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Like seriously tho 😐😓😒😑

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Ice Cream Donut Holes

Servings: 12 donut holes
1 6-count pack of biscuit dough
Vanilla ice cream
Canola oil, for frying
½ cup powdered sugar
1 tablespoon milk
Raspberries and mint, for garnish

Open the pack of biscuit dough and cut each biscuit into halves. Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough. Carefully wrap the edges of the dough over the ice cream, creating a very tight seal. Repeat with the remaining biscuit dough and freeze them for 1 hour. Heat oil over medium-high heat. Fry the frozen dough balls until golden brown.Drain them on a paper towel. Freeze for another 30 minutes. In a small bowl, combine powdered sugar and milk, stirring until smooth. Pour the glaze evenly over the donut holes. Serve immediately!
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Hell Yeah, Lucky As Hell To Have This Stuff Too!

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Eggplant Parm Bites

Servings: 12-14 bites
2-3 medium eggplants, thinly sliced
Salt, to taste
8-10 basil leaves, chopped
15 ounces ricotta cheese, drained of excess moisture
1 cup mozzarella cheese
1/2 cup parmesan cheese
4 eggs, beaten, divided 
Italian seasoned bread crumbs
Oil for frying
Marinara sauce for dipping
1. Slice the eggplant and lay out on a paper towel lined baking sheet. 
2. Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture. 
3. In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together. 
3. Blot off the water and excess salt from the eggplant with additional paper towels. 
4. Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray. 
5. Freeze for 30 minutes to one hour.
6. In three separate bowls, place the flour, bread crumbs, and the remaining three eggs, beaten.
7. Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry. 
8. In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, three at a time, until nicely browned on all sides. 
9. Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt.
10. Serve with marinara sauce. Enjoy!
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Pizza Bread Bowl

Makes 1
1 bread boule
1 cup marinara sauce
8 ounces fresh mozzarella
6 ounces pepperoni
½ onion, sliced
½ cup basil
1 cup cooked sausage
1 green bell pepper, sliced
1 cup white cheddar, shredded

Preheat oven to 350°F.

Slice the top of the bread boule off and remove the insides. Spread ½ cup of the marinara on the bottom of the boule, then layer with half of the mozzarella, five ounces of the pepperoni, onions, basil, sausage, peppers, the other ½ cup of marinara, the remaining mozzarella, half of the white cheddar, and place the cap of the bread boule on top.

Wrap the bread bowl in foil, then press with a heavy object for 30 minutes. Remove the foil, and sprinkle the remaining cheddar and pepperoni on top. Bake for 30 minutes, until cheese is golden brown. Cool for 10 minutes, slice, then serve!
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2 slices bread
1 cream croquette
2 slices cheese
1 egg
1 tbsp butter

Cut out heart shapes out of the bread slices with a cookie cutter. Divide the egg whites from the yolk and set aside.
Melt butter in a frying pan. Put a smaller heart-shaped mold onto the pan. Add in egg yolk and pierce it so that it floods the mold. Once it's halfway cooked through, take off the mold.
Place the bread on the frying pan so that the yolk is inside. Pour the egg white inside the heart-shaped space. Cook until egg is no longer runny.
Flip it over. Place slice of cheese on top followed by the cream croquette. Finally top it off with the other slice of cheese. Place the other slice of bread on top and continue to cook, gently pressing down with a spatula.
Once it's golden brown on the bottom, flip it over and cook the other side until it's a nice color.
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Garlic Parmesan Chicken Tenders

3/4 cup flour
3 eggs
2 Tbsp. lemon juice
1 cup panko bread crumbs
1/2 cup grated Parmesan
1 Tbsp. garlic powder
1/2 Tbsp. lemon zest
Salt and pepper to taste
1 1/4-lb package of chicken tenders
Olive oil cooking spray (or another preferred oil)

Preheat oven to 425°F/220°C.
Combine the egg and the lemon juice. In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper. Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
Serve with your favorite dip and some veggies for a fun appetizer or with garlic Parmesan roasted vegetables for dinner!
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