These are some amazing bars.  They’re filled with chocolate coconut and are cookie bars. Plus, with the graham cracker crust, this is the perfect little dessert bar for fans who want something simple, and that they can enjoy and satisfy their sweet tooth.

They don’t take long to make either, or you can save them for later. Some people love to keep these for down the road when they want to have a nice, sweet treat to enjoy. Other people might like them because of how easy they are to make, and the simplistic effectiveness that they has to offer.

Ingredients

1/2 cup butter

1/4 cup white sugar

1 1/2 cups graham cracker crumbs

1 1/2 cups flaked coconut

1 (14 ounce) can sweetened condensed milk

1 cup semisweet chocolate chips

1/2 cup almonds, chopped

Steps

First, you want to preheat the oven to 350.

Get a small saucepan and then you stir in the graham crack crumbs along with the sugar. From there, take the mixture once it’s properly mixed and put it on the bottom part of a baking dish.

Bake it in an oven until it firms up slightly, usually around 10 or so minutes.

Add in the condensed milk and the coconut together inside a bowl. Spread all of this over the crust to bake, and then, put it back into the oven for at least another 12 minutes. Then, place it to the side to cool for at least 10 or so minutes.

Using a double boiler that has water just barely simmering, stir it frequently and then scrape the sides down using a spatula so that it doesn’t scorch. Put the almonds into there, along with the chocolate, and from there spread this in an even fashion over the coconut layer as it cools down. From there let the mixture sit and cool until it becomes firm and hard, when the chocolate sets down.

Once the chocolate has set and hardened, take a serrated knife or a kitchen knife, and start to slice it into small bars. Once that’s done, you can place it in an airtight container to maintain freshness.

Tips

Do I need to add nuts to this?

You don’t have to keep nuts with this. Some people are allergic to nuts, and if you are, then remove the nuts and then cook it as directed, omitting the nut steps as needed.

If you want to add different kind of nuts, you can, but typically, the almonds that are included in this are the better nut.  

How do I keep the leftovers?

The best way to keep these leftovers is you take them, and you put them in an airtight container. They do not need to be frozen or put in a fridge but keep them out of direct sunlight so that they don’t melt in order to keep them nice and fresh.

You don’t have to heat these up either if you want to have them, but instead, just open the container, take out a bar, and have at it. It’s a great snack item if you need something on the go, or if you’re someone who just wants to have a little pick-me-up for during the week.

This is a super popular recipe, and a southern favorite, but it’s also one that can be a little bit frustrating for the sole fact of it can be tiresome to make the dumpling dough all the time.  this is a recipe that makes it easy, and it’s very tasty, and really good.

This is also a dish that does require a bit of patience on your part, especially if you’re new to making these.  The best way to make these is to sit, and it’ll make a super creamy, super tasty dish. It’s also very simple, but riddled with flavor that you can’t get enough of.

Once you get a chance to make this, you’re sure to find a spot for this at the dinner table when you want something easy, and hearty for those nights you want to have something like that on hand. Without further ado, let’s get started!

Ingredients:

3 cup chicken broth

1 can cream of celery soup

1 stick butter

4 Tablespoon real butter

salt and pepper to taste

1 1/2 cup self-rising flour

1 1/2 cup of milk

5 large boneless chicken breast

1/2 teaspoon savory (thyme or rosemary)

1/2 cup sour cream

Directions

always use the self-rising flour, and not margarine, or anything without fat in it, because it does mess up the way that it bakes. Also, make sure that you adjust the times accordingly, especially if you live at higher altitudes.

Put the chicken, salt, 4 tablespoons of butter, and pepper into a big stockpot, and then, cover the whole thing with water so there’s a couple inches above where the chicken is.

Cover the pot, boil it, then reduce to a simmer, boiling until it becomes tender, up to 45 minutes, but 30 minutes should do the trick. Remove the chicken, but keep the broth to the side.

Shred the chicken. While that’s happen, preheat your oven to 375 and melt one butter stick in there, and make sure it’s mixed on the baking dish.

Put the chicken in there. then, whisk the milk and flour together putting it over the chicken mixture in the pot.

Wake the two cups of the reserved chicken broth, then add the savory, celery soup, and the sour cram together, whisking it, then putting it over the flour and chicken mix

Do not mix it, but bake this with everything intact for another 40 minutes, or until it’s a nice, deep brown.

Let this sit to cool for up to 15 minutes, and take the last cup of the chicken broth, putting it on top, letting it “soak” into everything there

Cut yourself a piece of this, and then serve this! This is a great one that goes well with some bread, and other side dishes to make this a southern dish that you wont’ be able to get enough of, and one that you’ll want to make again and again!

Asiago chicken is a great, tasty dish that’s perfect for a lot of people who want something wholesome, and great for dinner. This recipe should not take you very long to make, and it’s made with mouth-watering asiago cheese that you will enjoy, and ones that will definitely be the perfect additive to your next dinner.

These chicken breasts are also not that hard to make, and the ingredients are all that you probably have at home, which makes them easier than ever, and something that you will love to have, especially if you’re a chicken fanatic.

INGREDIENTS :

4 breast half, bone and skin removed (blank)s boneless, skinless chicken breasts

½ cup grated Asiago cheese

½ cup light mayonnaise

¼ cup low-fat plain Greek yogurt

¼ cup dry white wine

1 ½ teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 pinch ground nutmeg

freshly ground black pepper to taste

1 tablespoon aged balsamic vinegar, or to taste

2 tablespoons grated Asiago cheese, or to taste

Steps

Take your oven, turn it on, and then preheat this to 375 to start

Get a baking dish, cover it with some cooking spray or baking grease

Take the chicken breasts and arrange these into the baking dish.

Get a tiny bowl, mix the asiago cheese, mayonnaise, the yogurt, the nutmeg, the onion powder, and the garlic powder all together. Whisk this until the whole mixture is fully mixed, then top this on the chicken. Make sure the sauce doesn’t clump on the chicken breasts, but instead is spread evenly.

Put this in the oven, baking this for about 40-50 minutes or until there’s no juice in the chicken, and the middle doesn’t have a pink color to it. If you’re using a meat thermometer, you can put this in the middle of the chicken, and if it comes out at 165 degrees, that means it’s done.

Take this out of the oven, put this on a plate, and then, let the whole mixture sit down there at around room temperature.

Take your black pepper and then top the chicken with this. If you like a cheese chicken, then add more asiago cheese on there. You can broil this for a few minutes if you so desire. Finally, add some of the balsamic vinegar on top to really create a wonderful taste, and something that’ll be perfect for your taste buds, especially if you want to have a really tasty, hearty meal that you won’t be able to get enough of, so definitely check this out.

Tips

What can I serve the chicken with?

Some people like to serve the chicken with a small side salad, or some bread. It’s good as a main dish, and then having something on the side.

You can of course also add it to the side of a main dish if you want, but usually, this with a side of veggies not only works well, but it’s also something that highlights the chicken and makes it taste great.

You can also cut this up if you want to and add it to a rice or pasta dish, and it’s a good way for you to use leftovers if in the event that you have some just sitting around there.

Crispy, crunchy, flavor-packed Onion Rings… just like what you’d get at your favorite restaurant! This recipe is quick and easy, and so delicious you’ll never believe they’re made in an air fryer!

Onion Rings have always been one of my favorites and to say I’m excited about this air fryer version would be an understatement. They’re everything you’d expect from a restaurant – crispy on the outside, tender on the inside, and packed with amazing flavor – right in the comfort of your own kitchen. And best of all… they’re made without ANY oil!

Ingredients

I used Vidalia onions, but if you can’t find Vidalia or prefer to use another sweet variety, feel free. I do find that sweet is better when it comes to onion rings as it has a milder, less pungent flavor.

2 medium Vidalia onions (approx. 1 pound total)
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan
1/2 cup all purpose flour
2 large eggs
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cooking spray

Instructions

Slice the onions – Cut off both ends, then slice onions into 1/4 inch slices and separate the rings.

Coat the onion rings – Place the flour and beaten eggs in separate bowls. In a third bowl, combine the breadcrumbs, Parmesan and seasonings and mix well. Dip the rings in the flour (shaking off excess), then in the eggs until completely coated. Let any excess drip off, then dip in the breadcrumb mixture to coat. Place coated onion rings on a wire rack or a baking sheet lined with wax paper. Spray the tops with cooking spray.

Fry them up – Spray air fryer basket with olive oil using an oil mister (**do NOT use aerosol cooking spray, as it can damage the inside of the basket**). Working in batches, transfer onion rings to the air fryer. Cook at 375° F for 6-8 minutes. Remove from the basket and continue with the next batch.

Recipe variations

Looking to mix things up? Here are some fun ways to make this recipe your own:

Add a pinch of cayenne pepper to the breadcrumbs or a squeeze of your favorite hot sauce to the eggs
Cut the rings to desired thickness (thinner rings will require less cooking time)
Use regular or seasoned breadcrumbs in place of panko crumbs
For a thicker coating, dip the onion rings in the flour and egg, then repeat before dipping them in the breadcrumbs
Make them dairy-free by omitting the Parmesan cheese
Add any of your favorite seasonings to the breadcrumb mixture

Tips for success

Use 2 smaller onions instead of one larger onion for more reasonably sized rings.
For the best flavor, choose a Vidalia or other sweet variety of onion.
Take your time with each step of coating, especially the egg step. Make sure no flour is showing, or the breadcrumbs won’t stick.
Use a separate fork to dip onion rings into each bowl (flour, eggs, and breadcrumbs). Using a fork instead of your fingers will keep things cleaner and make the coating process easier.
For the crispiest onion rings, use panko breadcrumbs every time!
Think twice before omitting the Parmesan cheese. It adds a delicious nutty flavor to the onion rings.

Storing & reheating

Leftover onion rings can be stored in a covered container in the refrigerator for 2-3 days. To reheat, return them to the air fryer at 350° F for 3-4 minutes and they’ll crisp right up!

Are you a seafood lover? I am, and there is nothing more delicious to me than the smell of garlic and shrimp. I love it. And add to that white wine, lime juice, butter, a few Italian spices, fresh parsley, and red pepper flakes, and I’m in seafood heaven! Oh wait, I forgot about the Parmesan cheese on top

Tangy, garlicky, and a bit creamy and spicy, this Red Lobster Shrimp Scampi recipe is my go-to meal when I want to spoil myself or my family.

The broth that results is so good with crusty homemade bread. You will want to soak up every last bit of it.

The trick is to cook the shrimp for just a few minutes to keep them fresh and not mushy, remove them, make the sauce (broth) and return them to the pan to heat them again a bit.

This is an absolutely wonderful meal. You can even eat them on top of freshly cooked pasta if you prefer a complete meal, but for me, bread is the only way to go!

Ingredients

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
4 garlic cloves, finely minced
1 ½ cups dry white wine
Juice of 1 lime
1 teaspoon of Italian seasoning
½ teaspoon of red pepper flakes
6 tablespoons of butter
2 tablespoons fresh parsley, finely chopped
½ cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Heat the olive oil and cook the shrimp for two minutes on each side on medium heat. Do not over-cook the shrimp, or they will come out mushy. You want fresh and firm shrimp with a bite to them. Over-cooking makes them soft and not good!
Remove the shrimp and add the minced garlic to the skillet. There will be some bits and pieces of shrimp stuck to the bottom of the skillet. This is ok. Cook the garlic just for a couple of minutes. If you feel you need to add a bit more oil, do so.
Do not brown the garlic, or it will become bitter. After a couple of minutes, add the white wine and lime juice. Scrape the bottom of the skillet. A lot of flavors are in those bits and pieces stuck there. Cook it until reduced by half.
Add the Italian seasoning and red pepper flakes. They need to cook for a bit to release their flavor, just a couple of minutes more.
Reduce the heat to low, let the skillet cool down a bit and when the wine stops boiling, add the butter. If you add the butter to a very hot mixture, the solids in the butter will separate. We want a silky-smooth broth. Let the butter melt and incorporate it into the wine mixture.
Return the shrimp and their juices to the skillet. Add the chopped parsley and Parmesan cheese, let everything heat through and serve immediately while still hot.

Ingredients

For cooking chicken:

4 thin boneless skinless chicken breasts, (or 2 thick ones, halved horizontally and paper towel dried)
½ cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons olive oil

Pasta:
12 oz of spaghetti

White Wine Parmesan Sauce:

4 tablespoons butter
1 small yellow onion (or use ½ onion), chopped
4 garlic cloves, minced
2 scallions, chopped
2 small tomatoes, diced
1 tablespoon flour
1 cup heavy cream
1 cup white wine
½ cup Parmesan cheese, shredded
1 teaspoon Italian Seasoning

½ teaspoon salt, more to taste
¼ teaspoon crushed red pepper flakes

Instructions

PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts  horizontally
to make them thin. Or, use thin chicken breasts to begin with. Paper towel dry the chicken.

In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.

COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.

Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.

SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

Tender, juicy, and as sweet as sunshine! This traditional pork roast will shuttle you back to your childhood! This irresistibly delicious pork roast is a delight to your mouth and fills your stomach.

I vividly remember my childhood – days when my dad will sit us all down at the porch while he made barbecued chicken or barbecued ribs. Uncle Tony was usually around and engaged us in moonlight tales until the barbecue was done. Those were lovely times

As an adult now, I try to give my children the same memories. Often sitting them at the porch, while my husband tells them stories of all sorts. But rather than host them to barbecued whatever. I host them to something even much better – these coca-cola pork loins.

These are by far the best pork loins ever. Juicy, tendey, full of flavor, and of course, super easy to make. Coca-cola sauce gives you a distinct flavor that’s simply irresistible. This is the perfect recipe for a traditional jolly time with family and friends.

Preparation time: 20 minutes

Cook time: 2 hours 30 minutes

Total: 2 hours 50 minutes

Serving size: 6 servings

What you need

For pork roast marinade:

¼ cup soy sauce

1 cup Coca-Cola

½ cup dark brown sugar

2 tablespoons Dijon mustard

3 tablespoons oil

2 tablespoons Worcestershire sauce

1/3 cup ketchup

2 minced cloves of garlic

1 tablespoon dry mustard

2 tablespoons balsamic vinegar

1 teaspoon ginger

1 teaspoon crushed thyme

5 pounds pork loin roast, boned

Coca-Cola Sauce:

1 cup brown sugar

1 tablespoon cornstarch

½ teaspoon dry mustard

2 tablespoons butter

1/3 cup balsamic vinegar

2/3 cup Coca-Cola

Sea salt and fresh ground pepper

Directions

Step 1:

Preheat your oven to 325°F.

Step 2:

Mix together all the ingredients for pork roast marinade until homogenous. Place pork roast in a Ziploc bag, then pour marinade into the bag, and seal it.

Step 3:

Steadily place the bag and contents in a large bowl and then place the bowl in a refrigerator. Ensure that marinade distributes evenly over the pork roast so that the roast can absorb the marinating liquids to become tender and flavorful. Also ensure that the bowl is sturdy enough to hold the pork roast in place and that the bag is tightly sealed to prevent the marinade from leaking out.

Step 4:

After 24 hours, take the bag out of the refrigerator, separate the roast from the marinade, then discard the marinade.

Step 5:

Place the roast, with its fatty side upwards, in a roasting pan, then place in preheated oven to roast slowly. Roast the pork till it’s about 175 degrees. Do not add water to the roast or cover the pan before placing it in the oven

Step 6:

Allow each pound of pork to roast for 30 minutes, so for a 5-pound loin roast, you would be roasting for about 2-1/2 to 3 hours.

Step 7:

Remove roast from the oven, Take it out of the pan, and place on a platter. Cover with a foil tent to seal steam and rest the meat 15 minutes before slicing. This will allow the roast to be much juicier.

Preparing Sauce:

Mix all the ingredients for the sauce in a pan, place on low heat, and allow to simmer. Continue stirring the simmering sauce until it thickens. Use the sauce to glaze the roast while cooking, ans then use extra sauce to serve the meet

Tip

Rather than roasting at 325 degrees, you can roast slowly at 250-275 degrees. This will take twice as long to get done but will allow the meat to be more tender.