Big Girls are Cuter

These Fried Chicken Pretzel Biscuits are a delicious twist on a classic favorite. The crispy, seasoned pretzel coating adds a unique crunch to the tender chicken, sandwiched between warm, fluffy biscuits.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup all-purpose flour. 2 eggs, beaten. 2 cups crushed pretzels. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 8 biscuits, baked according to package instructions. Oil for frying.

Instructions: Preheat oil in a deep fryer or large skillet to 350F 175C. In a shallow dish, mix together crushed pretzels, paprika, garlic powder, onion powder, salt, and pepper. Dredge each chicken breast in flour, then dip in beaten eggs, and coat evenly with pretzel mixture. Fry the coated chicken breasts in the hot oil until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from oil and drain on paper towels. Split baked biscuits in half horizontally. Place a fried chicken breast on each biscuit bottom, then top with the biscuit top. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a tasty vegan take on traditional chow mein noodles, full of bright vegetables and hearty flavors. Great for a quick and filling meal!

Ingredients: 200g chow mein noodles. 2 tablespoons sesame oil. 1 onion, thinly sliced. 2 garlic cloves, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup cabbage, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon maple syrup. 1 cup bean sprouts. 2 green onions, sliced. Salt and pepper to taste.

Instructions: Cook chow mein noodles according to package instructions. Drain and set aside. In a large skillet, heat sesame oil over medium heat. Add onion and garlic, saut until fragrant. Add bell pepper, carrot, and cabbage. Cook until vegetables are tender-crisp. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, and maple syrup. Add cooked noodles to the skillet, pour sauce over noodles and vegetables. Toss to combine. Add bean sprouts and green onions, toss until heated through. Season with salt and pepper to taste. Serve hot, garnished with additional green onions if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

For Super Bowl Sunday, these bacon-wrapped avocado bites are the perfect keto-friendly snack. People will love this creamy avocado wrapped in crispy bacon.

Ingredients: 2 ripe avocados, pitted and sliced into chunks. 8 slices of bacon, cut into halves. 1 tablespoon olive oil. Salt and pepper to taste. Toothpicks.

Instructions: Preheat your oven to 400F 200C. In a bowl, toss avocado chunks with olive oil, salt, and pepper. Wrap each avocado chunk with a half slice of bacon and secure with a toothpick. Place the bacon-wrapped avocado bites on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the bacon is crispy. Remove from the oven and let cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This garlic parmesan shrimp recipe is easy to make and tastes great. It's great for a weeknight dinner or having people over. The flavor of garlic, Parmesan cheese, and fresh parsley together is rich and savory, and it goes perfectly with shrimp that is still juicy.

Ingredients: 1 lb shrimp, peeled and deveined. 3 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1 tablespoon fresh parsley, chopped. Salt and pepper to taste.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and season with salt and pepper. Cook shrimp until pink and opaque, about 2-3 minutes per side. Sprinkle grated Parmesan cheese over the shrimp and stir until melted. Remove from heat and garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 5 minutes

The rich Gruyere cheese and sweet caramelized onions are grilled to perfection and put between two slices of buttery bread.

Ingredients: 2 slices of bread. 1 tablespoon butter. 1/2 cup grated Gruyere cheese. 1/4 cup caramelized onions. Salt and pepper to taste.

Instructions: Spread butter on one side of each bread slice. Place one slice of bread, butter side down, on a skillet over medium heat. Layer grated Gruyere cheese and caramelized onions on top of the bread slice. Season with salt and pepper to taste. Top with the second slice of bread, butter side up. Cook until the bottom slice is golden brown and cheese is melted, about 3-4 minutes. Flip the sandwich and cook until the other side is golden brown and cheese is fully melted, about 3-4 minutes more. Remove from heat, slice, and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Savor the smooth, glossy chocolate glaze and rich, chocolaty goodness of these freshly made donuts. Ideal for giving in to your sweet tooth!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 2 large eggs. 2 tbsp melted butter. 1 tsp vanilla extract. Vegetable oil for frying. 1 cup semisweet chocolate chips. 1/4 cup heavy cream. 1/4 cup powdered sugar. 1/2 tsp vanilla extract. Sprinkles optional.

Instructions: Mix the flour, sugar, baking powder, cocoa powder, and salt in a sizable mixing bowl. Mix the milk, eggs, melted butter, and vanilla extract in a separate bowl. To form a dough, pour the wet ingredients into the dry ingredients and stir until thoroughly mixed. Place the dough onto a surface dusted with flour and roll it out to a thickness of 1/2 inch. Cut out donut shapes using a donut cutter. Reroll any scraps and cut them. Heat about 2 inches of vegetable oil to 350 degrees Fahrenheit 175 degrees Celsius in a deep pot with a heavy bottom. A few donuts at a time, carefully drop them into the heated oil. Fry them for two to three minutes on each side, or until they are cooked through and golden brown. After removing them from the oil with a slotted spoon, drain them on paper towels. Put chocolate chips and heavy cream in a bowl that is safe to microwave. Stir the mixture and microwave in 30-second increments until it becomes glossy and smooth. Add vanilla extract and powdered sugar, and stir. Let any excess chocolate glaze drip off after dipping each donut in it. If desired, top them with sprinkles and arrange them on a wire rack. Before serving, let the glaze set for approximately ten minutes. Savor your mouthwatering, freshly made chocolate-glazed donuts!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the perfect blend of chocolate and peanut butter with these delightful soft and chewy cookies filled with chunks of Reese's peanut butter cups and chocolate chips.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup creamy peanut butter. 2 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chopped Reese's peanut butter cups. 1 cup chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Each egg should be added one at a time. After that, the peanut butter and vanilla extract should be added. Mix everything together well. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chopped Reese's peanut butter cups and chocolate chips to the cookie dough and mix them in so that they are spread out evenly. Drop rounded tablespoons of dough onto the baking sheets that have been prepared. Leave about 2 inches of space between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Enjoy these soft and chewy Chocolate Peanut Butter Reese's Cookies after they have cooled down!

Prep Time: 20 minutes

Cook Time: 10 minutes

A refreshing twist on the classic mimosa, the Grapefruit Sage Mimosa combines the tangy flavor of grapefruit with the subtle herbal notes of sage, creating a delightful and elegant cocktail perfect for brunch or any celebratory occasion.

Ingredients: 1 cup freshly squeezed grapefruit juice. 1/4 cup sage simple syrup. 1 bottle chilled champagne or sparkling wine. Fresh sage leaves for garnish.

Instructions: Put grapefruit juice and sage simple syrup in a pitcher and mix them together. Mix well by stirring. Half-way up the champagne flutes, fill them with the grapefruit mixture. Top with champagne or sparkling wine that has been chilled. Add a fresh sage leaf to the top of each glass. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These easy baked macaroni and cheese muffins are a fun twist on a classic comfort food. Perfect for serving individually or as a side dish for parties or family dinners.

Ingredients: 2 cups elbow macaroni, cooked and drained. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. 2 cups shredded cheddar cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup breadcrumbs. 1 tablespoon grated Parmesan cheese.

Instructions: Warm the oven up to 375F 190C and grease a muffin tin. Melt the butter in a saucepan over medium-low heat. Add the flour and mix it in until the mixture is smooth. Add the milk slowly while stirring all the time until the mixture gets thick. Turn down the heat and add the salt, pepper, and shredded cheddar cheese. Mix the sauce and cheese together until the sauce is smooth. Mix the cooked macaroni with the cheese sauce, making sure it's covered all over. Fill each muffin tin cup all the way to the top with the macaroni and cheese mixture. Grate Parmesan cheese and put breadcrumbs in a small bowl. Sprinkle it on top of the muffins with mac and cheese. After the oven is hot, bake for 20 to 25 minutes, or until golden and set. Let the muffins cool a bit in the pan before taking them out. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

Elevate your coffee ritual with this delightful recipe featuring a unique Wine Barrel Stave Coffee Mug Rack by OFloinnDecor. Enjoy the perfect cup of coffee while admiring your coffee mug collection displayed in style.

Ingredients: 1 Wine Barrel Stave Coffee Mug Rack by OFloinnDecor. 1 cup freshly brewed coffee. 2 tablespoons cream or milk. 1 tablespoon brown sugar. 1/2 teaspoon vanilla extract. Whipped cream optional. Cocoa powder for garnish optional.

Instructions: Brew a cup of your favorite coffee and pour it into a coffee mug. Add 2 tablespoons of cream or milk to the coffee and stir well. Stir in 1 tablespoon of brown sugar until it's dissolved in the coffee. Add 1/2 teaspoon of vanilla extract and mix it in for a delightful aroma. Place your Wine Barrel Stave Coffee Mug Rack by OFloinnDecor on a convenient wall or shelf near your coffee station. Hang your coffee mugs on the rack, ensuring they are readily accessible. Serve your delicious coffee in one of the hanging mugs for a rustic coffee experience. Top with whipped cream and a sprinkle of cocoa powder if desired. Enjoy your Wine Barrel Stave Coffee while admiring your beautifully displayed coffee mugs.

Prep Time: 5 minutes

Cook Time: 5 minutes

This healthy butternut pasta is a delicious and nutritious meal that combines the sweetness of roasted butternut squash with whole wheat pasta for a satisfying dish. It's packed with flavor and nutrients, making it a perfect option for a wholesome dinner.

Ingredients: 300g whole wheat pasta. 1 small butternut squash, peeled and diced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional. Fresh parsley for garnish optional.

Instructions: Preheat oven to 400F 200C. Toss diced butternut squash with 1 tablespoon olive oil, minced garlic, dried thyme, salt, and pepper. Spread the seasoned squash on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. While the squash is roasting, cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat the remaining olive oil over medium heat. Add the roasted butternut squash and cooked pasta to the skillet, tossing to combine and heat through for 2-3 minutes. If desired, sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

These gluten-free lemon thumbprint cookies are bursting with tangy lemon flavor and sweet raspberry jam. They're the perfect treat for anyone looking for a delicious gluten-free dessert option.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 tablespoon lemon zest. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. 1/4 cup raspberry jam or preserves.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt. Add honey or maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Stir until well combined and a dough forms. Roll dough into 1-inch balls and place on prepared baking sheet. Using your thumb or the back of a spoon, make an indentation in the center of each cookie. Fill each indentation with raspberry jam or preserves. Bake for 10-12 minutes, or until cookies are golden brown around the edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Watermelon Thirst Quencher is a refreshing and hydrating drink that's perfect for hot summer days. The combination of sweet watermelon, tangy lime, and refreshing mint will leave you feeling refreshed and rejuvenated.

Ingredients: 4 cups diced watermelon. 1/4 cup fresh lime juice. 2 tablespoons honey. 1 cup coconut water. 1/4 cup mint leaves, plus extra for garnish. Ice cubes.

Instructions: In a blender, combine diced watermelon, lime juice, honey, coconut water, and mint leaves. Blend until smooth. Fill glasses with ice cubes. Pour the watermelon mixture over the ice. Garnish with mint leaves. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the perfect combination of sweet and salty with these Sea Salt Butterscotch Pretzel Cookies. The rich butterscotch flavor, paired with the satisfying crunch of pretzels and a hint of sea salt, makes these cookies a unique and delicious treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. teaspoon sea salt. 1 cup butterscotch chips. cup crushed pretzels. Sea salt flakes, for sprinkling.

Instructions: Warm the oven up to 375F 190C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and teaspoon of sea salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The butterscotch chips and crushed pretzels should be evenly spread out in the dough after they are added. Drop rounded tablespoons of dough onto the baking sheets that have been prepared, leaving space between each one so that the dough can spread. With the back of a spoon or a fork, gently press down on each dough ball. Then, add a pinch of sea salt flakes to the top of each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Enjoy these tasty sweet and salty cookies after they have cooled down.

Prep Time: 20 minutes

Cook Time: 10-12

A delicious keto-friendly alternative to traditional overnight oats, this recipe swaps out oats for chia seeds and hemp hearts, providing a low-carb, high-fiber breakfast option.

Ingredients: 1/4 cup chia seeds. 1/4 cup hemp hearts. 1/4 cup unsweetened shredded coconut. 1 cup unsweetened almond milk. 1/4 teaspoon vanilla extract. 1 tablespoon erythritol or monk fruit sweetener. Optional toppings: sliced almonds, berries, coconut flakes.

Instructions: Put chia seeds, hemp hearts, shredded coconut, almond milk, vanilla extract, and sweetener in a mason jar or other airtight container. Make sure to stir the ingredients together well. Put it in the fridge overnight or for at least six hours with the lid on. Stir it well before you serve it. If it's too thick, add a little almond milk until it's the right consistency. If you want, you can add sliced almonds, berries, and coconut flakes on top. Enjoy cold from the fridge!

Prep Time: 5 minutes

Cook Time: 0 minutes

Delicious shortbread cookies with a Butterfinger candy bar twist. These buttery, crumbly cookies are bursting with sweet Butterfinger goodness.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup crushed Butterfinger candy bars.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the flour and salt, mixing until the dough comes together. Fold in the crushed Butterfinger candy bars, distributing them evenly throughout the dough. Shape the dough into a log or roll, about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for about 30 minutes, or until firm. Slice the chilled dough into rounds, about 1/4-inch thick. Place the cookie rounds on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, the cookies are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

A delicious and easy keto-friendly dinner option that combines tender chicken breasts with nutritious broccoli and gooey melted cheese.

Ingredients: 4 chicken breasts. 2 cups broccoli florets. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Put olive oil in a pan and heat it over medium-high heat. It will take about 34 minutes per side to sear the chicken breasts until both sides are golden brown. Take it out of the pan and set it aside. Add minced garlic to the same pan and cook until it smells good. Put broccoli florets in the pan and cook for three to four minutes, until they start to get a little soft. In a baking dish, put chicken breasts. Add cooked broccoli florets on top. Shred cheddar cheese and heavy cream together in a small bowl. Cover the broccoli and chicken with the sauce. Place the dish in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is fully cooked and the cheese is crunchy and golden brown. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes