Tasty Food Recipes

So good Smoothies with different nuts

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Recipe👇

Strawberry Pineapple Cashew:
Strawberries
Pineapple
Banana
Cashew
Milk
Honey
Ice cubes

Peach Mango Pistachio:
Peaches
Mango
Banana
Pistachio
Milk
ice cubes

Triple Berry Cashew:
Blackberries
Strawberries
Blueberries
Banana
Vanilla Yogurt
Cashew
Milk
Honey

Avocado Almond:
Avocado
Banana
Almonds
Milk
Ice cubes



Credit to recipe journal

Korean Fresh Mango Milk Drink

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Ingredients:

2 Large ripe Mango
1 1/2 cups Full Fat Milk
1/4 cup granulated Sugar
Ice cubes

Instructions:

If using Fresh Mango: Cut and remove the Mango flesh. Transfer 1 1/2 mango flesh in a blender and add the sugar. Blend until you end up with a Mango Puree. Reserve the remaining Mango for mixing later.

Serve: Pour the mango puree in a serving glass. Add some ice cubes and the remaining diced Mango. Pour the milk and stir to combine. Enjoy!

Homemade Asian Sauces to enhance the flavors of your Asian dish.

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Teriyaki Sauce

Ingredients:

1/2 cup soy sauce
1/4 cup brown sugar
1 1/2 teaspoons fresh ginger ,minced
1 teaspoon garlic ,minced
1 tablespoon honey or sweetener of choice
1 teaspoon sesame oil
3 tablespoons mirin
1/4 cup water mixed with 3 teaspoons cornstarch

INSTRUCTIONS

Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
Store in the fridge for up to a week. Makes about 1 1/4 cups teriyaki sauce.
Stir Fry Sauce

Ingredients:

1 1/2 cups chicken broth
1 tablespoon Shaoxing wine
1 tablespoon brown sugar
2 teaspoons sesame oil
1/4 cup soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/4 teaspoon salt

INSTRUCTIONS

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.
Sweet and Sour Sauce

Ingredients:

1 cup canned pineapple juice
3/4 cup light brown sugar
1/3 cup rice vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

INSTRUCTIONS

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.

Let the sauce cool completely and store in an airtight container in the refrigerator where it will keep for 2-3 weeks.

Satay Sauce

Ingredients:

1 tbsp soy sauce
2 garlic cloves peeled and crushed
200 ml (7 oz) coconut milk from a tin
½ tsp cumin
½ tsp coriander
¼ tsp ground ginger

Instruction:

Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken.

Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
Sweet Chili Sauce

Ingredients:

1/3 cup rice vinegar
1/3 cup water
1/3 cup + 2 tbsp sugar
1 tablespoon rice wine
2 tsp dried chili flakes
1 1/2 tsp minced garlic
1 tsp finely minced ginger
1 tsp soy sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)

Instruction:

Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly.

Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator.

Will keep for up to a week. Makes about 1 cup.

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Refreshing Peach Sweet Tea

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Recipe👇

For the tea:

6 cups filtered water

6 black tea bags (Lipton or any preferred)
2 tablespoons freshly squeezed lemon juice
fresh mint leaves & peach/lemon slices, for garnish- optional
For the peach syrup:

2 large ripe peaches- rinsed, pitted, & cut into slices (no need to peel)

2 cups filtered water

1 1/2 cups organic cane sugar (or granulated sugar)

Instructions

For the tea:

In a large saucepan, pot, bring the water to a rolling boil. Once boiled, remove from heat. Drape the black tea bags over the side- if you used a kettle, pour the water into a large vessel (glass bowl, or other heat-safe vessel). Let the tea steep for 20 minutes. Meanwhile, make the peach syrup.

For the peach syrup:

Place the sliced peaches, water, and sugar into a saucepan over medium-high heat. Cook the mixture, stirring every so often, for 15 minutes. Use a potato masher to further break down the peaches and then remove the pan from heat.

Carefully strain the mixture over a fine mesh sieve. Use a rubber utensil or the back of a spoon to firmly press the peach pulp to extract as much peach juice from it as you can. Then discard the peach pulp or save for later use.

Peach sweet tea assembly:

Remove the black tea bags from the tea and discard
In a large pitcher, pour in the black tea, lemon juice, and peach syrup. Stir everything together to fully combine.

To serve: pour the peach sweet tea over individual glasses full of ice. Garnish with fresh mint and peach if desired. Sip, sip…hooray. Enjoy!

Healthy and delicious green smoothie with loads of benefits

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🍓🍇 Mixed Berry Smoothie 🍇🍓

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​
​
Detailed Recipe & Step By Step Instruction Here 👇
​
​
📋 Ingredients:
​
🌿 2 cups fresh spinach
🥛 ¾ cup almond milk (or milk of your choice)
🍓 2 cups mixed frozen berries
🍦 ½ cup vanilla yogurt
💪 1 scoop vanilla protein powder (optional)
🌱 1 tablespoon chia seeds (optional)
​
​
📝 Instructions:
​
1️⃣ Blend spinach and almond milk until smooth. 🌿
2️⃣ Add frozen berries, yogurt, protein powder, and chia seeds. Blend until smooth. 🍓
3️⃣ Adjust thickness with more almond milk if needed. 🥛
​
​
Notes 💡:
◻️ Use a high-powered blender for smoother results. 🍹
◻️ Substitute frozen spinach with 1/3 cup if needed. 🌱

Strawberry Mango Margarita Cupcakes

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Ingredients:

Cupcakes:

3 1/2 cups all-purpose flour
1 1/4 cups caster sugar
3 tsp baking powder
1/2 tsp fine salt
1/2 cup unsalted butter, softened
2 large eggs
1 1/2 cups full cream milk
1/2 cup vegetable oil
2 tbsp Greek yogurt or sour cream
1 tsp vanilla extract
Pink and red food gel for strawberry flavor
1 tsp strawberry flavoring
Yellow food gel for mango flavor
1 tsp mango flavoring
2 tsp tequila (optional)

Frosting:

1 batch American or Swiss meringue buttercream
Food gels: pink and red for strawberry; yellow for mango
Flavorings: strawberry and mango

Decorations:

1 cup granulated sugar
10 limes, cut into 40 wedges
10 strawberries, halved

Directions:

Prep and Bake:

Preheat the oven to 275°F (140°C) for fan-forced or 320°F (160°C) for conventional. Line two cupcake tins with liners.
In a large bowl, mix flour, sugar, baking powder, and salt. Add butter until crumbly.

In another bowl, combine eggs, milk, oil, yogurt, tequila, and vanilla; mix well.

Divide batter, adding pink and red food colorings and strawberry flavoring to one portion, and yellow food coloring and mango flavoring to the other portion.

Pipe alternating layers of strawberry and mango batter into liners.
Bake for 40–50 minutes or until a toothpick comes out clean. Cool completely.

Frosting and Decoration:

7. Prepare frosting, dividing it to add strawberry and mango color and flavor separately.

8. Dip rims of cooled cupcakes in water, then roll in granulated sugar to mimic a margarita glass.

9. Pipe frosting in swirls on each cupcake, alternating flavors.

10. Decorate with a lime wedge and a strawberry half.

Frozen Chocolate Margarita is a delicious and refreshing twist on the classic margarita!

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Ingredients:

2 ounces blanco tequila
1 ounce chocolate liqueur (such as Godiva, Kahlúa, or Mozart Dark Chocolate)
¾ ounce fresh lime juice
½ ounce orange liqueur (optional)
1 splash of agave nectar (optional)
1 cup ice cubes
For the Rim (Optional):
Chocolate shavings
Cocoa powder
Sugar
Makes 2 Margaritas

Instructions:

Rim the Glasses (Optional): If you want to add a festive touch, prepare your margarita glasses by ri***ng them with chocolate shavings, cocoa powder, and sugar.

Here's how:

Moisten the rim of the margarita glass with a lime wedge or a wet paper towel.

Combine chocolate shavings, cocoa powder, and sugar on a small plate. Dip the rim of the glass upside down into the mixture, coating it evenly.

Blend the Margarita: In a blender, combine the tequila, chocolate liqueur, lime juice, orange liqueur (if using), agave nectar (if using), and ice cubes. Blend until smooth and frosty.

Pour and Enjoy: Pour the frozen margarita into the prepared glasses (if you rimmed them) and enjoy!



credit to jenny rowe

When customers joke isn't funny but you got bills to pay😂

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🍉🍓 Fresh Watermelon Smoothie 🍓🍉

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📋 Ingredients:
​
🍉 2 cups watermelon, frozen or fresh
🍓 1 cup strawberries
🥥 1/2 cup coconut milk (or regular milk)
🍋 1 tablespoon fresh lime juice
🍯 2-3 tablespoons honey
❄️ Ice, if needed to thicken
​
📝 Instructions:
1️⃣ Add the watermelon, strawberries, coconut milk, lime juice, honey, and ice (if needed) into a high-powered blender. 🍉🍓🥥🍋🍯❄️
2️⃣ Blend until smooth. Adjust sweetness by adding more honey if desired. 🍯
3️⃣ Check the consistency and add more ice if the smoothie is too thin. ❄️
4️⃣ Divide into two glasses and enjoy immediately! 🥤
​
📌 Notes:
✔️ For a thicker smoothie, use frozen watermelon or add ice.
✔️ If the smoothie is too thick, thin it out with extra coconut milk.
​
Prep Time: 5 minutes | Total Time: 5 minutes
Kcal: 246 per serving | Servings: 2
​

🍫 Chocolate Dirt Pie Cups 🍫

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📋 Ingredients:
​
🍫 1 package (3.9 ounces) instant chocolate pudding mix
🥛 2 cups cold milk
🍦 1 cup whipped topping
🍪 1 package (14.3 ounces) Oreo cookies, crushed
🐛 Gummy worms (optional)
​
📝 Instructions:
​
1️⃣ Prepare the pudding: In a medium bowl, whisk together 1 package of instant chocolate pudding mix and 2 cups of cold milk. Whisk for 2 minutes until the mixture thickens. 🍫🥛
2️⃣ Fold in whipped topping: Gently fold 1 cup of whipped topping into the pudding mixture until well combined. 🍦
3️⃣ Crush the cookies: Place 1 package of Oreo cookies in a large zip-top bag and crush them using a rolling pin until they resemble dirt. 🍪
4️⃣ Assemble the cups: Spoon a layer of the cookie crumbs into the bottom of each cup. Add a layer of the pudding mixture, then another layer of cookie crumbs. Repeat layers until the cups are filled, ending with a layer of cookie crumbs on top. 🍫🍪
5️⃣ Add gummy worms: If desired, place a few gummy worms on top of each cup for decoration. 🐛
6️⃣ Chill and serve: Refrigerate the dirt pie cups for at least 1 hour before serving to allow them to set. 🍫❄️
​
📌 Notes:
​
✔️ For a fun twist, use different flavors of pudding or add mix-ins like chocolate chips.
✔️ These can be made ahead of time and stored in the refrigerator for up to 2 days.
​
Prep Time: 15 mins | Total Time: 15 mins
Kcal: 0 | Servings: 8
​

🍰 No Bake Blueberry Cheesecake 🍰

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📋 Ingredients:
​
🥛 1 1/2 cups heavy whipping cream
🍚 1/2 cup powdered sugar
🧀 8 ounces cream cheese, softened
🫐 21 ounces blueberry pie filling
🍋 Zest of 2 lemons
🍋 1 tablespoon lemon juice
🫐 1 cup fresh blueberries
🍋 Lemon slices (optional garnish)
​
📝 Instructions:
1️⃣ Add heavy whipping cream to a mixer bowl and beat at low speed for 2 minutes. Raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form. 🥄
2️⃣ Divide the sweetened whipped cream, reserving 2 cups for the filling and the remainder for layering. 🍦
3️⃣ Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2-2 minutes. 🧀
4️⃣ Add blueberry pie filling, lemon zest, and lemon juice. 🍋🫐
5️⃣ Continue to beat until well combined. 🥄
6️⃣ Fold in the 2 cups of reserved whipped cream until thoroughly combined. 🍦
7️⃣ Fill pastry bags with blueberry filling and another with the remaining sweetened whipped cream. 🍰
8️⃣ Layer into 5 oz dessert glasses or small bowls: blueberry filling, whipped cream, blueberries, and repeat. 🍨
9️⃣ Garnish with more blueberries and a slice of lemon if desired. 🍋🫐
🔟 Chill for 4 hours or overnight before serving. ❄️
​
📌Notes:
✔️ To make a pie, prepare as directed and fill a prepared 9-inch graham cracker crust. Chill for 6 hours or overnight before serving. 🥧
✔️ Variation: Add a layer of crushed graham crackers into the dessert glasses if desired. 🍪
​
Prep Time: 10 minutes | Total Time: 4 hours 10 minutes
Kcal: 477 | Servings: 8
​

🌮 Taco Biscuit Cups 🌮

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📋 Ingredients:
​
🥩 1 lb lean ground beef
🌮 1 package taco seasoning mix
🌊 3/4 cup water
🧀 1 cup shredded cheddar cheese
🍅 1 can Rotel diced tomatoes and green chilies, drained
🥤 1 can (16.3 oz) refrigerated jumbo biscuits
​
📝 Instructions:
1️⃣ Preheat oven to 375°F (190°C). 🌡️
2️⃣ Cook ground beef in a large skillet over medium heat until browned and crumbled. Drain fat. 🥩🍳
3️⃣ Add taco seasoning and water to the skillet. Stir to combine. 🌮🌊
4️⃣ Bring to a boil, then reduce heat and simmer for 5 minutes, until the mixture thickens. 🥘
5️⃣ Remove skillet from heat and stir in the drained Rotel tomatoes and green chilies. 🍅
6️⃣ Separate biscuits and place one biscuit into each cup of a greased 12-cup muffin tin. Press dough up the sides of each cup. 🥤
7️⃣ Fill each biscuit cup with the beef mixture. 🥩🧁
8️⃣ Top with shredded cheese. 🧀
9️⃣ Bake in the preheated oven for 12-15 minutes, until biscuits are golden brown and cheese is melted. 🧀🔥
🔟 Remove from oven and let cool slightly before serving. 🌬️
​
📌Notes:
✔️ Serve with your favorite taco toppings, like sour cream, lettuce, and salsa. 🥗
✔️ For a spicier kick, use hot Rotel tomatoes and green chilies. 🌶️
​
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Servings: 12
​

One serving provides an excellent source of both vitamins A and K and a good source of fiber.

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Blueberry Oatmeal Chia Smoothie a healthy creamy breakfast
smoothie😋

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Recipe👇

Ingredients:
2 tbsp oatmeal
1 tbsp chia seeds
1 cup almond milk
1 cup blueberries
1/2 cup greek yoghurt
Half banana
Dash of cinnamon
1 tbsp honey
Ice cubes

INSTRUCTIONS

Add the oats to a blender. Process until finely ground, about 15 seconds.

Add the rest of the ingredients to the blender and process until the mixture is completely smooth. Adjust with additional honey if needed to achieve desired sweetness. Serve immediately.

Best Spring Rolls Dipping Sauce

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Recipe👇

½ cup peanut butter
½ cup hoisin sauce
⅔ cup boiling water (or coconut soda)
2 teaspoon freshly squeezed lime juice or vinegar
crushed roasted peanuts, for serving(optional)
sriracha, to taste (optional)

Instruction:

Boil water on the stove or in the microwave.

In a medium mixing bowl, add boiling water, peanut butter, hoisin sauce, and lime juice (or vinegar).

Mix until well combined. Note: The sauce will thicken up as it cools down. Add more water, if needed, to reach your desired consistency.

Spoon some into individual dipping bowls. Garnish with crushed roasted peanuts and sriracha.

Dole Pineapple Whip by Tasty Food Recipes

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Ingredients

½ cup pineapple juice
2 cups frozen pineapple chunks, 10 ounces
1 cup vanilla ice cream, dairy or dairy-free

How To Make Dole Pineapple Whip

Add the Ingredients – In a high-speed blender, add the pineapple juice, frozen pineapple, and ice cream.

Blend – Cover and process on medium speed for about 1 ½ to 2 ½ minutes, until thick and smooth. If needed, add more pineapple juice, 1 tablespoon at a time.

To Serve – Immediately scoop and add to a cup or bowl.

Alternatively, transfer the mixture to a piping bag fitted with a large star tip. Close the end of the bag and freeze for about 30 minutes to firm up but not harden. Trim off the end of the bag and pipe it into the desired serving dish.

Notes

Recipe Yield: About 2 cups

Serving Size: About ½ cup

Using Coconut Milk: Substitute ice cream with ¼ to ⅓ cup unsweetened canned coconut milk or coconut cream. Adjust the consistency with pineapple juice.

Freezing: Store in an airtight container or piping bag for up to 2 weeks. Defrost 20 to 30 minutes before serving, making it easier to scoop or pipe. Individual portions can be added to a disposable cup and frozen until ready to serve. Cover if not enjoying within 1 day



Credit ti illna foods

Garlic Butter Shrimp Scampi Lasagna recipe:

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Ingredients:

- 1 lb large shrimp, peeled and deveined
- 1 box of lasagna noodles
- 6 cloves of garlic, minced
- 1/2 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1 cup of chicken broth
- 1 cup of shredded Parmesan cheese
- 1 cup of shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions, then drain and set aside.

3. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.

4. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

5. In the same skillet, whisk in the flour to make a roux. Cook for 1-2 minutes.

6. Gradually whisk in the milk and chicken broth, stirring constantly until the sauce thickens.

7. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

8. To assemble the lasagna, spread a thin layer of the sauce on the bottom of a baking dish. Layer lasagna noodles, shrimp, and sauce, then repeat until all ingredients are used, finishing with a layer of sauce on top.

9. Sprinkle the mozzarella cheese on top of the lasagna.

10. Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

11. Garnish with chopped parsley before serving.

12. Enjoy your delicious garlic butter shrimp scampi lasagna!

𝑴&𝑴 𝑪𝒖𝒑𝒄𝒂𝒌𝒆𝒔 🍬🧁

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𝒀𝒐𝒖 𝒘𝒊𝒍𝒍 𝒏𝒆𝒆𝒅:

For the cupcakes:

- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup M&M candies (plus extra for topping)

For the frosting:

- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Food coloring (optional)
- Additional M&M candies for decoration

𝑫𝒊𝒓𝒆𝒄𝒕𝒊𝒐𝒏𝒔:

For the cupcakes:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

3. Beat softened butter and granulated sugar in a large bowl until light and fluffy.

4. Add eggs one at a time, beating well after each. Mix in vanilla extract.

5. Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.

6. Fold in M&M candies gently.

7. Divide batter evenly among cupcake liners, filling each about two-thirds full.

8. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.

9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting:

10. Beat softened butter in a large bowl until creamy.

11. Gradually add powdered sugar, one cup at a time, beating well after each addition.

12. Add heavy cream and vanilla extract, beating until light and fluffy. Add food coloring if desired.

13. Frost cooled cupcakes using a piping bag or knife. Decorate with additional M&M candies.

Enjoy your M&M cupcakes!

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Calorie Count per serving: 450 kcal Serving Size: 12 cupcakes

Oh I missed it bro!😂

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Peanut butter smoothies - healthy and delicious smoothies to start your day.

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50+ Breakfast smoothie ideas part-01

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Credit to littleshine

Nacho Cheese Beef Wrap 🌯😋❤️

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Ingredients:

1 pound lean ground beef
1 cup Nacho Cheese Sauce
½ cup Sour Cream
1 can Rotel (green chilis with diced tomatoes)
½ cup chopped green peppers
½ cup diced onions
1 packet Taco Seasoning Mix
Nacho Cheese flavored Doritos, crushed
4 flour tortilla wraps
Shredded lettuce

Directions:

Cook the Beef: Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat.

Add Vegetables: Add the chopped onions and green peppers to the skillet and cook for an additional 4 minutes until softened.

Season the Beef: Stir in the taco seasoning mix and cook according to the package instructions.

Prepare Cheese Mixture: In a separate bowl, mix together the Rotel and Nacho Cheese Sauce until well combined.

Assemble Wraps: Lay the flour tortillas flat on a clean surface. Spread a generous spoonful of the Nacho Cheese mixture down the center of each tortilla.

Add Fillings: Top the cheese mixture with a portion of the beef mixture. Add a dollop of sour cream, a sprinkle of diced onions and peppers, and a handful of crushed Doritos.

Wrap and Roll: Fold in the sides of the tortillas, then roll them up tightly like a burrito.

Toast Wraps: Heat a clean skillet over medium heat. Place the wraps seam side down in the skillet and toast until golden and crispy, about 2-3 minutes per side.

Serve: Serve the wraps immediately with shredded lettuce and any additional toppings you prefer.

Enjoy your delicious homemade Nacho Cheese Beef Wraps!😋❤️

Blueberry Cheesecake Rolls 🍰

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Elevate your breakfast with sweet, tangy blueberry cheesecake rolls wrapped in flaky dough.

Ingredients:

1 package crescent roll dough
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
1 tbsp lemon zest
1/4 cup powdered sugar (for dusting)

Directions:

Preheat and Prep: Preheat oven to 375°F (190°C) and lightly grease a baking sheet.
Prepare Dough: Unroll crescent dough and press seams to form a single sheet.

Prepare Filling: Mix softened cream cheese, granulated sugar, and vanilla extract until smooth.

Spread Filling: Spread cream cheese mixture evenly over dough.
Add Blueberries and Zest: Sprinkle blueberries and lemon zest over cream cheese layer.

Roll Up: Roll dough into a log from one end.

Slice and Arrange: Slice log into 1-inch rounds, place on baking sheet.

Bake: Bake for 15-20 minutes until golden brown and bubbly.

Dust with Powdered Sugar: Cool slightly, dust with powdered sugar.

🌟 Yellow Freakshakes: Extreme Milkshakes 🌟

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🍽️ Dive into vibrant and outrageous flavor with our Yellow Freakshakes! These extreme milkshakes are loaded with a sunny blend of delicious ingredients, perfect for those who love a bold, sweet treat.

Ingredients:

For the Shake:

2 cups vanilla ice cream 🍦
1 cup milk 🥛
1/2 cup pineapple juice 🍍
1/4 cup lemon curd 🍋
1/4 cup mango puree 🥭
1/4 teaspoon turmeric (for color) 🌟

For the Topping:

Whipped cream 🍦
Yellow sprinkles 🎉
Pineapple chunks 🍍
Lemon slices 🍋
Marshmallows 🌈

Directions:

1. In a blender, combine the vanilla ice cream, milk, pineapple juice, lemon curd, mango puree, and turmeric. Blend until smooth and creamy.

2. Pour the shake into tall glasses.

3. Top with a generous swirl of whipped cream.

4. Garnish with yellow sprinkles, pineapple chunks, lemon slices, and marshmallows.

Prep Time: 10 minutes | Total Time: 10 minutes
Servings: 2

No-Bake Moose Farts 🍫🌟

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Ladies, are you ready for a treat that''''s as fun to make as it is to eat? No-Bake Moose Farts are here to bring a smile to your face and a delicious bite to your table! Perfect for when you want something sweet without turning on the oven, these delightful treats combine rolled oats, cocoa, and sweetened condensed milk into bite-sized balls of joy. Here's how to whip up this whimsical dessert in no time:

Ingredients:

2 cups rolled oats
½ cup cocoa powder
1 cup sweetened condensed milk
¼ cup unsalted butter
1 teaspoon vanilla extract

Powdered sugar or additional cocoa powder for coating (optional)

Instructions:

Mix Dry Ingredients: In a large bowl, combine the rolled oats and cocoa powder.

Melt Butter: In a saucepan over low heat, melt the butter. Once melted, stir in the sweetened condensed milk and vanilla extract until well combined.

Combine: Pour the wet mixture into the dry ingredients, stirring until the mixture is evenly combined.

Form Treats: Scoop the mixture and roll into small balls. Optionally, roll each ball in powdered sugar or cocoa powder for an extra touch.

Chill: Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 1 hour to set.

Serve: Enjoy your No-Bake Moose Farts at room temperature for the best flavor.

Pro Tips:

Feel free to add nuts, shredded coconut, or chocolate chips to the mixture for added texture and flavor.
For a dairy-free version, substitute coconut oil for butter and use a dairy-free condensed milk alternative.

Keep in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.

These No-Bake Moose Farts are not only a blast to make but also a hit at any gathering.

Whether you''''re looking for a quick snack for the kids or a unique treat to share with friends, these no-bake delights are sure to please. So, gather your ingredients and get ready to enjoy a treat that''''s as quirky and delightful as its name suggests! 🎉

🌟 No-Bake Pineapple Heaven Cheesecake Dessert 🌟

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Enjoy this heavenly, no-bake pineapple cheesecake that's perfect for a tropical delight!
Ingredients:
Crust:
2 cups graham cracker crumbs 🍪
1/2 cup melted butter 🧈
Cheesecake Filling:
2 cups cream cheese, softened 🧀
1 cup powdered sugar 🍚
2 cups heavy whipping cream 🥛
1 can (20 oz) crushed pineapple, drained 🍍
Topping:
1 can (20 oz) pineapple rings, drained 🍍
Fresh raspberries for garnish 🍓
Whipped cream for topping 🍦
Instructions:
1️⃣ In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9x13 inch baking dish to form the crust.
2️⃣ In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
3️⃣ In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4️⃣ Spread half of the cream cheese mixture over the crust. Evenly distribute the crushed pineapple over the cream cheese layer.
5️⃣ Spread the remaining cream cheese mixture over the pineapple layer.
6️⃣ Arrange the pineapple rings on top and garnish with fresh raspberries.
7️⃣ Add dollops of whipped cream around the pineapple rings for an extra touch.
8️⃣ Refrigerate for at least 4 hours, or until set. Serve chilled.
Serve:
🔟 Enjoy this No-Bake Pineapple Heaven Cheesecake Dessert chilled and relish the tropical flavors in every bite!

✅ Lettuce 🥬 tuna 🍣 tomato 🍅
✅ Arugula, cherry tomato, boiled eggs 🥚 whole wheat toast with avocado 🥑 and tuna 🍣
✅ Lettuce 🥬 cucumbers 🥒 cilantro 🌿 and tuna
✅ Screw pasta with tuna 🍣 and spinach salad with cherry tomatoes 🍅 🌿
✅ Avocado 🥑 boiled eggs 🥚 spinach salad 🌿 with strawberries 🍓 walnuts and blueberries 🫐
✅ Tuna 🍣 cherry tomato 🍅 spinach and green beans, boiled egg 🥚

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Angel Food Cake with Brown Sugar Bourbon Cream

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Ingredients:

For the Cake:

1 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
12 large egg whites
1 1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
For the Brown Sugar Bourbon Cream:
1 cup heavy cream
1/4 cup brown sugar
1 tbsp bourbon
1/2 tsp vanilla extract

Directions:

Preheat Oven:

Preheat the oven to 350°F (175°C). Sift the cake flour and 1/2 cup of the granulated sugar together.

Make Meringue:

In a large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and salt.

Gradually add the remaining granulated sugar, about 1/4 cup at a time, beating continuously until stiff peaks form.

Fold in the vanilla extract.

Combine and Bake:

Gently fold the sifted flour mixture into the egg white mixture, a little at a time, until fully incorporated.

Pour the batter into an ungreased 10-inch tube pan.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Invert the pan and cool completely.

Prepare Cream:

In a mixing bowl, whip the heavy cream with the brown sugar, bourbon, and vanilla extract until soft peaks form.

Serve:

Once the cake is completely cooled, carefully remove it from the pan.

Slice the cake and serve with a generous dollop of brown sugar bourbon cream.

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 12
Calories: 200 kcal per serving