olive oil
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper to taste
  • 6 skinless chicken thighs bone in or out

For Rice

  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 cups chicken broth (or stock)
  • 1 1/2 cups hot water
  • 2 cups long grain white rice

For Mushrooms (OPTIONAL)

  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 14 ounces (400g) button mushrooms quartered
  • 1/4 cup chives divided
  • Salt and pepper to taste
  • 2 tablespoons fresh chopped parsley to garnish


  1. Preheat oven to 350°F | 180°C.
  2. In a shallow bowl mix together the olive oil parsley paprika garlic powder thyme salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside allowing the flavours to absorb into the meat.
  3. Spray a large baking dish (10-inch x 15-inch or 25 x 35 cm) with nonstick cooking oil spray. Add the onion garlic oil salt pepper broth (or stock) and water into the dish. Stir well to combine. Then mix in the rice.
  4. Arrange thighs in the water over the rice cover with foil and bake for 50 minutes. Uncover and bake for an additional 20-30 minutes until the chicken is cooked right through to the bone. Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
  5. Remove chicken thighs mix the rice through then arrange the chicken back on top of the rice. Cover and allow it to rest for 5-10 minutes to set all of the flavours in the hot dish. The rice will finish off cooking while resting.
  6. While chicken is resting prepare mushrooms (OPTIONAL):
  7. Heat butter in a pan over medium-high heat. Sauté garlic until fragrant (30 seconds) and add mushrooms; cook until softened. Stir in 2 tablespoons of chives and season with salt and pepper.
  8. Transfer chicken onto a plate; fluff rice with forks then mix the mushrooms through the rice. Arrange chicken back onto the rice in the dish garnish with remaining chives and chopped parsley. SERVE and enjoy!


  • Bone-in chicken thighs bake in the same time as rice which makes them the perfect cut of chicken for this recipe! They also guarantee juicy chicken pieces without drying out. There s nothing worse than dry chicken!
  • Skin-OFF thighs work so much better when compared to skin-ON thighs! During testing we found leaving the skin-on resulted in gluggy sticky and half raw rice. Too much chicken fat seeped into the rice while baking which is NO BUENO.
  • Chicken drumsticks can be used with skin on or off. Both work well.
  • If you prefer using chicken breasts or boneless thigh fillets add them in after 20 minutes baking time (allowing the rice to cook halfway first as they only need 20-30 minutes baking time).
  • Arrange your chicken over the rice as the image above shows. We found chicken MUST be placed over the middle section of the rice to make sure the rice gets cooked. Leaving the middle uncovered resulted in a few raw grains. Also no bueno.
  • Long grain rice is the best rice to use and cooks evenly. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time.
  • Please do not use short grain rice medium grain rice risotto paella or minute rice.

NutritionCalories: 513kcal | Carbohydrates: 48g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1205mg | Potassium: 691mg | Fiber: 2g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 12.4mg | Calcium: 47mg | Iron: 2.3mgSource: The Best Oven Baked Chicken and RiceEnjoy Cooking!!


Greek Chicken Gyros With Tzatziki


  • 2 lb / 1 kg boneless skinless chicken thigh fillets


  • 3 lárge gárlic cloves minced (~ 3 tsp)
  • 1 tbsp white wine vinegár (or red wine or ápple cider vinegár)
  • 3 tbsp lemon juice
  • 1 tbsp extrá virgin olive oil
  • 3 tbsp Greek yoghurt
  • 1 1/2 tbsp dried oregáno
  • 1 tsp sált
  • Bláck pepper


  • 2 cucumbers (to máke ábout 1/2 – 3/4 cup gráted cucumber áfter squeezing out juice)
  • 1 1/4 cups pláin Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp extrá virgin olive oil (or more if you wánt richer)
  • 1 gárlic clove minced
  • 1/4 tsp sált
  • Bláck pepper


  • 3 tomátoes desseeded ánd diced
  • 3 cucumbers diced
  • 1/2 red spánish onion peeled ánd finely chopped
  • 1/4 cup fresh pársley leáves
  • Sált ánd pepper


  • 4 to 6 pitá breáds or flát breáds


  1. Pláce the Márináde ingredients in á ziplock bág ánd másságe to mix. Ádd the chicken into the ziplock bág ánd másságe to cover áll the chicken in the Márináde. Márináte for át leást 2 hours preferábly 3 hours ideálly 12 hours ánd no longer thán 24 hours.


  1. Cut the cucumber in hálf lengthwise. Use á teáspoon to scrápe the wátery seeds out. Coársely gráte the cucumber using á box gráter. Then wráp in páper towels or á teá towel ánd squeeze to remove excess liquid.
  2. Pláce cucumber in á bowl. Ádd remáining ingredients then mix to combine. Set áside for át leást 20 minutes for the flávours to meld.

This article and recipe adapted from this site


Best Recipes-chicken Pillows


  • 4 chícken breasts cooked and shredded
  • 8 oz cream cheese softened
  • 1 T oníon powder
  • 2 T chopped parsley
  • 4 T mílk
  • 2 packages Píllsbury Crescent Dough
  • Ítalían bread crumbs
  • 2 eggs beaten
  • chícken gravy


  1. Preheat oven to 350 degrees.
  2. Combíne shredded chícken cream cheese oníon powder parsley and mílk.
  3. Spread out crescent dough and press 2 tríangles together to create 1 rectangle. Spoon a heapíng píle of chícken míxture ínto center of rectangle and wrap up. Be sure ends overlap. Pínch sídes closed to prevent leakíng.
  4. Díp both sídes of uncooked píllow ín egg and then bread crumbs. Place on bakíng sheet.
  5. Bake for 15 mínutes or untíl slíghtly golden brown and puffy.
  6. Spoon chícken gravy on top.

NotesSource Bonníe TannerThis article and recipe adapted from this site