Kims Doodles

Soft shredded chicken, creamy Brie cheese, and sweet cranberry sauce all mixed together in a savory dip make it a treat. This dip is great for any party or get-together because it has crunchy pecans and fresh parsley on top of it.

Ingredients: 1 cup cooked shredded chicken. 1/2 cup cranberry sauce. 1/2 cup Brie cheese, diced. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/4 cup chopped pecans. 1 tablespoon chopped fresh parsley. 1 teaspoon garlic powder. Salt and pepper to taste. Wonton wrappers, baked until crispy for dipping.

Instructions: In a mixing bowl, combine shredded chicken, cranberry sauce, diced Brie cheese, sour cream, mayonnaise, chopped pecans, parsley, garlic powder, salt, and pepper. Mix well. Transfer the mixture to a serving dish. Serve with crispy baked wonton wrappers for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

Toasty buns, spicy mayo, bacon, melted cheddar cheese, crispy bacon, and tangy pickles make up this Alabama chicken sandwich that will make your mouth water.

Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper. 1 cup all-purpose flour. 1/2 cup cornstarch. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon cayenne pepper. Vegetable oil, for frying. 4 sandwich buns. 4 slices cheddar cheese. 4 slices cooked bacon. 1/4 cup mayonnaise. 2 tablespoons hot sauce. Sliced pickles, for serving.

Instructions: Season chicken breasts with salt and pepper. In a shallow dish, mix flour, cornstarch, paprika, garlic powder, and cayenne pepper. Coat chicken breasts in the flour mixture, shaking off excess. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 5-6 minutes per side. Meanwhile, toast sandwich buns and melt cheddar cheese on the bottom halves. In a small bowl, mix mayonnaise and hot sauce. Spread spicy mayo on the top halves of the buns. Assemble sandwiches by placing fried chicken on the cheesy bottom bun halves. Top each chicken breast with a slice of bacon and sliced pickles. Close sandwiches with the spicy mayo-coated top bun halves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Indulge in a delicious and nutritious breakfast with these grain-free blueberry breakfast wraps. Made with coconut flour and fresh blueberries, these wraps are light, fluffy, and bursting with flavor. They're perfect for a quick and easy morning meal that's both keto-friendly and satisfying.

Ingredients: 2 large eggs. 2 tablespoons coconut flour. 1/4 teaspoon baking powder. 1/4 cup unsweetened almond milk. 1/4 cup fresh blueberries. 1 tablespoon coconut oil, for cooking.

Instructions: In a bowl, whisk together the eggs, coconut flour, baking powder, and almond milk until well combined. Heat coconut oil in a non-stick skillet over medium heat. Pour half of the batter into the skillet, swirling to spread evenly and form a thin layer. Cook for 2-3 minutes, or until the edges begin to lift and the bottom is golden brown. Flip the wrap and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter to make a second wrap. Remove from the skillet and let cool slightly. Place fresh blueberries in the center of each wrap, then fold the sides over the berries to form a wrap. Serve warm and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

With these sweet Retro Telephone Cake Pops, your dessert table will have a hint of nostalgia. Ideal as a fun treat for any occasion or as a theme for parties!

Ingredients: 1 box of chocolate cake mix. 1/2 cup of chocolate frosting. 1 package of candy melts assorted colors. 1 package of lollipop sticks. Edible ink pens black. Silver edible pearls.

Instructions: As directed on the package, bake the chocolate cake and allow it to cool completely. In a large bowl, crumble the cooled cake into fine crumbs. Mix the chocolate frosting thoroughly with the cake crumbs after adding it. Roll tiny portions of the mixture into balls of cake using a spoon. Melt the candy melts in different bowls as directed on the package. Insert the lollipop sticks into the cake balls after dipping them into the melted candy melts. Let the excess candy melt slide off after you dip each cake pop into the melted candy. Transfer the coated cake pops to a tray lined with parchment paper and allow to set. Put some vintage phone details on each cake pop using edible ink pens. Make edible silver pearls for the phone keypad's buttons. Before serving, allow the decorated cake pops to completely dry.

Prep Time: 30 minutes

Cook Time: 15 minutes

A delightful vegan cocktail combining the rich flavors of bourbon, hazelnut liqueur, and sweet pineapple juice. Perfect for a refreshing and indulgent drink.

Ingredients: 2 oz bourbon. 1 oz hazelnut liqueur. 3 oz sweet pineapple juice. Ice cubes. Pineapple slice for garnish. Hazelnuts for garnish.

Instructions: Put ice cubes in a cocktail shaker. Put pineapple juice, hazelnut liqueur, and bourbon into the shaker. Make sure to shake it well until it's cold. Pour the mixture through a strainer into a glass that has been chilled and filled with ice cubes. Add a slice of pineapple and hazelnuts as a garnish. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

This Creamy Parsnip Soup is great for cold winter days because it has a rich, velvety texture. This soup is both comforting and healthy because it is made with healthy foods like parsnips, onions, garlic, and cream. You can eat it as a starter or as a light meal, and it will satisfy your hunger for something warm and filling. Add fresh parsley as a garnish to make it taste and look great!

Ingredients: 500g parsnips, peeled and chopped. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 500ml vegetable or chicken broth. 200ml heavy cream or coconut cream. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened, about 5 minutes. Add chopped parsnips and cook for another 5 minutes. Pour in vegetable or chicken broth, bring to a simmer. Cover and cook for 20-25 minutes until parsnips are tender. Remove from heat and let cool slightly. Transfer the mixture to a blender or soup maker. Blend until smooth and creamy. Return the soup to the pot, stir in heavy cream or coconut cream. Season with salt and pepper to taste. Reheat the soup gently if necessary. Serve hot, garnished with fresh parsley. Enjoy this creamy and comforting parsnip soup!

Prep Time: 10 minutes

Cook Time: 25 minutes

A spicy and flavorful Sichuan-style shrimp stir-fry with your choice of broccoli or asparagus. This dish is quick to prepare and perfect for a weeknight dinner.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup broccoli florets or asparagus spears. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon hoisin sauce. 1 teaspoon Sichuan peppercorns, crushed adjust to taste. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Mix the hoisin sauce, rice vinegar, crushed Sichuan peppercorns, red pepper flakes, and soy sauce in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the chopped ginger and garlic in the heated oil for 30 seconds, or until fragrant. When the shrimp are pink and opaque, add them to the skillet and stir-fry them for two to three minutes. After taking the shrimp out of the skillet, set it aside. Add asparagus spears or broccoli florets to the same skillet. Stir-fry for three to four minutes, or until crisp-tender. Place the cooked shrimp back into the skillet and cover everything with the sauce mixture. Stir-fry the ingredients for a further two minutes to enable the sauce to coat and thicken. To taste, add salt and pepper for seasoning. Over cooked rice, serve the Sichuan shrimp stir-fry. Savor the flavor of your Sichuan shrimp stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

A quick and tasty dish with bright broccoli florets and tender chicken breasts cooked in a butter sauce with garlic. Perfect for a quick and easy 20-minute dinner that tastes great!

Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/4 cup unsalted butter. 2 cups broccoli florets. 1/4 cup chicken broth. 1 tablespoon lemon juice. 1/4 teaspoon red pepper flakes optional. 1 tablespoon chopped fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. The chicken breasts should be cooked through and golden brown on both sides after you add them. This should take about 6-7 minutes per side. Take the chicken out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until it smells good. Put butter in the pan and melt it with the garlic. Put broccoli florets in the pan and cook them for about 4 to 5 minutes, until they are soft. Add the lemon juice and chicken broth, and if you want, the red pepper flakes. Use a stir to mix. Put the chicken breasts back in the pan and cook for another two to three minutes so that the flavors can mix. Add chopped parsley as a garnish before serving. Have fun with your broccoli and garlic butter chicken!

Prep Time: 5 minutes

Cook Time: 15 minutes

A tasty vegan burger made with mushrooms and shredded jackfruit, spiced with savory herbs, and served on a toasted bun with fresh vegetables.

Ingredients: 1 can jackfruit, drained and shredded. 200g mushrooms, finely chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon tomato paste. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, onion slices for garnish.

Instructions: Put onions and garlic in a pan and cook them until they become clear. When you add the mushrooms, cook them until they give off their water. Jackfruit shreds, tomato paste, soy sauce, cumin, salt, and pepper should all be added. Throw it in for another 5 to 7 minutes. Lightly toast the burger buns. Place lettuce, tomato, onion slices, and a lot of the jackfruit-mushroom mixture on the bun to make the burger. Serve hot with the sauce or toppings of your choice.

Prep Time: 15 minutes

Cook Time: 15 minutes

With the Acaia Pearl Coffee Scale, you can learn the art of making pour-over coffee with precision and accuracy. This recipe will always make a cup of coffee that smells great and tastes great.

Ingredients: 20g freshly ground coffee beans. 350ml filtered water. Acaia Pearl Coffee Scale.

Instructions: Put the Acaia Pearl Coffee Scale on a stable, flat surface. Put the ground coffee into the filter of a pour-over coffee maker. On the Acaia Pearl Coffee Scale, set the timer for one minute. Start slowly pouring water over the coffee grounds in a circle, making sure to cover them all evenly. Once the coffee blooms, which takes about 30 seconds, slowly pour more water until you reach 350ml. Keep an eye on the Acaia Pearl Coffee Scale's reading to make sure it's accurate. Let the coffee drip into your cup or carafe through the filter. When the drip has slowed down a lot, your pour-over coffee is ready. The Acaia Pearl Coffee Scale's timer needs to be stopped. Serve your tasty pour-over coffee and enjoy it!

Prep Time: 5 minutes

Cook Time: 4 minutes

A classic vanilla-flavored iced coffee for a smooth and refreshing treat.

Ingredients: 1 cup strong brewed coffee. 1 tablespoon vanilla extract or syrup. 1/2 cup milk. 1/4 cup half-and-half. 1 tablespoon sugar optional. Ice cubes.

Instructions: Brew a cup of strong coffee and let it cool to room temperature. In a glass, add vanilla extract or syrup and sugar if desired. Mix well. Add ice cubes to the glass. Pour the brewed coffee over the ice. Add milk and half-and-half to taste. Stir to combine. Serve and enjoy your vanilla iced coffee!

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the rich and creamy goodness of this homemade ChocoBerry Dream Ice Cream. The combination of fresh strawberries and decadent chocolate chips will surely tantalize your taste buds.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup chopped strawberries. 1/4 cup chocolate chips.

Instructions: Whisk sugar, vanilla extract, heavy cream, and whole milk together in a bowl until the sugar is completely mixed in. Put the mixture into an ice cream maker and churn it for as long as the manufacturer says to, which is usually between 25 and 30 minutes. Before the last 5 minutes are up, add the chocolate chips and chopped strawberries. Put the ice cream that has been churned into a container that can go in the freezer. Freeze it for at least 4 hours before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

These Watermelon Cupcakes are a fun and fruity dessert perfect for summer gatherings or anytime you want a sweet treat with a refreshing twist. The watermelon puree gives them a subtle watermelon flavor, and the pink and green colors make them look just like mini watermelons. They're easy to make and sure to be a hit at any party!

Ingredients: 1 box white cake mix. 1/2 cup vegetable oil. 3 large eggs. 1 cup watermelon puree strained from fresh watermelon. 1/4 cup mini chocolate chips. 1/4 teaspoon watermelon flavor extract optional. Pink food coloring optional. 1 cup unsalted butter, softened. 4 cups powdered sugar. 2-3 tablespoons milk. Green food coloring. Mini chocolate chips for garnish. Watermelon slices for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, combine the white cake mix, vegetable oil, eggs, and watermelon puree. Mix until well combined. If desired, add the watermelon flavor extract and pink food coloring for a more vibrant pink color. Fold in the mini chocolate chips into the cake batter. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack. In a separate mixing bowl, cream the softened butter. Gradually add in the powdered sugar, mixing until smooth. Add milk as needed to achieve the desired consistency for the frosting. Tint the frosting green with food coloring to resemble watermelon rind. Once the cupcakes are cool, pipe or spread the green frosting on top of each cupcake. Garnish with mini chocolate chips for 'seeds' and small watermelon slices for decoration. Serve and enjoy your delicious watermelon cupcakes!

Prep Time: 20 minutes

Cook Time: 15-18

Enjoy the comforting warmth and fragrant flavors of chai spice mixed with rich white hot chocolate that has been cooked to perfection in a slow cooker.

Ingredients: 6 cups whole milk. 2 cups white chocolate chips. 2 teaspoons vanilla extract. 2 teaspoons ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground black pepper.

Instructions: Put vanilla extract, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and ground black pepper in a slow cooker. Add raw milk and white chocolate chips. Mix things together well. Cover and cook on low for two to three hours, stirring every now and then, until the white chocolate melts and the mixture is hot. When it's done, pour the hot chocolate into mugs and serve it hot. You can add whipped cream, cinnamon, or a cinnamon stick on top if you want to.

Prep Time: 10 minutes

Cook Time: 180 minutes

This Ham & Jarlsberg Quiche Tart has a flaky pie crust and is filled with tasty ham and rich Jarlsberg cheese. It's a great meal or snack. It's great for breakfast, lunch, or a light dinner.

Ingredients: 1 store-bought pie crust. 1 cup diced ham. 1 cup shredded Jarlsberg cheese. 4 large eggs. 1 cup heavy cream. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg. 1 tablespoon chopped chives.

Instructions: Warm the oven up to 190C 375F. Make the pie crust thin and press it into a tart pan. Put the diced ham all over the crust. Cover the ham with shreds of Jarlsberg cheese. Add eggs, heavy cream, salt, pepper, and nutmeg to a bowl and mix them together using a whisk. Put the egg mix on top of the cheese and ham. Add chopped chives on top. Heat the oven to 350F. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is set. Allow it to cool a little before cutting and serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

#QuicheTart, #BreakfastLunchDinner, #HomemadeDelights

This Slow Cooker Tomato Soup is a comforting and easy-to-make meal perfect for any day of the week. The slow cooking process allows the flavors to meld together beautifully, resulting in a rich and flavorful soup that will warm you up from the inside out.

Ingredients: 2 28 ounce cans of crushed tomatoes. 1 32 ounce carton of vegetable broth. 1 medium onion, finely chopped. 4 cloves of garlic, minced. 2 tablespoons of olive oil. 1 teaspoon of dried basil. 1 teaspoon of dried oregano. 1/2 teaspoon of dried thyme. 1/2 cup of heavy cream. Salt and pepper to taste. Fresh basil leaves for garnish optional. Grated Parmesan cheese for serving optional.

Instructions: Put olive oil in a pan and heat it over medium-low heat. You can cook the onions and garlic until they are soft and smell good after adding them. Add the garlic and onion mixture to the slow cooker. In a slow cooker, put onion, tomato paste, vegetable stock, dried basil, dried oregano, and dried thyme. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Use an immersion blender to make the soup smooth after it's done cooking. Add the heavy cream and season with pepper and salt to taste. If you want, you can serve it hot with fresh basil leaves and grated Parmesan cheese on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

The juicy citrus, creamy avocado, and tender honey-glazed chicken in this Honey Citrus Chicken, Blood Orange, and Avocado Chopped Salad make it very refreshing and tasty. It's great for a quick and healthy meal!

Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper, to taste. 2 tablespoons olive oil. 2 tablespoons honey. 1 tablespoon fresh orange juice. 1 teaspoon Dijon mustard. 4 cups mixed greens. 2 blood oranges, peeled and segmented. 1 avocado, diced. 1/4 cup red onion, thinly sliced. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh cilantro or parsley. 1/4 cup chopped almonds. Zest of 1 orange.

Instructions: Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side or until cooked through. In a small bowl, whisk together honey, fresh orange juice, and Dijon mustard. Slice cooked chicken into thin strips and toss with the honey citrus dressing. In a large salad bowl, combine mixed greens, blood orange segments, diced avocado, sliced red onion, crumbled feta cheese, chopped cilantro or parsley, and chopped almonds. Drizzle the honey citrus dressing over the salad and toss to combine. Top the salad with the orange zest. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes