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Seafood salad featuring succulent salmon, delectable imitation crab meat, and savory cheese, all coated in a velvety, creamy dressing, presents a harmonious medley of flavors and textures. Salmon and the sweet essence of imitation crab intertwine, creating a delightful seafood base that is further enriched by the creamy richness of the cheese. The Best Creamy Seafood Pasta Salad Looking for the perfect summer pasta salad? This Creamy Seafood Pasta Salad is loaded with flaky salmon, imitation crab, colorful garden rotini, crisp celery, juicy cherry tomatoes, and plenty of cheddar cheese, all tossed in a rich, creamy homemade dressing. Every bite is packed with fresh seafood flavor and a delicious combination of textures that keeps everyone coming back for more. Whether you're serving it at a backyard cookout, holiday gathering, potluck, or family dinner, this easy seafood pasta salad is always a crowd favorite. It's simple to make, even better after chilling, and perfect for preparing ahead of time. Serve it as a light meal or alongside your favorite grilled meats for a refreshing dish everyone will love. Ingredients For the Dressing ¾ cup real mayonnaise ¼ cup salad dressing (such as Miracle Whip) 1 tbsp soy sauce ¼ cup granulated sugar ½ tbsp garlic salt ½ tsp black pepper For the Salmon 1 salmon fillet 2 tbsp butter 1 tbsp lemon juice ¼ tsp salt, divided ¼ tsp black pepper, divided Cook the salmon, then flake or dice it into bite-sized pieces. For the Pasta Salad 2 cups uncooked Garden Rotini pasta 3 cups water ½ (16 oz) package imitation crab meat, chopped 1 cup thinly sliced celery 1 cup cherry tomatoes, halved ½ cup Colby Jack cheese plus more for topping ¼ tsp dried cilantro (or 1 tbsp fresh cilantro, chopped) ❤️ Connies Tip: Chill the pasta before mixing everything together. Cold pasta helps the dressing coat every bite and gives the salad the best flavor and texture. Other Recipes you might like Parmesan, Garlic Butter Noodles Dinner In A Salad Ham and Cheese Pasta Salad Buttery Lemon Pepper tilapia Crab Casserole Connie's Tip: You can also add olives, diced onions and dill relish Directions Step 1: Make the Dressing In a large mixing bowl, whisk together: Real mayonnaise Salad dressing Soy sauce Sugar Garlic salt Black pepper Mix until smooth and set aside. Step 2: Cook the Pasta Add the garden rotini and 3 cups of water to your Instant Pot. Secure the lid, set the valve to Sealing, and cook on High Pressure (Manual) for 12 minutes. Perform a quick release, drain the pasta, and refrigerate for 30 minutes, or until completely chilled. Step 3: Cook the Salmon While the pasta is cooling, melt the butter in a skillet over medium heat. Drizzle the salmon with the lemon juice and season both sides evenly with the salt and pepper. Cook until the salmon flakes easily with a fork and is lightly browned on both sides. Remove from the skillet, allow it to cool, then flake or cut into bite-sized pieces. Step 4: Assemble the Salad Add the celery, cherry tomatoes, imitation crab, and cooled salmon to the prepared dressing. Stir gently until everything is evenly coated. Fold in the chilled rotini pasta and ½ cup shredded cheddar cheese, mixing gently to combine. Step 5: Chill & Serve Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend. Sprinkle with a little extra shredded cheddar cheese and a pinch of dried cilantro just before serving. ❤️ Connie's Tip: This pasta salad tastes even better the next day! If it thickens after chilling overnight, simply stir in 1–2 tablespoons of milk or a spoonful of mayonnaise to make it creamy again. How to store Seafood Salad Store your Creamy Seafood Pasta Salad in an airtight container in the refrigerator for up to 3 days. Keep the salad refrigerated until you're ready to serve, and avoid leaving it at room temperature for more than 2 hours. For the best flavor and texture, give the salad a quick stir before serving. If it has thickened after chilling, mix in a spoonful of mayonnaise or a splash of milk to make it creamy again. ❤️ Connie's Tip: This pasta salad actually tastes even better after a few hours in the refrigerator! Making it the night before gives the dressing time to soak into the pasta and brings all of the flavors together beautifully. ❤️ Connie's Variations 🦐 Shrimp Seafood Pasta Salad Replace the salmon with 1 pound of cooked shrimp for a light and refreshing seafood twist. 🦀 Crab Lovers Pasta Salad Double the imitation crab and leave out the salmon for an extra crab-filled version. 🐟 All Salmon Pasta Salad Skip the imitation crab and use 2 cooked salmon fillets for a rich, salmon-packed salad. 🧀 Extra Cheesy Seafood Pasta Salad Add an extra ½ cup shredded cheddar cheese or try Colby Jack for even more cheesy goodness. 🥓 Bacon Ranch Seafood Pasta Salad Add 6 slices of cooked, crumbled bacon and 1 teaspoon ranch seasoning to the dressing for a smoky twist. 🥒 Garden Veggie Seafood Pasta Salad Mix in diced cucumber, bell peppers, broccoli, or sliced green onions for extra color and crunch. 🌶️ Spicy Seafood Pasta Salad Add diced jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce for a little heat. 🍋 Lemon Herb Seafood Pasta Salad Stir in fresh dill, parsley, and a little extra lemon juice for a bright, fresh flavor. 🫒 Mediterranean Seafood Pasta Salad Add sliced black olives, diced cucumbers, feta cheese, and a sprinkle of oregano for a Mediterranean-inspired version. 🥑 Avocado Seafood Pasta Salad Just before serving, gently fold in diced avocado for a creamy, fresh finish. ❤️ Connie's Tip: This recipe is easy to customize! Swap the seafood, vegetables, or cheese with your family's favorites to create a new pasta salad every time. ❤️ Connie Wants to Know... What's your favorite seafood to add to pasta salad? 🦐 Shrimp, 🦀 Crab, 🐟 Salmon, or something else? Tell me in the comments below! ❤️

If you're a fan of banana bread, you've got to check out this easy and moist recipe. The best banana bread around, thanks to ripe bananas and creamy sour cream. Ultimate Super Moist and Sweet Banana Bread If you're a fan of banana bread, you've got to check out this easy and moist recipe. It's often considered the best banana bread around, thanks to the perfect combo of ripe bananas and creamy sour cream. Wondering how to make banana bread that's both simple and delicious? Look no further. This recipe is your ticket to a classic treat without any fuss. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: As a Walmart Creator, I earn from purchases. 3 to 4 ripe bananas , mashed (about 1 1/2 cups) 1/2 cup unsalted butter , melted 1/2 cup granulated sugar 1/2 cup brown sugar , packed 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda A pinch of salt 1/2 cup sour cream or Greek yogurt (for added moisture) 1/2 cup chopped nuts (e.g., walnuts or pecans ) or chocolate chips (optional) Raisins Thank you so much for supporting my site Dessert Recipes Cinnamon Sugar Blackberry Cobbler Old School Chocolate Brownies Oreo Cream Chocolate Cake Strawberry Sauce Coconut pecan chocolate peanut butter fudge How to make Instant Pot Banana Bread Using egg Bite Molds. Oven Directions and Variations Below Prepare the Egg Bite Molds : Grease the egg bite molds with non-stick cooking spray or a small amount of melted butter . Mix Wet Ingredients: In a mixing bowl , combine the mashed bananas, melted butter, vanilla extract, and the beaten egg. Mix well. Add Sugar: Stir in the granulated sugar until fully incorporated. Combine Dry Ingredients: In another bowl , whisk together the flour, baking soda, and a pinch of salt. Incorporate Dry Ingredients: Gradually add the dry ingredients to the banana mixture, mixing until just combined. Avoid overmixing. Optional Add-Ins: If you're using nuts, chocolate chips, or dried fruit, fold them into the batter. Fill the Molds: Spoon the banana bread batter into the greased egg bite molds , filling each cavity about 2/3 full. Cover the Molds: Cover the egg bite molds with aluminum foil . Pressure Cook: Place the trivet in the Instant Pot and add 1 cup of water. Carefully place the covered egg bite molds on the trivet. Close the Instant Pot lid, set the vent to sealing, and select the pressure cook function. Cook on high pressure for about 10-12 minutes. The exact time may vary depending on your Instant Pot model, so adjust as needed. Natural Release: Allow the Instant Pot to release pressure naturally for about 5 minutes, then manually release any remaining pressure. Cool and Serve: Carefully remove the egg bite molds from the Instant Pot and let the banana bread bites cool for a few minutes. Once they are cool enough to handle, gently remove them from the molds. Thank you so much for supporting my site How To Make Stove Top Homemade Super Moist Banana Bread Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 4x8-inch loaf pan. Mix Wet Ingredients: In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined. Add Eggs and Vanilla: Add the eggs and vanilla extract to the sugar-butter mixture. Beat until the mixture is smooth and creamy. Incorporate Mashed Bananas: Stir in the mashed bananas and mix well. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Alternate Mixing: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Add Sour Cream or Greek Yogurt: Fold in the sour cream or Greek yogurt. This addition will make the banana bread extra moist. Optional Add-Ins: If you're using nuts or chocolate chips, gently fold them into the batter at this stage. Pour into Pan: Pour the batter into the prepared loaf pan. Bake: Bake in the preheated oven for approximately 60-75 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Keep an eye on it, as baking times can vary. Cool and Enjoy: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy! Thank you so much for supporting my site The Best Moist Banana Bread "Variations" Chocolate Chip Banana Bread: Add 1/2 to 1 cup of chocolate chips (milk, semi-sweet, or dark) to the batter for a delightful chocolatey twist. Nutty Banana Bread: Mix in 1/2 to 1 cup of chopped nuts like walnuts, pecans, or almonds for added crunch and flavor. Cinnamon Swirl Banana Bread: In a separate bowl, mix 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon. After pouring the batter into the pan, sprinkle the cinnamon-sugar mixture over the top and swirl it in with a knife for a cinnamon-infused bread. Cream Cheese Banana Bread: Swirl a layer of sweetened cream cheese into the batter by mixing 4 ounces of softened cream cheese, 1/4 cup sugar, and 1 egg until smooth. Layer it in the middle of the batter for a cream cheese surprise. Fruit-Filled Banana Bread: Add chopped dried fruit like raisins, cranberries, or chopped dates for a fruity twist. Banana Nutella Bread: Swirl Nutella into the batter before baking for a delightful chocolate-hazelnut flavor. Coconut Banana Bread: Mix in 1/2 cup of shredded coconut for a tropical twist. Pumpkin Banana Bread: Replace 1/2 cup of mashed bananas with 1/2 cup of canned pumpkin puree and add a teaspoon of pumpkin pie spice for a fall-inspired bread. Blueberry Banana Bread: Gently fold in 1 cup of fresh or frozen blueberries for a burst of fruity goodness. Maple Pecan Banana Bread: Use maple syrup instead of granulated sugar in the batter, and add chopped pecans for a rich and nutty flavor. Zucchini Banana Bread: Grate 1 cup of zucchini and squeeze out excess moisture. Mix it into the batter for a moist and veggie-infused bread. Lemon Poppy Seed Banana Bread: Add the zest of one lemon and 2 tablespoons of poppy seeds for a zesty and textured variation. Apple Cinnamon Banana Bread: Add diced apples and ground cinnamon to the batter for a fruity and spiced twist. Feel free to combine some of these variations or get creative with your own flavor combinations. Banana bread is incredibly forgiving, and experimenting with different ingredients can lead to delicious results! 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Honey Garlic Shrimp Stir Fry, a perfect balance of sweet and savory with succulent shrimp and vibrant veggies a go-to favorite among stir-fry recipes! The Best Honey Garlic Shrimp and Imitation Crab Stir-Fry Enjoy the deliciousness of our Honey Garlic Shrimp Stir Fry—it's a standout among stir-fry recipes. With succulent shrimp, imitation crab meat, and a mix of vibrant veggies, this easy stir-fry recipe hits the mark for the best stir-fry experience. Discover the perfect balance of sweet and savory in this go-to shrimp stir fry that stands out among vegetable stir fry recipes. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: As an Walmart Creator, I earn from purchases. For the Honey Garlic Shrimp: 2 pounds large shrimp , peeled and deveined 6 tablespoons soy sauce 4 tablespoons honey 2 tablespoons minced garlic 1 tablespoon grated ginger 2 tablespoons sesame oil 2 tablespoons olive oil Salt and pepper to taste Chopped green onions for garnish For the Stir-Fry: 2 cups imitation crab meat , shredded 2 cups broccoli florets 2 bell peppers , sliced 2 medium-sized zucchinis , diced 4 tablespoons soy sauce 2 tablespoons oyster sauce 2 tablespoons cornstarch (optional, for thickening) Cooked rice for serving Thank you so much for supporting my site what goes well with Honey Garlic Shrimp and Imitation Crab Stir-Fry Southern Kicked-up Green Beans Ultimate Bacon Potato Salad Parmesan Potato Bites The Best Bacon Baked Beans Parmesan Buttery, Garlic Potatoes Instant Pot Honey Garlic Shrimp Stir-fry with Imitation Crab Meat Stove Top Directions and Variations Below Marinate the Shrimp: In a bowl, combine soy sauce, honey, minced garlic, grated ginger, sesame oil, olive oil, salt, and pepper. Add the peeled and deveined shrimp to the marinade. Toss to coat and let it marinate for at least 15-20 minutes. Sauté in Instant Pot: Set the Instant Pot to "Sauté" mode. Add olive oil, minced garlic, and grated ginger. Sauté until fragrant. Add shrimp and sauté until they start to turn pink. Add Vegetables: Add broccoli, bell pepper, and zucchini to the Instant Pot. Sauté for a few minutes until the vegetables begin to soften. Prepare Sauce: In a bowl, mix soy sauce, honey, and sesame oil. Pour the sauce over the shrimp and vegetables in the Instant Pot. Pressure Cook: Cancel the "Sauté" mode. Secure the Instant Pot lid, set the valve to the "Sealing" position, and select the "Manual" or "Pressure Cook" setting. Cook on high pressure for 1-2 minutes. Quick Release: Once the cooking is complete, perform a quick pressure release. Add Crab Meat: Carefully open the Instant Pot and stir in the shredded imitation crab meat. Garnish and Serve: Adjust seasoning with salt and pepper if needed. Serve the Honey Garlic Shrimp and Imitation Crab Stir-Fry over cooked rice. Garnish with chopped green onions. Note: Cooking times may vary based on the specific model of Instant Pot, and the shrimp and vegetables can overcook easily, so it's important to monitor the process closely. Feel free to experiment with the Instant Pot settings to achieve the desired texture for your shrimp and vegetables. Enjoy your Instant Pot Honey Garlic Shrimp and Imitation Crab Stir-Fry! Thank you so much for supporting my site Stove Top Honey Garlic Shrimp Stir-fry with Imitation Crab Meat Marinate the Shrimp: In a bowl, combine soy sauce, honey, minced garlic, grated ginger, sesame oil, olive oil, salt, and pepper. Add the peeled and deveined shrimp to the marinade. Toss to coat and let it marinate for at least 15-20 minutes. Cook the Shrimp: Heat a large skillet or wok over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove the shrimp from the pan and set them aside. Prepare the Stir-Fry: In the same skillet, add a bit more oil if needed. Add broccoli, bell pepper, and diced zucchini. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Combine Shrimp and Crab Meat: Return the cooked shrimp to the skillet with the vegetables. Add shredded imitation crab meat to the pan and gently toss to combine. Make the Sauce: In a small bowl, mix soy sauce, oyster sauce, and cornstarch (if using). Pour the sauce over the shrimp, crab, and vegetables. Stir well to coat everything evenly. Serve: Cook for an additional 2-3 minutes until the sauce thickens slightly. Serve the Honey Garlic Shrimp and Imitation Crab Stir-Fry over cooked rice. Garnish with chopped green onions. Thank you so much for supporting my site "Variations" Honey Garlic Shrimp Stir-fry with Imitation Crab Meat Lemon Pepper Shrimp and Crab Stir-Fry: Replace the soy sauce with lemon juice for a citrusy flavor. Season with black pepper and a pinch of lemon zest. Garnish with fresh parsley or chives. Sweet Chili Lime Shrimp and Crab Stir-Fry: Use sweet chili sauce in place of honey in the marinade. Add a squeeze of fresh lime juice for a zesty kick. Garnish with chopped cilantro and lime wedges. Mango Tango Shrimp and Crab Stir-Fry: Dice fresh mango and add it to the stir-fry for a tropical twist. Include a tablespoon of mango or peach preserves in the sauce. Garnish with chopped mint or basil. Garlic Butter Shrimp and Crab Stir-Fry: Infuse the dish with the richness of garlic butter. Add a tablespoon of melted butter to the soy sauce and honey marinade. Finish with a sprinkle of chopped parsley. Szechuan Shrimp and Crab Stir-Fry: Incorporate Szechuan sauce for a spicy, tangy flavor. Include sliced water chestnuts and bamboo shoots for crunch. Garnish with chopped green onions and crushed peanuts. 6. Cajun Spice Shrimp and Crab Stir-Fry: Season the shrimp with Cajun spice blend or Old Bay seasoning. Add sliced andouille sausage for a Cajun flair. Garnish with chopped scallions or parsley. Hoisin Ginger Shrimp and Crab Stir-Fry: Substitute honey with hoisin sauce in the marinade. Add finely chopped ginger and a splash of rice vinegar. Garnish with toasted sesame seeds and green onions. Thai Basil Shrimp and Crab Stir-Fry: Use Thai basil leaves for an aromatic touch. Include sliced red and green bell peppers for color. Finish with a drizzle of fish sauce and a squeeze of lime. Mediterranean Shrimp and Crab Stir-Fry: Replace the soy sauce with balsamic glaze. Add cherry tomatoes and Kalamata olives to the stir-fry. Garnish with crumbled feta cheese and fresh oregano. Pesto Parmesan Shrimp and Crab Stir-Fry: Toss the shrimp and crab in basil pesto. Sprinkle Parmesan cheese over the stir-fry before serving. Garnish with pine nuts and fresh basil. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

This kid-friendly and kid-approved dish is not only a great way to hide vegetables and get kids to eat them, but also certain to satisfy your comfort food cravings, bringing sheer delight to your taste buds. Creamy Chicken Cheese, Mushroom and Macaroni Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Generously enveloped in a luxuriously creamy cheese sauce, the velvety textures and the irresistible fusion of macaroni and cheesy chicken create a harmonious symphony of flavors. This kid-friendly and kid-approved dish is not only a great way to hide vegetables and get kids to eat them, but also certain to satisfy your comfort food cravings, bringing sheer delight to your taste buds. You will Need For the Chicken: Olive Oil (to coat chicken) 4 Large Boneless, skinless chicken thighs 1 tbsp Garlic Powder 1/2 tsp Pepper 1 tbsp Salt 1 tbsp Onion Powder For the Macaroni and Cheese: 1 8oz Can Mushrooms Stems and Pieces 3 cups Macaroni Noodles 2 10.5oz Cans Cream of Chicken Soup 1 cup Water 1 Package frozen Broccoli 1 Can of Mixed Vegetables 4 oz. Velveeta Cheese Shredded Cheese for topping Salt and Pepper to taste Thank you so much for supporting my site Side Dish Recipes Southern Kicked-up Green Beans The Best Bacon Baked Beans Parmesan Buttery, Garlic Potatoes Bacon and onion Collard Greens Buttery Parmesan Corn On The Cob Instant Pot Directions Start by seasoning the chicken: Coat both sides of the chicken thighs with olive oil. Sprinkle garlic powder, pepper, salt, and onion powder evenly on both sides of the chicken. Place the seasoned chicken into your instant pot. Cook the chicken: Select the "High Pressure" setting on your instant pot and set it to cook for 45 minutes. Wait for the pressure button to go down naturally, then carefully open the lid. Remove the chicken from the pot and set it aside while preserving the chicken broth in the pot. Prepare the macaroni and vegetable mixture: Add the macaroni noodles, water, canned mushrooms stems and pieces, frozen broccoli, and mixed vegetables to the instant pot. Make sure the pressure valve is set to "Sealing" and press the "Pressure Cook" setting for 10 minutes. After cooking, perform an instant release of pressure. Carefully remove the pot from the instant pot and add in the Velveeta cheese, cream of chicken soup, and the can of mushrooms. Stir until the cheese and soup are well combined. Season with salt and pepper to taste. Assemble and bake: Preheat your oven to 350°F (175°C). In a large serving dish, layer the macaroni and vegetable mixture at the bottom. Place the cooked chicken thighs on top of the macaroni mixture. Sprinkle shredded cheese over the top of the chicken and macaroni. Bake: Place the serving dish in the preheated oven and bake until the cheese is melted and bubbly. Garnish and Serve: Once the cheese is nicely melted and golden, remove the dish from the oven. Garnish with chopped parsley if desired. Serve hot and enjoy your creamy chicken and mushroom macaroni bake! This recipe combines the richness of creamy macaroni and cheese with flavorful seasoned chicken for a delightful and satisfying meal. Thank you so much for supporting my site Stove Top Skillet Directions Season and cook the chicken: Heat a skillet over medium heat and add a drizzle of olive oil. Season both sides of the chicken thighs with garlic powder, pepper, salt, and onion powder. Place the seasoned chicken in the skillet and cook for about 6-8 minutes on each side, or until fully cooked and no longer pink inside. Once cooked, remove the chicken from the skillet and set it aside. Prepare the macaroni and vegetable mixture: In the same skillet, add the macaroni noodles, water, canned mushrooms stems and pieces, frozen broccoli, and mixed vegetables. Stir occasionally and cook until the macaroni is tender and the vegetables are heated through. Create the creamy sauce: Lower the heat and add the Velveeta cheese and cream of chicken soup to the skillet. Stir until the cheese and soup are fully melted and well combined with the macaroni and vegetables. Season with salt and pepper to taste. Assemble and serve: Slice the cooked chicken thighs and arrange them on top of the creamy macaroni mixture in the skillet. Sprinkle shredded cheese over the chicken and macaroni. Finish on the stovetop: Cover the skillet with a lid and cook on low heat for an additional 5-7 minutes, or until the cheese is melted and bubbly. Serve and enjoy: Once the cheese is nicely melted and golden, remove the skillet from the heat. Spoon the creamy chicken and mushroom macaroni onto plates and serve hot. Savor the delightful combination of flavors and textures that this skillet recipe offers. This "Creamy Chicken and Mushroom Macaroni Skillet" delivers a heartwarming dish that's easy to make on your stovetop, providing a satisfying meal that's perfect for any occasion. Thank you so much for supporting my site Here are some tips to make your "Creamy Chicken and Mushroom Macaroni Skillet" recipe even more successful: Prep Ahead : Before you start cooking, make sure to have all your ingredients chopped, measured, and ready. This will help streamline the cooking process. Chicken Cooking Time: When cooking the chicken, ensure that it reaches an internal temperature of 165°F (75°C) to ensure it's fully cooked and safe to eat. Cheese Melting: When adding the Velveeta cheese to the skillet, cut it into smaller cubes to aid in faster melting. Stir consistently to prevent burning or sticking. Liquid Levels: If you find the macaroni mixture becoming too dry, you can add a little more water or chicken broth to maintain the desired creamy consistency. Seasoning: Taste and adjust the seasoning as needed. Keep in mind that the cream of chicken soup and Velveeta cheese can add some saltiness, so be cautious with the additional salt you add. Vegetable Variations: Feel free to switch out the frozen vegetables with fresh ones based on what's available or your personal preferences. Melting the Shredded Cheese: If the shredded cheese isn't melting easily on top of the skillet, you can place the skillet under the broiler for a minute or two. Keep an eye on it to prevent burning. Garnish: You can garnish the finished dish with fresh herbs like parsley or chives to add a pop of color and freshness. Experiment with Cheese: While Velveeta works well for its melting properties, you can also try other cheeses for different flavors. Cheddar, mozzarella, or gouda can be great alternatives. Customization: This recipe is versatile. You can add more spices, herbs, or even a touch of hot sauce for extra flavor if you prefer. Stirring: Be gentle while stirring the macaroni and vegetables to prevent breaking the macaroni. Use a spatula or wooden spoon to avoid damaging the ingredients. Pan Size: Choose a skillet large enough to comfortably accommodate all the ingredients without overcrowding. This ensures even cooking. Double Check Instructions: When following the stove top method, be sure to adjust the steps and times accordingly to your own stovetop and skillet type. With these tips, you'll be able to create a scrumptious and creamy chicken and mushroom macaroni skillet that's sure to be a hit at your table. Enjoy!

Last Updated: 8/23/2023 lovemyinstantpot ("we," "our," or "us") is committed to protecting your privacy. This Privacy Policy explains how we collect, use, disclose, and safeguard your personal information when you visit our website lovemyinstantpot.com or use our services. Privacy Policy Last Updated: 8/23/2023 lovemyinstantpot ("we," "our," or "us") is committed to protecting your privacy. This Privacy Policy explains how we collect, use, disclose, and safeguard your personal information when you visit our website lovemyinstantpot.com or use our services. 1. Information We Collect: We may collect various types of information from you, including: Personal Information: Information that can identify you personally, such as your name, email address, or other similar information. Non-Personal Information: Information that does not personally identify you, such as your IP address, browser type, device information, and website usage data. Cookies: We may use cookies and similar technologies to collect information about your interactions with our Site and improve your experience. 2. How We Use Your Information: We may use the information we collect for various purposes, including but not limited to: Providing, maintaining, and improving our services. Responding to your inquiries or requests. Sending you updates, newsletters, or marketing communications. Monitoring and analyzing usage patterns on our Site. Complying with legal obligations and enforcing our terms of use. 3. Information Sharing: We may share your information with third parties under the following circumstances: With your consent. To comply with legal obligations. To protect our rights, privacy, safety, or property. In connection with the sale, merger, or acquisition of all or part of our company. 4. Your Choices: You have certain choices regarding the personal information we collect and how it is used: You can opt-out of receiving marketing communications from us. You can disable cookies through your browser settings. You can request access, correction, or deletion of your personal information by contacting us. 5. Security: We use reasonable measures to protect your personal information, but no method of transmission over the internet or electronic storage is completely secure. We cannot guarantee the security of your data. 6. Links to Other Websites: Our Site may contain links to third-party websites or services. We are not responsible for the privacy practices of these third parties, and you should review their privacy policies. 7. Changes to this Privacy Policy: We may update this Privacy Policy from time to time. The most current version will be posted on our Site with the "Last Updated" date. 8. Contact Us: If you have any questions, concerns, or requests regarding this Privacy Policy or your personal information, please contact us at lovemyinstantpot@outlook.com By using our Site or services, you consent to the practices described in this Privacy Policy.

Irresistible Homemade General Tso’s Chicken: Better Than Takeout! Skip the takeout and make this flavorful dish at home today! Irresistible Homemade General Tso’s Chicken: Better Than Takeout! Elevate your dinner with a tantalizing General Tso's Chicken, a standout among Chinese food recipes. This Asian chicken recipe offers a perfect blend of sweet, spicy, and savory flavors. Whether you're seeking chicken dinner ideas or exploring new chicken breast dinner ideas, this General Tso's chicken recipe is a crowd-pleaser. Unlock the secrets to an easy Tso chicken with this simple and delicious recipe, making it a go-to choice for a memorable and flavorful meal. Share Ingredients As an Amazon Associate, I earn from purchases. 4 boneless, skinless chicken breasts 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons rice vinegar 2 tablespoons sesame oil 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1/2 teaspoon red pepper flakes (adjust to taste) 2 tablespoons vegetable oil (for cooking) Sesame seeds and chopped green onions for garnish (optional) Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site Chinese Recipes Chinese Sweet and Sour Sauce Sweet & Spicy BBQ Stir-Fry Chinese Honey, Garlic Chicken Shrimp Vegetable Stir Fry Beef & Broccoli Chinese Pork Fried Rice Instructions for making General TSO's Chicken Asian Recipe Instant Pot Stove Top Directions Below Prepare the Marinade In a small bowl, whisk together: Soy sauce Honey Rice vinegar Sesame oil Minced garlic Grated ginger Red pepper flakes (if using). Marinate the Chicken: Place chicken breasts in a resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring it's well coated. Reserve the other half for the sauce. Marinate the chicken in the refrigerator for at least 30 minutes, or up to a few hours for better flavor. Sauté (Optional for Extra Flavor): Turn the Instant Pot to the Sauté setting and add vegetable oil. Once hot, remove the chicken from the marinade (discard used marinade) and sear each side for 1-2 minutes. This step is optional but adds flavor. Pressure Cook: Add 1/2 cup water or chicken broth to the Instant Pot to prevent burning. Place the chicken in the pot and pour the reserved marinade over the top. Secure the lid, ensuring the vent is set to Sealing. Set the Instant Pot to Manual/Pressure Cook mode for 8 minutes (for medium chicken breasts) or 10 minutes (for larger chicken breasts). Release Pressure: Once the cooking time is complete, allow a Natural Release for 5 minutes, then perform a Quick Release to release any remaining pressure. Thicken the Sauce (Optional): Remove the chicken and set it aside to rest. Turn the Instant Pot to the Sauté setting. If the sauce is thin, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce. Let it simmer for 2-3 minutes until thickened. Serve: Slice the chicken into thin strips. Drizzle the thickened sauce over the chicken. Garnish with sesame seeds and chopped green onions, if desired. Serve with steamed rice or stir-fried vegetables for a complete meal. Thank you so much for supporting my site Instructions for making General TSO's Chicken Recipe Stove Top Prepare the Marinade: In a small bowl, combine the following ingredients: Soy sauce: for the base of the marinade. Honey: to add sweetness. Rice vinegar: for a tangy kick. Sesame oil: for depth of flavor. Minced garlic: for aromatic richness. Grated ginger: for a fresh, zesty touch. Red pepper flakes: to add a subtle heat (optional). Whisk everything together until well combined. This mixture will act as both your marinade and sauce. Marinate the Chicken: Place chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish tightly, ensuring the chicken is well-coated with the marinade. Refrigerate the chicken for at least 30 minutes, but for the best flavor, marinate for a few hours. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess marinade drip off. Discard the used marinade. Place the chicken in the hot skillet and cook for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. Prepare the Sauce: While the chicken is cooking, pour the remaining marinade into a small saucepan. Bring the marinade to a boil over medium heat to ensure it’s safe to consume. Reduce the heat and let it simmer for a few minutes until it thickens slightly. Optional: For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the sauce. Continue to simmer until the desired consistency is achieved. Assemble and Serve: Once the chicken is done, remove it from the skillet and let it rest for 5 minutes. Slice the chicken into thin strips. Drizzle the prepared sauce over the chicken. Garnish with sesame seeds and chopped green onions, if desired. Serving Suggestions: Serve the sliced chicken with: Steamed rice or fried rice. Your favorite stir-fried vegetables, like broccoli, bell peppers, or snap peas. Thank you so much for supporting my site Tips for making General TSO's Asian Chicken Recipe Marinating Time: Marinating the chicken for a longer time (several hours or overnight) in the refrigerator will allow the flavors to penetrate the meat more deeply, resulting in a more flavorful dish. If you're short on time, even 30 minutes of marinating can make a difference. Adjust Spice Level: The amount of red pepper flakes can be adjusted to your preferred level of spiciness. Add more for extra heat or reduce it for a milder flavor. Searing the Chicken: If you have extra time and want to enhance the flavor and texture of the chicken, you can sear it in a hot skillet with a little oil before or after pressure cooking in the Instant Pot. Searing creates a nice crust and adds depth to the dish. Use a Meat Thermometer: To ensure that the chicken is cooked perfectly, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This is the safe temperature for poultry. Thicken the Sauce: If the sauce is not thick enough after cooking, you can use the sauté function on the Instant Pot to simmer and reduce it until it reaches your desired consistency. You can also add a cornstarch slurry to thicken it further. Garnish: Don't forget to garnish your dish with sesame seeds and chopped green onions or other ingredients like cilantro or chopped peanuts for added flavor and visual appeal. Serve with Accompaniments: Consider serving your Asian Chicken with a side of rice, noodles, or stir-fried vegetables to complete the meal. The sauce from the dish will work wonderfully with these side dishes. Taste and Adjust: Taste the sauce and the final dish before serving. You can always adjust the seasoning by adding more soy sauce, honey, or other ingredients to achieve the perfect balance of flavors. By following these tips, you'll be well on your way to creating a delicious and perfectly balanced Asian Chicken dish that your family and guests will love. 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This Jalapeno, sweet onion, cheddar cornbread is so good! I made our pork chili and I asked my husband if he wanted corn bread to go with it, he said if you do make Jalapeno Corn Bread... and this recipe was born. I was just shocked at how really Delicious this corn bread came out. My husband was ne Jalapeno, Cheddar and onion Corn Bread Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover a delectable twist on classic cornbread with our Cheesy Jalapeno Cornbread recipe! Bursting with bold flavors from diced jalapenos and gooey shredded cheddar cheese, this moist and tender treat is a crowd-pleaser. Using a secret cooking method, the cornbread turns out irresistibly fluffy, and the option to add an extra layer of cheese on top takes it to a whole new level of indulgence. Perfect as a side for any meal or as a stand-alone snack, this Cheesy Jalapeno Cornbread will be a hit at your family dinner table. You Will Need 1 Package Jiffy Corn Bread Mix 2 tablespoons diced Jalapenos (seeds removed for milder heat) 1/2 small Onion, finely diced 1/3 cup Milk 1 large Egg 1/2 cup Shredded Cheddar Cheese Thank you so much for supporting my site Instant Pot Directions In a mixing bowl, prepare the cornbread batter by mixing the Jiffy Corn Bread Mix, diced Jalapenos, finely diced onion, milk, and egg until well combined. Grease a 7-inch round cake pan or oven-safe dish that fits inside your Instant Pot. Pour the cornbread batter into the greased pan. Sprinkle the shredded cheddar cheese evenly over the top of the cornbread batter. Cover the cake pan tightly with aluminum foil to prevent any moisture from getting into the cornbread. Pour 1 1/2 cups of water into the Instant Pot. Place a trivet or the Instant Pot's steamer rack at the bottom of the Instant Pot. Carefully place the covered cake pan on the trivet or steamer rack inside the Instant Pot. Close the Instant Pot lid and set the valve to the sealing position. Select the "Steam" function and set the cooking time to 25 minutes on high pressure. Once the cooking time is complete, allow a natural pressure release for 10 minutes. Then, carefully release any remaining pressure by turning the valve to the venting position. Carefully open the Instant Pot lid and remove the cake pan using oven mitts or tongs. Remove the foil cover from the cake pan. Let the cornbread cool slightly before cutting it into squares. Serve warm as a delicious side dish, complementing your favorite chili, soups, or barbecue dishes. Please note that steaming cornbread in the Instant Pot will give you a softer texture than traditional baking. It won't have the crispy crust typically found in oven-baked cornbread, but it will still be delicious and infused with the flavors of jalapenos and cheese. Enjoy! Bread Recipes Mini Party Sliders Pita Bread Easy Buttermilk Biscuits Instant Pot Slider Buns Easy Cheesy Italian Bread Sticks Thank you so much for supporting my site Oven Directions Preheat your oven to 350°F (175°C). Spray an 8x8 baking pan with cooking spray. In a mixing bowl, combine the Jiffy Corn Bread Mix, diced Jalapenos, and finely diced onion. Crack in the large egg. Pour in the milk and mix all the ingredients together until well combined. The batter should be smooth and slightly thick. Now, spread half of the cornbread batter evenly in the prepared baking pan. Sprinkle the shredded cheddar cheese over the layer of cornbread batter, making sure to cover it evenly. Add the remaining cornbread batter on top of the cheese layer. Use a spoon to spread it out gently and cover the cheese. Cover the baking pan with aluminum foil to prevent the top from browning too quickly. Bake the cornbread in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 to 15 minutes or until the top turns golden brown. To check for doneness, insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is ready. Remove the baking pan from the oven and let the cornbread cool slightly before cutting it into squares. Serve warm as a side dish with your favorite chili, soups, or barbecue dishes. Enjoy the deliciously cheesy and slightly spicy flavor of this Cheesy Jalapeno Cornbread! Note: If you prefer a spicier cornbread, you can increase the amount of diced jalapenos or leave some of the seeds in. Adjust the heat level according to your taste preferences. Thank you so much for supporting my site To store the Cheesy Jalapeno Cornbread, follow these steps: Let the Cornbread Cool: After baking, allow the cornbread to cool completely at room temperature. Avoid storing it while still warm to prevent moisture buildup, which could lead to mold. Wrap in Plastic Wrap or Foil: Once cooled, tightly wrap the cornbread in plastic wrap or aluminum foil to protect it from drying out and to prevent any odors from other foods in the fridge from being absorbed. Store in an Airtight Container: Alternatively, you can transfer the wrapped cornbread to an airtight container. Make sure the container is large enough to fit the cornbread without crushing it. Refrigerate: Place the wrapped or containerized cornbread in the refrigerator. It can stay fresh for up to 3 to 4 days when properly stored. Reheat (if desired): When you're ready to enjoy the cornbread again, you can reheat it in the microwave or oven. For the microwave, wrap a slice in a damp paper towel and heat it for about 20-30 seconds. For the oven, preheat to 350°F (175°C), wrap the cornbread in foil, and warm it for 10-15 minutes. Freeze (optional): If you have leftover cornbread that you won't be able to consume within a few days, you can freeze it for longer storage. Wrap the cornbread in plastic wrap and then in aluminum foil, or use a freezer-safe airtight container. It can be frozen for up to 2-3 months. To thaw, simply let it sit in the refrigerator overnight or reheat it directly from frozen in the oven. Remember, refrigeration or freezing may alter the texture slightly, but the flavor will still be delicious. Enjoy your Cheesy Jalapeno Cornbread whenever you crave a tasty side dish or snack!

Deliciously creamy chicken and vegetable bake – a family-favorite dinner with tender chicken, vibrant veggies, and a rich, cheesy sauce. Perfect comfort food! Creamy Cheesy Southern Vegetable Chicken Bake Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Savor the best of both worlds with our chicken casserole, whether you prefer the classic charm of slow oven baking or the modern convenience of the Instant Pot. Succulent chicken is embraced by a velvety sauce, while a medley of vegetables creates a symphony of flavors. Whether baked to perfection or prepared quickly and easily in the Instant Pot, it's a Southern-inspired masterpiece that marries comfort and convenience, making it a dinner the whole family will love. This chicken recipe is both kid-friendly and family-friendly!~ You Will Need 1 small yellow Squash 1 small zucchini 1 small onion 1 8oz Sugar Snap Peas 4 boneless chicken breast cut into cubes 1 Tbsp Italian seasoning 1/2 to 1 tsp pepper 2 tsp salt 2 Tbs minced garlic 1 Tbs crushed red pepper flakes 1 1/2 8oz Package cream cheese 1/3 cup Shredded cheese 1 and 1/3 cup Parmesan Cheese 1 Cup Shredded Mozzarella Cheese 1 14.5 oz can Fire Roasted Diced Tomato's (drained) 1 bag Pepper Stir-fry 1 Small Bag Frozen Broccoli 2 Tbs olive oil 1 TBSP Corn Starch 1 TBSP Water Thank you so much for supporting my site Chicken Dishes Cheesy Chicken with Macaroni and Vegetables Loaded Bacon and Cheese Chicken Chicken and Dumplings Incredible Chicken Parmesan Garlic Honey Chicken Mexican Chicken Casserole How to make Creamy Cheesy Vegetable Chicken Instant Pot Sauté Chicken and Aromatics: Set your Instant Pot to the "Sauté" mode. Add 2 tablespoons of olive oil, then add the diced chicken cubes. Sprinkle Italian seasoning, salt, black pepper, minced garlic, and crushed red pepper flakes over the chicken. Sauté until the chicken is lightly browned on all sides, usually about 5 minutes. Add Vegetables: Add the diced yellow squash, zucchini, chopped onion, sugar snap peas, broccoli, and the pepper stir-fry mix to the Instant Pot. Sauté for another 2-3 minutes until the vegetables start to soften. Add Tomatoes: Pour in the drained can of fire-roasted diced tomatoes and mix everything together. Pressure Cook: Close the Instant Pot lid, set the valve to "Sealing," and switch to the "Pressure Cook" or "Manual" mode. Set the timer for 5 minutes at high pressure. Natural Release: Once the cooking time is complete, allow for a natural pressure release for about 5-10 minutes. Then, carefully perform a quick pressure release by turning the valve to "Venting" to release any remaining pressure. Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the Instant Pot mixture. Select the "Sauté" mode again and cook for an additional 2-3 minutes, or until the sauce has thickened to your desired consistency. Add Cream Cheese: Cut the cream cheese into chunks and add it to the Instant Pot. Stir until the cream cheese has fully melted into the mixture. Top with Cheeses: Sprinkle shredded cheese and grated Parmesan cheese evenly over the top of the dish. Serve: Allow the cheeses to melt and the dish to cool slightly before serving. Thank you so much for supporting my site How to make Creamy Cheesy Vegetable Chicken Skillet Bake Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare the Chicken: In a large skillet or deep pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken cubes. Sprinkle Italian seasoning, salt, black pepper, minced garlic, and crushed red pepper flakes over the chicken. Cook until the chicken is fully cooked and no longer pink in the center, usually about 5-7 minutes. Add Vegetables: Add the diced yellow squash, zucchini, chopped onion, sugar snap peas, broccoli, and the pepper stir-fry mix to the skillet. Cook, stirring occasionally, until the vegetables are softened and well-cooked, about 8-10 minutes. Drain Excess Juice: When the vegetables are done to your liking, if there is an excess amount of liquid in the skillet, you can drain about half of it. Add Cream Cheese: Cut the cream cheese into chunks and add it to the skillet. Stir until the cream cheese has fully melted into the mixture. Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the skillet with the chicken and vegetables. Cook for an additional 2-3 minutes, or until the sauce has thickened to your desired consistency. Transfer to Casserole Dish: Pour the creamy chicken and vegetable mixture into a casserole dish. Top with Cheeses: Sprinkle shredded cheese and grated Parmesan cheese evenly over the top of the casserole. Broil: Place the casserole dish in the preheated oven and broil for about 5 minutes, or until the cheese is golden brown and bubbly. Serve: Remove from the oven and allow it to cool for a few minutes before serving. Serving Suggestions: Serve over linguine pasta, penne, or spaghetti squash for a delicious meal. Fold the mixture into whole wheat tortillas for healthy burritos. Customize with your favorite vegetables to make it even more delightful! Enjoy your creamy chicken and vegetable bake! Thank you so much for supporting my site Creamy Cheesy Vegetable Chicken Variations Cheesy Bacon Chicken Bake: Add cooked and crumbled bacon to the dish for a smoky flavor. Sprinkle extra shredded cheddar or Monterey Jack cheese on top before baking. Ranch Chicken Bake: Season the chicken with a packet of ranch dressing mix or homemade ranch seasoning. Add diced bell peppers, corn, and green beans for a ranch-inspired twist. Herb-Crusted Chicken: Coat the chicken cubes in a mixture of breadcrumbs, Parmesan cheese, and herbs like thyme and rosemary before sautéing. Serve with a squeeze of fresh lemon juice. Creamy Poblano Chicken: Replace Italian seasoning with cumin, paprika, and chili powder. Add roasted poblano peppers and diced tomatoes for a Southwestern flair. Creamy Mushroom and Spinach Chicken: Sauté sliced mushrooms and baby spinach along with the chicken and onions. Mix in a can of cream of mushroom soup for extra creaminess. Honey Mustard Chicken Bake: Create a honey mustard sauce using honey, Dijon mustard, and a touch of mayo. Brush the sauce over the chicken before baking and serve extra on the side. Teriyaki Chicken Bake: Marinate the chicken in teriyaki sauce for a few hours before cooking. Add sliced bell peppers, pineapple chunks, and snow peas for an Asian twist. Pesto Alfredo Chicken: Combine pesto and Alfredo sauce for a creamy basil-infused sauce. Stir in roasted cherry tomatoes and baby spinach for color and flavor. Garlic Butter Chicken Bake: Sauté the chicken in garlic butter for extra richness. Add roasted or blanched green beans and sliced cherry tomatoes. Creamy Dijon Chicken: Create a sauce with Dijon mustard, cream cheese, and a splash of white wine or chicken broth. Add steamed broccoli florets and diced red bell pepper for color. Feel free to choose any of these variations to change up your creamy chicken and vegetable bake according to your taste preferences. Enjoy exploring these flavorful options!

Instant Pot fall-off-the-bone BBQ Ribs are a mouthwatering delight. Placed in the Instant Pot, the ribs are pressure-cooked to perfection, that allows the meat to effortlessly slide off the bone. The final touch involves generously brushing the ribs with a finger-licking BBQ sauce that caramelizes under the broiler, creating a sticky, sweet and tangy glaze Hickory Bacon Baby Back Ribs Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Instant Pot fall-off-the-bone BBQ Ribs are a mouthwatering delight that brings together the convenience of modern cooking with the timeless allure of perfectly tender and flavorful ribs. The process begins with high-quality pork ribs, seasoned with a harmonious blend of spices that infuses the meat with delectable flavors. Placed in the Instant Pot, the ribs undergo a magical transformation as they are pressure-cooked to perfection, resulting in unparalleled tenderness that allows the meat to effortlessly slide off the bone. The final touch involves generously brushing the ribs with a finger-licking BBQ sauce that caramelizes under the broiler, creating a sticky, sweet and tangy glaze that enhances the already irresistible dish. Don't just take our word for it, read our comments below! You Will Need Ribs- I used Baby Back for this recipe 6 TBS Pit Boss Hickory Bacon Seasoning divided 2 to 3 TBS Liquid Smoke 1 Can Dr. Pepper 1/2 cup Sweet Baby Rays Hickory and Brown Sugar BBQ sauce Thank you for supporting our site! Directions Start by laying ribs out on a cookie sheet (or sheet pan) Use 3 TBS Hickory, Bacon, Seasoning and cover each side completely. Pat into the meat. Then Sprinkle each side generously with liquid smoke. Place your trivet into your instant pot then place ribs in a circle on trivet touching insides of your pot (see video below) Add 1 can Dr Pepper Place your lid on, make sure you are on sealing not venting, Press manual for 30 min with a natural release (I just unplug mine and let it go on it's on till pressure button is all the way down) When ribs are done, Place ribs on a cookie sheet, and and slather your favorite BBQ sauce (just on top layer) We used Sweet Baby Rays. Broil about Six min (tops only) until they are to your liking. Other Recipes you might like Creamy Ranch Mashed Potatoes Doctored Bush's Baked Beans The Best Bacon Baked Beans Ultimate Bacon Potato Salad Caramel Apple Parfait Thank you for supporting our site! This hickory bacon seasoning is what makes this recipe! It's not only amazing on ribs, but you could also use it for steaks as well as Roast etc. Read our comments below, they are simply out of this world amazing!~ Pit Boss Hickory Bacon Seasoning Are Baby Back Ribs Beef? No, baby back ribs are not beef; they are pork ribs. Baby back ribs are a specific type of pork rib that comes from the upper back area of the pig, closer to the spine. They are called "baby" back ribs because they are smaller and more tender compared to spare ribs, which come from the lower belly area of the pig. Beef ribs, on the other hand, come from cattle and are larger and meatier than pork ribs. There are different cuts of beef ribs, such as short ribs and back ribs, and they have a distinct flavor and texture compared to pork ribs. So, to clarify, baby back ribs are pork ribs, while beef ribs come from cattle. Both types of ribs can be delicious when prepared and cooked properly, but they offer different tastes and characteristics due to the variations in the meat. Cooking Instant Pot baby back ribs is a quick and easy way to enjoy tender and flavorful ribs. Here are some tips to help you achieve the best results: Preparing the ribs: Before cooking, remove the membrane from the back of the ribs. This helps the flavors penetrate the meat and ensures a more tender texture. You can ask your butcher to do this for you or do it yourself with a paper towel and a firm grip. Sauté for extra flavor: For an extra layer of flavor, consider sautéing the ribs in the Instant Pot using the " Sauté " function before pressure cooking. This helps to sear the meat, lock in juices, and enhance the taste. Add liquid: Place a cup of liquid (1 Dr. Pepper) in the Instant Pot to create steam and pressure for cooking, to add depth to the ribs. Cooking time: Cook the baby back ribs on high pressure for around 30 minutes. The exact cooking time may vary based on the size and thickness of the ribs. As a general rule, larger racks may require a few more minutes. Natural release vs. quick release: After the cooking cycle is complete, you can do a natural release or a quick release. A natural release allows the pressure to release slowly and naturally, which can help keep the ribs tender. A quick release will release the pressure rapidly, but the ribs may be slightly less tender. Finishing on the grill or broiler: To achieve that classic BBQ flavor and caramelization, brush the ribs with BBQ sauce and finish them on the grill or under the broiler for a few minutes. This step adds a delicious glaze and enhances the overall taste. Resting: After cooking and finishing, allow the ribs to rest for a few minutes before serving. This helps the juices redistribute within the meat, resulting in a more flavorful and juicy bite. With these tips, you can easily make mouthwatering Instant Pot baby back ribs that will impress your family and friends with their tenderness and taste. Enjoy your delicious ribs! Thank you for supporting our site! Award-Winning! The meat is so tender that the bones will just slip right out when gently pulled. I’m not kidding, these are the best ribs EVER!! Just think, you can have super tender baby back ribs ready to eat in less than 45 minutes from start to finish! How-To Video

This casserole is the ultimate crowd-pleaser – Tender Meatballs over creamy Ranch mashed potatoes topped with cheese.  On the table in 30 minutes. Cheesy Ranch Meatball Casserole with Mashed Potatoes Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Elevate your dinner game with this easy-to-make Meatball Casserole featuring golden-brown meatballs nestled in a bed of rich and creamy mashed potatoes, all topped with a gooey layer of shredded cheese. Fast and easy! On the table in 30 minutes. Meatball Casserole Ingredients 2 packages (2 oz each) Ranch dressing mix 1/2 of a 13.75 oz Hungry Jack Potato Flakes ( 6.875 ounces ) 1 1/2 sticks of butter 3/4 cup sour cream 1 package (8 oz) cream cheese 1 medium saucepan of water 1 1/2 tsp salt 1/2 tsp pepper 1 cup shredded cheese (your choice of type) 1 package (32 oz) of Homestyle Frozen Meatballs 6 tbsp oil 1 1/2 tsp garlic salt 1/2 tsp pepper Frozen vegetables (for serving) Thank you so much for supporting my site What Goes Well With Meatball Casserole Southern Kicked-up Green Beans Parmesan Canned Corn Bacon and onion Collard Greens Buttery Parmesan Corn On The Cob Instant Pot Brussel Spouts Meatball Casserole Instant Pot Equipment: Instant Pot Pot in Pot, Baking, Casseroles, Lasagna Pans Trivet with handles Instructions: Prepare Mashed Potatoes: In the Instant Pot , add the Hungry Jack Potato Flakes, 1 1/2 sticks of butter, sour cream, Ranch dressing mix, cream cheese, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper. Set the Instant Pot to "Manual" or "Pressure Cook" mode and cook on high pressure for 5 minutes. Once done, do a quick release of pressure and carefully open the Instant Pot. Stir the mashed potatoes until they are smooth and creamy. Adjust seasoning if needed. Prepare Meatballs: While the mashed potatoes are cooking, heat the oil in a pan on the stove. Add the garlic salt and 1/2 teaspoon of pepper to the oil. Add the frozen meatballs to the seasoned oil and sauté them until they are browned on all sides. Layer the Casserole: Transfer the mashed potatoes to an oven-safe casserole dish that fits inside the Instant Pot. Layer the browned meatballs on top of the mashed potatoes. Set Up the Instant Pot for PIP: Add 1 cup of water to the bottom of the Instant Pot. Place a trivet with handles into the Instant Pot over the water. Cook Using PIP Method: Carefully lower the casserole dish with the mashed potatoes and meatballs onto the trivet inside the Instant Pot. Seal the Instant Pot and set it to "Manual" or "Pressure Cook" mode for 5 minutes on high pressure. Release Pressure and Broil: Once the cooking cycle is complete, perform a quick pressure release. Carefully remove the Pot in Pot dish from the Instant Pot and place it in your oven under the broiler. Sprinkle the top of the mashed potatoes with the shredded cheese. Broil for 3-5 minutes or until the cheese is bubbly and golden brown. Serve: Carefully remove the casserole dish from the oven, let it cool for a few minutes, and serve your Cheesy Ranch Meatball Casserole with a side of your favorite frozen vegetables. Thank you so much for supporting my site Meatball Casserole Oven Prepare Mashed Potatoes: In a large pot, bring water to a boil. Add 1 1/2 teaspoons of salt to the boiling water. Slowly stir in the Hungry Jack Potato Flakes while continuously whisking to avoid lumps. Add 1 and 1/2 sticks of butter to the potatoes and mix until well combined. Stir in the sour cream, Ranch dressing mix, cream cheese, and 1/2 teaspoon of pepper. Continue mixing until smooth and creamy. Adjust seasoning if needed. Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the mashed potato mixture into a medium-sized casserole dish and spread it evenly. Prepare Meatballs: While the oven is preheating, defrost the meatballs in the microwave for about 10 minutes. In a large bowl, combine the defrosted meatballs, 6 tablespoons of oil, 1 1/2 teaspoons of garlic salt, and 1/2 teaspoon of pepper. Toss to coat the meatballs evenly. Layer the Casserole: Place as many meatballs as you can fit into the mashed potatoes, pushing them down slightly to nestle them in. Place the remaining meatballs in another casserole dish. Bake: Cover both casserole dishes with foil and bake in the preheated oven for 20 minutes. Broil: After 20 minutes, remove the casseroles from the oven and uncover them. Sprinkle the top of the mashed potatoes with the shredded cheese. Place both casserole dishes back in the oven on the broil setting for 8 to 10 minutes, or until the tops are golden brown. Serve: Remove the casseroles from the oven and let them cool for a few minutes before serving. Serve the Cheesy Ranch Meatball Casserole with a side of your favorite frozen vegetables. Thank you so much for supporting my site Meatball Casserole Variations Italian Meatball Casserole: Replace the Ranch dressing mix with Italian seasoning. Use Italian-style frozen meatballs and top with marinara sauce and mozzarella cheese before broiling. BBQ Meatball Casserole: Use BBQ sauce instead of Ranch dressing mix for a smoky flavor. Top with additional BBQ sauce and shredded cheddar or Monterey Jack cheese before broiling. Spicy Meatball Casserole: Add heat by using spicy meatballs or adding crushed red pepper flakes to the seasoning. Top with sliced jalapeños and pepper jack cheese before broiling. Meatball and Mushroom Casserole: Stick with the original Ranch dressing mix. Add sliced mushrooms to the meatball mixture for an earthy flavor. Top with Swiss cheese before broiling for a savory twist. Meatball and Spinach Casserole: Keep the Ranch dressing mix. Add chopped spinach to the mashed potatoes. Top with a blend of Italian cheeses before broiling for a balanced option. Meatball and Bacon Casserole: Maintain the Ranch dressing mix. Add crispy bacon bits to the mashed potatoes. Top with more bacon bits and cheddar cheese before broiling for a hearty dish. Teriyaki Meatball Casserole: Use teriyaki sauce for flavoring the meatballs. Top with sliced green onions and sesame seeds before broiling. Serve with a drizzle of extra teriyaki sauce. Tex-Mex Meatball Casserole: Replace Ranch dressing mix with taco seasoning. Use Mexican-style frozen meatballs. Add layers of salsa, shredded cheddar, and diced tomatoes before broiling. Serve with sour cream and guacamole. Meatball and Pesto Casserole: Use basil pesto for added flavor in the mashed potatoes. - Top with fresh basil leaves and grated Parmesan cheese before broiling.

Southern Deviled Eggs with Dijon- A symphony of flavors, accented by the subtle kick of Dijon mustard and garnished with smoky paprika. These Deviled Eggs effortlessly weave together cherished memories and the coziness of home, inviting all to savor the blend of tradition and innovation. Southern Devil Eggs with Dijon Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Exemplifying Southern comfort and tradition, these Deviled Eggs from the South combine creamy indulgence with tangy flair, and are made even more enticing with the addition of Dijon mustard. A cherished feature of gatherings across the region, these eggs exude a nostalgic and inviting charm, reminiscent of treasured family heirlooms passed through time. Their inviting presentation and symphony of flavors, accented by the subtle kick of Dijon mustard and garnished with smoky paprika. These Deviled Eggs effortlessly weave together cherished memories and the coziness of home, inviting all to savor the blend of tradition and innovation. You Will Need 6-8 large eggs 2 tablespoons real mayonnaise 2 tablespoons mayonnaise salad dressing 1 teaspoon Dijon mustard 1 teaspoon lemon juice Salt and pepper to taste Optional: paprika, fresh herbs (chives, dill, parsley) for garnish Indulge in the versatility of our devil egg recipe, perfectly crafted to elevate every occasion from potlucks to tailgating events and even elegant parties. These deviled eggs are more than just a dish; they are a culinary masterpiece designed to impress and delight every palate. With their classic yet innovative flavors, these crowd-pleasing snacks are the ideal addition to your party food spread, effortlessly adapting to the size of the gathering, whether it's a small family gathering or a large community event. The creamy filling, enhanced by a touch of Dijon mustard and garnished with smoky paprika and fresh chives, creates a harmonious blend of traditional and contemporary tastes that appeals to a wide range of preferences. Don't miss the opportunity to infuse your celebrations with the magic of our egg recipe, a testament to the joy of good food and great company on any occasion. Thank you so much for supporting my site Other Recipes you might like Holiday Vegetable Tray Ultimate Bacon Potato Salad Sauted Onion and Imitation Crab Doctored Bush's Baked Beans Dinner In a Salad Instant Pot How to make Southern Deviled Eggs Stove Top Directions Below Cooking the Eggs (Instant Pot ): Place the trivet inside the Instant Pot and add 1 cup of water to the bottom. Place the eggs on the trivet, ensuring they are not stacked on top of each other. Close the Instant Pot lid and set the vent to the sealing position. Select the "Manual" or "Pressure Cook" function and set it to high pressure for 5 minutes. Once the cooking time is up, perform a quick pressure release by carefully turning the vent to the venting position. Open the Instant Pot lid and transfer the eggs to an ice water bath to cool for about 5 minutes. Preparing the Deviled Eggs (Manual ): Gently tap each boiled egg on a hard surface to crack the shell. Begin peeling from the cracked end, where there's usually an air pocket, making it easier to peel. Peel under cool, running water to help remove any small shell fragments. Once peeled, cut the eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Preparing the Filling: Mash the egg yolks with a fork until they are smooth and free of lumps. Add mayonnaise, Dijon mustard, and lemon juice to the mashed yolks. Mix well until the filling is creamy and well combined. Season the mixture with salt and pepper to taste. Adjust the seasoning to your preference. Filling the Egg Whites: You can either spoon the filling into the egg whites or use a piping bag to create a more decorative look. If using a piping bag, choose a decorative tip for a classy touch. Garnishing: Sprinkle a small amount of paprika over the filled deviled eggs for a pop of color and flavor. Finely chop fresh herbs like chives, dill, or parsley and sprinkle them over the eggs for an elegant finish. Chilling and Serving: Place the filled and garnished deviled eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the eggs to chill. Presentation: Arrange the deviled eggs on a serving platter. You can place them on a bed of lettuce and halved cherry tomatoes for a beautiful presentation. Consider using a decorative tray or plate for an added touch of elegance. Thank you so much for supporting my site Stove Top How to make Southern Deviled Eggs Boiling the Eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a gentle boil over medium-high heat. Once the water reaches a boil, reduce the heat slightly to maintain a gentle boil. Cook the eggs for about 9-10 minutes for large eggs. After cooking, immediately transfer the eggs to an ice water bath to cool and stop the cooking process. Let them sit for about 5 minutes. Peeling the Eggs: Gently tap each boiled egg on a hard surface to crack the shell. Begin peeling from the cracked end, where there's usually an air pocket, making it easier to peel. Peel under cool, running water to help remove any small shell fragments. Cutting and Preparing the Eggs: Once peeled, cut the eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Arrange the egg white halves on a serving platter. Preparing the Filling: Mash the egg yolks with a fork until they are smooth and free of lumps. Add mayonnaise, Dijon mustard, and lemon juice to the mashed yolks. Mix well until the filling is creamy and well combined. Season the mixture with salt and pepper to taste. Adjust the seasoning to your preference. Filling the Egg Whites: You can either spoon the filling into the egg whites or use a piping bag to create a more decorative look. If using a piping bag, choose a decorative tip for a classy touch. Garnishing: Sprinkle a small amount of paprika over the filled deviled eggs for a pop of color and flavor. Finely chop fresh herbs like chives, dill, or parsley and sprinkle them over the eggs for an elegant finish. Chilling and Serving: Place the filled and garnished deviled eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the eggs to chill. Presentation: Arrange the deviled eggs on a serving platter. You can place them on a bed of lettuce and halved cherry tomatoes for a beautiful presentation. Consider using a decorative tray or plate for an added touch of elegance. These steps will help you create deviled eggs that are not only delicious but also visually appealing and suitable for classy occasions. Feel free to adjust the ingredients and presentation to match your personal preferences and the theme of your event. Thank you so much for supporting my site To store deviled eggs, follow these steps to ensure they stay fresh and maintain their quality: Cooling: After preparing the deviled eggs, allow them to cool completely before storing. Covering: Place the deviled eggs in an airtight container. If possible, use a container that has a tight-fitting lid to prevent air from getting in and affecting the taste and texture. Layering: If you need to stack the deviled eggs, place a layer of parchment paper or plastic wrap between the layers to prevent them from sticking together. Temperature: Store the container of deviled eggs in the refrigerator. The cool temperature will help prevent bacterial growth and maintain their freshness. Timing: Deviled eggs are best when consumed within 1-2 days of preparation. While they can still be safe to eat for a few more days, the texture and flavor may start to deteriorate after that. Garnishes: If you've added paprika, herbs, or other garnishes, be aware that these can become wilted or lose their vibrancy after being stored. Consider adding these garnishes just before serving for the best presentation. Transporting: If you're planning to transport deviled eggs, place them in a container with a secure lid and keep them in a cooler with ice packs to maintain their temperature and quality.

Discover pure chocolate bliss with our Oreo Chocolate Cake. This delightful creation features a moist, rich chocolate base complemented by layers of creamy Oreo frosting. The cake's harmonious blend of textures and flavors, topped with crushed Oreo cookies, promises a memorable treat that's perfect for any occasion Easy, Yet Amazing Oreo cream Chocolate Cake Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover pure chocolate bliss with our Oreo Chocolate Cake. This delightful creation features a moist, rich chocolate base complemented by layers of creamy Oreo frosting. The cake's harmonious blend of textures and flavors, topped with crushed Oreo cookies, promises a memorable treat that's perfect for any occasion You Will Need For the Cake: 1 and 3/4 cups all-purpose flour 1 and 1/2 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 and 1/2 teaspoons baking powder 1 and 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup olive oil 2 teaspoons pure vanilla extract 1 cup hot water For the Oreo Butter Cream Frosting: 1 cup unsalted butter, softened 4 cups powdered sugar 1/4 cup heavy cream 1 teaspoon pure vanilla extract 10-12 Oreo cookies, crushed Thank you so much for supporting my site Dessert Recipes Old School Chocolate Brownies Caramel Apple Hand Pies Strawberry Cheesecake Fruit Topping Greek Yogurt Caramel Apple Parfait Buttercream frosting is a classic and versatile confectionery delight known for its creamy texture and luscious sweetness. Crafted by blending softened butter and powdered sugar, it creates a smooth, spreadable consistency that beautifully adorns cakes, cupcakes, and pastries. buttercream frosting is a beloved staple in baking, delighting taste buds with its rich and satisfying charm. How To Make Chocolate Cake With Buttercream Frosting How-to Video For the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until well combined. Reduce the speed to low and carefully add the hot water. Mix until the batter is smooth. The batter will be thin, but that's okay. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely. For the Oreo Frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Pour in the heavy cream and vanilla extract. Beat on medium-high speed until the frosting is light and fluffy. Gently fold in the crushed Oreo cookies. Assembling the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of Oreo frosting on top of the cake layer. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining Oreo frosting, creating a smooth and even layer. Optional: Garnish the cake with additional crushed Oreo cookies on top. Slice, serve, and enjoy your decadent Chocolate Cake with Oreo Frosting! Thank you so much for supporting my site Cake and Frosting Tips Cake Tips: Quality Ingredients: Use high-quality cocoa powder and other ingredients for the best flavor. Room Temperature: Bring eggs, milk, and any dairy ingredients to room temperature before using. This helps with even mixing and better texture. Sifting Dry Ingredients: Sift dry ingredients like flour and cocoa powder to prevent lumps and ensure a smooth batter. Gentle Mixing: Mix the batter until just combined. Overmixing can lead to a dense cake. Hot Water: Don't skip the hot water; it helps bloom the cocoa and create a moist texture. Parchment Paper: Line the bottom of your cake pans with parchment paper to prevent sticking. Even Layers: Distribute the batter evenly in the pans for uniform layers. Cooling Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. Frosting Tips: Butter Temperature: Make sure the butter is softened to room temperature. This ensures a smooth and creamy frosting. Gradual Sugar Addition: Add powdered sugar gradually to avoid a dusty mess and to achieve a creamy texture. Adjust Consistency: To thicken the frosting, add more powdered sugar. To thin it, add a small amount of milk or cream. Mixing Time: Beat the frosting until it's light and fluffy, but don't overbeat, as it can lead to a runny consistency. Oreo Cookies: Crush the Oreo cookies to your desired consistency. You can leave some larger chunks for added texture. Taste Test: Taste the frosting as you go to ensure it's the right sweetness and flavor for your preference. Crumb Coat: Apply a thin layer of frosting (crumb coat) before the final layer. This helps seal in crumbs for a smoother finish. Frost Cooled Cake: Make sure the cake layers are completely cool before frosting to prevent melting. Decorating: Use an offset spatula for smooth frosting and a piping bag for decorative details. Garnish with crushed Oreos on top. Chill and Set: Allow the cake to chill in the refrigerator for a short while after frosting to help the layers set. Serving: Let the cake sit at room temperature for a bit before serving to allow the flavors to meld. Remember, practice makes perfect, and baking is a creative process. Don't hesitate to experiment and adjust to your taste preferences. Enjoy the process and the delicious end result! Thank you so much for supporting my site How To Store Cake and Frosting Cake Storage: Room Temperature (Short Term): If you plan to consume the cake within 1-2 days, you can keep it at room temperature in an airtight cake container or covered with plastic wrap. Make sure it's in a cool, dry place away from direct sunlight. Refrigeration (Longer Term): If you need to store the cake for a longer period, it's best to refrigerate it. Place the cake in an airtight container or cover it tightly with plastic wrap. Before serving, allow the cake to come to room temperature for about 30 minutes to an hour to regain its moisture and flavor. Freezing: To freeze the cake, wrap individual slices or the entire cake tightly with plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before consuming. Buttercream Frosting Storage: Refrigeration: Store any leftover buttercream frosting in an airtight container or covered bowl in the refrigerator. It can typically be kept for up to a week. Freezing (Short Term): If you have a larger quantity of frosting and won't be using it within a week, you can freeze it. Place the frosting in an airtight container, leaving some room for expansion, and label it with the date. Thaw in the refrigerator before using. Freezing (Long Term): If you need to store frosting for an extended period, you can freeze it in smaller portions in airtight freezer-safe bags. Squeeze out any excess air to prevent freezer burn. Thaw in the refrigerator and then rewhip to restore its texture before using. Assembly and Serving: When you're ready to serve the cake, you can assemble it by spreading the buttercream frosting between the layers and on the outside. Remember that frosting may soften slightly at room temperature, so it's best to keep the assembled cake in a cool environment. Overall, freshness is key. Both the cake and the frosting should be kept airtight to prevent them from drying out or absorbing unwanted flavors. If you're storing the cake for an extended period, consider freezing portions to ensure they retain their quality.