Sheila's Shared Recipes

Carrot Cake is one of my favs

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Hmmm Coconut

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Yumm, love banana bread, bet these are good

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Refreshing Orange Creamsicle Freezer Pie
Ingredients:
For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:

1 (14-ounce) can sweetened condensed milk
1/2 cup freshly squeezed orange juice
Zest of 1 orange
2 cups heavy cream, cold
Orange food coloring (optional)
For Garnish (optional):

Whipped cream
Orange slices
Orange zest
Instructions:
Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
Make the Filling:

In a large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed orange juice, and orange zest until well combined.
In another bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the orange mixture until smooth and fully incorporated. Add orange food coloring, if desired, to achieve a vibrant color.
Assemble the Pie:

Pour the orange cream mixture into the chilled graham cracker crust, spreading it out evenly.
Freeze the Pie:

Cover the pie with plastic wrap or aluminum foil and freeze for at least 6 hours or overnight until firm.
Serve:

Before serving, let the pie sit at room temperature for a few minutes to soften slightly.
Garnish with whipped cream, orange slices, and orange zest if desired.
Slice and serve this refreshing Orange Creamsicle Freezer Pie chilled.
Enjoy 😊

Orange Dreamsicle Salad 😋😋 Don't Lose This
Ingredients:
1 box orange Jell-O
1 box instant vanilla pudding
1 cup boiling water
1/2 cup cold water
1 Cool Whip 8 oz.
1 can mandarin oranges 14 oz. , drained
1 cup mini marshmallows
Instructions:
In a large bowl combine orange Jell-O and boiling water.
Whisk until Jell-o is dissolved.
Add cold water and allow to chill for 15 minutes in refrigerator.
Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.
Fold in Cool Whip, mandarin oranges and marshmallows

Cotton Candy Cheesecake

Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted

For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
- Cotton candy flavoring or cotton candy syrup (optional, for flavor and color)

For Garnish:
- Cotton candy for topping
- Sprinkles (optional)

Instructions:
1. Preheat and Prepare Pan:
- Preheat oven to 325°F (160°C).
- Grease a 9-inch springform pan.

2. Make the Crust:
- Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture firmly into the bottom of the prepared springform pan.
- Bake for 8-10 minutes, then cool.

3. Make the Cheesecake Filling:
- Beat cream cheese and sugar in a large bowl until smooth and creamy.
- Add sour cream and vanilla extract, beat until combined.
- Add eggs one at a time, mixing well after each addition.
- Optionally, add cotton candy flavoring or syrup for flavor and color.

4. Bake the Cheesecake:
- Pour filling over the cooled crust in the springform pan.
- Smooth the top with a spatula.
- Place the pan on a baking sheet and bake for 50-60 minutes, until edges are set and center is slightly jiggly.
- Turn off the oven, cool cheesecake in the oven with the door slightly open for 1 hour.

5. Chill and Serve:
- Remove cheesecake from the oven, cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight.

6. Garnish and Serve:
- Before serving, top with cotton candy and optional sprinkles.
- Release cheesecake from the springform pan, slice, and serve chilled.

Enjoy the delightful and whimsical flavor of Cotton Candy Cheesecake, perfect for parties or any occasion where you want to bring a bit of carnival fun to the table!

***NOT MY RECIPE***

Homemade Chocolate Chip Cookies
Ingredients:
3 eggs
1 c sugar
1 c packed brown sugar
3 stick real butter
3 c flour
2 tsp vanilla extract
1 1/2 tsp baking soda
4 c semi-sweet chocolate chips
3/4 tsp salt
Directions:
Heat oven 375..In large bowl mix butter and both sugars till they are creamy.
Add eggs and vanilla and beat till light and fluffy.
Mix flour ,salt and baking soda. Then gradually add flour mixture.
Then add chips. I use a small cookie scoop. Cook 8- to ten minutes. until lightly brown.

***NOT MY RECIPE***

Broccoli Cheese Patties:
Ingredients:
2 cups broccoli florets, steamed and finely chopped
1 cup grated cheddar cheese
1/2 cup breadcrumbs
2 eggs, beaten
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon onion powder
Salt and pepper to taste
Olive oil for frying
Instructions:
In a large mixing bowl, combine the chopped broccoli, grated cheddar cheese, breadcrumbs, beaten eggs, grated Parmesan cheese, minced garlic, onion powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
Heat a small amount of olive oil in a large skillet over medium heat.
Take a small handful of the broccoli mixture and shape it into a patty using your hands. Make sure the patty holds together well. Repeat with the remaining mixture to form patties.
Place the patties in the skillet, leaving some space between them. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
Once cooked, transfer the broccoli cheese patties to a plate lined with paper towels to absorb any excess oil.
Serve the patties warm as a delicious appetizer, side dish, or even as a vegetarian burger alternative.
Enjoy your tasty broccoli cheese patties!

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yummm

🌟 Mini Pineapple and Condensed Coconut Milk Cheesecakes 🌟

🍍 Indulge in the tropical bliss of our Mini Pineapple and Condensed Coconut Milk Cheesecakes! These delightful treats feature a buttery biscuit crust topped with a luscious blend of cream cheese, sweetened condensed coconut milk, and crushed pineapple. Finished with a dollop of whipped cream, fresh pineapple, and toasted coconut flakes, they're a taste of paradise in every bite.

Ingredients:

For the Crust:

200g digestive biscuits, crushed 🍪
100g unsalted butter, melted 🧈
For the Filling:

500g cream cheese, softened 🧀
1 cup sweetened condensed coconut milk 🥥
1/2 cup crushed pineapple, drained 🍍
2 teaspoons vanilla extract 🌿
1/4 cup powdered sugar 🍚
For the Topping:

1 cup whipped cream 🍦
Fresh pineapple slices or chunks 🍍
Toasted coconut flakes (optional) 🥥
Method:

1️⃣ Prepare the Crust:

Preheat your oven to 160°C (320°F). Combine the crushed digestive biscuits and melted butter in a bowl until well mixed. Press the mixture into the base of a 12-cup muffin tin lined with paper liners. Use the back of a spoon to compact the crust. Bake for 10 minutes, then let it cool completely.
2️⃣ Make the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed coconut milk, mixing well after each addition. Stir in the drained crushed pineapple, vanilla extract, and powdered sugar until smooth and combined.
3️⃣ Assemble the Cheesecakes:

Spoon the filling over the cooled crusts in the muffin tin, filling each cup to the top. Smooth the tops with a spoon or spatula.
4️⃣ Chill:

Refrigerate the cheesecakes for at least 4 hours or until set. For best results, chill overnight to allow the flavors to meld.
5️⃣ Add the Toppings:

Once set, top each mini cheesecake with a dollop of whipped cream, a fresh pineapple slice or chunk, and a sprinkle of toasted coconut flakes if desired.
Helpful Tips:

Crust Options: You can use graham crackers or

***PSA*** Not my recipe, shared from another recipe group page that I follow... they sound delicious

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Honey Garlic Ribs 😋😋
Ingredients :
4 pounds pork spareribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon baking soda
1 teaspoon garlic salt
Directions :
Preheat the oven to 375 degrees F (190 degrees C).
Slice ribs into individual pieces. Combine honey, soy sauce, vinegar, brown sugar, and garlic in a large bowl; stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat.
Cover a cookie sheet with foil; arrange ribs meat-side up on the prepared sheet. Pour excess sauce over ribs and sprinkle with garlic salt.
Bake in the preheated oven for 1 hour, turning every 20 minutes.
Enjoy ❤

Mini Pineapple Upside-Down Cheesecakes 😍🍍
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce
Directions:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each muffin cup to form a crust.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
Top each cheesecake with a few pineapple chunks.
Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set. Remove from the oven and let cool completely in the muffin tin.
Drizzle caramel sauce over each cheesecake before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 12 mini cheesecakes

Just a PSA to everyone following this page, in case you rec any spam messages from this page. It isn't this page that's sending anything out. It's so sad that a person can't even share recipes without scammers/spammers these days. Thank you.

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Crispy Cheese Potato Squares
It's No meat Tuesday dear Foodies.
These potato squares are perfect - served hot on a cold day - or as pre dinner nibbles.
From Tasty food

Ingredients:
3 potatoes
4 tablespoons cornstarch
100 grams mozzarella cheese, grated
Parsley, chopped
Salt and black pepper to taste
Olive oil

Optional Dipping Sauce:
3 tablespoons sour cream
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 tablespoon mayonnaise

Instructions:
Peel the potatoes and grate them using a coarse grater.
Place the grated potatoes in a bowl of cold water for a few minutes to remove excess starch. Then drain and squeeze out any excess water using a clean kitchen towel.
Mixing Ingredients:
In a large mixing bowl, combine the grated potatoes, cornstarch, grated mozzarella cheese, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.

Now, heat a generous amount of olive oil in a large skillet over medium heat.

Take small portions of the potato mixture and flatten them into squares or patties, about 1/2 inch thick.
Frying:
6. Carefully place the potato squares into the hot oil. Fry them in batches to avoid overcrowding the skillet.

Cook each side for about 3-4 minutes, or until they are golden brown and crispy.

Remove the fried potato squares from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Optional Sauce:
9. In a small bowl, mix together the sour cream, ketchup, soy sauce, Worcestershire sauce, paprika, and mayonnaise until well combined.

Serve the crispy cheese potato squares hot with the optional sauce on the side for dipping or with dipping sauces of your choice.

Blueberry Biscuits
Ingredients
BISCUITS: 2 cups Flour
4 teaspoons baking powder
1 cup milk, cold
1/3 cup sugar
5 tablespoons of butter (cold or frozen)
1 teaspoon salt
3 ounces blueberries, fresh or dried
GLAZE: 1 cup powdered sugar
1/8 cup water
1 teaspoon vanilla
1/2 teaspoon lemon juice
Instructions
Preheat oven to 450°F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead, repeat until all butter is spread in chunks evenly throughout dough. Carefully fold in the blueberries. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 Blueberry Biscuits with a biscuit or cookie cutter. If you notice the butter starts to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes.
Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with a pastry brush. Mix glaze ingredients in a bowl, and drizzle over Blueberry Biscuits with a fork.

NOTE*** I haven't made these

Yummm

Eclair Cake with Chocolate Ganache
Ingredients
Pastry Shell:

1 cup water

½ cup butter

¼ teaspoon salt

1 cup all-purpose flour

4 eggs

Filling:

2 cups cold heavy whipping cream

2 tablespoons confectioners' sugar

1 teaspoon vanilla extract

2 (3.5 ounce) packages instant vanilla pudding mix

2 cups cold milk

Chocolate Ganache:

1 cup bittersweet chocolate, chopped

1 cup heavy cream

Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.

Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.

Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.

Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.

Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.

Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.

Hmmm, love pineapple

No-Bake Pineapple Cream Dessert recipe
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
For the Filling:
8 oz cream cheese, softened
3/4 cup confectioner’s sugar
8 oz tub whipped topping
14-16 oz large can crushed pineapple, drained
1/2 cup pineapple chunks
1/2 cup shredded coconut for topping
Equipment:
8 x 8-inch or 9 x 9-inch pan
Mixing bowl
Electric mixer or whisk
Step-by-Step Instructions
Prepare the Crust:
Mix the Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture is well combined.
Form the Crust: Press the mixture firmly into the bottom of your chosen pan, creating a smooth, even layer. Set aside as you prepare the filling.
Create the Filling:
Mix Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat the softened cream cheese with the confectioner’s sugar until the mixture is smooth and creamy.
Add Whipped Topping: Gradually blend in the whipped topping until the mixture is thoroughly combined and smooth.
Fold in Pineapple: Gently fold in the drained crushed pineapple, being careful not to deflate the mixture.
Assemble: Spread the creamy filling evenly over your prepared crust. Sprinkle the pineapple chunks evenly across the top, then garnish with the shredded coconut.
Chill: Refrigerate the dessert for at least 4 hours, though overnight is preferable to ensure everything sets perfectly.

Toasted Hot Dog Roll Ups

Ingredients
hot dogs or beddar cheddars of your choice.
Any cheese.
Optional mustard ,ketchup
White bread

Directions
Cut a lengthwise slit in each hot dog;
fill with a strip of cheese
Place a hot dog diagonally on a slice of bread, roll to meet and secure with toothpick
Place cheese side up on an ungreased baking sheet
Bake at 375 for 12 minutes or until golden brown
Unknown

Yummy... love banana bread, so these would be delish as well I bet

Banana Drop Cookies.🍌🍌🍌

These are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too!

Ingredients
1¼ cups sugar
2/3 cup butter
1 teaspoon vanilla
1 cup banana; mashed well
2 Eggs, beaten
2¼ cup flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon cinnamon

For topping (optional)
1/4 Cup sugar
1 teaspoon cinnamon

Directions
In small bowl, combine flour, baking powder, baking soda, and salt and 1/2 teaspoon of cinnamon.
Cream sugar, butter, and vanilla until light and fluffy.
Add eggs and beat well. Stir in banana.
Slowly mix dry ingredients into wet. Chill 30 minutes in refrigerator.
Preheat oven to 400.
Drop teaspoon sized balls of dough two inches apart

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Cream Cheese Squares😍
Ingredients:
For the pastry:
2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
1/2 cup granulated sugar
1/4 teaspoon salt
For the cream cheese filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and set aside.
In a mixing bowl, combine the flour, granulated sugar, and salt for the pastry. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press half of the pastry mixture into the bottom of the prepared baking pan to form an even layer.
In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract for the cream cheese filling until smooth and creamy. Add the egg and mix until well combined.
Spread the cream cheese filling evenly over the pastry layer in the baking pan.
Crumble the remaining pastry mixture over the cream cheese layer, creating a crumb topping.
Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set.
Remove from the oven and let the cream cheese squares cool completely in the pan.
Once cooled, cut into squares and serve.
These Cream Cheese Squares are best enjoyed chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.

Easy Lemon Cream Cheese Bars!!!
Ingredients
8 ounces cream cheese, full fat and softened
1 tube of crescent roll dough
2 lemons, juiced and zested
½ cup +1 tbsp granulated sugar
2 tbsp butter, unsalted and melted
1 tsp vanilla extract
Instructions
Preheat the oven to 350*
Spray the baking pan with nonstick spray
Open the tube of crescent rolls and divide it in half.
Put half of the roll on the bottom of the baking pan, squeezing the perforated sections together
If necessary, stretch the dough to fit the bottom of the pan
In a large mixing bowl combine the softened cream cheese, lemon juice, lemon zest, vanilla and ½ cup sugar. Beat this all together until smooth
Spread this mix on top of the crescent dough in the pan
With the other half of the roll of crescent dough, follow the same directions, squeeze the perforations together, stretch the dough to fit the pan.
Lay the dough on top of the cheesecake filling
Bake for 25 to 30 minutes
Drizzle the melted butter on the top and brush to cover the entire crust
Sprinkle with the remaining sugar
Set to the side to cool, then place in the refrigerator for 6 hours to chill
Slice and serve
Enjoy!

Sounds interesting, some one said they made this using cherry pie filling... must try

Apple Pie Bread - Easy Recipe!!

1 can apple pie filling, mashed
1 yellow cake mix
4 eggs, slightly beaten
1 cup self rising flour
1 Tbsp cinnamon
1 medium chopped apple

Whisk all dry ingredients , add wet ingredients. Fold in apples. Pour in 2 loaf pans, greased. Sprinkle sugar and cinnamon on top. Bake in 325 oven for 35 to 45 minutes

Yummm

OMG 🤯… 2 cans of Cinnamon rolls quartered, 1 can apple pie filling, 1/2 cup chopped walnuts, Cinnamon roll icing for the topping.. Bake at 350 for 45 minutes... Easy and AMAZING!

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No Bake Strawberry Icebox Cake
INGREDIENTS:
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
DIRECTIONS:
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

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Mini Cherry Cheesecakes
Recipe Here 👇👇

Savor the delightful combination of creamy cheesecake and tangy cherries with these Mini Cherry Cheesecakes. Perfectly portioned and bursting with flavor, these individual treats are sure to impress at any gathering or as a sweet indulgence for yourself. With a buttery graham cracker crust and luscious cherry topping, these mini cheesecakes are a delightful bite-sized delight.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the Cherry Topping:

1 can (21 oz) cherry pie filling
Directions:

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter for the crust. Stir until the mixture resembles wet sand.

Divide the crust mixture evenly among the prepared muffin cups, pressing it firmly into the bottom of each cup.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract and sour cream until well combined and smooth.

Spoon the cheesecake filling over the graham cracker crust in each muffin cup, filling each about 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

Remove the mini cheesecakes from the oven and allow them to cool completely in the muffin tin.

Once cooled, transfer the mini cheesecakes to a serving platter or storage container.

Top each mini cheesecake with a spoonful of cherry pie filling.

Chill the mini cherry cheesecakes in the refrigerator for at least 2 hours before serving to allow them to set.

Serve chilled and enjoy the delightful taste of Mini Cherry Cheesecakes!

Sounds good and easy to make.

***NOTE*** Not my pic, shared from another site