She Handles Like A Bistro

if you want to tell me just say private in your ask and I’ll delete it after reading! I’m not here to expose or shame anyone,

INGREDIENTS:

15 2/7 oz package instant vanilla pudding

4 ½ cups buttermilk

3 package fudge stripe cookies - crumbled into chunks and refrigerated

1 package chocolate chips (add caramel, butterscotch, anything you like)

(Add any other cookies you like)

24 oz cool whip

INSTRUCTIONS:

In a medium bowl mix the pudding and buttermilk until smooth. Stir in the cool whip. Crumble cookies and add additional toppings, stir just before serving.

1. Preheat your oven to 400°F (200°C).

2. Stretch or roll out the pizza dough onto a pizza pan or baking sheet.

3. Whisk the eggs in a bowl, then pour them evenly over the pizza dough.

4. Sprinkle the shredded cheese over the eggs.

5. Distribute the cooked breakfast meat (bacon or sausage) over the cheese.

6. Bake the pizza in the preheated oven for 12-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

7. Remove the pizza from the oven, slice it with a knife, and serve immediately.

Ingredients & Tools

• Ingredients

• Pizza dough

• Eggs

• Shredded cheese

• Cooked breakfast meat (bacon or sausage)

• Tools

• Oven

• Pizza pan or baking sheet

• Bowl

• Whisk

Ingredients

Biscuit Dough

* 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface

* 3/4 cup (105g) fine or medium-ground yellow cornmeal*

* 1 Tablespoon baking powder

* 1/2 teaspoon baking soda

* 1 teaspoon salt

* 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold*

* 3/4 cup (180ml/g) buttermilk, cold (plus more for brushing)

* 3 Tablespoons (63g) honey (or pure maple syrup, if making the maple bacon version)

Jalapeño Cheddar Version

* 1 jalapeño pepper, seeded and diced

* 1 cup (113g/4oz) freshly shredded sharp cheddar cheese

Maple Bacon Version

* 6 slices bacon, cooked, cooled, and crumbled/chopped

Topping

* 2 Tablespoons (28g) unsalted butter, melted

* 1 Tablespoon (21g) honey (or pure maple syrup, if making the maple bacon version)

* flaky sea salt

Instructions

* Preheat oven to 425°F (218°C).

* Make the biscuits: Place the flour, cornmeal, baking powder, baking soda, and salt in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form.

* If you used a food processor, pour the mixture into a large bowl. Make a well in the center. Pour 3/4 cup (180ml/g) buttermilk into the well and drizzle honey (or maple syrup) on top. Using a large spoon or spatula, fold until it begins to come together. If making one of the flavor variations, fold in your chosen add-ins as well. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.

* Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you work with it. Have extra flour nearby and use it often to flour your hands and work surface as needed in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough 90 degrees, so it’s now horizontal. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle.



* Cut into 2- or 2.5-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Gather and re-roll the scraps until all the dough is used. Arrange close together on a parchment paper-lined baking sheet (or in a cast iron skillet). Continue with step 6 or cover and refrigerate the biscuits until you’re ready to bake, for up to 24 hours.

* Brush the tops with remaining buttermilk. Bake for 18–20 minutes or until the tops are golden brown.

* For the topping: In a small bowl, whisk the melted butter and honey (or maple syrup) together. Using a pastry brush, brush the warm biscuits with honey butter topping. Sprinkle with flaky sea salt.

Ingredients

1 (6- 7 lb) seedless mini watermelon

1/4 cup sugar

2 tbsp fresh mint leaves, plus more to garnish

1 lime

1/2 pint vanilla ice cream

Methods

Quarter the watermelon. From 1 quarter, make 4 small wedges. Reserve wedges for garnish. Dice remainder of watermelon. To a blender, add the sugar, mint, juice of the lime, and watermelon. Blend until smooth. Refrigerate until chilled.

I tried this hack myself, and it's a fun new REMIX on Sprite. Yes, it gives Sprite Remix.

It's berry sprite with popping pearls, what's not to love?

I do kinda wish I went with a small Sprite in order to get a greater berry flavor. The medium diluted the berry.

How to order the hack:

- Order 1 Drink of choice.

- Order 1 Regular sized Derpy McFlurry. The mini McFlurry won't give you enough of that derpy syrup.

Ingredients:

350g cubed ham

1/4 cup butter

1/2 an onion

3 carrots

3 celery stalks

4 garlic cloves

4 medium potatoes

1/4 cup flour

3 cups chicken broth

2 cups milk

1 cup heavy cream

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups shredded cheddar cheese

1 green onion for garnish

Sprinkle of red pepper flakes for garnish

Directions:

1. Melt the butter in a large pot over medium heat.

2. Add the diced onion, carrots, celery, and garlic. Cook until the vegetables are tender.

3. Stir in the cubed ham and cook for a few minutes.

4. Sprinkle the flour over the mixture and stir well to combine.

5. Pour in the chicken broth, milk, and heavy cream. Stir until the mixture thickens.

6. Add the diced potatoes and Italian seasoning. Season with salt and pepper.

7. Simmer the soup for about 20-25 minutes, or until the potatoes are cooked through.

8. Stir in the shredded cheddar cheese until melted and well combined.

9. Ladle the creamy ham potato soup into bowls.

10. Garnish with sliced green onions and a sprinkle of red pepper flakes.

What you need:

1 burrito size low carb wrap

3 mozzarella sticks

2 tbsp cream cheese

1/2 cup grilled chicken, chopped

1/2 cup shredded cheese

3 tbsp buffalo sauce

Optional:

2 tbsp ranch seasoning

How to make it:

1. Fold the mozzarella sticks into each side of the wrap making a triangle. Add your cream cheese in the middle.

2. Top with the chicken, buffalo sauce & shredded cheese.